Mangoes are a popular tropical fruit, but various forms of rot can significantly affect their quality. This spoilage is a common problem for both home growers and consumers, leading to visual deterioration and changes in texture and taste. Understanding the causes and characteristics of mango rot helps identify the issue and minimize its impact, preserving fruit quality from harvest through consumption.
Main Types and Causes of Mango Rot
Mangoes are susceptible to several types of rot, each with distinct symptoms and underlying causes. These issues can arise from fungal pathogens, bacteria, or physiological conditions. Recognizing these differences is the first step in addressing the problem effectively.
Anthracnose is a widespread fungal disease caused by Colletotrichum gloeosporioides. This rot typically appears as sunken, irregular, dark brown to black spots on the fruit’s skin, often expanding as the mango ripen. The fungus can infect the fruit while it is still on the tree, remaining dormant until harvest and ripening. Humid conditions and rain favor the development and spread of this pathogen.
Stem-end rot is another common post-harvest disease, often caused by various fungi such as Lasiodiplodia theobromae and Dothiorella species. This rot begins as a dark brown to black discoloration and softening at the stem end of the fruit, progressing downwards. The fungi responsible for stem-end rot can inhabit the mango tree branches and infect the fruit through the stem before harvest, becoming active as the fruit ripens.
Soft rot, including bacterial soft rot, results in mushy, watery decay. This type of rot is caused by various bacteria, such as Pectobacterium species, which degrade the plant cells. Affected areas become soft and discolored, often accompanied by an unpleasant odor. These bacteria typically enter the fruit through wounds or natural openings and thrive in warm, humid conditions.
Internal breakdown refers to physiological disorders where the mango’s flesh deteriorates without obvious external signs of fungal or bacterial infection. Symptoms can include internal discoloration, softening, or a spongy texture, sometimes with cavities. Factors like temperature stress, nutrient imbalances (such as calcium deficiency), or harvesting at an overly ripe stage can contribute to these internal issues.
Preventing Mango Rot
Minimizing mango rot involves practices addressing both pre-harvest and post-harvest conditions. For mango tree owners, maintaining tree health is a starting point. Proper orchard sanitation, including removing fallen fruit and diseased branches, reduces disease-causing pathogens. Selecting disease-resistant mango varieties also offers natural protection against common rots.
Careful handling during harvest and transport is important to prevent physical damage, which creates entry points for fungi and bacteria. Mangoes should be harvested with a short stem attached to minimize latex flow onto the fruit and to reduce the risk of stem-end rot. Rapid cooling of harvested fruit helps slow down ripening and inhibits the growth of spoilage organisms.
Proper storage conditions also extend the shelf life of mangoes and prevent rot. Unripe mangoes ripen best at room temperature, while ripe mangoes should be refrigerated to slow further ripening and spoilage. Ensuring good air circulation around stored fruit helps prevent moisture buildup, which favors fungal growth. Consuming mangoes within their optimal ripeness window also reduces the likelihood of rot developing.
Safe Consumption of Rotted Mangoes
When a mango shows signs of rot, caution is advisable regarding consumption. Avoid eating mangoes with visible mold or extensive soft, discolored areas. While small, superficial blemishes on firm fruits might be cut away, soft fruits like mangoes are different.
Mold on soft fruits can penetrate deeply into the flesh beyond what is immediately visible on the surface. These molds can produce mycotoxins, which are toxic substances that can cause health issues if consumed. Even if only a small part of the fruit appears affected, the entire fruit’s quality and safety can be compromised due to the spread of spoilage organisms and enzymatic breakdown.
It is safer to discard a mango that exhibits significant signs of rot, especially if it has a mushy texture, off-odor, or visible mold growth. Trusting your senses, particularly smell and sight, is a good guide for determining edibility.