1 Harvest
1.1 Determination of ripeness Mango should be timely harvested, such as premature harvest, fruit flavor is light, very easy to lose water, so that the peel shrinkage; such as harvesting too late, the fruit naturally fall off, after-ripening accelerated, intolerant of transport. There are many ways to determine the maturity of mango harvest. Generally, the following three methods are used in China.
(1) According to the color and appearance of the fruit, the color of the pericarp turns dark or changes from greenish green to light green; the milky white of the fruit turns yellowish, yellow appears near the nucleus; the fruit is full, the fruit is rounded, or there is a mature fruit on a tree Appeared, this tree is basically harvestable. At this time, the harvested fruits are not mature after 6 to 8 days ripening.
(2) According to the determination of the density of fruit, the density of mango is not mature if it is less than 1.015g per square centimeter; if it is 1.02g or more, it can be harvested. According to research, in the early stages of mango development, the fruit is floating in water. As the fruit matures, the density increases, and the mature fruit sinks in water. Therefore, the degree of sinking of the mango in water can be used as an indicator of the degree of maturity. Generally used for immediate ripening near the sale of fruit, sinking in the water is better; for long-term storage of mango, sinking in water is better.
(3) According to different ages, the varieties vary greatly. Generally, from the time of flowering and fruit ripening, early-maturing varieties need about 100-120 days, and late-maturing varieties need about 120-150 days. Therefore, when it is determined that mango is most suitable for harvesting maturity, it is better to combine these three methods.
1.2 In normal years of harvesting time, in Guangzhou, the end of July to early August is the suitable harvest time for purple mangoes, and the osmanthus mango and mango and mango are delayed by about one week. Hainan and western Guangdong were harvested earlier than Guangzhou. It is advisable to take sunny mornings when harvesting. In the event of a typhoon, it should be harvested before the typhoon. It should not be harvested within two days of rain and rain. Otherwise, the fruit flow is severe and storage is not tolerated.
1.3 The harvesting method is generally based on manual harvesting. Workers should wear gloves when harvesting. For the harvesting method, the method of "one fruit and two cuts" should be adopted, that is, the length of the first clipping stem is about 5cm; the length of the second clipping stem is about 0.5cm. If you do not pick it up, you can use bagged bamboo rods to pick fruit. Use a soft padding on containers in fruit orchards to prevent damage to the fruit. When the fruit is placed, the edge of the knife is downward, and a layer of newspaper is placed on each layer of fruit to prevent the milk from contaminating the fruit surface. When harvesting, mechanical damage should be avoided as much as possible to reduce fruit rot during ripening.
2 Graded mangoes are graded after they have been harvested. There is no uniform standard for grading. Can be temporarily divided into 4 levels.
Grade 1 fruit is plump, smooth, bright and has a distinctive color and fruit shape. The single fruit weight is 200 to 300 g. There are few or no pests and mechanical scars, and the total spot area does not exceed 1 cm↑2.
Grade 2 fruit skin color is lighter, the fruit is only slightly deformed, it is a very large fruit and medium-small fruit of the variety, there are a few pests and mechanical scars, and the total spot area does not exceed 10% of the pericarp area.
The fruit color of Grade 3 was poor, the fruit was deformed, all kinds of spots were obvious, and the total spot area did not exceed 20% of the area of ​​the peel.
Grade 4 Fruit (Fruits) Other fruits left after screening at Grade 1 to 3 can only be used for processing.
3 After fresh-keeping mangoes are harvested, they must be fresh-keeping. After grading, wash the skin with contaminants. During mango fruiting, there are many kinds of pathogenic bacteria that are latently infected. During the storage of fruits, these latent pathogens are successively active, resulting in deterioration and rot of the fruit. Therefore, after the mango is harvested, it must be preserved. The following three methods are generally used.
(1) The hot medicine bath is added with 2,000-fold benzene or 1000-1200 times more tetrodol and carbendazim in circulating hot water, followed by 500-fold prochlorhydrine and 0.2% propylene solution. Dip fruit. The temperature of the hot water depends on the time of treatment. Generally, the fruit is immersed in the fruit at 531°C for 5 to 10 minutes, and at 461°C, the fruit is soaked for 20 to 30 minutes. This process is best carried out with a complete set of equipment. If there is no complete set of equipment, the processed sink can be designed and operated manually.
