When Does Mango Fruit Start Ripening?

Mangoes are often referred to as the “king of fruits” due to their delicious flavor, juicy texture, and nutritional benefits. Loved by millions around the world, mangoes not only bring sweetness to our taste buds but also offer a rich source of vitamins, minerals, and antioxidants. However, understanding the ripening process of mangoes is essential for both growers and consumers alike. When does mango fruit start ripening? What factors influence this process? And how can one tell when a mango is perfectly ripe? This comprehensive article explores these questions and dives deep into the fascinating journey of mango ripening.

Understanding the Mango Ripening Process

Ripening is a natural process that transforms hard, immature fruits into soft, sweet, and aromatic delights. For mangoes, ripening involves a series of biochemical changes including starch conversion to sugar, changes in color, softening of the flesh, and the development of the characteristic fragrance.

Mangoes are classified as climacteric fruits. This means they continue to ripen even after being picked from the tree due to a surge in ethylene production—a plant hormone that regulates ripening.

When Does Mango Fruit Start Ripening?

The ripening process of a mango typically begins after the fruit has reached physiological maturity on the tree. Physiological maturity is the stage where the fruit has attained its full size and weight but is yet to develop its full flavor potential.

On the tree: Mango fruits usually begin developing color changes that indicate the onset of ripening between 70 to 100 days after flowering (DAF), depending on the variety and environmental conditions. However, it’s important to note that most commercial mangoes are harvested before or just after physiological maturity but before full ripeness to allow for transportation without spoilage.

Off the tree: Once harvested, mangoes start producing ethylene in larger amounts which triggers accelerated ripening. The visible signs of ripening—such as color change from green to yellow or orange and flesh softening—typically become noticeable within 3 to 7 days after harvest under ambient temperature (around 25°C or 77°F).

Factors Affecting Ripening Onset

1. Variety: Different mango cultivars have distinct ripening timelines. For example:
2. Alphonso mangoes tend to mature and start ripening earlier (around 70-80 days after flowering).

3. Kent and Tommy Atkins have longer maturation periods and may take up to 90-110 days.

4. Climate and Environment: Temperature, humidity, and sunlight exposure affect how quickly a mango matures and starts ripening.

5. Higher temperatures usually speed up enzymatic activity in the fruit.
6. Excessive heat can cause uneven ripening or spoilage.

7. Cool climates might delay or slow down ripening.

8. Harvest Timing: Picking mangoes too early interrupts natural on-tree ripening processes. Those picked too late may overripen quickly or suffer damage during transport.

9. Ethylene Exposure: Ethylene gas accelerates ripening. Mangoes exposed to external ethylene sources will begin ripening sooner.

10. Storage Conditions: Controlled atmosphere storage with low oxygen slows down respiration rates and delays ripening.

Signs of Mango Ripening

Recognizing when a mango begins to ripen is crucial for harvesting at optimal times or deciding when it’s ready for consumption.

Visual Indicators

• Color Change: Most green-skinned mangoes gradually turn yellow, orange, or red with increased ripeness; however, some varieties remain green even when ripe.
• Surface Shine: A glossy surface often indicates chemical changes occurring within.
• Reduction in Green Color: Chlorophyll breaks down during ripening.

Textural Changes

• Softness: The flesh softens due to pectin degradation by enzymes such as polygalacturonase.
• Juiciness: Increased water content makes ripe mangoes juicy.

Aroma Development

Ripe mangoes emit a sweet floral aroma due to volatile compounds like lactones and terpenes produced during ripening.

How Long Does Mango Ripening Take After Harvest?

Ripening duration post-harvest depends on variety and conditions but generally ranges from:

• 3-5 days at room temperature (about 24-27°C or 75-80°F).
• Up to 7 days or more if kept cooler (around 15-20°C or 59-68°F).

Refrigeration below 13°C (55°F) slows enzymatic activity dramatically; thus, unripe mangoes stored in the fridge may remain firm for weeks but typically won’t develop full flavor until brought back to warmer temperatures.

How To Control or Speed Up Mango Ripening

For consumers who have unripe mangoes at home but want them ripe faster, several traditional methods can be applied:

Use Ethylene-Producing Fruits

Placing unripe mangoes in a paper bag with other ethylene-producing fruits like bananas or apples concentrates ethylene gas around them and speeds up ripening.

Warm Temperature Storage

Keeping mangoes in warm areas of your home (not direct sunlight) can promote faster enzymatic conversion leading to quicker softening and sweetness development.

Avoid Refrigeration Until Ripe

Store unripe mangoes at room temperature instead of refrigerating them; cold temperatures suppress ethylene synthesis needed for proper ripening.

Scientific Insights Into Mango Ripening

Modern research has helped us understand the molecular biology behind mango fruit maturation:

• Ethylene Biosynthesis Pathway: Key enzymes such as ACC synthase and ACC oxidase are responsible for ethylene production which triggers downstream events like chlorophyll degradation.

• Gene Expression Changes: Genes responsible for sugar metabolism, cell wall modification, and aroma biosynthesis are upregulated during ripening stages.

• Post-harvest Treatments: Chemicals like calcium carbide artificially induce ethylene release but may have health risks; more natural methods are preferred today.

Practical Tips For Farmers And Sellers

1. Monitor Maturity Markers: Size, skin color intensity, seed hardness.
2. Time Harvest Correctly: Avoid premature picking which results in poor taste.
3. Handle Gently: Bruising accelerates undesirable breakdown.
4. Control Storage Environment: Use cold chains but avoid chilling injury.
5. Use Ripening Chambers: Controlled ethylene exposure ensures uniform quality.

Conclusion

The question “When does mango fruit start ripening?” does not have a single fixed answer due to numerous influencing factors such as variety, climate, harvest timing, and post-harvest handling. Generally speaking, mangoes begin their natural ripening process once they reach physiological maturity on the tree—which could range between approximately 70 to 110 days after flowering—and continue this transformation post-harvest through ethylene-induced biochemical changes over several days at warm temperatures.

For consumers eager to enjoy perfectly ripe mangoes, understanding these stages helps avoid unripe tasteless fruits or overly soft spoiled ones. Whether you’re a grower aiming for optimal harvest timing or simply someone waiting for your favorite seasonal treat to soften just right—knowing when and how mangos start their magical journey toward sweetness enhances your appreciation of this cherished tropical delicacy.