Fruit of Mango

Fruit of Mango
India contributes about 64% of the world production of mangoes. The mango fruit is highly perishable, highly susceptible to disease, extremes of temperature and physical injury, and international trade in mango has been limited.

However, a number of products, such as canned mango pulp, juices, nectar, splash, beverage jam, chutney pickle, mango leather and raw mango powder, are routinely prepared .

Mango is one fruit that is processed and used at almost every stage of its growth.

Raw mango fruit is mainly use for the preparation of raw mango powder, chutney and pickle.

Mango puree made from ripe mango is one of the most important processed products which finds further utilization in various other products, such as nectar, squash, jam, and ready to serve beverages.

Puree is canned for long term storage and marketing worldwide.

Mango pulp can also be preserved using 350-700 ppm of sulfur dioxide but there are reservations among consumers towards sulfited foods due to objectionable odor and acidity.

Mangoes fruit beverage are very nutritive drinks and are extremely popular in India and other Asian countries.

Mango beverage with 20% puree in the formulation and 20 Brix taste very sweet so most of these mango drinks are adjusted to only 15 Brix, because less than 15% puree adversely affects the color and flavor of the mango beverages during storage.

Mango being rich in a desirable strong flavor of its own, lends itself to be blended with a number of other fruit for the preparation of fruit juice cocktails.

Blends of mango puree with papaya, orange, kinnow, apple, guava, pear and apricot could be used in many foods.

Peeled slices or cubes obtained from ripe or semiripe mango fruits can be preserved in sugar syrup.

Mango leather another popular product is prepared by drying mango pulp to final moisture content of about 15 %. Pectin when used at a rate of 0.5 to 0.75% improves the texture of mango leather.
Fruit of Mango