Selection and Storage of Mangoes
While ordering fresh mangoes one should be aware that all should be completely ripen and good in condition. All types of mangoes have a three phases of ripeness which includes unripe which is green in appearance, ripe and completely ripped. It is necessary that not to store mangoes till it does not reach at its desired ripeness. There is couple of phases for unri
pe mangos: mature and immature. Skin is felt stiff and tight on squeezing it calmly.
3. There is a very little or almost no aroma at the end of the stem.
4. Skin color may appear greener in visibility; however, it is not the satisfactory way to evaluate the ripeness.
5. Pulp will be greener or may be light yellow, hard in texture.
6. It could be tasted as sour or tart along with some of sweet accent in it as well.
7. Most of the mango having green skin refers to unripe fruits. However, this is not applied with the mangoes which come ripped with green skin. It can only be judged by touching sense. Ripe Mangos:
1. Skin of the ripped mango should be spongy and will not have to leave any impression on squeezing.
2. There might be little amount of sweet scent at the end of the stem.
3. Skin color will turn into yellow or may be red as well, but skin color is not the ideal feature to judge the ripeness.
4. Most of the ripped mangoes hold a rich orange and yellow flesh along with soft texture.
5. Flavor should be tropical and sweet.
6. Ripe mangoes are adequate for refrigeration up to one week, pureed and cut mangoes can be stored for 2-3 days, whereas, frozen can be stored for 6 months in the form of cut/pureed. Fully Ripe Mangos:
1. Skin could leave an impression on squeezing.
2. The stem end has a strong sweet aroma.
3. Color of skin could be red/yellow.
4. Rich flesh of yellow/orange color with soft texture.
5. Flavor should be sweet.
6. Ripe mango is adequate to refrigerate for one week, 2 -3 days in cut/pureed form and frozen for 6 months in cut/pureed form.
