Technologies on Mango

151

Hot water treatment
Country: Mexico
Category: Post harvest
Technologies Detail : The use of hot water treatment as a quarantine system was intensified after the elimination of ethylene dibromide (EDB). The use of this quarantine system in Mexico started in 1988 for the control of fruit flies (A. ludens and A. obliqua) for fruit exported to the USA and Japan. The treatment was also found to be effective in disinfestations of insects other than the genus Anastrepha. It consists of immersion in water at 46.1 °C for 65, 75, 90, or 110 minutes, depending on fruit type (shape) and weight.

After heat treatment, fruit are allowed to be cooled with water at no less than 22.2 °C. However, the fruit must either remain at ambient air temperature for 30 minutes prior to hydrocooling or, in order for the fruit to be hydrocooled immediately after hot water treatment; the hot water treatment duration must be extended by 10 minutes. The fruit are subsequently packed and cooled with forced air cooling.
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152

Hot water treatment
Country: Central America
Category: Post harvest
Technologies Detail : It consists of immersion in water at 46.1 °C for 65, 75, 90, or 110 minutes, depending on fruit type (shape) and weight.

After heat treatment, fruit are allowed to be cooled with water at no less than 22.2 °C. However, the fruit must either remain at ambient air temperature for 30 minutes prior to hydrocooling or, in order for the fruit to be hydrocooled immediately after hot water treatment; the hot water treatment duration must be extended by 10 minutes. The fruit are subsequently packed and cooled with forced air cooling.
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153

Hot water treatment
Country: South America
Category: Post harvest
Technologies Detail : It consists of immersion in water at 46.1 °C for 65, 75, 90, or 110 minutes, depending on fruit type (shape) and weight.

After heat treatment, fruit are allowed to be cooled with water at no less than 22.2 °C. However, the fruit must either remain at ambient air temperature for 30 minutes prior to hydrocooling or, in order for the fruit to be hydrocooled immediately after hot water treatment; the hot water treatment duration must be extended by 10 minutes. The fruit are subsequently packed and cooled with forced air cooling.
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154

Hot water treatment
Country: West Indies
Category: Post harvest
Technologies Detail : It consists of immersion in water at 46.1 °C for 65, 75, 90, or 110 minutes, depending on fruit type (shape) and weight.

After heat treatment, fruit are allowed to be cooled with water at no less than 22.2 °C. However, the fruit must either remain at ambient air temperature for 30 minutes prior to hydrocooling or, in order for the fruit to be hydrocooled immediately after hot water treatment; the hot water treatment duration must be extended by 10 minutes. The fruit are subsequently packed and cooled with forced air cooling.
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155

Irradiation
Country: Australia
Category: Post harvest
Technologies Detail : In 1986, the US Food and Drug Administration (FDA) approved the use of food irradiation treatment of up to 1 KGy (1,000 Gy, 100 Krad). Irradiation is effective at killing, sterilizing, or preventing further development of a wide variety of insect pests. Irradiation has been used since 2004 to disinfect mangoes shipped from Australia to New Zealand.  
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156

Irradiation
Country: Mexico
Category: Post harvest
Technologies Detail : In 1986, the US Food and Drug Administration (FDA) approved the use of food irradiation treatment of up to 1 KGy (1,000 Gy, 100 Krad). Irradiation is effective at killing, sterilizing, or preventing further development of a wide variety of insect pests. Currently Mexico is shipping irradiated mango to the USA.
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157

Temperature and relevant humidity and storage life for mango
Country: Grenada
Category: Post harvest
Technologies Detail :

Recommended temperature and relevant humidity and storage life for Mango

PRODUCT

TEMPERATURE

RELATIVE HUMIDITY (PERCENT)

APPROXIMATE STORAGE LIFE

C

F

Mango

13

55-60

90-95

2-3 weeks


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158

Hot-Water treatment with fungicidal dipping
Country: India
Category: Post harvest
Technologies Detail : Hot water treatment of fruits is carried out in hot water treatment tanks fitted with thermostatic controls to maintain a constant desired temperature of 520℃. The hot water is treated with fungicide such as Sodium hypo chloride at 200 ppm concentration for 2-3 minutes.

