Commercial Mango Canning in Hawaii

COMMERCIAL Alango Canning t • IN HAWAII G. DONALD SHERMAN• SEIJI SAKATA• R. A. HAMILTON Hawaii Agricultural Experiment Station University of Hawaii Circular 54 June 1958 CONTENTS PAGE SELECTION OF FRUIT • 6 PREPARATION OF FRUIT FOR PROCESSING 7 EXPERIMENTAL PACKS g RECOMMENDED PROCESS • 12 ECONOMICS OF CANNING MANGOES 12 SUMMARY 14 LITERATURE CITED 14 THE AUTHORS DR. G. DONALD SHERMAN, Senior Soil Scientist at the Hawaii Agricul tural Experiment Station, Head of the College of Agriculture Department of Agronomy and Soil Science, and Senior Professor of Agriculture, Uni versity of Hawaii, is Director of the Food Processing Laboratory. SEIJI SAKATA was Analyst at the Food Processing Laboratory, 1952-56. DR. RICHARD A. HAMILTON is Horticulturist at the Hawaii Agricultural Experiment Station and Professor of Agriculture, University of Hawaii. ACKNOWLEDGMENT The funds and facilities which made possible this report on the com mercial canning of mangoes were supplied through a grant to the University of Hawaii by the Industrial Research Advisory Council (now known as the Economic Planning and Coordination Authority, Territory of Hawaii). COMMERCIAL MANGO CANNING IN HAWAII G. Donald Sherman, Seiji Sakata, and R . A. Hamilton There has been a limited increase in mango production in the Hawaiian Islands due to new plantings which are beginning to bear heavy yields of improved quality fruit. Yields have been very irregular so that the fruit available for the fresh fruit market may be very scarce one year and the next year may exceed the market demand. In years when there is a surplus, there is a need for a means of taking care of it. l\fangoes cannot be ex ported as fresh fruit to the Mainland because of the mango seed weevil. Entomologists have not been able to control the weevil with insecticides presently available. This study was undertaken to develop the best method of preservation of mango fruit in years when the supply exceeds consumer demand. There are a number of preservation methods available which are as follows: (1) coating the surface of fresh fruit with materials to protect it from decaying, extending its storage life; (2) dehydration; (3) c;mning; and (4) quick freezing. In this study the method of preservation which was considered was canning. Experimental packs were made during the 1953, 1954, and 1955 seasons. India has grown a large acreage of mangoes for many years. Studies have been made there of methods of preserving the fruit in order to extend the use of it as a food. India produces two types of mangoes. One is a juice mango while the other, which has firmer flesh, is used as a dessert fruit. Lai et al. (2) canned mangoes in a 40° Brix sirup containing 0.5 percent of added citric acid. The canned fruit was heated to 212° F. for 25 minutes. Siddappa and Bhatia (5) heat processed mangoes in an acidified sirup containing from 0.1 to 0.5 percent of added citric acid depending on acidity of the fruit. They also blended it with other acid fruits. The blends with orange and pineapple juices were of excellent quality and were acceptable. Basu (1) made one of the most comprehensive studies on the preserva tion of mangoes. In his studies he preserved mangoes by the following methods: I. Wax coatings: The mango fruit was dipped in melted paraffin at 80° C. for 10 seconds and then stored at 55° F., which extended the storage period of mangoes to 46 days while the untreated fruit spoiled in 12 days. Dipping the fruit in 50 percent paraffin in a petroleum ether increased the storage life 15 days at 55 ° F. 5 2. Canned fruit: Mangoes canned as sliced fruit in sirup kept well from 90° to 115° F. The addition of calcium chloride improved the texture of the pack. 3. Dried fruit: Mangoes were dried as a powder. The dehydrated man goes were stored for eight months but were hygroscopic. Leverington (3) described procedures for the canning and freezing of Australian mangoes. He recommended canning of mango slices and cubes in a 35° to 40° Brix sirup with added citric acid to insure satisfactory preservation. He obtained a yield of 30-35 percent slices and cubes from common mango and 45-55 percent in the case of the Kensington variety of mangoes. Mangoes are canned commercially in Mexico, the Philippine Islands, India, and Costa Rica. The first two pack most of the fruit as irregular sized chunks and as halves. Costa Rica packs a canned mango juice. Orr and Miller (4) have studied the adaptability of different mango varieties in Hawaii to quick freezing. SELECTION OF FRUIT A number of varieties of mangoes are grown in the Hawaiian Islands, all for the fresh fruit market. The demand for fresh fruit is excellent. The bearing habits of the mango are very