Ethylene generators usage for fruit ripening is essential to boost sales volumes and customer satisfaction.

United States

Wednesday 17 March 2021

One of the key steps in developing a successful mango ripening program is to receive mangos which were harvested mature. Fruit that was harvested immature will soften but will not reach a good flavor, same as ripening will not help an immature mango to achieve proper eating quality. This is why understanding mango ripeness and maturity indicators are crucial for mango handling and ripening protocols.

Tammy Wiard, retail marketing manager of the National Mango Board (NMB), says that ripening protocols have positively impacted on consumer satisfaction and sales volumes for ripened fruit. Many retailers have increased sales volumes due to the ripening program sustain.

In the last few years, retailers seeked to have the longest shelf-life possible to avoid waste or spoilage and to save on costs. The fact is that various data proves that the expense of an ethylene ripening program to provide consumers with ready-to-eat fruit will help increase sales significantly.

At harvest, mangos are low in soluble solids and sugars and are high in starches and acids. During ripening, mature mangos go through significant changes: with a decrease in firmness, fruit sugars increase and acidity and starch levels decrease. The flesh color will also change from pale yellow to deep golden yellow. The stage of maturity at harvest and during the ripening process can be estimated by such factors as flesh color, firmness, soluble solids concentration (SSC), fruit shoulder shape and dry matter.

Ethylene generators and Ethy-Gen® II Ripening Concentrate

by Catalytic Generators form a system that, when used as directed, produces concentrations which are perfect for conditioning a variety of mangoes. Since mangos produce ethylene naturally, this makes the use of this natural ripening hormone effective and safe. A mature mango will produce its own ethylene and ripen normally in response to the externally applied ethylene. Ripening programs take an advantage from using ethylene generators to move mangos toward the ripe/ready-to-eat stage prior to store-level distribution.

Manuel Michel, executive director of the NMB, assures that the adequate use of the mango ripening protocol along with promotional, and educational programs can increase consumption, sales, and boost the immune system of consumers. Offering mangos that are ripe and ready-to-eat helps to repeat sales from retail centers. The rise in mango demand over the last few years is an evidence of what consumers need, and that is ripe mangos.

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