Mango

MATURITY & QUALITY

Maturity Indices

• Change in fruit shape (fullness of the cheeks).
• Change in skin color from dark-green to light-green to yellow (in some cultivars). Red color on the skin of some cultivars is not a dependable maturity index
• Change in flesh color from greenish-yellow to yellow to orange.

Quality Indices

• Uniformity of shape and size; skin color (depending on cultivar); flesh firmness.
• Freedom from decay and defects, including sunburn, sapburn, skin abrasions, stem-end cavity, hot water scald, chilling injury, and insect damage.
• Changes associated with ripening include starch to sugar conversion (increased sweetness), decreased acidity and increased carotenoids and aroma volatiles.
• There are large differences in flavor quality (sweetness, sourness, aroma) and textural quality (fiber content) among cultivars.

TEMPERATURE & CONTROLLED ATMOSPHERE (CA)

Optimum Temperature

13°C (55°F) for mature-green mangoes
10°C (50°F) for partially-ripe and ripe mangoes

Optimum Relative Humidity

90-95%

Rates of Respiration Production

To calculate heat production multiply ml CO₂/kg·hr by 440 to get Btu/ton/day or by 122 to get kcal/metric ton/day.

Rates of Ethylene Production

Responses to Ethylene

Exposure to 100 ppm ethylene for 12 to 24 hours at 20 to 22°C (68 to 72°F) Ethylene and 90-95% relative humidity results in accelerated and more uniform ripening of mangoes within 5-9 days, depending on cultivar and maturity stage. Carbon dioxide concentration should be kept below 1% in the ripening room.

Responses to Controlled Atmospheres (CA)

• Optimum CA 3-5% O₂ and 5-8% CO₂
• CA delays ripening and reduces respiration and ethylene production rates.
• Postharvest life potential at 13°C (55°F): 2-4 weeks in air and 3-6 weeks in CA, depending on cultivar and maturity stage.
• Exposure to below 2% O₂ and/or above 8% CO₂ may induce skin discoloration, grayish flesh color, and off-flavor development.