irregular due to disease anthrac nose, which attacks the flowers and small fruit, and physiological reasons. The pattern of yields is alternating years of heavy and light production. During each year of good yields, a growing surplus of fruit has been flood ing the markets. This surplus is due to increased plantings of the fruit in both commercial or semicommercial orchards and on backyard trees. Home plantings contribute to the surplus whenever the trees yield more than the owners can consume. This surplus is either preserved or sold as fresh fruit for the added income it furnishes the family. In 1954 the largest commercial grower in the Islands canned the surplus fruit to avoid spoilage. In 1955 another larger grower preserved a large part of his crop by quick freezing. The surplus fruit is not large in total tonnage, approximately 50 tons, but indications are that the volume will increase in the future. The most common varieties grown in the Islands ate the Haden, Pirie, and Fairchild. Sandershaw, Shibata, Ameeri, Mulgoba, Brooks Late, Zill, and Joe Welch are also grown to a limited extent. Juice mangoes are not grown in the Islands. The following four varieties were selected for this study: Haden Fruit large, plump, and oval; up to 6 inches in length and 24 ounces in weight; apex rounded, no beak. Ground color, yellow with a crimson blush over exposed portions of the fruit. Flesh is 5weet, juicy, subacid, and almost fiberless. Quality good. Tree is upright, vigorous, and considered fairly productive in dry areas in Hawaii. Originated in Florida as a seedling of Mulgoba. It was imported into Hawaii about 1930. There are probably more grafted Haden trees in Hawaii than there are trees of <loll other grafted varieties grown. 6 Zill Fruit small to medium in size, ovate; up to 4 inches long, to 3 inches thick, and 12 ounces in weight. Ground color is yellow, with an attractive crimson blush usually extending over at least half of the surface. Small beak located about Yz inch above the rounded apex. Flesh orange-yellow, firm, juicy, and fiberless. Flavor rich, sweet, and aromatic; quality very good. This variety, which originated in Florida, is said to be a Haden seedling. It was introduced into Hawaii about 1945. In Florida it is considered productive and consistent in bearing habit. Joe Welch or Mapulehu Fruit medium in size; plump; oblong-ovate; 3-4Yz inches long, 2Y2-3 inches thick, and up to 16 ounces in weight. Ground color is orange-yellow with a slight reddish blush on the exposed cheek. Conspicuous beak located about Y2 inch above the apex; apex rounded; seed, medium in size, with very little fiber. The stem is attached squarely. Flesh is juicy and firm enough so that it holds together well in canning and freezing. Quality and flavor are fair to good, depending on locality and season. Originated from a seed planted by Joe Welch on Molokai. Production appears to be relatively good and off-season fruiting is common with this variety. It has been propagated and distributed to a limited extent since about 1942 through the Hawaiian Sugar Planters' Association Experiment Station. The only sizeable orchard of this variety is found at the H.S.P.A. Quarantine Station at Mapulehu, Molokai. Ah Ping Fruit medium to large; up to 6 inches long, to 3Yz inches thick, and up to 18 ounces in weight. Shape oblong and plump, with a rounded apex and no beak. Ground color, orange-yellow with an attractive crimson blush on well-colored specimens. Prominent white lenticels. Flesh is firm, sweet, and yellow with very little fiber. Quality, good. The original seedling tree on Molokai has been a good producer. Only a few trees of this comparatively new variety have been grafted and these have not come into production, so the bearing behavior in other areas has not yet been determined. PREPARATION OF FRUIT FOR PROCESSING A good processed fruit product, canned or frozen, requires careful se lection of top-quality fruit. A processing plant operating with this type of fruit will always produce superior quality product£ at a lower cost of operation. Mango varieties vary considerably in flavor, firmness of flesh, fiber con tent, and size and shape of the seed. In selecting fruit for canning, the fruit should have the following characterstics: I. A good mango flavor is essential in order to retain the mango flavor in the canned product. Mangoes have a delicate flavor. Many of the mango 7 varieties when canned develop a flavor which resembles the flavor of peaches. Some varieties will retain a mango flavor in a canned product. 2. A good canning mango must be firm and free from tough fibers in order to produce a firm slice or chunk in the finished product.

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