Light crossings of mangos from Mexico have been listed by the USDA market Scope report this week. The ataulfo variety is leading the way in terms of production, with a few shippers beginning this week. Additional Mexican shippers should start moving their product during the week of February 16^th, and consistent volumes are set to start the week of February 23^rd.

With over 1000 varieties worldwide, the mango is quickly gaining ground as a tropical fruit staple in many households. So, with mango season quickly coming under way, let’s review some key points regarding the commodity:

Varieties: 

Hayden – roundest of all mangos, it has a bright yellow-orange flesh, firm texture, and a flat pit.

Kent – an oval shaped mango that is the softest of all varieties, it has a fiber-free flesh and a sweet, tropical flavor.

Tommy Atkins – the most colorful mango, distinguished by a firm skin with medium fiber; has a similar shape to the hayden variety but with less flavor.

Keitt – the largest of all mangos, it remains completely green with a little hint of yellow, even when completely ripe.

Francisque/Francis – a medium sized, flat variety from Haiti whose color ranges from deep orange to completely green; it has an apricot like flavor.

Ataulfo – a small variety that is virtually fiber-free and has a sweet, rich flavor.

*images c/o http://www.mango.org/mango-varieties-and-availability

US Grades

The following are the grades used for mangoes arriving to the United States: S. Fancy, U.S. No. 1, and U.S. No. 2

Good Arrival Guidelines

In the United States and Canada, the Good Arrival Guidelines permit the following:

• 15% total average defects
• 8% serious defects
• 4% decay upon arrival at contract destination after five-days in transit.
• Recommended transit temperature is 55° F.

Source(s): PACA, DRC and USDA

Shipping Containers

The common shipping containers for mangoes are:

• 14-16lb cartons
• 10-14lb flat, single layer cartons
• Single piece fiberboard boxes with various counts

Compatibility Groups

Mangoes are compatible and therefore may be shipped with avocados, bananas, eggplant, grapefruit, guava, limes, muskmelons (excluding cantaloupes), olives, papayas, pineapples, tomatoes and watermelons.

Temperature

The USDA recommends storage of mangos at 55F (12.8C); at this temperature, mangoes should keep for two to three weeks. Some varieties may be successfully stored at 50F (10C); however, shippers instructions should always be followed, as most varieties are highly susceptible to chilling injury at temperatures below 55F (12.8C). The freezing point of mangos is 30.3F (-0.9C).

As for ripeness, fully ripe mangos may be successfully stored at temperatures nearing 40F (4.4C). To ripen mangos, experts recommend temperatures of 70-75F (21-24C). It should be noted that higher temperatures may affect flavor and lower temperatures may result in a tart, sour flavor.

While supplies will be a little light to start of the season out of Mexico, March is just around the corner and we will be seeing full volumes by then. For more information on mangos (how to cut, how to select, availability & production) visit http://www.mango.org/!