Mango
Recommended
Conventional cooling
Dynamic Cooling
Pre-cooling
De-greening
Ripening
General Tips for Mango
| Storage temperature | Relative Humidity (RH) | Duration | Pre-cooling | Sensitivity to ethylene | Ethylene Production | Controlled 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.