It takes feeling and technology to ripen mangos precisely

Shipped mangoes must be ripened precisely to reach their optimal flavor. Micha Lejewaan, ripening master at DL Fruit Logistics in the Netherlands, shares how this process is perfected. “It’s not hard to do once you know how, but it takes fine-tuning,” he says of the art of ripening.

Start of a new adventure

This year, DL Fruit Logistics, specializing in fresh produce logistics and packaging services, decided to respond to client demand and self-ripen mangoes. To do so, they rent two advanced ripening cells from the Dawsongroup, each with space for 27 pallets. That offers more flexibility and lower transportation costs compared to the outsourcing they did before.

According to Micha, the project is a success. “We’ve not yet had any customer complaints.” He points out that there is more to ripening mangoes than simply setting up a cell. It is a process where craftsmanship and technology go hand in hand.

The process: from green to ripe

Most container mangoes arrive unripe. “Sometimes they’re still rock hard, sometimes they’ve begun ripening,” says Micha. Ripening begins by mimicking natural conditions and raising the temperature in the cell to “wake up the fruit.” Throughout the process, he digitally checks the temperature, humidity, and the mangoes’ internal ripeness.

Essential parameters such as hardness and Brix value – an indicator of sweetness – are checked regularly. Micha can adjust the process by, for example, raising or lowering the temperature. “You must be able to read the fruit. That is where experience comes in. “Some defects only become visible during ripening. My experience lets me assess risks and minimize failures,” says Lejewaan.

Technology and flexibility

The Dawsongroup’s modern ripening cells are crucial for consistent results. “The humidity is continually regulated to prevent dehydration or mold growth.” Micha praises the cells’ flexibility, which he can even control remotely. Human monitoring, however, remains vital. Micha visits the cells regularly, even on weekends, to manually check everything. “You can’t rely on automation alone,” he says.

Ripening also requires constant coordination with customers. “Some want ready-to-eat mangos; others’ mangoes can ripen for a few more days. Flexibility is key.” While you cannot suddenly speed the process up, Micha can slow it down by lowering the temperature.