After the treatment the fruits are passed through a drying table till the moisture on the surface of fruits gets evaporated and thereafter wiped with a soft muslin cloth. The fruits are then transferred to a grading and sorting table.
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159

Production of the lactic acid from mango peelwaste
Country: Malaysia
Category: Processing
Technologies Detail : The production of lactic acid from mango peels using the bio-fermentation method was investigated. Mango peel was investigated for its potential as a novel and potential raw material for lactic acid production. Preliminary experiments showed that lactic acid was produced from mango peels by fermenting microorganisms over a period of six days. The effects of pH, temperature and incubation time were studied using the factorial design and the results obtained showed that these parameters had a significant influence on the production process. Optimization studies on lactic acid production using mango peels showed that maximum production could be obtained in 6 days when initial medium pH of 10 and process temperature of 35℃ are utilized during fermentation of the mango peels. This study has shown that mango peels can be used as a low cost substrate for lactic acid production and that the optimization of the production process will make the fermentation process economically viable and sustainable.
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160

Blast Frozen Mango
Country: Philippines
Category: Processing
Technologies Detail :

Latest Available Technology

Individual Quick Freezing Technology (IQF)

This technology individually freezes the diced or sliced mangoes or any minute or tiny food products like sardines and anchovies, minced meat, diced or minced onions, etc.

The smallest capacity of this equipment of 1,000 kgs per hour can freeze diced mangoes of 2mmx2mm, in size in just 4 minutes, individually piece by piece without sticking together over a long period of storage time, tehnology-wise of up to 18 months.


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161

Osmotic dehydration of mangoes
Country: Thailand
Category: Processing
Technologies Detail : During this process, mango slices samples are dehydrated by osmosis process in different hypertonic solutions of glucose and sucrose. It is always used as a way of pre-treating the mango and ensures that the colour of the mango maintains clear and the sweet flavours are more pronounced as the acidity is extracted. This process is mostly used in Asia (Thailand and Philippines). These products are either consumed locally, regionally or exported to the USA.
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162

Osmotic dehydration of mangoes
Country: Philippines
Category: Processing
Technologies Detail : During this process, mango slices samples are dehydrated by osmosis process in different hypertonic solutions of glucose and sucrose. It is always used as a way of pre-treating the mango and ensures that the colour of the mango maintains clear and the sweet flavours are more pronounced as the acidity is extracted. This process is mostly used in Asia (Thailand and Philippines). These products are either consumed locally, regionally or exported to the USA.
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163

Extraction of pectin from Kesar mango peel by resins
Country: India
Category: Processing
Technologies Detail : Mango processors are recommended to adopt a process technology developed by Junagadh Agricultural University for the production/extraction of pectin from mango peel using cation exchange resin as an extraction medium with peel to extraction medium ratio of 1:4, extraction pH of 2.56, extraction temperature of 80 °C, extraction time of 60 min and two times extractions. This method can give better yield and quality of pectin with benefit cost ratio (BCR) of 1.17.
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164

Method of determining maturity of mango in Tree
Country: India
Category: Harvesting
Technologies Detail :

  • Eating quality and postharvest shelf life of ripe mango depends on its maturity at harvest.
  • Change of peel colour and total soluble solids (TSS) are indicative parameters to measure maturity of mango.
  • A maturity index was defined based on TSS and colour values.
  • The model was developed to predict maturity using colourimeter.
  • Colour and maturity index chart were also developed to determine maturity.
  • This technique can be employed to sort the mangoes at export port, big mandies and in processing plant.
  • Capacity= 100 mangoes per hour

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165

Fruit ripening chamber
Country: India
Category: Post harvest
Technologies Detail :

  • A small quantity of alkali is added to ethrel to release the ethylene gas and the fruits are exposed to this gas in air-tight portable plastic tents.
  • Fruits are placed in ventilated plastic crates inside air-tight plastic tents.
  • A small battery operated fan can be placed inside the tent for uniform circulation of gas.
  • Mango fruits can be ripened in 5 days

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