Specifications of Our Mangoes
| Colour |
External |
Red - Greenish Peel |
| Internal |
Maturity Grade 2 |
Maturity Grade 3 |
| Brix |
8 to 11 |
9 to 11 |
| Firmness |
15 to 17 LbF |
10 to 13 LbF |
| Colour |
External |
Green |
Green Lima |
| Internal |
Maturity Grade 2 |
Maturity Grade 3 |
| Brix |
9 to 11 |
12 to 11 |
| Firmness |
14 to 18 LbF |
11 to 13 LbF |
| Colour |
External |
Yellow |
| Internal |
Maturity Grade 2 |
Maturity Grade 3 |
| Brix |
9 to 10 |
11 to 12 |
| Firmness |
11 to 13 LbF |
6 to 8 LbF |
| Season |
Octobre, November, December up to mid January |
| Preservatives |
Food graded wax is applied to enhance appearance and to avoid dehydration. A maximum of 3 ppm of Tiabendazol (fungicide) is applied, mainly to avoid Anthracnose. |
| Packing and loading |
Corrugated carton box with a net weight of 4,0kg at destination, 5,280 boxes per 40ft HC container (22 pallets with 240 boxes each) |
| Parameters of transport and storage |
Transported in refrigerated containers with temperatures between 8 and 11°C. To be stored at the same temperature in order to avoid early maturity. |
| Shelf Life |
30 days after packing, maintaining the cold chain at around 10°C. |
| U.S.A. Market |
Mangoes are treated with hot water in hydrothermal circulation tanks during 75 and 90 minutes at 116°F( depending on the size of the mangoes) for the elimination of possible larvae of Ceratitis capitata, or Mediterranean fruit fly. |
