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Mango maturity and ripeness guide

Andres Phun
Andres Phun

This document provides guidelines for measuring the maturity and ripeness of various mango varieties using internal flesh color, firmness, and Brix measurements. It explains that mangos are harvested mature but not ripe, and outlines expected maturity stages at receiving between varieties. Stage 1 indicates least mature and Stage 5 being most ripe. The charts are meant as an educational guide and do not constitute official standards.

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MATURITY & RIPENESS GUIDE HOW TO USE THIS TOOL These charts are intended for use at the retail receiving point in the United States. You should expect at least 90% of the mangos tested to fall in stage 2 or higher. Experience and good judgment are still your best tools. Actual results may vary from these 鍖ndings. These charts are meant to be educational and to provide a guideline for understanding mango maturity and ripeness. They do not represent U.S. Federal Grade Standards and should not serve as the basis for a contract or for an inspection. These guidelines were developed by the mango quality research team at the University of Florida and the University of California-Davis. MANGO EXPECTATIONS AT RECEIVING Mangos are harvested when mature, but not ripe. A mature mango will ripen normally with increasing soluble solids content (degrees Brix) and decreasing 鍖rmness (lbs. force) to become ready to eat. At receiving, you can expect the mangos to be mature, but not necessarily ripe. Maturity can be judged by a combination of factors, including internal color, 鍖rmness, degrees Brix and fruit shape. Red skin is not an indicator of maturity, quality or ripeness and should not be used to evaluate mangos at receiving. It is very typical to 鍖nd mangos of differing maturity and ripeness in the same load and in the same box. MEASURING MANGO MATURITY & RIPENESS Internal 鍖esh color, which develops near the seed and will progress outward as shown in these photos, is generally the best indicator of maturity and ripeness. Firmness and degrees Brix ranges are provided as an additional reference. To measure 鍖rmness with a fruit penetrometer, use a 5/16 (8mm) tip and test the mango 鍖esh with the skin removed. To measure degrees Brix with a refractometer, collect the 鍖esh from an entire mango cheek OR a plug taken down to the seed and juice the entire 鍖esh sample. Full shoulders at the stem end may be an indicator that the mango was harvested mature and will ripen normally. AVERAGE COLOR INTERIOR FLESH SAMPLES FRANCIS STAGE 1 STAGE 2 STAGE 3 STAGE 4 STAGE 5 18 - 23 12 - 16 8 - 10 5 - 7 3 - 5 6 - 7 10 - 13 12 - 15 13 - 16 14 - 17BRIX MATURITY/ RIPENESS FIRMNESS AVERAGE COLOR INTERIOR FLESH SAMPLES ATAULFO STAGE 1 STAGE 2 STAGE 3 STAGE 4 STAGE 5 18 - 22 11 - 13 6 - 8 2 - 3 1 - 3 7 - 8 9 - 10 11 - 12 12 - 15 14 - 18BRIX MATURITY/ RIPENESS FIRMNESS Version1,Spring2010 Store whole mangos at 54-60属 F (12-15.5属 C) These charts are meant to be educational and to provide a guideline for understanding mango maturity and ripeness. They do not represent U.S. Federal Grade Standards and should not serve as the basis for a contract or for an inspection. 80741 NMB_maturitychrt.indd 180741 NMB_maturitychrt.indd 1 4/23/10 9:03:40 AM4/23/10 9:03:40 AM
AVERAGE COLOR INTERIOR FLESH SAMPLES TOMMY ATKINS STAGE 1 STAGE 2 STAGE 3 STAGE 4 STAGE 5 18 - 20 15 - 17 10 - 13 6 - 8 3 - 6 7 - 9 8 - 11 9 - 11 10 - 13 12 - 15BRIX MATURITY/ RIPENESS FIRMNESS AVERAGE COLOR INTERIOR FLESH SAMPLES KENT STAGE 1 STAGE 2 STAGE 3 STAGE 4 STAGE 5 19 - 22 14 - 18 11 - 13 5 - 8 2 - 4 8 - 10 9 - 11 12 - 13 12 - 14 14 - 15BRIX MATURITY/ RIPENESS FIRMNESS AVERAGE COLOR INTERIOR FLESH SAMPLES KEITT STAGE 1 STAGE 2 STAGE 3 STAGE 4 STAGE 5 16 - 19 12 - 15 7 - 9 2 - 4 1 - 2 8 - 10 9 - 12 10 - 12 12 - 14 14 - 17BRIX MATURITY/ RIPENESS FIRMNESS AVERAGE COLOR INTERIOR FLESH SAMPLES HADEN STAGE 1 STAGE 2 STAGE 3 STAGE 4 STAGE 5 12 - 15 12 - 14 5 - 8 4 - 5 2 - 3 6 - 8 9 - 11 12 - 15 14 - 16 14 - 17BRIX MATURITY/ RIPENESS FIRMNESS These charts are meant to be educational and to provide a guideline for understanding mango maturity and ripeness. They do not represent U.S. Federal Grade Standards and should not serve as the basis for a contract or for an inspection. Version1,Spring2010 80741 NMB_maturitychrt.indd 280741 NMB_maturitychrt.indd 2 4/26/10 10:46:23 AM4/26/10 10:46:23 AM

