Mango handling Guidelines

Mango handling Guidelines must be followed to preserve taste and texture while shipping over a long distance or preserving mangoes for long period of time.

  • Optimum mango ripening temperature is 70-seventy 5 F. Optimum relative humidity is eighty-ninety%.
  • Do not refrigerate the mango sooner than it ripens.
  • Refrigeration interferes with the ripening course of. Not at all freeze a mango as freezing will stop the ripening course of.
  • If a ripe mango is frozen, when launched at room temperature, tissue deterioration shall be very quick.

Cooling and storage

Mangoes current a climacteric pattern of respiration and, all through ripening, the flesh turns into easy and juicy with a rich flavour and aromatic fragrance. The onset of ripening is accompanied by a 5-fold improve in heat manufacturing. In view of this substantial improve in heat manufacturing which accompanies the onset of ripening (sooner than any seen change is apparent), it is necessary that fruit for overseas cargo be cooled as rapidly as doable, ideally inside 24 hours of harvest. If higher than a small proportion of mangoes has entered the climacteric stage by the purpose of loading into refrigerated space, there is a menace that heat manufacturing by the mangoes might impose too good a burden on the cooling cycles. If this happens, more and more extra fruit is triggered into ripening in an surroundings depleted of oxygen and rich in carbon dioxide and ethylene; the temperature rises further and ripening proceeds in irregular type. Inadequate air stream may finish in fermentation and rotting of the cargo on account of elevated CO2 ranges and inadequate present of atmospheric oxygen. 

Storage at eight°C to 10°C with eighty 5% to ninety% RH, ought to offer a shelf-lifetime of three-4 weeks for mature inexperienced fruit, relying upon choice. Chilling susceptibility varies with cultivar; Haden and Keitt are notably susceptible. Most cultivars current hurt beneath eight°C, significantly if fruit have merely reached maturity. Tolerance to chilling hurt will improve all through ripening. Ripe fruit can be saved at 7°C to eight°C. 

Indicators of chilling hurt embody uneven ripening, poor colour and flavour, flooring pitting, greyish scald-like pores and pores and skin discoloration, elevated susceptibility to decay, and, in excessive situations, flesh browning. Chilling injury incidence and severity rely on cultivar, ripeness stage (riper mangoes are a lot much less inclined) and temperature and interval of contact with ambiance..