(2) The application of radiation technology to radiation treatment can slow down the ripening and aging process of mangoes, prolong their storage life and reduce post-harvest losses. According to foreign reports, low-dose (25Krad) irradiation combined with other treatments (nitrogen or carbon dioxide or heat treatment) can enhance the radiation effect. Mature mangoes can extend their lifespan by 3 days after irradiation.
(3) When anti-aging drug mango is stored, the addition of anti-aging drugs and low-temperature storage can strengthen the process of delaying fruit senescence. The main function of the drug is to eliminate the ethylene released from the fruit. It is adsorbed by saturated potassium permanganate on the meteorite and Buddha. On the carrier of stone or perlite, it can be used to adsorb ethylene by loading it into a small paper bag, and the effect of directly removing ethylene with brominated activated carbon is also very good.
4 Packing appropriate packaging will not only help to prolong the shelf life of mangoes, prevent evaporation of water and mechanical damage, but also help improve the product quality of mangoes and increase economic benefits. General mango packaging uses the following three methods.
(1) Inner packagings are generally packed in white paper or polyethylene thin bags 0.1 to 0.2 mm thick.
(2) Outer packaging At present, domestic and foreign packaging mostly use bamboo baskets. When packaging, baskets, newspapers, or straw liners are required. The fruits should be layered and layers should be filled with fillers to prevent mechanical damage. In foreign countries, carton packs are used, or plastic trays are divided into compartments, and one fruit per compartment is placed. In recent years, many units in China have adopted corrugated carton packs with vents. There are 2 kinds of packing methods. One is to put the single fruit directly in the fruit box. Each box is suitable for 40 to 60 weights of about 10 to 15 kg. The cartons are divided into 2 layers. The two layers are separated by cardboard. Each layer is divided into 20 to 30. Small grid, put 1 mango per grid, grid size should match the size of the fruit. The other method is to wrap the single fruit in paper first, and then put the single fruit in a large plastic bag, 10kg per bag, and then put it into the carton, tighten the bag mouth, and cap the carton. Corrugated paper for fruit must have a certain resistance. The sides of the carton are generally opened with four to eight circular holes 1.5 to 2 cm in diameter to increase the air permeability inside the carton.
(3) The carton used for gift wrapping and gift wrapping is usually a hand-held cartons. The appearance must be carefully designed to achieve exquisiteness, eye-catchingness, compactness, and convenience. The mango fruit is affixed with a fine trademark to beautify it. The net weight is 3~5kg, 12~20 mangoes per carton.
5 Storage At present, the best storage method for mangoes is aerated at low temperature. However, our country does not have these conditions, and it generally uses the normal temperature storage method.
5.1 The sensitivity of low-temperature stored mango fruits to low temperatures varies from species to species, with a minimum safe temperature of 9-13°C. Below this temperature, the general variety is susceptible to cold damage, which is characterized by discoloration of the peel, such as a gray or brownish color, or even a hot water. Before cryogenic storage, it must first understand its chilling temperature. The optimum storage temperature of the main cultivated mango mangoes in South China is 8 to 10°C, and the storage period is about 3 to 4 weeks. The United States Department of Agriculture recommends a mango storage temperature of 13°C, a relative humidity of 85% to 90%, a shelf life of 2 to 3 weeks, and normal maturation at room temperature after removal.
In order to solve the problem of mangoes vulnerable to cryogenic storage, gradual cooling and intermittent warming storage methods can be used. After harvesting, the mangoes are first stored at 20°C, 15°C, and 10°C for 1 to 2 days, and then stored at a low temperature, which greatly improves the adaptability of the fruits to low temperatures, and the fruits do not suffer from cold damage. When mangoes are stored at low temperature, they are intermittently heated to 20°C for 1 day every other week to reduce the degree of chilling damage of the fruit.
5.2 Normal temperature storage At present, China's mango storage uses more room temperature storage methods. The advantages are low cost and simple equipment; its disadvantage is poor storage effect. Under the preservation conditions, the shelf life at room temperature is 15 to 20 days. In order to improve the effect of normal temperature, the following aspects should be noted.
(1) The storage environment should be selected for ventilating and shaded areas for storage. During storage, if room temperature increases due to heat dissipation from the fruit, exhaust fans or air blowing equipment should be installed.
(2) The box for environmental storage of the fruit box must be clean and sterile; the box edge is perforated for heat dissipation and gas exchange; the box must be kept dry to avoid entering wet fruit; after the heat treatment, the fruit needs to be cooled and the skin is no longer available. Only when the moisture is attached can the fruit be packed.
