pht on mango

PRESENT STATUS, FUTURE PROSPECT AND POTENTIAL OF POST HARVEST PROCESSING OF MANGO

Presented by: ANJALI SUDHAKAR (01PFE/15)

Outlines Introduction Production Post harvest processing Value- added products Unit operations By-product utilization Problems in mango industries Potential Conclusion References

Introduction Scientific name

Magnifera indicia

Distribution Tropical and sub-tropical region

Size Length: 5-15 cmWidth: 4-10 cm

Shape Round, ovate, obovate

Weight 150-750 gColour Green,

yellow,red,purple or combination of all these

Varieties Over 1000

Known as: King of fruits

PRODUCTION OF MANGO IN INDIA India is the 1st major mango producing country in

all over the world. In the year 2014-15 India produces 188.32 lakh

tonnes over 22.18 lakh hectare area. Mango season in India starts from last week of April

to first week of August. India produces over hundreds of commercially

grown mango varieties some of them are alphonso, banganpalli, chausa, dashehri, langra, totapuri, kesar.

Odisha ranks 7th position in mango producing state in the growing belts of Sonepur, Bolangir, Gajapati, Koraput, Rayagada, Gunpur, Malkanpuri, Dhenkanal, Ganjam, Puri.

Baneshan, Langra, Neelum, Suvarnarekha and mostly seedling types varities are grown in Odisha.

S. no. State Production (tonnes)

Area (hectare) Productivity (tones/hectare)

1 Uttar Pradesh 3623.22 267.22 13.56

2 Andhra Pradesh 3363.40 391.09 8.60

3 Karnataka 1778.75 161.57 11.014 Bihar 1334.87 147.01 9.085 Gujarat 911.30 130.10 76 Tamil Nadu 823.74 148.04 5.567 Odisha 642.01 190.08 3.388 West Bengal 620.17 89.53 6.939 Jharkhand 427.94 38.90 11.00

10 Kerala 380.86 62.20 6.1211 Maharashtra 331.00 47.70 0.7012 Others 951.12 6623.36 0.14

Source: National Horticulture Board.

State-wise production of mango in India during 2010-11

POST HARVEST PROCESSING OF MANGO

Cleaning

Grading and sorting

Packaging

Storage

Transportation

Marketing

1. Cleaning Methods of cleaning mango:1. De-sapping Process of removing sap. The sap from the fruit is removed by cutting the stalk of the

fruits at a length of 5-10 mm from the base of the fruit with the help of a sharp edged scissor/harvester.

2. Washing Washing is done for 2-3 min. with potable water of

temperature lower than that of mangoes to remove dirt. Neutral detergents like Teapol, Sandovit or Indtron at 0.1% (1

ml of detergent per litre of water) may be mixed with water to help remove latex (sap).

3. Hot – water treatment Mangoes are treated with hot water (50-54 0 C) containing

fungicide (benomyl) or disinfectant such as sodium hypochlorite/procloraz etc at 200 ppm concentration for 3-4 minutes.

This treatment controls fungal growth.4. Vapour heat treatment Vapour is used for treatment at 46 0 C for 10 minutes. This is a environment friendly method which helps in

reduction of incidence of anthracnose and stem end rot.

2. Sorting and Grading Methods:1. Manual Sorting is done by the hands

of workers on the basis of damaged, diseased and rotten mangoes.

2. Mechanical method Fruits are conveyed through a

conveyor belt and workers standing on both sides of the conveyor pick up the undesirable produce.

3. Non-destructive method Based on electronic vision

device. Charge-coupled device

camera is used for image vision.

4.Weight grader Weight graders are also

available wherein containers containing a particular range of weight invert into a specific section.

Grade designation and quality of mango

Grade designation Grade requirements

Grade tolerance

Extra class Mangoes must be of superior quality,characteristic of the variety and free of defects

5% bynumber or

weight.

Class I Mangoes must be of good quality, characteristicof the variety and may have slight defects(shape, suberized stains and healed bruises).

10% bynumber or

weight.

Class II This grade includes mangoes which do notqualify for inclusion in the higher grades, butsatisfy the minimum requirements.

