The Aug. 22 seminar, part of the Ready to Eat mango program initiative, was hosted by the mango board and the University of California-Davis Department of Plant Science and the University of Florida IFAS Center for Food Distribution and Retailing.
Recommendations on handling the fruit were offered by Dennis Kihlstadius of Produce Technical Services. He suggested managing temperatures at all levels of the supply chain, from transportation to retail. He told partipants to avoid refrigerating mangoes and to never store them below 54 degrees Fahrenheit.
Contributor Jeffrey Brecht of the University of Florida discussed optimal temperatures to help slow or speed the mango ripening process. He recommended 55 degrees to decelerate the process and 68-72 degrees to accelerate the process. He also suggested keeping the fruit at room temperature on retail shelves to increase aroma.
The National Mango Board and Carlos Crisosto of the University of California-Davis plan to create a descriptive analysis of tommy atkins, kent, ataulfo, keitt, haden and francis mango cultivators from the top six producing countries. The analysis is designed to increase consumer satisfaction and includes a quality index to help determine the minimum standards consumers will accept.
National Mango Board retail manager Wendy McManus highlighted related tools on its website, including a maturity and ripeness color chart, postharvest best practices manuals, and point-of-sale materials.