Mango Ripening Room Guide | Pressure Differential Ripening Technology

Why High-Temperature Mango Ripening Is Not the Best Choice

In today’s market, mango ripening is commonly carried out using either cold rooms or simple enclosed spaces covered with blankets, relying on high temperatures to accelerate ripening. While this method delivers fast results, it also introduces serious quality issues.

High-temperature ripening often leads to:

• Poor and uneven color development

• Weak aroma and flavor formation

• Shortened shelf life after ripening

From a postharvest physiology perspective, mango ripening follows a process very similar to banana ripening, where controlled temperature, oxygen exchange, carbon dioxide management, and ethylene application are far more important than heat alone.

This article explains how Pressure Differential Mango Ripening Rooms, designed and supplied by Hengliang Cooling, provide a safer, more consistent, and higher-quality ripening solution for commercial mango operations.

Key Factors Affecting Mango Ripening

1. Fruit Maturity Level

Mangoes must reach a minimum physiological maturity before ripening treatment can be effective.

• Total Soluble Solids (TSS) ≥ 14%

• Higher maturity results in faster and more uniform ripening

• Maturity should be evaluated by:

  • External skin color

  • Fruit firmness

  • Flesh color on cross-section

Immature green mangoes will ripen very slowly even after ethylene treatment, resulting in poor color and flavor.

2. Variety Differences

Different mango varieties exhibit different ripening characteristics, including:

• Firmness loss rate

• Sugar accumulation speed

• Flesh color transformation

Therefore, commercial mango ripening rooms should not apply identical parameters to all varieties without adjustment.

3. Harvest Timing and Storage Conditions

• Early-season mangoes generally ripen more easily

• Longer storage duration and higher storage temperatures accelerate ripening tendency

• Stored mangoes must be inspected daily

• Fruits showing early softening or color change should be processed immediately

Recommended Mango Storage Conditions:

• Storage room temperature: 10–12°C

• Pulp temperature: 10–14°C

If the variety’s cold tolerance is unknown, storage temperature should not be lower than 12°C to avoid chilling injury.

Mango Ripening Control Parameters in Pressure Differential Ripening Rooms

1. Temperature Control

• Room temperature: 20–22°C

• Pulp temperature: 18–22°C

• Maximum room temperature: 25°C

Excessive temperature causes:

• Uneven skin color

• Suppressed flavor compound formation

• Skin dehydration and wrinkling

• Reduced shelf life

Optimal mango color development occurs at 20–22°C, not at high temperatures.

2. Ethylene Control

Ethylene accelerates respiration and initiates ripening but must be applied correctly.

• Treatment duration: 24–72 hours, depending on maturity

• Ethylene concentration (cylinder injection): 10–20 ppm

• Ethylene generator operation:

  • Activate every 6–8 hours

  • Concentration setting: ≥100 ppm

• Ethylene should only be introduced once pulp temperature reaches 20°C

Ethylene is completely safe. It has been used globally in fruit ripening for decades. Mangoes naturally produce ethylene during ripening; applied ethylene simply accelerates this natural process.

3. Carbon Dioxide (CO₂) Control

• CO₂ concentration should remain below 10,000 ppm (1%)

• Excess CO₂ suppresses respiration and delays ripening

• Controlled through:

  • Automatic exhaust systems

  • Time-interval ventilation

4. Humidity Control

• Recommended relative humidity: 85%

• Prevents excessive moisture loss and skin shriveling

5. Ripening Time

Under proper control conditions:

• Ripening duration: 2–3 days

• Skin yellowing rate: 50–70%

• Flesh softness and sweetness reach market-ready levels

Common Problems During Mango Ripening and Solutions

1. Slow Ripening

Causes:

• Fruit maturity too low

• Low pulp temperature

• CO₂ concentration above 10,000 ppm

• Ethylene injection failure

Solutions:

• Inspect maturity at arrival

• Monitor pulp temperature daily

• Check ventilation and exhaust systems

• Inspect ethylene cylinders and generators

2. Uneven Ripening

Symptoms:

• Different ripening stages within the same pallet

• Variations between pallet positions

Causes:

• Mixed origins, varieties, or harvest times

• Packaging with ventilation rate below 5%

• Poor airflow sealing in pressure differential systems

• No ethylene treatment, relying only on endogenous ethylene

3. Uneven Skin Color Development

Symptoms:

• Flesh ripened but skin remains green or unevenly yellow

Causes:

• TSS below 14%

• Excessive nitrogen fertilization in orchards

• Shaded or inner-canopy fruit

• Ripening temperature too high

• Elevated CO₂ concentration reducing oxidation

Physiological Disorders Related to Improper Control

1. Black Spots and Stem-End Rot

Causes:

• Orchard disease pressure

• Improper postharvest sanitation

• High ripening temperature

• Lack of fruit segregation during storage

Recommended pulp temperature: 18–20°C

2. Surface Spotting (Lenticel Breakdown)

Symptoms:

• Brown to black net-like spots around lenticels

Causes:

• Latex contamination during harvest

• Ethylene application when pulp temperature exceeds 24°C

3. Diffuse Brown to Black Skin Discoloration

Causes:

• Chilling injury below 10°C

• Long storage combined with low-level ethylene exposure

Why Choose Hengliang Cooling Mango Ripening Solutions

Hengliang Cooling specializes in:

• Pressure differential ripening rooms

• Industrial fruit ripening room design

• Ethylene control systems

• CO₂ and airflow management solutions

Our systems are widely applied in:

• Commercial mango ripening facilities

• Banana and tropical fruit ripening centers

• Export-oriented fresh produce operations