Agriculture Reference
In-Depth Information
Harvesting
Mature mangoes
Ripe mangoes
Washing
Washing
Slicing
Peeling
Pulping
Peeling
Slicing
Pulping
Fresh-cut
Slices
Canned
Slices
Dehydrated
Slices
Canned
Pulp
Pickle
in Oil
Mango
Powder
Mango
Chutney
Juice
Heating
(45-50°C)
°Brix (16-18),
pH (3.8-4.0)
Adjustment
Salting
Antibrowning
treatment
Sanitizing
Sorting
Sanitizing
Sieving
Antibrowning
treatment
Antibrowning
treatment
Exposure
to sun
Sugar/Spices
Addition
(chilies, salt.
black pepper)
Filling
Enzyme
treatment
Solar drying
Sieving
Syruping
(40% sugar
Drain
excessive
moisture
Cabinet
drying
Adding and
mixing oil
Grinding
+
0.3% citric acid)
Filling and
can closure
Sieving
0.5% Citric acid
addition
°Brix (~15),
acidity (0.3%)
adjustment
Sieving
Packaging In
polyethylene
film
Spices addition
(Turmeric,
fenugreek seed,
chilies, ginger,
black pepper)
Can closure
Thermal
processing
Packaging
(Regular or
modified
atmosphere)
Packaging in
polyethylene
film
Cooling and
hot-filling (85°C)
Thermal
processing
Filling
Cooling
Labeling
Thermal
processing
Cooling
Labeling
Labeling
labeling
Cooling
Curing in sun
Storage (25°C)
Cooling
labeling
Labeling
Storage (5°C)
Storage (25°C)
Storage (25°C)
Labeling
Labeling
Storage (25°C)
Storage (25°C)
Storage (25°C)
Storage (25°C)
Figure 15.5.
Typical processing outline for production of different mango products.
MANGO PROCESSING AND PRODUCTS
Being a prime table fruit, mango with its delicious pulp
is perfectly suited for preparing a number of nutritious
processed products, including juices, nectars, drinks, jams,
squash, leather, and pickles (Akhtar et al., 2009). Owing
to its higher moisture contents and relatively shorter shelf
life, the postharvest losses of mango are excessive in In-
dia and Pakistan, where only about 5% mangoes are pro-
cessed and mango pulp is the main export product both
in terms of volume and value ( Hanemann, 2006; Babitha,
2009). Currently, chemically preserved, canned, dried, and
frozen forms of mango pulp and jams, jellies, canned slices,
dehydrated pulp (mango leather), frozen chunks and slices,
traditional pickles, and chutneys are commonly processed
from mangoes (Akhtar et al., 2010a).
Bulk of immature mangoes often blown down by spring
winds are best utilized to produce mango powder (
am-
choor
). Other mango products of significance include
sauces and jelly made of half-ripe or green mangoes, peeled
and sliced as filling for pie. Many types of chutneys are
manufactured by using green mangoes with added sugar,
salt, and various spices (Morton, 1987).
Most of the preparation steps, for example, selection of
fruit, grading/sorting, washing, peeling, and destoning, are
generally similar for the most of processed mango products.
Figure 15.5 shows process outline for the production of
various mango products.
Mango puree
Puree is a major processed product from mangoes and
serves as a base for a variety of mango products, for ex-
ample, nectar, beverages, jam, jelly, squash, and leather.
Generally, the terms
pulp
and
puree
are used interchange-
ably, though a puree is more “refined,” having less fibrous
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