Mango Processing, Products and Nutrition - Tropical and Subtropical Fruits: Postharvest Physiology, Processing and Packaging - page 275

content. Mango puree is primarily preserved by chemical
means, freezing, canning, or aseptic processing/packaging.
The preserved puree allows a supply of raw materials during
the off-peak season when fresh mangoes are not available
for processing. Similarly, concentrated mango pulp holds
great commercial significance and is an equally popular
product.
For the production of puree, harvesting of mangoes at
full-ripeness stage is recommended. A typical mango puree
processing outline is shown in Fig. 15.5. Peeling is optional,
and washed fruits are sliced and passed through a pulper.
Mango pit (stone), peels, and residual parts are removed
by pressing pulp through different size screens, with a fi-
nal finishing through a 30-mesh (

metabisulfite and sodium benzoate at suitable concentra-
tion. Both of these preservatives have antimicrobial effect
but potassium metabisulfite is more effective than sodium
benzoate. Slight negative effects of these preservatives have
been observed on the sensory characteristics of juices pre-
pared from chemically preserved mango pulp (Akhtar et al.,
2010b).
Guerrero-Beltran et al. (2006) studied the effect of ascor-
bic acid on browning and microbiological quality of high
pressure-processed mango puree. Mango puree containing
500 ppm ascorbic acid, standardized at pH 3.5 (with phos-
phoric acid) and inoculated with Saccharomyces cerevisiae,
was treated at high hydrostatic pressure at 207, 345, 483,
and 552 MPa. The HHP-processed (552 MPa, 5 min) stan-
dardized mango puree was stored at 3 ◦ C for 1 month and
periodically analyzed for color, residual polyphenol oxi-
dase activity, and microbial load. Addition of ascorbic acid
and standardization at pH 3.5 reduced browning during stor-
age. No microbial growth (

∼ 0.6 mm) screen. The

use of a finishing screen (pore size 0.5 mm) further re-

moves fibrous material, thereby giving smooth consistency
to the product (Occena-Po, 2006). Mango puree is typi-
cally sweetened to 42 ◦ Brix and citric acid added to acidify
the product and lower its pH. Acidification helps retain
and improve color, flavor, and overall quality. For canning,
mango puree is filled into cans at 85 ◦ C. Filled cans after
closing/sealing are processed at 100 ◦ C for 45 min (Narain
et al., 1998). The physicochemical attributes of mango fruit
and puree are given in Table 15.1.
High hydrostatic pressure (HHP) processing in combina-
tion with ascorbic acid addition has been shown to improve
the color stability of mango puree during refrigerated stor-
age (Guerrero-Beltran et al., 2005). Pasteurized puree is a
convenient form of non-perishable mango products. How-
ever, the purees tend to lose flavor and develop a cooked
flavor taste during thermal processing (Argaiz and Lopez-
Malo, 1996). Mango pulp can be effectively preserved
with the help of chemical preservatives, such as potassium

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10 CFU/g) was observed after
applying 483 or 552 MPa for any durations used. Guerrero-
Beltran et al. (2005) reported that during storage, the color
of natural mango puree turned from bright lemon yellow to
a brown-yellow color, whereas HHP-processed puree con-
taining cysteine developed a dark, green-yellow color; best
color retention was observed in HHP-processed puree con-
taining ascorbic acid, which retained a good yellow color
even after 48 days of storage.
Ahmed et al. (2005) evaluated the rheological properties
and color of mango pulp processed under high pressure
(HP): 100-400 MPa for 15 or 30 min at 20 ◦ C. The con-
sistency index (K) of fresh pulp increased with increasing
pressure, from 100 to 200 MPa, while a steady decrease was
observed for canned pulp. The HP treatment was shown to
have no detrimental effect on pulp color.

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Table 15.1. Proximate and physicochemical
composition of raw mangoes and mango puree
(fresh weight basis).

Mango nectar
Mango nectar is defined as the dilution of pure, single-
strength mango pulp with sugar, water, and/or preserva-
tives to make a beverage that has a certain percentage of
pure mango pulp/puree. In the US and European markets,
regulations state that mango nectar must have at least 25%
pure mango pulp. According to the Codex Alimentarius,
the actual percentage of pure juice product in the beverage
must be noted on the label, for example, a statement like
“this nectar contains at least 30% pure mango pulp” must
be put on the label (FSA, 2007).
The major difference between mango juice and nectar is
that the latter contains lower fruit content. Mango nectar
can be made either from mangoes directly or from canned,
aseptically packaged, or frozen puree (Occena-Po, 2006).

Composition Fruit Puree

Water (%) 72.1-85.5 67-86

Protein (%) 0.30-5.42 0.3-1.5

Crude fiber (%) 0.30-2.38 0.05-0.6

Ash (%) 0.29-1.13 0.13-0.61

Total sugars (%) 10.5-18.5 12.28-17.54

pH (%) 4.0-5.6 3.8-4.8

Titratable acidity, as citric
acid (%)

0.327 0.1-1.1

Source: Occena-Po (2006).