10% bynumber or

weight

3. Packaging Packaging material

Merits Demerits

Bamboo or plastic baskets

Cheap, easy available

Mechanical damage

Jute or plastic sacks

Cheap, easy available

Mechanical damage

Wooden and plastic crates

Large capacity Heavy, skin damage

Fibreboard boxes Light weight Affected by water

Plastic boxes Light weight, transparency

Low capacity

Pallets Large capacity HeavyFoam net Low thermal

conductivity,recyclable

Poor strength, toxicCushioning material and wrap:

Dry grass, paddy straw, leaves, saw dust, paper shreds etcShrink wrapping

BASKET

SACKS

FIBREBOARD FOAM NET

PLASTIC BOXES

PALLETS

4. Storage Storage type Storage condition Storage

durationAmbient Below 33°C,

RH- 45-60%4 days

Cold storage 4-9°C, RH-85-90%

4-7 weeks

Modified atmosphere

8-10°C, RH-85-90%, 5%O2+10%CO2

4-6 weeks

Controlled atmosphere

12-15°C, 2kPa O2

2-3 weeks

Vacuum packaging in LDPE

17°C, 70-80% RH

33 days

Hypoboric 100-75 mm Hg 25-35 days

AMBIENT

COLD STORAGE

CONTROLLED ATMOSPHERE

MODIFIED ATMOSPHERE

VACUUM PACKAGING

HYPOBORIC

5. Transportation Optimum carrying temperature: 8-10°C. Optimum humidity: 85-90%. Ventilation setting for containers: 25m3/hr. Acceptable product temperature at loading into container should be

maximum 2°C above carrying temperature. The good advice is that to transport mangoes during the cooler part of the

day to protect the fruits from the direct rays of the sun to reduce fresh weight loss, shriveling and deterioration of fruit quality.

Trucks are mostly preferred for transportation because losses during transit is very small about 1%.

Table below explains the status of transportation in India:Transportation mode

Important facts

Road transport Tractors, auto rikshaw for 10-20 kmand Trucks for above 100 km

Rail transport Coaches maintain a temp. of 12.8-15.6°C maintaining RH at 60%

Air transport Not popular due to high expense, Pre-cooling is essential.

Water transport Cheapest mode, Refrigerated modular container is used.

6. Marketing India supplies 5.9% to fulfill whole world

demand. Annually 50 crores currency is earned

from foreign exchange. For marketing, normal tradition is

followed that maximum mango gardens are auctioned to traders and are marketed by them.

Co-operative societies are very less in number which take up this work and members have gat very good income.

Minimum quality standard for export of mango whole, firm, sound and fresh in appearance; clean, practically free of any visible foreign matter; free of marked bruising, free from damage caused by low/or high temperature; free of any foreign smell and/or taste; free of damage caused by pests; sufficiently developed and display satisfactory ripeness; when a peduncle is present, it shall not be no longer than

1.0 cm. Mangoes shall comply with the residue levels of heavy

metals, pesticides and other food safety parameters as laid down by the Codex Alimentarius Commission for exports.

Value added products

RAW MANGO PRODUCTS• PICKLE• AMCHOOR POWDER• CHUTNEY• BEVERAGES• RELISH

RIPEN MANGO PRODUCTS• PULP• JUICE• NECTAR• SQUASH• JAM AND JELLY• ICE-CREAM• MANGO LEATHER

UNIT OPERATIONS FOR MANGO PROCESSING

WASHING

BLANCHING

PEELING ,CUTTING

THERMAL TREATMENT

PACKAGING

COOLING

DRYING

FRUIT SELECTION

PULPING

CANNING

Fruit selection : The requirements need to be met

Lack of insect infestation Lack of mechanical injuries Stage of maturity Uniform colour and texture Minimum soluble solids of 13 ° Brix pH value of 3.5 to 4.0.

Alphanso, totapuri, bangainpalli are important mango varieties used for processed product from mango.

Washing First washing involves water

containing 15 ppm chlorine in order to reduce microbial load.

Second washing is with clean water to eliminate residual chlorine.Blanching

Fruit is blanched unpeeled. The thermal treatment is applied such

that the internal temperature reaches 75 °C.

Two methods of blanching are: 1. boiling water blanching 2. steam blanching Basket type blancher

Cost- 28lakh

PeelingPeeling can be done by two ways: o Manually

Hand Slicer Glass

Hand peeling can cause a reduction of up to 5.6% in the recovery of slices compared with machine peeling. Steam peeling/lye peeling is also used sometimes.

o Mechanically

Model: Blue international group pvt. Ltd.Capacity 1500pcs/hrCost : 15 lakhPowder: 600 W

Model : solon mango peeler(SL)Capacity: 0.12 tonne/hrCost: $3000-9000Power : 2.5 kW

Cutting o Manually

o Mechanically

Mango should be cut down 1/4th inches from the widest centre line.

