MANGOES - Mangoes belong to the sumach family (Anacardiaceae) and were first cultivated in India some 4000 years ago. Together with the pineapple, they are considered the most delicious of tropical fruits and they have the highest vitamin A content of any fruit.
The many different varieties mean that they vary greatly in shape, color, size and weight. A mango may be oval, roundish, elongated or kidney-shaped; it may be green, green-yellow or even orange to red in color. The length of the mango is up to 25 cm, its maximum width 10 cm. The heaviest mangoes weigh up to 2 kg.
The delicious yellow to orange colored flesh, which constitutes 60 - 70% of the fruit, is located under the thin, inedible outer skin. Fibers join the flesh to the large, egg-shaped white stone inside, so explaining the difficulty of removing the stone from the flesh.
Mangoes are harvested when unripe (at the preclimacteric); they must still be green and firm-fleshed. Harvesting is done by hand or using special fruit picking poles. The greatest possible care must be taken with harvesting as even the smallest of cracks results in rapid spoilage by rotting.
At the time of harvest, the mangoes must be capable of post-ripening, as they will otherwise not reach optimum quality. Post-ripening may be accelerated by temperatures of 25 - 30 degrees C and treatment with ethylene.
Once harvested, any exuding latex is cleaned off and the mango is treated with hot water and fungicides in order to extend the relatively short storage life.
- Commodity Name:
VEGETABLES AND FRUIT (Fresh)