Main factors that negatively affect mangoes
According to our research, the ideal conditions for mango storage are:
• 10-12°C temperature
• 85-95% humidity
• zero ppm ethylene
• zero airborne pathogens
A fungus called anthracnose (Colletotrichum gloeosporioides) causes black spots and pits to appear on the fruits, and ethylene gas may result in premature ripening. Both disorders reduce the commercial value of a mango crop as well as other fruits (apples, grapes, kiwi, citrus) during Postharvest storage, but both can be avoided by using a Miatech Bio Turbo system.
How to get mangoes free of black spots up to 99,5% with one simple tool
Until now the only proven way to prevent the premature ripening and fungus infections of mangoes as well as other fruits during post harvest was to minimize the storage time.
James Tan, a Philippine dealer of mangoes, uses Miatech’s Bio Turbo technology to remove the ethylene from the storage room and thus slow down the ripening process of his fruits.
The result seemed to be more than the customer expected. The removal of ethylene and airborne pathogens from the storage atmosphere also helps James to fight the anthracnose disease (Colletotrichum gloeosporioides). Miatech’s Bio Turbo secures a long lasting shelf life for mangoes and helps to keep Mr. Tan’s fruit spotless during the entire storage time.