Pulping India is also a major exporter of Mango Pulp in the world.

The country has exported 1,28,866.01 MT of Mango Pulp to the world for the worth of Rs. 796.17 crores during the year 2015-16.

Model no.: kewei mango pulper (MDJ)Cost : 25 lakhCapacity : 1000-2500 kg/hr

Drying

Drying methods Advantage Osmotic dehydration (40° Brix sugar, 8mm slices at 60% sugar for 2hrs)

Best dehydrated product

Electric cabinet dryer (60°C) No browning after 1 year storageDrum drying Efficient, economical process for

producing dried mango powder and flakes.

Freeze drying (-25°C for 24 hrs at 4Pa)

Best for ripen mango slices

Spray drying (165°C, 2800 rpm) Good quality mango powderSolar drying Cheap and commonly used for

dried mango

Thermal treatment Normally 90°C for 1 minute is

recommended for sterilization for mango pulp.

Cooling Mango pulp after thermal processing is

cooled at 30-32°C.

Losses in mango processingTYPE OF LOSSES LOSSES (%)

Harvesting loss 1-15

Grading 3-11

Packaging 6-19

Storage 3-12

Marketing 1-5

Source: National Horticulture Board

Post- harvest diseases and its control

Chemicals that accelerate ripening Ethylene and ethylene releasing compound like 2,4-

chlorophenythio triethyl amine hrdrochloride (CEPTA). Abscisin Ascorbic acid and hydroxyethyl hydrazine (BDH), cupric ethylene

diamine tetracetate (Cu-EDTA). Acetylene and calcium carbide Alcohol – ethanol, hexanol, octanol, heptanol etc. Fatty acid Chemicals that delay in ripening Growth retardants like malic hydrazide Maleic acid Ethylene oxide Ethylene absorbents like KMNO4.

By-product utilization

Waste from mango

processing plant

PEEL(7-24%)[pectin, biogas, alcohol,]

KERNEL(9-40%)[oil, tannis, flour]POMACE (5-

10%) [juice,wine, vinegar]

Flow chart of mango vinegar preparation

Preparation of mango peel wine

c

Cut into small piece (3*5 cm, 200gm)

Sterilized ( 121°C for 15 min)

Transferred transferred into 1000 ml glass

cylinderAdded 400 ml

saccharomyces cerevisiae yeast with optical density of

1 at 590nm

Bangainpalli mango

cFerment for 12 hrs at 15-30°C

Good quality jelly grade pectin (6.1%) and edible fibre (5.4%) vinegar (5.2% acetic acid) and citric acid (20 g / kg) can be extracted from ripe mango peel.

In India, mango production = 6987.7 tones

approx waste = 45% potential quantities of waste =

3144.4 tones

Problems in Indian mango industries1) Complex supply chain2) Weather fluctuations3) Lack of supply of Mangoes. 4) Ethylene production causes over-ripening after harvesting also.5) Inconsistent supply of quality and quantity of Mangoes. 6) Disaggregate and multi-layered marketing channels, resulting in inefficiencies in procuring of raw material. 7) Highly perishable (short storage life and susceptible to diseases) resulting in high post-harvest losses 8) High freight cost and inadequate transport facilities

Potential of mango processing Mango has high medicinal values as it can be used

to fight against bronchitis, heartburn, mental depression, inflammation of the throat.

Mango is a good source of vitamin A and C, beta-carotene, potassium, selenium, copper, zinc.

High fragrance of mango flower can used to extract essential oil.

High amount of fat and starch in mango kernel have good potential to replace other starch food for alcohol production.

The oil extracted from kernel is of good quality and could be used in cosmetic and soap industries.

Conclusion Though India is the major producing

country of mango but still our country suffers from 20-25% losses. These losses can be overcome by improving post-harvest management and practices like better packaging and storage, preventing ripening, thermal treatment, proper marketing chain.

References Patil, Singh, Gupta. 2009. Post harvest management of

horticultural produce. (pg.- 16-23). Daya publishing house, New Delhi.

Chadha , Pal. (2015). Managing post harvest quality and losses in horticultural crops (volume 2. Pg- 461-484). Daya publishing house, New Delhi.

Narendra Bhusan. 2013. Post harvest profile of mango. Department of agriculture and cooperation.

www.apeda.org www.indianhorticulturedatabase.org www.kisan.com FAOSTAT. 2010. area and production of mango.

http://faostat.fao.org

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