SHINEMANGO | WHOLE-KEITT FRESH-CUT TRIAL RECORD
R22 | Updated 4 October 2026

A blank record for procurement and preparation evaluation.
SHINEMANGO supplies whole fresh Keitt, not finished fresh-cut packs.
Manual calculations; no benchmark yield, live data or performance assumptions.
This is not a food-safety validation protocol or shelf-life guarantee.

1. TRIAL BRIEF AND SAMPLE IDENTITY
Trial ID:
Date / owner:
Decision the trial must support:
Supplier / lot / pack references:
Cultivar and stated growing origin:
Keitt appearance (Green / Yellow / Rainbow, if applicable):
Packs sampled and sample selection method:
Fruit count and size distribution:
Intended finished product and cut format:
Cut dimensions and tolerances:
Texture / firmness / appearance requirements and assessment methods:
Defect limits and other finished-product acceptance criteria:
Define the standard before starting. Other application outputs are not
automatically included in the usable output for this specific cut.

2. RECEIVING AND PREPARATION STAGES
Use the same identified sample through both stages. Exclude containers,
protective materials and added ingredients from the fruit weights.

Weight unit used throughout (g or kg):
Scale identification / checks / container tare method:
Receiving date and weighing time:
R - Net whole-fruit weight allocated to the trial, before exclusions:
Fruit count at receiving:
Receiving maturity / firmness / defects / temperature and methods:
Fruit excluded at receiving (weight, count and reason):
Fruit allocated to other assessments (weight/count/final disposition):
Holding or ripening dates, actual conditions and actions:
Fruit removed during holding (weight, count and reason):
Fruit held aside and its final disposition:
Preparation date and weighing time:
P - Whole-fruit weight actually entering cutting at preparation:
Fruit count entering preparation:
Preparation-stage maturity / firmness / temperature and methods:
Changes between receipt and preparation, with supporting records:

R and P are different weighing points. Weigh P directly.
Do not assume P equals R minus receiving rejects: holding changes and
other sample movements can affect the relationship.
The Keitt appearance name does not define processing ripeness.

3. PREPARATION WEIGHT BALANCE
Use the same unit and agreed weighing/drainage method.
Weigh each piece or output stream once; categories must not overlap.
Record scale readings, photographs and any attached water or retained juice.

P - Actual whole-fruit preparation input:
U - Usable prepared fruit meeting the defined cut specification:
Peel:
Stone (including flesh left attached, under the recorded method):
Trimming:
Quality rejects (excluding material already in peel/stone/trim):
Other product outputs (outside this cut specification):
Other measured losses (identify what was actually measured):
Sum of measured outputs above, excluding P:
Signed unaccounted difference = P - sum of measured outputs:
Reason / investigation / correction for any difference:

Only total a complete balance when every output stream is measured or
confirmed zero. Unknown is not zero.
Keep other measured losses and the unaccounted difference separate.
Do not assign an unexplained difference to normal waste to force a balance.
A negative difference is also a reason to check the records.

4. YIELD CALCULATIONS
Preparation yield (%) = U / P x 100:
Use matching units for U and P. P must be positive.
Measured fruit weights must be non-negative; invalid weights leave
calculations open. The signed balance difference may be negative.
A measured U of zero gives 0%; missing data is not zero.
If U exceeds P, investigate the inputs/method before using the result.

Optional received-fruit yield (%) = U / R x 100:
Only calculate when the same allocated sample is fully followed through,
every fruit has a final disposition, and exclusions, holding changes
and other movements are recorded. R must be positive.
Do not divide a small trial's output by the weight of an entire delivery.
Leave this result open while any part of the sample remains unresolved.
If U exceeds R, investigate the weights and method before using the result.

5. TIME AND LABOUR
Tools / equipment / preparation method:
Included tasks (e.g. sorting, peeling, cutting, packing, cleaning):
Start / finish times:
Elapsed minutes:
Pauses and treatment of them in the timing:
Operator reference / included active minutes (repeat for each operator):
Total person-minutes = sum of included active minutes across operators:
U expressed in kilograms:
Labour minutes per usable kg = total person-minutes / U in kg:

Keep elapsed minutes and person-minutes separate.
If weights were recorded in grams, divide U by 1,000 before using kg.
Labour per usable kg is not calculable if U is zero.
Missing time records must not be replaced with zero.
Active minutes must be non-negative; invalid values leave calculations open.

6. FINISHED QUALITY AND OPTIONAL HOLDING OBSERVATIONS
Cut shape / dimensions / consistency:
Texture and appearance, assessed by the stated method:
Output meeting the standard:
Reasons and weights for rejection:
Other output applications kept separate:
Photograph / measurement references:

Optional finished-product holding observations:
Pack / holding conditions / actual temperature records:
Assessment date, time, method and result (repeat at each observation):
Processing team's established quality and safety controls:
Shelf-life validation reference, if any:

The qualified processing team sets and validates hygiene controls and
finished-product shelf life. Appearance, yield or a holding observation
alone does not establish food safety or validated shelf life.

7. COMPARISON AND DECISION
Comparison lot / trial IDs:
Conditions kept the same:
Conditions changed (size, maturity, cut, tools, team, holding, etc.):
Preparation yield, labour and quality read together:
Result against the predefined acceptance criteria:
Further lot or trial needed:
Decision / next action / owner / date:

Convert all comparable runs to the same weight unit before pooling.
For comparable runs, pooled preparation yield =
sum of usable output / sum of preparation input x 100.
Do not simply average percentages when input weights differ.
Keep the individual runs and their conditions alongside any pooled result.
One sample does not establish typical performance across future lots.

8. WHOLE-FRUIT SUPPLY OR SAMPLE DISCUSSION
Destination / intended handover point:
Required arrival window:
Commercial total quantity (tonnes):
Proposed sample quantity and trial question:
Required whole-fruit size and receiving condition:
Preferred Keitt appearance:
Intended use and kilograms per pack:
Packing / inspection / delivery needs:

Commercial orders start at a total of 10 tonnes.
Final weight basis, specification and delivery scope are set in the quote.
Samples: availability, delivery and costs are discussed separately.
export@shinemango.com | WhatsApp +86 188 2995 5651

REFERENCE CONTEXT
National Mango Board - Keitt:
https://www.mango.org/mango-variety/keitt/
UF/IFAS HS1443 - Fresh-Cut Mango Best Management Practices Manual:
https://ask.ifas.ufl.edu/publication/HS1443
US FDA - Ready-to-Eat Fresh-Cut Produce Guidance, final August 2026:
https://www.fda.gov/regulatory-information/search-fda-guidance-documents/guidance-industry-guide-minimize-biological-hazards-ready-eat-fresh-cut-produce

Sources checked 4 October 2026. The US sources have their own scope.
This record does not prescribe a processing temperature, treatment,
sampling count, food-safety approval or a SHINEMANGO performance result.