Hygiene Process

Mango Ripening

mango is a climacteric fruit that ripen off the tree. Deccan mango farm adopts ethical and organic way of ripening the mango by strictly avoiding the toxic and hazardous chemical.we have specialization conditioned cooling system for ripening of mangoes.generally the mangoes ripen to the when places between 19 to 21 degree C temperature.Before the process of ripening we make use of internationally approved organic medicines for cleaning the fruits.we ensure hot water wash the successfully kills the micro bacteria which are generally unnoticeable.

We ensure rippening of mangoes with Ethylene gas(100ppm) in air tight room by exposing for 3 days 4 days;this ethrel ripening through slow but ensure better quality.the exceptional method of ensuring organic mangoes and years of quality performance has made th Deccan mango farm a prominent licensee of the food safety and standards authority of India{FSSAI).

Ripen mangoes at room temperature – never refrigerate a mango until it has reached its desired ripeness. We usually dispatch mangoes semi ripe to avoid any damage in transit. Semi ripe mangoes are somewhat hard if they are refrigerated they will not ripen, because mangoes respire after harvest, they reduce Co2, and slowly take in oxygen to convert the pulp from tangy to sweet in normal temperature, when refrigerated the respiration slows drastically and the ripening stops. (P.S. Refrigerate after the mango ripens for a longer shelf life and freshness in taste and flavor, the optimal temperature would be between 12 to 14 degrees Celsius)

There are 2 basic indications for a ripe mango, one is the color, most varieties turn from green to a rich yellow, also the skin softens. some varieties however are an exception, they may not turn yellow,just wait till they start emitting a sweet aroma before they are eaten, mangoes do give out a very pleasant sweet smell when ripe, especially Himayat.