(3) After checking and storing for 7 to 8 days, it should be checked out of the box to remove the diseased fruit, rotten fruit and over ripe fruit. Avoid fruit and rotten fruit to infect healthy and disease-free fruit.
6 Transportation and transportation is an important part of mango production and sales. At present, China's mango transportation still uses general automobile transportation. Temperature and packaging conditions have a great influence on fruit quality. Therefore, when transporting, it is not necessary to drive under strong sunlight and high temperatures, and night transportation can be carried out at low temperature in the evening. The transport vehicle must be covered with thick tarpaulin, and the trunk has ventilation and convection conditions. Wooden boxes and hard cardboard boxes are used for fruit boxes; they cannot be transported in bulk boxes.
7 Processing and mango fruit can be processed into the following mango products except fresh food.
7.1 Mango Juice
(1) Formula mango pulp 20 kg, fructose syrup 8 kg, sodium carboxymethyl cellulose 300 g, sodium sorbate 60 g, mango essence 15 g, clear water 85 kg, and citric acid 300 g.
(2) Production process Raw material processing → refining → degassing → homogenization → high-temperature sterilization → high-temperature sterilization → canned sealing → cooling raw material treatment: Select fully ripened fruit, wash, peel and core.
Refining: Using an anisotropic colloid mill, pulverize the pulp into particles with a diameter of less than 0.5 mm. The sodium carboxymethyl cellulose solution was formulated according to the recipe in the batching tank and stirred thoroughly to dissolve. It is required that the feed solution has a pH of 3.8-4 and a Brix of 10 Brix.
Degassing: Degassing in degassing.
Homogenization: Homogenize in a homogenizer to homogenize the particles.
High-temperature sterilization: Sterilization was performed in a plate type heat exchanger at a temperature of 98°C for 3 seconds.
Canned seals: Canned by canned machine. The container can use 3 cans.
Cooling: Cool to 40°C in cold water.
(3) The product has golden color, rich mango flavor, sweet and sour taste.
7.2 Main Mango Mango Compote Process: Raw Material Selection → Peel Hardening → Enucleation → Sugar Making
(1) It is advisable to choose a mango ripeness of eight for the raw material, and choose a fruit that is free from pests or diseases or that is less harmful.
(2) Wash the mangoes with peeling, peel the peels with a stainless steel knife, and soak them in a 0.3% to 0.4% alum solution or a 0.5% calcium chloride solution for about 20 minutes so that the pulp is hard and hard to cook. Become golden.
(3) Enucleation and splitting The hardened fruit was enucleated, cut into pieces, immersed in a 0.1% to 0.2% sodium sulfite solution for several hours, rinsed and rinsed twice with fresh water. Acid treatment can make the product bright color and reduce the loss of vitamin C.
(4) sugar prepared 60% of the sugar solution, and placed in a pot, add 0.1% citric acid, adjust the pH to 2.5, after heating boiled for 2 minutes, the mango slices into the sugar liquid, boiled for 10 minutes; Pour in 65% sugar, use 10% of the material in the pan, boil for another 10 minutes, add white sugar, use 20% of the material in the pan, continue cooking, and slowly turn. When the sugar concentration reaches about 70%, the product is poured into a cylinder and soaked for about 5 days. Then, remove the mango pieces, put them in the container, and cook the sugar solution in a suitable amount.
(5) The total sugar content of the product index is 75% to 80%, and the moisture content is 20% to 25%. The finished product is golden yellow or orange yellow, transparent and shiny, uniform meat, mango flavor, no odor.
7.3 Green mango pods to make green mango pods Process: Raw material selection → Cleaning → Peeling, enucleation, sectioning → Hardening → Fixing → Sugar making → Drying → Finished product packaging
(1) Raw mangoes matured from 1 month to 6 months after fruit selection is used as raw materials. The fruit should not be rotted or mechanically damaged.
(2) Wash the fruit with clean water.
(3) After peeling, nucleating, and peeling, peel it into a mixture containing 3% to 5% salt and 0.1% to 0.2% sodium sulfite for several hours, and then cut the mango into two pieces. , Remove the nucleolus, nuclear membrane; If the fruit has a hard shell, you need to remove the hard shell, and then cut into strips.
(4) Hardening sclerotherapy formulations vary with the maturity of mangoes. Non-crust sclerotherapy solution: 3% to 5% calcium chloride, 0.6% sodium sulfite, 0.3% alum, 0.5% salt, hardening time is 12 to 20 hours.
