HOLDING Prior to shipping, mangos are held in forced air-cooling rooms where the temperature is maintained at 54ºF. Mangos produced in other countries are often picked at the mature-green stage in order to withstand the postharvest handling steps required to export them from the production areas to the retail market. Upon arrival, this fruit can be treated with ethylene gas in holding chambers in much the same way bananas are held in ripening rooms to induce faster and more uniform ripening and provide ready- to-eat mangos that consumers prefer. CONCLUSION Having a basic understanding of the way mangos are grown, harvested, and cooled will provide the basic background information that will be helpful to regulators when completing inspections or investigations in the ield. The agricultural practices described in this production summary are common on most large commercial farms like those found in major mango producing regions, and in the United States. There are undoubtedly variations in these practices depending on the region, operation size and individual grower preferences. This is especially true of farms outside of the U.S. 5 MANGOS