Mango ripening process

Mangoes are often harvested early in the ripening process and ripened to eating ripe stage after harvest. The quality of ripened mangoes will depend on maturity at harvest and on ripening conditions, especially temperature.

The ripening process of mango fruit involves numerous biochemical changes including increased respiration, ethylene, production, fruit softening, chlorophyll degradation, carotenoid synthesis and several other metabolic activities leading to changes in carbohydrates, organic acids, lipids, phenolics and volatile compounds.

Mango ripening is accompanied by increased ethylene production, which coordinates the ripening process. Mango expresses autocatalytic increase in ethylene production during ripening.

Ethylene production starts before full ripeness is reached. Ethylene production decreases as the fruit matures is then undetectable for a time and reappears upon imitation of ripening.

At the initiation of ripening, sucrose appears to be the major sugar component, which declines during the advancement of ripening with a simultaneously increase in glucose and fructose through the action of invertase. The starch is degraded by the activities of amylases during the ripening process.

The ripening process takes place within 4 to 8 days post-harvest at ambient temperature depending on cultivar and harvest maturity.
Mango ripening process

Mango flakes

Mango flakes are produced using drum-drying technology. The drum drying technique has been used for drying pulps or purees from fruits and vegetables. The drums were heated internally by steam under pressure. Spacing between the drums was adjusted to maintain the desired thickness of material deposited on the surfaces of the drum.

Drum drying of mango puree is an efficient, economical process for producing dried mango powder and flakes.

The production of drum dried mango flakes involves blending mango pulp with small amounts of wheat flour and sugar.

The material to be dried was fed into two counter-rotating drums. The homogenized mixture is dried during an atmospheric double drum dryer (50-60 psi).

As the drum rotated, water is evaporated from the thin layer of material on the surface and a scrapping blade is positioned to remove the dried material form the drum surface.  Flakes can be milled and screened into mango powder.

The important processing variables are drum speed, steam pressure, drum temperature, initial moisture content, and the spacing between drums.
Mango flakes

Mango pickles

Pickle is a general term used for fruits or vegetables preserved in vinegar or brine, usually with spices or sugar or both.

Indian pickles play an important role in fruit and vegetable preservation industry. Among the Indian pickles the ones from mango are very popular.

Mango pickles are the traditional export item of India, Pakistan and Bangladesh. The export of mango pickle is directed mainly to Canada the United States, Denmark, Germany and the U.K.

There are three types of mango pickle:
*Sour mango pickles
*Sweet mango pickles
*Dried mango pickles

Peeled or unpeeled raw mango slices are mixed with 10-20% powdered salt to extract some moisture from the slices for 2 months.

A partially ground mixture of spices, including garlic and onions is added to the drained slices. The spices are coriander, fenugreek seeds, nigella, fennel, cumin seeds, powdered turmeric and red chilies. Mango pickles vary mainly in the proportion and kinds of spices used in their preparation.

The ingredients are mixed together and filled into wide-mouthed bottles.  Three days later, the whole mixture is poured into a clean jar and covered with mustard oil. The addition of a small amount of sugar along with the spices produces a tasty blend.

Pickles are considered the permanent part of the food table all over the India and its demand is rising after its production on commercial scale.
Mango pickles

Jelly mango

Jams, jellies and marmalades are collective known as preserves and are semisolid gels each made using the same process.

Commercial mango jellies production developed from home prepared preserves and desserts made during fruit season and are still practice in one form or other as cottage industry.

Mango jelly is a clear or translucent fruit spread made from sweetened mango juice and set using naturally occurring pectin.

Jelly can be made from sweet, savory or hot ingredients. It is made by a process similar to that used for making jam, with the additional step of filtering out the fruit pulp after initial heating.

It was prepared with a high concentration of dissolved solids so fermentation can be avoided.

How to prepare mango jelly? Jellies are prepared by boiling mango in water. The extract obtained is strained and measured quantity of sugar is added to it. The mixture is then boiled to a stage at which it will set to a clear gel.

The consistency of jellies depends upon the type of pectin, and lack of knowledge about the requirements necessary for the pectin gel formation frequently contributes to products of undesirable consistency.

A perfect jelly should be transparent, well set, but not too stiff and should have the original flavor of the fruit.

Jelly mango

Mango jam

The ripe fruits are peeled and washed after the seeds are removed.

The process for making mango jam is typical of many other fruit jams and is made fruit pulp, with added sugar, pectin, calcium chloride and citric acid.

The proportion of mashed fruits and sugar is: 10 parts mashed fruits and 6 parts sugar.

As the mixture is being cooked slowly to avoid caramelization, calamansi juice is added. 

The mixture is boiled until thick. There are many ways to enjoy mango jams.

Raw jams on raw crackers or cookies make an excellent snack at breakfast or anytime. Raw mango jam will keep in the refrigerator for up to two weeks.
Mango jam