Mango Ripening

The mango is one of the most popular fruits in the world, and ripening them is not very different than the process for bananas, avocados, and other tropical and sub-tropical commodities.

In some parts of the world, acetylene or calcium carbide have been used to ripen mango fruit.  Industry authorities and government agencies strongly discourage these methods, most especially when making ethylene gas from catalytic generators is so affordable, reliable, and safe.

Here are some guidelines for safe mango ripening with ethylene gas:

Mature fruit can be triggered into ripening, by exposure to 100 ppm ethylene for 12 to 24 hours at 20 to 22°C (68 to 72°F).

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 1/2% in the ripening room.  This can be achieved by use of a carbon dioxide sensor, coupled with a room fresh air supply and exhaust fan system.

Forced-air, or pressurized ripening systems provide for the most uniform and consistent ripening results, especially for large-scale commercial ripening.

More information is available at www.GlobalRipening.com.

Thanks for reading!  Banana Jim