Frequently asked questions about post-harvest handling of mangoes

Should I have my own packing shed?

This is a personal and financial decision. If there is a contract packing shed in the district, you can save capital investment and have more time for other farm operations.

How do I register my packing shed?

Mango packing sheds must be registered only if the fruit is exported or sold in certain other states. Contact the Australian Quarantine and Inspection Service for export information or the Department of Employment, Economic Development and Innovation in Queensland for Interstate Certification Assurance to allow you to send your fruit interstate.

Should I artificially ripen mangoes?

Mangoes are generally harvested in a mature, but still firm, green state. Ethylene gas can be used to trigger ripening of fruit, bringing on uniform colouring and ripening. The results of gassing will depend on critical temperature management during and after ethylene treatment. You should decide whether to gas fruit in consultation with your agent/wholesaler because ripened fruit has a shorter storage life and will need to move quickly through the market chain.

Do mangoes need refrigeration?

Fruit should be cooled within 48 hours of harvest to prolong storage life, maximise fruit quality and improve colour development. Uncooled fruit tends to ripen irregularly and is more prone to post-harvest diseases.

What temperature should mangoes be stored at?

Mangoes ripen evenly between 18 and 22°C. Hard, green mangoes can be stored at 13°C until they start to ripen, and ripe fruit can be cooled to 5°C for about four days.

Do I need to dip mangoes?

Fruit sold to areas free of fruit fly must be treated according to the fruit fly certification agreement in place for that destination. This will include dipping or a post-harvest spray with an insecticide in addition to your pre-harvest fruit fly control program. Treatment for post-harvest diseases is recommended, though not compulsory.