FIND OUT AN EASY METHOD FOR PROLONGING THE SHELFLIFE OF GREEN MANGO
Date
2013-06
Authors
Journal Title
Journal ISSN
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Publisher
HAJEE MOHAMMOD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR
Abstract
The study was conducted to find out an easy method for prolonging the shelf life of green
mangoes for effective utilization during off season. The mangoes were in six groups
stored properly in refrigerator, freezer, 65% sugar solution, 20% salt solution, mustard oil
and at room temperature (without any treatment). It arose some problems like weight loss,
discoloration and evaporation of ice crystals occurred in tissues during storage. The NaCI
solution at different concentration (0.5M, 1M, 1.5M, 2M and 2.5M) were used for
preservation of the green mangoes to overcome the accumulated problem. The green
mango slices were immersed in different concentration (0.5M, 1M, 1.5M, 2M and 2.5M)
of NaCl solution. The non treated green mango gave a good quality about 8 days, whereas
immersion in 20% Salt Solution, mustard oil, 65% sugar solution and stored in
refrigerator and freezer increased the shelf life by 8 days, 8 days, 10 days, 22 days and 67
days respectively. The use of NaCl Solution at the concentration of 0.5M, 1M, 1.5M, 2M
and 2.5M resulted in an extension of shelf life of green mangoes by 41 days, 48 days, 55
days, 62 days and 76 days respectively. To prolong the shelf life by at least 76 days, the
green mangoes should be preserved in 2.5M NaCl solution for further processing
domestically and industrially that would minimize the post harvest losses and
preservation cost to some extent.
Description
Mango (Mangifera indica) is a fleshy stone fruit belonging to the genus Mangifera,
consisting of numerous tropical fruiting trees in the flowering plant family
Anacardiaceae. The mango is native to the Indian subcontinent from where it spread all
over the world. It is one of the most cultivated fruits of the tropical world. While other
Mangifera species (e.g. horse mango, M. foetida) are also grown on a more localized
basis, Mangifera indica the common mango or Indian mango is the only mango tree
commonly cultivated in many tropical and subtropical regions, and its fruit is distributed
essentially worldwide (BBS, 2006 ).
Keywords
Sorting and grading, Calculation, Determination of Fat content, Determination of Ash content