THE MANGO 127 



83 F., and (b) cold storage at 40 to 47 F. Some of the 

 results were as follows : 



Amini. Fruits which were ready for eating when taken from the 

 tree remained in the warm room in good condition about four days. 

 Fruits which were well colored but had not softened on the tree began 

 to decay in seven to ten days. All of these fruits developed attrac- 

 tive color in storage. In the cool room fruits which were ready for 

 eating when removed from the tree remained in good condition eleven 

 to eighteen days. Those which were mature when taken from the 

 tree, but which had not commenced to soften, were ready for eating 

 twenty days after being put in storage, and did not show signs of decay 

 until six days later. 



Cambodiana. Fruits which had fallen from the tree due to ripe- 

 ness remained in the warm room five days in good condition. Those 

 which were picked when soft on one side remained six to eight days 

 without decaying perceptibly. Those picked when about half colored 

 remained in good condition eight days only. Fruits ripened on the 

 tree and placed in the cool room kept only five or six days. Those 

 which had colored on the tree but had not begun to soften were ripe 

 nineteen days after being placed in the cool room, and remained in 

 good condition until the twenty-sixth day; they were not so good, 

 however, as those ripened on the tree. 



Sander ska. Fruits picked just before they began to soften and 

 placed in the warm room were ready for eating nine days later, and 

 remained in good condition three days. Fruits picked similarly 

 mature and placed in the cool room remained in good condition for 

 nearly five weeks, at the end of which time the flavor was better than 

 that of tree-ripened specimens. 



"Fancy" mangos have been shipped successfully from India 

 to London, from Jamaica to London, and from the French 

 West Indies to Paris. When care is used in packing and 

 picking the fruit, the loss in transit is not heavy. The selection 

 of varieties having unusually good shipping qualities will do 

 more than anything else to encourage export trade of this sort. 

 When the fruit has only to be shipped from Florida to New 

 York, keeping quality is not so important. Some mangos 

 which have been placed on the market have made an unfavor- 

 able impression because they were improperly ripened. More 

 attention must be given to methods of ripening in the future, 



