Agriculture Reference
In-Depth Information
15
Mango Processing, Products
and Nutrition
Muhammad Siddiq, Saeed Akhtar and Raafia Siddiq
INTRODUCTION
Mango is one of the major tropical fruits from which a vari-
ety of processed and semiprocessed products are produced
commercially. Minimally processed or fresh-cut mango
products could be classified as “semi-processed” because
these do not undergo high-temperature treatments that are
typically used in canning or dehydration. The commonly
processed mango products are puree/pulp, nectar, juice,
juice concentrate, and dried/dehydrated mangoes. Besides
these common products, there are a number of traditional
products that are processed commercially in major mango-
producing countries, which include pickles, sweet or sour
chutney (a tomato ketchup-type product),
amchoor
or dried
powder, mango leather, and a variety of soft drinks and bev-
erages. In addition to discussion on processing and quality
aspects of mango products, this chapter also reviews mango
nutrition and its health benefits.
product shelf life that is sufficient to make its distribution
feasible within the region of its consumption (Laurila and
Ahvenainen, 2002).
Currently the share of fresh-cut mangoes among other
fresh-cut fruits is relatively small, but there is great potential
for its market expansion. For example, in the United States,
per capita fresh mango consumption has seen tremendous
increase in the last two decades, from 0.54 lbs in 1990 to
2.02 lbs in 2009, as shown in Fig. 15.1 (USDA-ERS, 2011).
The popularity of tropical fruits (including mangoes) in
North American and European markets presents an excel-
lent opportunity for introduction and growth of fresh-cut
mango products in these regions (Dea et al., 2010b).
Postharvest physiology and fresh-cut processing
Fresh-cut processing increases respiration rates, causes ma-
jor tissue disruption, and increases wound-induced ethylene
production. Processing also increases surface area per unit
volume that may enhance microbial attack and also ac-
celerates water loss. These physiological changes may be
accompanied by browning, decay, higher rate of vitamin
loss, rapid softening, and a reduced storage life. The key
components which affect fresh-cut products' quality are
temperature, humidity, atmosphere, and sanitation (Watada
et al., 1996; Watada and Qi, 1999). Increased water activ-
ity and mixing of intracellular and intercellular enzymes
and substrates may also contribute to flavor and texture
changes/loss during and after processing. Different pre-
treatments, packaging methods, and storage conditions are
being recommended to overcome these quality problems
MINIMALLY PROCESSED OR
FRESH-CUT PRODUCTS
Fresh-cut produce has been one of the fastest growing seg-
ments of the food industry in the United States in recent
years. Retail sales of fresh-cut produce, which were $5 bil-
lion in 1994, grew to about $15 billion by the mid-2000s.
Fresh-cut produce
is defined as any fresh fruit or vegetable
or any combination thereof that has been physically altered
from its original form but remains in a fresh state (IFPA,
2004). Fresh-cut produce falls under “minimal processing”
and has two main purposes: (1) to keep the produce fresh
without losing its nutritional quality and (2) to ensure a
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