What to Look For
Choose mangoes that are firm with good size and have a delicious, sweet taste. When the mango is ripe, the flesh should be rich yellow or orange in colour and the mango will emit a fruity aroma.
Make sure it has intact skin and free from any bruises. Inspect the stem for any stem-end rot.
Mangoes are harvested while green, but are perfectly matured. The flesh will turn from greenish yellow to yellow to orange of colour. Unripe mangoes have an extremely sour taste.
- 13°C for mature green mangoes
- 10°C for partially ripe and ripe mangoes
- 90 - 95% Relative Humidity
Mangoes can be stored for 2 - 4 weeks in the cooler or 3 - 6 weeks in a controlled atmosphere.
Symptoms of chilling damage include uneven ripening, poor colour and flavour, flesh browning, and susceptibility to decay.
Exposure to heat levels above 30°C will result in heat injury. Symptoms include blotchy colouration and uneven ripening.
Response to Ethylene
Exposure to ethylene will cause accelerated ripening of mangoes. 100 ppm of ethylene exposure for 12 to 24 hours at 20°C - 22°C results in accelerated and more uniform ripening of mangoes within 5 - 9 days.