Mango Fruit Processing: Options for Small-Scale Processors in Developing Countries

Abstract

Postharvest losses of mango fruit in a number of developing countries in Africa and Asia have been estimated to be as high as over 50%, especially during the main harvest season. Micro, small, and medium scale food processing enterprises play an important economic role in developing economies in processing of a diversity of healthy food products as a sustainable way to reduce postharvest losses and food waste, extend shelf life of food, boost food security, and contribute to national gross domestic product. Processing of mango fruit into the diverse shelf-stable products makes the seasonal fruit conveniently available to consumers all year round. Over the years, research and food product development have contributed substantially to a number of unique and diverse processed mango products with specific qualities and nutritional attributes that are in demand by a wide array of consumers. These mango products are derived from appropriate food processing and value-addition technologies that transform fresh mango into shelf-stable products with ideal organoleptic, nutritional, and other quality attributes. Some of the common processed products from mango fruit include pulp (puree), juice concentrate, ready-to-drink juice, nectar, wine, jams, jellies, pickles, smoothies, chutney, canned slices, chips, leathers, and powder. Minimum processing of mango fruit as fresh-cut product has also gained importance among health-conscious consumers. Apart from the primary products from mango fruit, mango pulp or powder can be used to enrich or flavor secondary products such as yoghurt, ice cream, beverages, and soft drinks. Byproducts of mango processing, such as the peel and kernel, have been shown to be rich in bioactive compounds including carotenoids, polyphenols, and dietary fibers. These byproducts of mango processing can be used in food fortification and manufacture of animal feeds, thereby gaining greater value from the fruit while reducing wastage. This review focuses on the current trends in processing and value addition of mango applicable to small-scale processors in developing countries.

Postharvest Preservation of Thai Mango var. Chok-Anan by the Combination of Pulsed Electric Field and Chemical Pickling

“…Immediately after the PEF, the electrical conductivity of the samples was measured using a conductometer (TDS&EC meter, Zhejiang, China). The electrical conductivity disintegration index (Z) evaluated the degree of tissue damage (Z) [33], as presented in Equation (7).…”

“…However, these methods use more pieces of equipment and technology, which might not be suitable for farmers. There are several types of preserved mango products such as canned slices in syrup, juice, nectar, jam, chutney, and dehydrated mango [7]. However, these preserving processes are conducted at the ripening stage.…”

Recent Innovations in Post-Harvest Preservation and Protection of Agricultural Products

“…Maize stored in woven polypropylene bags recorded losses due to insect pests with chemical protectant (northern 4.02 ± 1.23%) versus without (northern 9.64 ± 2.73%). Financial analysis indicated that the most profitable storage technologies were hermetic bags without an initial chemical treatment in central Benin, a more humid region, and woven polypropylene bag with an initial chemical protectant treatment in northern Benin, a more arid region [10]; (11) Review of mango fruit processing options for small-scale processors in lowincome countries. Processing mango fruit into a number of shelf-stable food products makes the seasonal fruit more broadly available to consumers yearround.…”

“…Byproducts of mango processing, such as peel and kernels, are rich in bioactive compounds including carotenoids, polyphenols, and dietary fibers, can be used in food fortification and manufacture of animal feeds. This adds value to the fruit while reducing food loss and waste [11]-Consortium.…”

Membrane Technology for Valorization of Mango Peel Extracts

“…Mango is the main tropical fruit with the highest volume of production [ 2 ], also being one of the five most demanded fruits worldwide [ 3 ]. During the industrial processing of mango, peel and stones, the main wastes generated, represent about 35–50% of the fresh fruit [ 4 ]. This solid waste is becoming a source of pollution, because of the high volumes produced, and it is a rising concern when landfilled due to its high biodegradability, organic content, and possible environmental impacts [ 5 , 6 ].…”