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Post harvest management

Fruit coatings to extend the storage life

Pectin coating (1%) alone or MA packing of non-coated fruits in micro-perforated (0.0125%) cryovac film could alleviate CI and extend the storage life of Alphonso mangoes upto 4 weeks at 8C followed by 1 week (including ripening) under ambient conditions (27.0-34.3C). Integration of both the treatments had no additional beneficial effect

 
        Post harvest management
 

Modified Atmosphere packaging of Mango ( Alphonso and Banganpalli) 

Mangoes individulaly packed in micro perforated PE or PP Films extend the storage life to 1 month at 8 degree C with out chilling injury.
 

Innovative mango products

In an experiment conducted to develop low sugar osmo-dried ripe mango slices of Alphonso, a process was standardized using ripe fruits slices and the final product had 7% less sugars compared to the normal osmo-dried slices. The final yield of the product was in the range of 15.3 - 28.2% and moisture content was 13.26 - 26.25% based on the treatments.

Blended RTS beverage from mango :
The beverages will act as natural fruit nutrient supplier and useful for thirst quenching.
Unit cost : Rs. 1.50 packing of 1 kg. produce.
Mango fruit is an excellent source of Vitamin-A. Both mango and mango products are popular in India and are also in demand in many foreign countries
Long term preservation of raw mango slices in brine for use in pickling: Preservation of fruits and Vegetables by fermentation and pickling is one of the oldest methods practiced throughout the world. In India, pickling is done on a commercial scale and has become one of the major food industries in recent years. Among various types of pickles produced mango pickles are in great demand both for domestic and international market.
Input: Seeds of the variety (i) Raw mango (ii) Salt (iii) Storage tanks, drums (iv) Permitted additives and Preservatives.
Specific benefits: The feasibility of process for commercial adoption has been successfully tested in pickle industry. A high economic return is envisaged by the adoption of this process which significantly reduces the microbiological spoilage, eliminates the problem of softening resulting in machines and ensures good retention of colour, flavour and texture in finished pickles. The potential benefit of this process can be realized in the reduction of spoilage during storage of slices and also in the production of pickles with uniform quality.
Description:
Pickles are generally prepared from immature or mature unripe mangoes with or without peeling/destemming, using salt and different spice formulations to provide a wide range of flavour, taste and quality. Acidic and fibrous varieties are ideally suited for pickle production. Raw mangoes required for pickling are available only during a short period of 3-4 months of cropping season. This necessitates preservation of these raw mangoes for extended period for pickle production round the year. Traditionally mango pieces are stored by dry salting process. This method involves storing mango pieces over layers of salt. Changes in colour, texture and microbiological spoilage are the common problems associated with this method. To overcome these problems, a brining method of preservation has been developed at the Indian Institute of Horticultural Research, Hessaraghatta, Bangalore.
Snack food: A preliminary trial was conducted to develop a snack food using shredded raw (Totapuri and Banganapalli) and ripe (Alphonso) mango fruits. The finalized product was a dry, highly palatable and a storable snack. Further studies on quality parameters are under progress.
Effect of gradient temperature conditioning storage on fatty acid unsaturation, reactive oxygen species, antioxid- ant enzymes and chilling injury in Alphonso mango.
Matured Alphonso fruits were stored at 5C with or without gradient temperature conditioning (20 to 8 C over duration of 15 days). Visible chilling injury was completely absent in gradient temperature conditioning treatment at the end of 30 days of storage. However at 5C storage, 30% of fruits showed the visible chilling injury symptoms. Total carotenoids and fatty acid unsaturation were more and production of reactive oxygen species was less in gradient temperature stored fruits compared to direct storage at 5C.