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Mango

Recommended

Conventional cooling

Dynamic Cooling

Pre-cooling

De-greening

Ripening

General Tips for Mango

Storage temperatureRelative Humidity (RH)DurationPre-coolingSensitivity to ethyleneEthylene ProductionControlled Atmosphere
Storage temperature: 10° - 13° C
Relative Humidity (RH): 90%-95%
Duration: 3-4 weeks
Pre-cooling: Air cooling
Sensitivity to ethylene: High
Ethylene Production: Medium
Controlled Atmosphere: Not recommended

Storage Temperature: Recommended range is 10 °C – 13 °C.

High Humidity: Use an air-cooler with a low air–product temperature differential (ΔT).

Storage Duration: Recommended storage period is 3 to 4 weeks.

Controlled Atmosphere: Not recommended — uneconomical for small-scale production and provides limited benefit compared with conventional storage.

Ethylene Removal: The use of an ethylene burner or absorption system is advised.

Ventilation: Install a digitally controlled ventilation mechanism for chamber air exchange management.

IMPORTANT TIPS
  • Rapid cooling before commercial dispatch and strict maintenance of the cold chain at all distribution stages are essential.
  • Ethylene removal improves storage performance and quality.
  • Disinfect cold-storage chambers before use.
  • Carbon dioxide (CO₂) levels above 8 % can cause flavour deterioration.
  • Mangoes are climacteric fruits, meaning they can be harvested unripe with firm skin.
  • Unripe mangoes can be ripened within 5–9 days by applying 100 ppm ethylene for 12–24 hours at 20 °C – 22 °C.

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