pht on mango
TRANSCRIPT
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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