Agriculture Observer

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Volume :1 Issue :2 July 2020 Article No. :14 Raw and Ripe Mango Products For Export

Praveen Gidagiri* and S. S. Bhende Assistant Professor, College of Horticulture, Hiriyur, Chitradurga Dist., University of Agricultural and Horticultural Science, Shivamogga, Karnataka Corresponding author*: [email protected]

ABSTRACT Mango is an important horticultural commodity grown all over the world. It is cultivated on large area. With the increased production of mango fruits, it becomes necessary for the farmers to improvise ways on how they should process and preserve the mangoes during that particular time of the year when their production is at their maximum. By employing appropriate processing and preservation methods, it becomes possible for mangoes to be kept for longer period and.to be obtainable during those periods when there is no production. It is hence important to get a thoughtful of the processing and preservation process involved within the mango value chain in order to help for limiting the process of food losses through spoilage.

INTRODUCTION The mango (Mangifera indica .L) is one of the most important tropical and subtropical fruit of the world and is popular both in the fresh and the processed form. It is commercially grown in more than 80 countries. India occupies 54% of the world's production of mango which is nearly 9.5 m. tonnes. The other leading mango producing countries of the world are China. Less than 10% of total world production of mango is exported. The demand for mango in the world market is increasing day by day. The expansion of mango trade has been possible because of successful post harvest management strategies to control diseases and insects.

Raw Mango Products 1. Green Mango Powder (Amchur) This is commonly known as 'Amchur' and is used in culinary preparation for traditional Indian cooking; Amchur is generally prepared by sun drying in open place. Studies have been conducted to improve the process by using slices of mangoes at an optimum stage of maturity (9-10 weeks after fruit-set) and by sulphite treatment of the slices to improve retention of colour and vitamin-C. A drying period of 10 hr in cabinet dried and 15 hr in sun is necessary to reduce moisture content to 2-3% when the tray load is 0.6 kg ft2 with a drying temperature of 55+ 50 C.

2. Mango Pickle Indian pickles are classified as salt pickles or oil pickles. Pickles made from seedling mangoes containing 5-6% acidity were found to be of best quality. Generally the oil used is either mustard or gingelly oil. Salt-cured slices are drained, mixed with spices and oil, packed glass jars and are sealed properly. Extra oil is added to from a 1-2 cm layer over the pickle to prevent exposure to air. Microbial spoilage due to mould growth in salt pickles can be prevented by adding 200 ppm benzoic acid. Various recipes are available for preparation of pickles which are based on the regional preferences. Generally, the raw mango slices are treated

Agriculture Observer 1(2): July 2020 Gidagiri and Bhende with 10-20% of common salt, drained and mixed with partially ground spices like coriander, fenugreek, nigella, fennel, cumin seeds, turmeric powder and chilli powder. The whole mixture is filled into the jars and covered with mustard oil.

3. Mango Chutney Mango chutney is a kind of spicy jam which can be prepared from peeled mango slices. It usually contains 55-600 Brix TSS and 1.0-1.5% acidity. Mango chutneys are commercially important and they are classified as Sweet Chutney and Hot Chutney.

Sweet chutney is prepared either from fresh or brined slices. The fruit pieces are mixed with cane sugar and salt and cooked along with coarsely ground spice mixture to a jam consistency after adding vinegar/acetic acid. The hot chutney preparation is similar to that of sweet chutney, except that more spices and less sucrose are used in the recipe. Mango chutney is prepared with the dried/dehydrated slices had better overall organoleptic rating compared to chutney prepared from conventionally brined ones. We also standardized the technique of drying and packaging green/raw mango slices for subsequent use as mango chutney.

4. Raw Mango Slices in Brine Raw mango slices are preserved both in brine and powdered salt. Conventionally green/unripe mango slices are preserved with salt for later preparation of pickles and chutneys by adding 15-20% salt to prepared slices, draining the liquid formed therein and replacing it with fresh salt. An improved method consists of steeping the slices in 10% brine containing 0 200 ppm SO2 for 20 hr at 25 C for primary salting and 5% powdered salt with 200 ppm SO2 for storage. Dry salting results in greater softening and browning of slices. Steeping the slices in a 5% salt, 1.2% acetic acid, 0.1% potassium-metabisulphite (KMS) and 0.5% calcium chloride solution can be used to overcome this problem. The slices after a dip in 1.5% potassium metabisulphite solution were mixed with common salt and preserved for over 2 months in polyethylene pouches. Slices are preserved for over 6 months in 12.5% brine solution with 200 ppm sulphur dioxide.

Ripe Mango Products Ripe mangoes are utilized for preparation of various products like slices, pulp, jam, squash, nectar, juice, RTS beverages, mango leather etc.

1. Mango Pulp or Puree Mango pulp or puree is prepared by homogenizing peeled ripe mango slices. Mango puree is canned for long term storage and marketing. For Totapuri mango pulp, filled into can shaving 139.7 mm diameter and 181 mm height, the process time was reduced from 63 to 10 minutes when the filling temperature was increased from 73.9 to 87.80 C. Variable tinning quality of mango pulp coupled with high rate of spoilage. Alternative materials like wooden barrels high density polyethylene containers and flexible pouches have been recommended for mango pulp storage. Mango pulp with 350 ppm sulphur dioxide in 300 gauge polypropylene pouches could be stored for upto 5 months, while the pulp with out preservative could be stored only up to 3 months. Lucknow Safeda mango pulp could be stored well for 4 months at 4-60 C in sealed 200 gauge polypropylene pouches with 350 ppm, sulphur dioxide and sterilized at 1000 C for 20 minutes.

