Standardization and Modelling of Storage Conditions for Hydro-Cooling of Mango (Mangifera Indica) Using Response Surface Methodology

Abstract

Perishable fruits such as Mango (Mangifera indica) should be cooled after harvest to increase their shelf life. The parameters which affect the cooling rate were identified as Cooling Medium temperature (8 ̊C,15 ̊C and 20 ̊C), Fruit Size (0.105m, 0.127m and 0.173 m) and Medium Flow Rate (8.33 ml/s, 16.66 ml/s and 25.0 ml/s) which effected shelf life of the produce. Optimum storage conditions for maximizing the shelf life were Cooling Medium temperature (8 ̊C), Fruit Size (0.105 m) and Cooling Medium Flow Rate (0.83 ml/s). Mango was stored for 32 days. Percentage Loss in Weight for control sample was 15% whereas for the cooled sample 2–11%. Total Soluble Solids increased about 8% for control but whereas for cooled Mango it was not more than 2–5%. Cooling time for different sized fruits was 25 min, 35min and 55 min respectively.