SUGGESTED
MANGO
RIPENING
TIPSMANGO RIPENING TIPS
Standard tomato or banana rooms may be used.
1. Early season mangoes may take longer to ripen than middle-to-late season ones
2. Store and ship fruit at temperatures of about 60 degrees F. (pulp temperature.) Before ripening begins, the fruit pulp temperatures should be raised to 70 to 75 degrees F.
3. Air stack the boxes (at least 2" between boxes) to have proper air circulation. Leave 1½ feet between walls and pallets and at least 6" between pallets.
4. Once the fruit pulp temperature stabilises at 70-75 degrees F, place a Catalytic Generator in the room, fill it with Ethy-Gen II® Concentrate, plug it into a properly grounded electrical outlet, turn it on and close the door. The generator will begin producing ethylene within 20 minutes. Proper ethylene concentration inside the room is 150-200 PPM. Apply ethylene from 12-24 hours; 24 hours for early season fruit, 12 hours for late season fruit.
5. Humidity is very important. It should be maintained at 90-95%.
6. Carbon dioxide will build up during ripening. Be sure to vent the room approximately every 12 hours by opening the doors for 20 minutes even while applying ethylene.
7. Check pulp temperature at least twice a day to maintain 70-75 degrees F.
8. Recommended storage temperature for mangoes is 60 degrees F.
The fruit should start to break within 3-5 days after applying ethylene.
