Fruit Produce Facts English
Recommendations for Maintaining Postharvest Quality
Maturity & Quality
Maturity & Quality Photos
Temperature & Controlled Atmosphere
13°C (55°F) for mature-green mangoes
10°C (50°F) for partially-ripe and ripe mangoes
Optimum Relative Humidity
Rates of Respiration Production
To calculate heat production multiply ml CO2/kg·hr by 440 to get Btu/ton/day or by 122 to get kcal/metric ton/day.
Rates of Ethylene Production
Responses to Ethylene
Exposure to 100 ppm ethylene for 12 to 24 hours at 20 to 22°C (68 to 72°F) and 90-95% relative humidity results in accelerated and more uniform ripening of mangoes within 5-9 days, depending on cultivar and maturity stage. Carbon dioxide concentration should be kept below 1% in the ripening room.
Responses to Controlled Atmospheres (CA)
Physiological and Physical Disorders
Sapburn. Dark-brown to black discoloration of mango skin due to chemical & Physiological injury from exudate (sap) from cut stem.
Skin abrasions. Abrasions due to fruit rubbing against rough surfaces or each other result in skin discoloration and accelerated water loss.
Chilling injury. Symptoms include uneven ripening, poor color and flavor, surface pitting, grayish scald-like skin discoloration, increased susceptibility to decay, and, in severe cases, flesh browning. Chilling injury incidence and severity depend on cultivar, ripeness stage (riper mangoes are less susceptible) and temperature and duration of exposure.
Heat injury. Exposure to temperatures above 30°C (86°F) for longer than 10 days results in uneven ripening, mottled skin and strong flavor. Exceeding the time and/or temperature combinations recommended for decay and/or insect control, such as 46.4°C (115.5°F) water dip for 65-90 minutes (depending on fruit size) causes heat injury (skin scald, blotchy coloration, uneven ripening).
Internal flesh breakdown (stem-end cavity). Flesh breakdown and development of internal cavities between seed and peduncle. This disorder is more prevalent in tree-ripened mangoes.
Jelly-seed (premature ripening). Disintegration of flesh around seed into a jelly-like mass.
Soft-nose. Softening of tissue at apex. Flesh appears over-ripe and may discolor and become spongy. This disorder may be related to calcium deficiency.
Anthracnose. Caused by Colletotrichum gloesporioides, begins as latent Disorders infections in unripe fruit and develops when the mangoes begin to ripen. Lesions may remain limited to the skin or may invade and darken the flesh.
Diplodia stem-end rot. Caused by Lasiodiplodia theobromae, affects mechanically-injured areas on the stem or skin. The fungus grows from the pedicel into a circular black lesion around the pedicel.
[For more information, see our publication “Fruit Ripening and Ethylene Management”, available for purchase using our Publication order form.]
Use of Materials
The UC Postharvest Technology Center grants users permission to download textual pages (including PDF files) from this World Wide Web site for personal use or to reproduce them for educational purposes, but credit lines and copyright notices within the pages must not be removed or modified.
Except for these specified uses, no part of the textual materials available on the UC Postharvest Technology Center Web site may be copied, downloaded, stored in a retrieval system, further transmitted or otherwise reproduced, stored, disseminated, transferred or used, in any form or by any means, except as permitted herein or with the University of California's prior written agreement. Request permission from UC Postharvest Technology Center. Distribution for commercial purposes is prohibited.
Links to any of these UC Postharvest Technology Center pages are permitted, but no endorsement of the linking site or products mentioned in the linking page is intended or implied by such a link.
How to Cite
Author(s) names. Initial publication or update date (located at the top). Title. Link to the specific Produce Fact Sheet webpage (Accessed date)
Example: Cantwell, M. and T. Suslow. 2002. Lettuce, Crisphead: Recommendations for Maintaining Postharvest Quality.