Glossary

Respiration is the process by which living tissues use stored compounds and oxygen to release energy, producing carbon dioxide and water. Harvested mangoes remain alive and continue respiring as they ripen. Temperature and fruit condition influence the rate, which helps explain changes in storage life and the need for suitable handling. Slowing respiration is not the same as stopping deterioration, and enclosing fruit without adequate gas exchange can create off-flavors or injury instead of preserving quality.

Climacteric describes fruit that shows a characteristic rise in respiration and ethylene production during ripening. Mango is climacteric, so a sufficiently mature fruit can continue ripening after harvest. That does not mean an undersized, immature fruit will develop normal flavor simply by waiting or adding ethylene. Harvest maturity, temperature, and damage influence the result. For home use, allow mature unripe mangoes to soften at room temperature, then refrigerate ripe fruit as appropriate to slow further deterioration.