Early season mangoes may take longer to ripen than middle-to-late season ones.
Store and ship mature green mangoes at temperatures of about 55°F / 13°C.
Before ripening begins, the fruit pulp temperatures should be raised to 68 to 72°F (20 to 22°C).
Once the fruit pulp temperature stabilizes, apply 100 ppm ethylene for a minimum of 24 hours. Actual time of exposure to ethylene is determined by the maturity of the fruit; a slight change in fruit color indicates that the mangoes are producing ethylene and the external ethylene source is no longer needed.
Humidity is very important and it should be maintained at 90-95%.
Carbon dioxide (CO2) will build up during ripening. If no automatic ventilation system is in place, then be sure to vent the room approximately every 12 hours by opening the doors for 20 minutes even while applying ethylene. The actual CO2 level must be kept below 1% for proper ripening.
After ethylene application, keep pulp temperature at 65 to 72°F (18 to 22°C) until desired level of ripeness is attained (typically 5 – 9 days). Then store ripened mangoes at 50 to 55°F (10 to 13°C) in a high humidity environment for up to one week.
Some of these recommendations are adapted from:
Kader, A and Mitcham, B. Fruit Ripening & Ethylene Management: Optimum Procedures for Ripening Mangoes.
This book is a great resource for any Fruit Ripener and can be ordered here.
For more information on Mangoes and other fruits, please visit the web site of UC Davis.
For ethylene generators, visit Catalytic Generators.
Information on this site is amassed from a diverse number of sources. While we have made great effort to provide accurate and current ripening techniques, we make no warranties regarding these recommendations or the applicability of such information to a particular ripening operation. Please note that we do not provide these recommendations as a replacement for technical ripening experts; if having ripening problems or starting a ripening program, we suggest that professionals be consulted.