How ripe mangos increase sales

The benefits of ripe mangos for grocers

The National Mango Board has determined that the pre-conditioning process positively impacts the satisfaction and sales of mangoes. In fact, the University of California-Davis performed in-store tests with real-world consumers and determined that properly ripened mangos dramatically double consumer satisfaction from 39% to 87% when compared to mature/unripe mangos.

In the past, retailers believed it was ideal to simply focus on extending shelf life rather than maximum freshness. However, these studies now reveal that this strategy only results in short-term savings since consumers show brand loyalty to the freshest and most delicious fruit options.

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The ripening process for mangos

CATALYTIC GENERATORS use ethylene generators and Ethy-Gen® II Ripening Concentrate to create an easy-to-manage and efficient mango ripening process.

Its ethylene generator releases a continuous, small ethylene concentration perfect for safely ripening mangos. Adding an ethylene generator to your ripening process moves mangos towards delicious ripeness in a predictable and effective manner, allowing for cost-savings and greater overall customer satisfaction.

Ripening protocol

Before ripening begins, the fruit pulp temperatures should be raised for 24 hours to 62 to 68°F (16.7 to 20°C). Once the fruit pulp temperature stabilizes, apply 100-150 ppm ethylene for approximately 48 hours. Actual time of exposure to ethylene is determined by the maturity of the fruit, the time of year, country of origin and variety of mango.

Before and after the ethylene application and complete ripening process, it is crucial to assess the internal maturity level of the mangos. While external color may give some indication of ripening, the measurement of other maturity indices like pulp firmness and SSC (Soluble Solids Content - BRIX) is key. The US National Mango Board (NMB) has a poster for assisting in this. 

Humidity is very important, and it should be maintained at 90-95%.

Carbon dioxide will build up during ripening. If no automatic ventilation system is in place, then be sure to vent the room approximately every 12 hours by opening the doors for 20 minutes even while applying ethylene. The actual CO2 level must be kept below 1% for proper ripening.

After ethylene application, keep the pulp temperature at 62 to 68°F (16.7 to 20°C) until the desired level of ripeness is attained.

For all varieties except Kent and Honey, store ripened fruit at 50°F (10°C) in a high humidity environment and ship to the final destination soon. To avoid chill damage on Kent and Honey, do not store below 54°F (12.2°C).