1 FAQ
Frequently Asked QuestionsPost-harvest handling mangoes
Q: Should I artificially ripen mangoes?
A: Mangoes are generally harvested in a mature but still firm, green state. Ethylene gas can be used to trigger ripening of fruit, bringing on uniform colouring and ripening. The results from gassing depend on critical temperature management during and after ethylene treatment. Your decision on whether to gas fruit or not should be made in consultation with your agent/wholesaler because ripened fruit has a shorter storage life and will need to move quickly through the market chain.
Q: Do mangoes need refrigeration?
A: Fruit should be cooled within 48 hours of harvest to prolong storage life, maximise fruit quality and improve colour development. Uncooled fruit tends to ripen irregularly and is more prone to post-harvest diseases.
Q: What temperature should mangoe be stored at?
A: Mangoes ripen evenly between 18° and 22°C. Hard green mangoes can be stored at 13°C until they start to ripen, and ripe fruit can be cooled to 5°C for about four days.
Q: Do I need to dip mangoes?
A: Fruit sold to areas free of fruit fly must be treated according to the fruit fly certification agreement in place for that destination. This will include dipping or a post-harvest spray with an insecticide in addition to your pre-harvest fruit fly control program. Treatment for post-harvest diseases is recommended, though it is not compulsory.