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The optimum storage condition is 13 degrees and relative humidity of 85-90%. In this way, the mango can be stored for 2-3 weeks. However, some strains, such as Haden and Keitt, will experience frostbite at this temperature. All raw mango varieties below 10 degrees are susceptible to frostbite. Frostbite produces scorched gray spots on the fruit, which then develop into pitting, insufficient ripening, poor flavor and color development.

The ideal ripening temperature for mangoes is between 21-24 degrees. Higher temperatures cause abnormal taste formation. Low-pressure storage has been shown to slow ripening, reduce spoilage, and extend shelf life. Mango that can be frozen in mash needs to be concentrated twice. The freezing point of the first concentrate is -1 and the freezing point of the second concentrate is -14 degrees.

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