How to preserve green mango for a long time

Many people know that mango is a tropical fruit with a unique taste and rich nutritional value, but it has a big disadvantage, which is that it is not easy to preserve. Many people often pick golden mangoes when picking mangoes, mainly because they are easy to preserve and transport. But sometimes green mangoes can easily rot. So how can we preserve green mangoes for longer periods of time? Let’s take a look at its specific preservation methods.

How to store mangoes without rotting:

The temperature when storing mangoes should not be too high, generally around 10℃ is enough. Special attention should be paid to the fact that high temperature will accelerate its decay, and sealing will easily cause it to deteriorate and produce odor.

Because it grows in tropical and subtropical regions, it is sensitive to low temperatures. Mangoes mature during the hot and rainy season. They are picked when they are green and ripen quickly at room temperature.

When storing and preserving, please note:

1. When using low-temperature storage, try to keep the air in the fruit storage environment fresh to avoid poor ventilation and the adverse effects of ethylene.

2. When using controlled atmosphere storage, ethylene absorbers should be used as much as possible to eliminate the adverse effects of ethylene on the controlled atmosphere storage effect. The storage life of mango is extremely short, and the storage and preservation of mango must be carried out from many aspects and comprehensive preservation must be carried out.

How to store mango for a long time:

1. Pre-storage treatment: Mangoes must be stored as soon as possible after harvesting. In order to improve the storage effect, they should be properly treated before storage. When storing mangoes, choose healthy and pest-free mangoes. Wash the selected mangoes to remove stains and juice from the fruit stalks. When washing the fruit, it is best to combine it with antiseptic and sterilization treatment to prevent the occurrence of anthracnose and stem rot. After soaking the fruits, take them out, spread them out to dry, then select the fruits, package and store them.

2. Low temperature storage: Harvest the undamaged fruits in due time, wash the juice from the wounds on the fruit stalks with clean water, then soak the fruits in 500-1000ppm benomyl aqueous solution at 52°C for 50 minutes and dry them. Wrap each fruit individually with breathable cotton paper, carefully pack them into boxes or place them in fruit baskets. The boxes and baskets should be padded with hay. The appropriate amount of fruit should be 15-20 kg. Place it in a ventilated environment at 20℃ to dissipate heat for 1-2 days, then store it in a room at 15℃ for 1-2 days, and then store it in an environment at 10-12℃, maintaining the relative humidity at 85-90%.

3. Controlled atmosphere storage: After the antiseptic and sterilization treatment and pre-cooling and sweating, the good fruits are sealed in polyethylene film bags. The mangoes are respired to form a gas composition with low oxygen and high carbon dioxide, which delays the ripening and decay process of mangoes. This can extend the storage and transportation time of mangoes by 2-15 days and the storage period is about 1 month. However, it should be noted that the polyethylene film bags should be removed at the end of storage to prevent carbon dioxide damage. After storage, mangoes need to be ripened at 21-24℃ to improve their quality and flavor.