Damage from heat treatments in mango can result in a range of symptoms including those shown in the photographs that you sent.

It is true that harvesting mangoes before the fully mature-green stage (based on fullness of the cheeks and skin color changes from dark-green to light-green or yellowish-green), then ripening them

It sounds like you are seeing the symptoms of anthracnose disease, caused by a fungus Colletotrichum gleosporioides.

Since papayas do not contain much starch at the mature-green stage like bananas and mangos do, papayas do not increase in sugars content and associated sweetness after harvest.

It sounds like you are seeing the symptoms of anthracnose disease, caused by a fungus Colletotrichum gleosporioides.

Exposure of mangoes to below 2% O2 and/or above 8% CO2 may induce skin discoloration, grayish flesh color, and off-flavor development.

There are naturally-occurring color changes from green (chlorophyll) to orange (beta-carotene) as mangoes mature.

Proper ripening of various mango cultivars requires cooling fruit temperature to 20-22°C, which can best be achieved by forced air cooling with 10-12°C and 90-95% air in a cooling room with t

 Evaporative cooling can reduce outside air temperature to within a few degrees above the outside wet bulb air temperature.  It is particularly u

The most important factor in delaying browning of fresh-cut mango is temperature and the optimal temperature range is 2 to 5C (36 to 41F).