3/16/2023 0 Comments Best way to cut mangaoMangoes are highly pressure- and impact-sensitive and appropriate care must therefore be taken during cargo handling. With fresh air supply or controlled atmosphere. Due to their great sensitivity to pressure, the fruit are sometimes wrapped in paper or padded with wood wool, bast, straw or hay. Mangoes are packaged in a single layer in fruit crates and cartons. South Africa, United Arab Emirates, Kenya, Gambia This Table shows only a selection of the most important countries of origin and should not be thought of as exhaustive. (Click on the individual Figures to enlarge them.) Due to their high nutritional value, mangoes are also used as baby and invalid food. Mangoes are also canned and are used to make mango sauces, mango chutney, stewed mango and preserves. Mangoes are mainly intended for fresh consumption, in which case the fruit are cut in half and the flesh spooned out. The following parameters apply in such a case : Where controlled atmosphere transport is used, transport and storage duration may be extended. Particular attention must be paid to postharvest diseases if transport is to be by ship. Given its poor keeping properties, importation of this juicy fruit to temperate latitudes is a very difficult task. Attempts have been made to extend storage life by storage in a CO 2 atmosphere, with wax coatings and hot water treatment. Care must also be taken to ensure that the fruit is not overripe, as this would have a negative impact on salability.Īccording to, the maximum duration of storage and transport is 14 – 25 days. Even the slightest injury would result in rapid spoilage with this very sensitive fruit. To ensure high quality, it is important for the skin to be undamaged. The following are the main varieties for export: Once harvested, any exuding latex is cleaned off and the mango is treated with hot water and fungicides in order to extend the relatively short storage life. Post-ripening may be accelerated by temperatures of 25 – 30☌ and treatment with ethylene. The greatest possible care must be taken with harvesting as even the smallest of cracks results in rapid spoilage by rotting.Īt the time of harvest, the mangoes must be capable of post-ripening, as they will otherwise not reach optimum quality. Harvesting is done by hand or using special fruit picking poles. Mangoes are harvested when unripe (at the preclimacteric) they must still be green and firm-fleshed. Fibers join the flesh to the large, egg-shaped white stone inside, so explaining the difficulty of removing the stone from the flesh. The delicious yellow to orange colored flesh, which constitutes 60 – 70% of the fruit, is located under the thin, inedible outer skin. The length of the mango is up to 25 cm, its maximum width 10 cm. A mango may be oval, roundish, elongated or kidney-shaped it may be green, green-yellow or even orange to red in color. The many different varieties mean that they vary greatly in shape, color, size and weight. Together with the pineapple, they are considered the most delicious of tropical fruits and they have the highest vitamin A content of any fruit. Mangoes belong to the sumach family (Anacardiaceae) and were first cultivated in India some 4000 years ago. (* EU Combined Nomenclature/Harmonized System)
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