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Mango maturity and ripeness guide

  • 1. MATURITY & RIPENESS GUIDE HOW TO USE THIS TOOL These charts are intended for use at the retail receiving point in the United States. You should expect at least 90% of the mangos tested to fall in stage 2 or higher. Experience and good judgment are still your best tools. Actual results may vary from these 鍖ndings. These charts are meant to be educational and to provide a guideline for understanding mango maturity and ripeness. They do not represent U.S. Federal Grade Standards and should not serve as the basis for a contract or for an inspection. These guidelines were developed by the mango quality research team at the University of Florida and the University of California-Davis. MANGO EXPECTATIONS AT RECEIVING Mangos are harvested when mature, but not ripe. A mature mango will ripen normally with increasing soluble solids content (degrees Brix) and decreasing 鍖rmness (lbs. force) to become ready to eat. At receiving, you can expect the mangos to be mature, but not necessarily ripe. Maturity can be judged by a combination of factors, including internal color, 鍖rmness, degrees Brix and fruit shape. Red skin is not an indicator of maturity, quality or ripeness and should not be used to evaluate mangos at receiving. It is very typical to 鍖nd mangos of differing maturity and ripeness in the same load and in the same box. MEASURING MANGO MATURITY & RIPENESS Internal 鍖esh color, which develops near the seed and will progress outward as shown in these photos, is generally the best indicator of maturity and ripeness. Firmness and degrees Brix ranges are provided as an additional reference. To measure 鍖rmness with a fruit penetrometer, use a 5/16 (8mm) tip and test the mango 鍖esh with the skin removed. To measure degrees Brix with a refractometer, collect the 鍖esh from an entire mango cheek OR a plug taken down to the seed and juice the entire 鍖esh sample. Full shoulders at the stem end may be an indicator that the mango was harvested mature and will ripen normally. AVERAGE COLOR INTERIOR FLESH SAMPLES FRANCIS STAGE 1 STAGE 2 STAGE 3 STAGE 4 STAGE 5 18 - 23 12 - 16 8 - 10 5 - 7 3 - 5 6 - 7 10 - 13 12 - 15 13 - 16 14 - 17BRIX MATURITY/ RIPENESS FIRMNESS AVERAGE COLOR INTERIOR FLESH SAMPLES ATAULFO STAGE 1 STAGE 2 STAGE 3 STAGE 4 STAGE 5 18 - 22 11 - 13 6 - 8 2 - 3 1 - 3 7 - 8 9 - 10 11 - 12 12 - 15 14 - 18BRIX MATURITY/ RIPENESS FIRMNESS Version1,Spring2010 Store whole mangos at 54-60属 F (12-15.5属 C) These charts are meant to be educational and to provide a guideline for understanding mango maturity and ripeness. They do not represent U.S. Federal Grade Standards and should not serve as the basis for a contract or for an inspection. 80741 NMB_maturitychrt.indd 180741 NMB_maturitychrt.indd 1 4/23/10 9:03:40 AM4/23/10 9:03:40 AM
  • 2. AVERAGE COLOR INTERIOR FLESH SAMPLES TOMMY ATKINS STAGE 1 STAGE 2 STAGE 3 STAGE 4 STAGE 5 18 - 20 15 - 17 10 - 13 6 - 8 3 - 6 7 - 9 8 - 11 9 - 11 10 - 13 12 - 15BRIX MATURITY/ RIPENESS FIRMNESS AVERAGE COLOR INTERIOR FLESH SAMPLES KENT STAGE 1 STAGE 2 STAGE 3 STAGE 4 STAGE 5 19 - 22 14 - 18 11 - 13 5 - 8 2 - 4 8 - 10 9 - 11 12 - 13 12 - 14 14 - 15BRIX MATURITY/ RIPENESS FIRMNESS AVERAGE COLOR INTERIOR FLESH SAMPLES KEITT STAGE 1 STAGE 2 STAGE 3 STAGE 4 STAGE 5 16 - 19 12 - 15 7 - 9 2 - 4 1 - 2 8 - 10 9 - 12 10 - 12 12 - 14 14 - 17BRIX MATURITY/ RIPENESS FIRMNESS AVERAGE COLOR INTERIOR FLESH SAMPLES HADEN STAGE 1 STAGE 2 STAGE 3 STAGE 4 STAGE 5 12 - 15 12 - 14 5 - 8 4 - 5 2 - 3 6 - 8 9 - 11 12 - 15 14 - 16 14 - 17BRIX MATURITY/ RIPENESS FIRMNESS These charts are meant to be educational and to provide a guideline for understanding mango maturity and ripeness. They do not represent U.S. Federal Grade Standards and should not serve as the basis for a contract or for an inspection. Version1,Spring2010 80741 NMB_maturitychrt.indd 280741 NMB_maturitychrt.indd 2 4/26/10 10:46:23 AM4/26/10 10:46:23 AM