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Florida Gardening

Mango getting ripe while still small

13 years ago

I have a mango tree that has always produced large juicy mangos... until this year. The new crop is getting ripe and dropping while still small and I've noticed some rotten spots on some of the fruit while still in the tree. I've included a picture below. Does anyone have any clues as to why this is happening?

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Comments (9)

stuartwanda
13 years ago
First off, we had a very cold winter. Next was the dry spell. The tree next door is doing the same thing. I bet there isn't more than 10 fruit left.
puglvr1
13 years ago
Randy, do you know what variety it is? Looks like a very nice tree(from the small section I can see)...how old is it? Like Wanda mentioned this winter and summer has been very hard on our plants, more so our fruit trees.

Mine are still all very hard...although a few of them are starting to get a nice blush. Good luck!
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I built a greenhouse. Cost me around $250 for a 12 foot by 30 foot greenhouse. It extends my growing season almost indefinitely. Those cold nights wreak havoc on tomatoes but our days are beautiful. Run the heater on cold nights and open the door during the day... and viola...at least another 4 or 5 months of growing season...if not more than that... Plus I am able to control the water and the environment. I am excited!!!!! The other things are to grow things in containers. Had 60 tomatoes all in 5 gallon buckets and it worked beautifully. Also I used an existant barbed wire fence as my support and it completely eliminated the need for further staking of any tomato plants and it was free. I will experiement with raised beds at some time or another...maybe even IN the greenhouse... I have some other thoughts come spring as well for an in the ground garden...I will make rows...one swipe with the tractor tiller... move over 5 or 6 feet and make another swipe... and so on... 25 feet long... I will cover the row with 3 foot wide 25 foot long weed cloth and it will be a no muss, no fuss garden that you can mow in between the rows.
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http://cafefernando.com/peach-mango-vanilla-jam/ Is the recipe I used for the Peach Mango Jam, altered somewhat, and used BWB to seal. I used 6# peaches and 1 1/2# mangoes measured after preparing - peel, de-pit, dice - and @9# sugar in two parts as the recipe says, 7 Tbs vanilla extract, 1/2 cup lemon juice (bottled) plus pits and pulp from 2 lemons in a spice bag, cooked the next day for a long time to get gel state because of the volume of fruit - perhaps an hour?. I did BWB 10 min in 20 half-pint sterilized jars for long term storage. You can adjust the quantity depending on how much fruit you have (I converted everything to grams to make it easier to weigh out). Some notes: Mangoes have a higher pH so they need acidification (lemon juice) and don't use soft ripe mangoes because they turn to mush and lose all of their flavor. "Green" mangoes in a recipe means firm stiff flesh, not the color of the peel. I never use imitation vanilla when canning (who needs those chemicals preserved?). I make my own vanilla extract - it is so easy and relatively inexpensive considering the quantity I use in a year - @ a gallon (I bake weekly for farmers market sales). http://www.joyofbaking.com/Vanilla.html -- Everything you need to know about vanilla, plus the "recipe" on the very bottom right of the page (although I only wait @6 weeks instead of 6 months it says to, and shake it every day). The best prices on vanilla pods are on eBay. They keep, like forever, in a well sealed glass container. Thanks!!! to all of you for suggestions on using the ripe mangoes. I decided to make some leather and to freeze some puree with pineapple and a bit of sugar for winter smoothies. Yum! Nancy
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Comments (10)
I agree that it is sunburn, which in the plant world is given the fancy name of sunscald. You can get sunscald on any 'fruit' that gets too much sunlight. I've seen sunscald on tomatoes, peppers, eggplants, melons of all kind although watermelon seems to resist it best, pumpkins, and young (but not old) gourds. I don't think I've ever seen sunscald on beans, peas, cucumbers or okra. Often, when a fruit or veggie gets sunscald something has happened to its foliage and it suddenly is exposed to more sun than it has been receiving. That 'something' could be something as simple as the fruit outgrowing the foliage that had been shading it or the wind (or humans) moving the foliage around and exposing the fruit to the sun. Sunscald can happen because disease or hail or high wind defoliates the plant. Right now I have sunscald on some sweet peppers because last week's wind storm (45 mph winds) broke off some branches which left previously shaded fruit exposed. I'm going to harvest them today and cut off the brown spots and use them before rot sets in. If you leave sunscalded fruit in the garden, eventually the burnt area will get rot in it. As for carving the kids' names into the pumpkins, you do it while the pumpkins are young and small and green and you carve their name lightly into the green rind. It will scar over and that scar will enlarge as the pumpkin grows so that each kid has their name on a pumpkin. I don't think it will work if you do it after they've sized up, gotten large and and started to ripen. At that point, the pumpkins are so large and so close to being ripe that rot might set in if you carve the names into them now. If sunscald is an ongoing problem and you can't rearrange the foliage to cover the fruit, you can shade them using cardboard, sheets, etc. I've sat white plastic lawn chairs over large pumpkins to shade them when they've starting getting to much sun exposure before. Of course, I had to explain to the neighbors why I had white lawn chairs placed randomly in the pumpkin patch! Dawn
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Comments (14)
Guess what...on the second leg of my trip, I was able to find a few locally grown Mangos at a small roadside stand on St. Thomas, USVI yesterday. The fruit looked real nice and were on a large rounded tree that had huge leaves. The fruit was sweet and tasty with just a little too much fiber. Kind of felt a little like cheating having a just picked Mango in January. I asked the seller what type of mangos they were and he pointed at the large tree behind him. So I'll guess its some type of mixed seedling that looks pretty good, has a nice red blush, tastes pretty good yet has just a bit too much fiber for prime time. Like everything else in the USVI it was expensive at $3.00 each. Heres a picture of my last one, if anyone wants to guess what type Mango it may be.
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bluesky7
13 years ago
Hi. I, too, am thinking it might be due to the cold winter we had. My Haden mangoes usually ripen in late May or early June. This year it was late June and they're still ripening. Thought the fruit might be small but we're ending up getting a lot of large beauties! And just as juicy and sweet as ever. Hopefully, you'll still get some decent-sized ones.

Sheri
rosarama
13 years ago
Hope it is not due to the Mediterranean fruit fly which is knowto damage mangoes and create rotten spots. The remedy is to spray - contact your

Hope it is not due to the Mediterranean fruit fly which is know to do that kind of damage to mangoes, Your country agricultural office shouldbe able to advise you as to the cause and to recommend a suitable spray if necessary.
reallyrandy
Original Author
13 years ago
I'm not sure what type it is. I got it when Hollywood did the tree giveaway about 5 years ago. The fruit tastes great though, very juicy and sweet and not stringy at all.
Followup: not much fruit, theres about 4 mangos that are getting bigger but they're not ripe yet.
katkin_gw
13 years ago
Did it need fertilizer? And I believe they might be like peaches and need to be 5 inches or so apart for the fruit to become a good size. Too many fruits to close together produce small fruit. Sadly some should be picked off if you want larger fruit.
coffeemom
13 years ago
anthracnose?

Here is a link that might be useful: Anthracnose
dghays
13 years ago
It was most likely the cold winter, as the first responder said
saldut
13 years ago
I have 3 large Haden, and have always had this problem... seems to be the nature of the beast..... lots of small fruit and lots of large, and the squirrels always seem to attack the large first.... they have just finished for the season and the ground is littered with bits of rotting fruit and with this heat it's going to stay there awhile... seemed to be a shorter season this year however, other years it extended way into August and seemed to start earlier.....sally

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