Mangoes
Before ripening begins, the fruit pulp temperatures should be raised to 68 to 72°F (20 to 22°C). Once the fruit pulp temperature stabilizes, apply 100 ppm ethylene for a minimum of 12 hours. Actual time of exposure to ethylene is determined by the maturity of the fruit; a slight change in fruit color indicates that the mangos are producing ethylene and the external ethylene source is no longer needed.
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 pulp temperature at 65 to 72°F (18 to 22°C) until desired level of ripeness is attained (typically 5 – 9 days). Then store ripened mangos at 50 to 55°F (10 to 13°C) in a high humidity environment and ship to final destination soon.
Early season mangos may take longer to ripen than middle-to-late season ones.Store and ship mature green mangos at temperatures of about 55°F / 13°C.
To achieve 100 ppm, the generator setting will depend on the size of the ripening room.
Setting 1 for rooms 1600 – 2500 cubic feet.
Setting 2 for rooms 2500 – 5000 cubic feet.
Setting 3 for rooms 5000 – 7500 cubic feet.
Setting 4 for rooms 7500 – 10000+ cubic feet.
Please note that all rooms vary in terms of how air-tight they are, so if more precise PPM determination is required, air testing for ethylene PPM levels is recommended.
Note: If using a Ripemaster® Ethylene Concentrate, this unit will convert 1 US quart of Ripemaster® Ethylene Concentrate to ethylene in approximately 12-14 hours. This will be enough ethylene for 1 ripening cycle depending on the size and condition of the room. DO NOT use any of our generators in rooms of less than 1600 ft3 (45 m3)
Humidity is very important. It should be maintained at 90-95%.
Carbon dioxide will build up during ripening. Anything above 1% may retard ripening or cause “checkerboard” ripening within the room. If automatic ventilation is not in place, be sure to vent approximately every 12 hours by opening the doors for 20 minutes even while applying ethylene.
Check pulp temperature at least twice per day and maintain proper pulp temperature.
The fruit should be ready to ship within 3-6 days depending on the season, pulp temperature and degree of firmness. Ripened fruit may have the stem end button become more pliable indicating the softness process is beginning.
Once ripening has reached the desired degree of firmness, lower the pulp temperature to 40-42°F (4.5 to 5.5°C).
CAUTION: Do not hold mature green, unripened avocados at pulp temperature below 40°F. Chilling injury will occur, and the longer avocados are held at low temperatures, the more severe the injury that will be caused. Chilling causes grayish-brown discoloration of the skin and flesh. If chilled before ripening, the fruit will not ripen properly.Ripened avocados are less susceptible to chill damage; they can be stored as low as 36°F (2°C).