After completion of all the necessary treatments (Hot Water Treatment, Vapor Hot Treatment, Irradiation Treatment) for the destination countries as per their laid down compliances then the stage comes for Ripening of Mangoes in a Ripening Chamber.
It needs to be understood that Indian Mangoes are harvested and available for treat when summer season is ongoing in the country. During the summer season (March to May approx) the average temperature across India is 28°C to 46°C approx. Therefore, the raw/un-ripened mangoes harvested from trees get easily ripened at ambient room temperature (28°C to 46°C approx.) during the summer season in India.
Now most of the countries during the March-June months don’t have ambient hot temperatures even from 22°C to 30°C.
If mangoes do not get sufficient hot ambient temperature, then they will take a long time to ripe and in some cases they even will not ripe after reaching the destination countries.
Also, consumers, mango lovers do not have that much time and patience at the destination countries to keep the mangoes in their houses and keep a watch on the mangoes and wait for 1 or more weeks.
So what is the solution to overcome these problems ?
Answer: Artificial accelerated ripening is the only solution.
Therefore, it becomes inevitable to make the mangoes undergo accelerated ripening in the Ripening Chamber, at a certain percentage depending on the destination region’s climate and temperature.
This type of ripening is an artificial ripening which is also called accelerated ripening.
Such ripening methods are approved by the Agriculture Department of the Government of India and also approved, and accepted by the Agriculture, Phyto, and Food Departments of importing/destination countries countries.
Now everybody who is in the supply chain of mangoes till the end consumer level must understand that mangoes reaching overseas destinations have already gone through an accelerated ripening process. So the chances of some irregularities and abnormalities in the regular, natural ripening process of mangoes can not be denied.
We take meticulous and utmost care during each and every step from harvesting, sorting, grading, treatments, and ripening, till packing and dispatch/departure of mangoes. But then too we or anybody else can not cut and check every mango we are dispatching to overseas destinations. We can see only the outer surface of fruits and we try to keep the mangoes free from any kind of decay, or damage.
But as mangoes have already undergone the accelerated, artificial ripening at origin, after they reach the overseas destination locations, the possibilities of some mangoes developing and displaying signs/symptoms of decay, discoloration, russet spotting, etc. and later on, confirming these things cannot be denied.
The natural ripening during ambient room temperature of 25°C to 30°C takes 8-12 days approx., to ripen the mangoes here in India during the summer season. In artificial, accelerated ripening we bring down this ripening time from 8-12 days to 2-4 days max. So once these mangoes reach the overseas destination the end consumers can have immediate ready-to-eat fresh mangoes in front of them. This is the only way we can ensure a continuous supply of ready-to-eat mangoes for overseas consumers till June.
The harvested raw/un-ripened mangoes which take 7-12 days to get ripened naturally without any external aid by themselves, become ripened within 2-4 days by using artificial ripening.
So definitely, some mangoes fruits may/do not sustain this accelerated ripening and they can become decayed, and rotten after reaching the destination, which they do not show any such symptoms when we are packing them at the final stage. So, nobody can give, assure, guarantee 100% recovery of mangoes after reaching the destinations, without any rejections. We try, aim, and target 100% recovery without any rejection at the destination but some smaller, little percentage should be accepted as inevitable outcome because of the procedures behind, through which mangoes were already undergone before reaching the destinations.
This is the regular process in mangoes supply and export across the world.
If any customer wants mangoes without this artificial, accelerated ripening, then also we are ready to supply and export raw, un-ripened mangoes completing the requisite treatments as per compliance for the given overseas destinations.
If any customer wants Naturally Ripened Yellow Colored Mangoes without this artificial, accelerated ripening, then also we are ready to supply and export raw, un-ripened mangoes completing the requisite treatments as per compliances for the given overseas destinations. But to export yellow-colored naturally ripened mangoes take a much longer time (2-3 weeks approx.) after order confirmation.