Agriculture Observer 1(2): July 2020 Gidagiri and Bhende

2. Ripe Mango Powder

It is a high value product and is very difficult to produce a quality product. Freeze dried mango pulp with added sugar increases the shelf life of the powder. Very little loss of flavour occurs, but the cost of production is prohibitive. Foam mat drying results in powder with poor sensory qualities. Spray drying mango pulp produces powder of good colour but lacking in flavour. Incorporation of sugar, milk solids, glycerol monostearate and alginate to mango pulp results in good quality spray dried powder.

3. Mango Slices

Slices (peeled) obtained from ripe and semi-ripe mango fruits are preserved in sugar syrup. Varieties with fine texture and strong aroma are preferred for making the slices. Other varieties such as Dashehari, Totapuri, Baneshan and Fazli produced canned slices with mild flavour and pale colour. The varieties Baneshan, Langra and Dashehari have good pulp and slice yield while Bombay Green and Chausa produced poor pulp an slice yield. The varieties, Langra and Dashehari were quite rich in ascorbic acid and total carotenoid pigments respectively. Colour and flavour of the variety Dashehari were the best among the varieties studied during storage. However, texture of the variety Baneshan scored highest rating in canned and frozen slices during storage. The overall assessment showed that Dashehari was best as canned and frozen slices followed by Baneshan, Langra, Bombay Green and Chausa after 9 months of storage. Experimental findings revealed that storage of mature mangoes for ripening for the processing purpose may not be economical unless the prices of the mangoes are very low.

4. Frozen Mango Slices Retention of natural organoleptic quality of mango slices to the fullest extent is not achieved by canning or dehydration. Quality deterioration of mango slices can be considerably prevented by freezing techniques. Recently there has been phenominal increase in the production of frozen fruits and vegetables. Attempts to produce commercially viable frozen mango slices have not been successful so far. Poor texture due to slow freezing is the main cause. Cryogenic freezing which provides the desired faster freezing rate appears to be the only preservation technique capable of retaining all organoleptic qualities of the fresh mango slices. A laboratory scale trial was undertaken to produce cryogenically frozen crack free ripe mango slices which have great export potentiality.

5. Mango Nectar Organoleptic evaluation of canned nectar revealed that individually Dashehari was the best variety. However, judicious blending of varieties considerably improved the quality of nectars compared to individuals. The varieties Chausa and Bombay Green which were not found ideal for making nectars individually were considerably improved by blending with Dashehari and Langra was found the best followed by Dashehari and Chausa and Langra and Bombay Green.

6. Mango Leather Mango leather or 'Am Papad' is another popular product which is prepared by drying mango pulp to around 15% moisture. Mango leather is prepared and proclaimed the ideal ratio of TSS: acid to be 25:0.5. Addition of pectin at the rate of 0.5 to 0.75% was stated to improve the texture

Agriculture Observer 1(2): July 2020 Gidagiri and Bhende of the dried product. Mango leather should not be dried in open sun as it may attract dust and insects during dehydration. The ideal sugar/acid composition is essential for the preparation of mango sheet leather of the mango cultivars Baneshan, Bombay Green and Dashehari were found to be 250 Brix and 0.5% acidity. Addition of pectin at the rate of 0.5% in the cultivar Baneshan and 0.75% in the cultivar Bombay Green and Dashehari was found to improve the texture of the sheet. Addition of sugar was found to increase the drying time in all the cultivars, while the addition of pectin had no such effects. Carotenoids of the cultivar Bombay Green and Dashehari were well retained at higher temperatures. Ascorbic acid was completely lost at higher temperatures. Sulphur dioxide was retained well in the samples having comparatively less moisture. The cultivars having good retention of carotenoids and less browning were organoleptically acceptable even after storage at higher temperatures. The ideal moisture to have storage stability was found to be 15% or a little more with a relative humidity between 63-70%.

7. Mango Fruit Bar Mango fruit bar is a confectionary prepared by mixing mango pulp with calculated amounts of sucrose heated to 800 C, cooled and mixed with potassium metabisulphite. The pulp thus prepared is spread on a tray and dried in a cross flow air dried at 700 C until the moisture is below 15%. The dried sheet is cut into suitable sizes and wrapped in cellophane or glossing paper. Pulp with thick consistency produces a dried product with better texture.

CONCLUSION Mango is being consumed for long time as fresh and also used as a raw material for pulp and various value added products such as beverages (Juice and nectar), jams, chutneys, pickles, slices, flakes, mango powder etc. There are several mango processed food products available in the markets under different brand names. Each mango processed product is packed with polythene/ tetra packs/ LDPE bags / HDPE containers / plastic cans/glass jars, etc. Due to growing urbanization, changing lifestyle and spending pattern, the demand for processed mango products increasing every year. There is very good scope for expansion of market for mango processed products. Among all the mango processed food products, mango fruit juice, mango RTS drinks, mango pickles, mango jam and mango chutney have highest demand in the retail outlets.

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