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similar position to the avocado industry in the late 1980s, when forced-air ripening rooms were in their infancy, controlling heat given off from the fruit and allowing for the cate- gory to flourish.
Tammy Wiard, retail program manager at the National Mango Board (NMB) in Orlando, FL, says a 2013 study found 45 percent of consumers who were disappointed in mango quality cited “not ripe enough” as the reason.
In 2017, a study found almost a third of non-mango purchases cited their reason for not buying as not knowing how to pick ripe- ness. Like Kihlstadius, Wiard sees inspiration for the category in what has been achieved for avocados.
“Avocados provide the roadmap for successful ripening programs,” she says. “Avocado consumption more than doubled from 1999 to 2009, a period during which ripening became standard practice.
“The increased interest in, and adoption of, ripening programs for mangos has skyrocketed in the past two years.”
Wiard says some retailers rely on suppliers to provide ripened fruit, and as their ripening rooms reach capacity, third-party ripening options are becoming part of the norm.
“Suppliers who offer ripening services can differentiate themselves and create more loyalty in their retail relationships,” she says. “Retailers should use every opportunity to let their customers know that their produce is ripe and ready to eat. Instant gratification is part of our culture.”
Both Vena and Del Monte’s Christou also see benefits in mango ripening programs, with the potential to dramatically improve the fruit’s texture, aroma and sweetness.
“We also see rising demand for pre-con- ditioned mangos, particularly for fresh-cut customers and for retail during certain periods,” says Vena. “We know there is demand for pre-conditioned pears, but the
current packaging used does not make the process very easy. We have had good luck with papayas and honeydew melons.”
John Vena Inc. also has looked at ripening certain specialty items such as persimmons that require more complex systems and use carbon dioxide as the active agent.
“But the initial investment and volume to support that is out of our reach right now,” says Vena.
Kihlstadius is emphatic that pears don’t need a new variety but rather better ripening practices in order to lift sales, while kiwifruit also could get more attention for ripening programs and complementary consumer awareness programs around quality.
ETHYLENE INHIBITION
Some experts, such as Kihlstadius, are skeptical about the rise of ethylene inhibitors, with concerns around the impact on flavor. However, proponents are adamant it can improve taste and shelf life.
Dave Biswell, president of Ethylene Control Inc., based in Selma, CA, says putting his company’s packets in a box of fruit allow it to last longer in good condition, so it can be picked off trees in a riper state.
“They can leave it on the tree longer, it gets more natural sugar on it so it flavors better, and then they can go ahead and ship it out normally with the temperature, humidity and everything else,” he says. “It’s a different way of going about getting a better piece of fruit to the consumer.”
He emphasizes the product is very safe compared to other alternatives out there and also comes in the form of filters and filtration systems for large cold storage rooms.
“It started out with kiwifruit in the begin- ning, but then we went into stone fruit and then lettuce,” he says. “Lettuce turns brown because of ethylene gas. Other products like cucumbers turn yellow. I would say avocados are needing it more because the avocado market has gotten bigger, and also the citrus market.” pb
50 / JUNE 2019 / PRODUCE BUSINESS