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- Mango can be refrigerated after it ripens to increase its
shelf life. However, the mango holds best at a temperature of 50-55 F.
Different ripe mangoes however respond differently to refrigeration.
Alphonso mango generally holds better and survives a few days. Fully
ripe Kesar mango however has a very high sugar content and generally
the sugar separates out from the pulp inside the mango. It is best to
refrigerate Kesar before it is fully ripe.
- Avoid moving ripe mango in and out of the refrigerator.
Ideally the ripe mango should be taken out of the refrigerator only
for consumption. Ensure that the mango does not freeze when it is in
the referigerator.
- Small black spots generally show that the mango is sweet and
has good sugar content. It is generally not an indicator of problem
with the fruit, but use your judgement to make the distinction.
- Mango ripens well in a dark place at the proper temperature
and humidity.
- Mango needs to breathe as it ripens- do not choke it in
non-breathing material. Also constant poking can result in uneven
ripening of the mango as dents prevent the free flow of nutrients in
the mango which is vital for it to ripen properly.
- If conditions are such that the mango does not ripen within
7-days of arrival, this considerably increases the chance of the
mango catching infection and not ripening properly.
- Spongy tissue is a known characteristic of the Alphonso mango.
Generally, if a small portion exhibits this, it can safely be scooped
away without affecting the remainder. We try our best to filter out
the mangoes with spongy tissue at the source, but it is still an imperfect art
and mango with spongy tissue does come through. Spongy tissue cannot
be identified in an unripe mango. However as the Alphonso ripens, the
area with spongy tissue will not ripen and will remain devoid of any
nutrients- it will generally be white and spongy, hence the name.
However, sometimes the spongy area can change color with time and
becomes black.
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