Mangoes (Cat Hoa Loc, Cat Chu, Yen Chau round mango, Elephant mango) Mangoes are a strategic export fruit for Vietnam to demanding markets such as Japan, South Korea, Australia, the United States, and New Zealand. The biggest technical barrier when exporting fresh mangoes is plant quarantine for fruit flies and anthracnose. To meet international quarantine standards, the preservation chain must integrate a comprehensive system. Vapor Heat Treatment (VHT) combined with Rapid cooling cold storage (Hydro-cooling / Air pre-cooling) and Cold storage warehouse with a temperature range of 10°C – 12°C. Tan Long We provide comprehensive cold chain solutions for mango exports, meeting GlobalGAP and HACCP standards.
🏢 Tan Long General Contractor's Practical Implementation Capabilities
Tan Long is proud to partner with many key mango-growing regions for export in Dong Thap, Tien Giang, An Giang, and Son La provinces:
- Dong Thap Agricultural Products Export Cooperative: A cold storage facility for preserving Cat Chu mangoes for export by sea for 30 days.
- AJ Total & NECS Cold Storage Logistics: Operating a transshipment and storage facility for agricultural products exported by air and sea.
- Nutifood & Saigon Food: A cold storage system for preserving tropical fruit raw materials for further processing.
1. Essential Technical Steps in the Cold Chain for Mango Preservation
- Pre-processing & Sorting: Harvest mangoes at a ripeness of 75–80°F, cut the stem 3–5 cm to prevent sap from burning the peel, and wash thoroughly with ozone or chlorine water at a concentration of 100–150 ppm.
- Vapor Heat Treatment (VHT): Mangoes are placed in a saturated steam treatment chamber at 47°C for 20 minutes (the core temperature reaches 46.5°C) to thoroughly kill fruit fly eggs and larvae without over-ripening the fruit flesh.
- Rapid cooling after VHT (Hydro-cooling / Air Blast Cooling): After being subjected to heat treatment, the mangoes must be immediately cooled down to 20°C – 22°C using circulating cold water or a forced-air chamber to prevent heat buildup inside the fruit.
- Packaging & Storage (10°C – 12°C, RH 85–90 %): Mangoes are packed into specialized cardboard boxes with ventilation holes and wrapped with MAP (Modified Atmosphere Packaging) film to control the ratio of O2 (3-5%) and CO2 (5-8%), extending their shelf life to 30–45 days for sea export.
2. Technical Specifications Table for Tan Long Mango Cold Storage
| Specifications | Cold Storage Standards for Green Mangoes (for Export) | Standard for Ripe Mangoes Awaiting Packaging |
|---|---|---|
| Temperature setting range | 10°C – 12°C (Absolutely no temperature below 9°C to avoid cold injury) | 6°C – 8°C |
| Relative humidity (% RH) | 85% – 90% (Maintained using an ultrasonic humidifier) | 80% – 85% |
| Ethylene gas filtration system | The KMnO4 scrubber filters absorb ethylene gas produced by mangoes. | Periodic forced ventilation |
| Warehouse insulation shell | PIR panel 75 – 100mm, antibacterial color-coated steel. | PIR panel 75 – 100mm |
Is your business in need of a temperature-controlled cold storage facility or a freezing line for agricultural products?
Tan Long provides advanced temperature and humidity control solutions (+0°C to +15°C, humidity 85–95%), industrial banana ripening chambers using ethylene gas, and freezing lines for durian segments for official export, minimizing weight loss and extending shelf life.
Engineer Nguyen Toan Thinh (Technical Director)
With over 18 years of practical experience in directing, consulting, designing, and constructing heavy industrial refrigeration systems, ASRS automated warehouses, and IQF freezing systems across more than 29 major national projects.