(5) After the hardening is completed, rinse with water twice and put it in boiling water to fix it. The ratio of boiling water to fruit is 4: 1, remove it after boiling for 2 minutes, and put it in water until it cools to room temperature. Take out and drain the water.
(6) Take 50kg of mango bar from sugar, add 30kg of white sugar, pickle it for 10 to 15 hours, remove the extracted sugar water, concentrate it, add the appropriate amount of sugar, adjust the sugar concentration to about 60%, and use this sugar solution twice Sugar, time is 1 day. Then concentrate the leaching sugar solution to 60%~65%%, put it in mango bar for 1 minute, then pour it into a sugar container, cool to 40~50°C, and add sodium benzoate (1g per kilogram of material). Sugar can be 1 day.
(7) Drying The mango pieces made of sugar are drained, spread on trays, and dried in a drying room. The drying temperature is 60 to 70°C, and it is dried until the water content is 25%.
(8) After the finished product package is dried, the mango bar is cooled to normal temperature, sterilized with ultraviolet rays, and then packaged in a plastic bag.
(9) Bright color of product indicators. The texture of the preserved fruit made from 50 to 60% mature material is slightly soft, and the quality of the raw material made of 50% or less is slightly brittle. No impurities, moderate sweetness, mango flavor, no odor.
7.4 Mango pickled products
7.4.1 Mango marinade
(1) Raw material selection Natural fruit, sparse young fruit and lingering fruit can be used as preserved raw materials.
(2) Wash the raw materials in the raw material preparation, remove the cores, peel them, cut them into 2 to 4 pieces, and marinate them. There are 2 pickling methods: The first is dry pickling. The total amount of salt is 15% of the amount of raw materials. When pickling, salt and raw materials are mixed into the pool in batches in batches, and the pool mouth is flattened and pressed. The amount of salt in the lower layer is slightly less, increasing from layer to layer. The surface is sealed with salt to block the air; the second is the water-curing method. Use 20% saline solution to completely flood the material.
7.4.2 Process flow of sweet and sour mango slices: Raw material selection → Washing → Slicing → Blanching → Preparation of sweet and sour liquid → Impregnation → Packaging → Finished products
(1) Selection of raw materials Young mangoes with immature, hard fruit, and no fibers on the shell edge are used as raw materials.
(2) Wash, cut, and scald and rinse with fresh water. Cut the mango from the shoulder of the fruit and cut the mangoes into 2 to 4 pieces. Cut the skin along the top of the fruit and the fruit and then remove the nucleus and the membrane. The fruit pieces are put into boiling water and blanched for 2 minutes. Cool, dry and set aside.
(3) The preparation of sweet and sour liquid is first made into acetic acid solution of 2% with glacial acetic acid, heated to 80-82°C, then added to hot acetic acid solution according to the formula of acetic acid 2%, salt 3%, sucrose 20% and licorice juice In the cooling, filtration is made into sugar liquid.
(4) Impregnation A mango tablet is soaked in a liquid of sugar and vinegar and soaked for about 15 days.
(5) Packaged in transparent plastic cans for packaging. If necessary, preservatives such as potassium sorbate can be added to the stain to prolong the storage period.
(6) The product quality index is sweet and sour, and the texture is crisp.
7.5 Glycyrrhiza mango slices process selection → peeling, enucleation → grey float → drying → dipping → drying → packaging
(1) The raw material of the raw material should be made of fresh yellow fruit with thick yellow color. Ingredients: Mango green fruit 50kg, white sugar 15kg, licorice 2.5kg, clove powder 110g, edible saccharin 55g, amount of yellow food coloring, amount of lime water.
(2) Peel the core and rinse the fresh fruit with water. Peel the peel with a knife and trim the smooth fruit surface. After nucleation, cut it into 2 to 4 pieces.
(3) Gray float Put the greens into lime water with a concentration of 0.5% to protect the color. Soaking time is 8 to 12 minutes, then rinse with clean water.
(4) Dry the cleaned fruit and drain it to moisture, spread it to a clean place and cool it to dryness.
(5) Impregnation Liquorice is added into clean water and boiled into licorice juice, then sugar, saccharin, essence, pigment and other auxiliary materials are added, and the licorice is poured into a container filled with the fruit and is soaked. During the process, remove the greens, concentrate the liquid and then dip them. This is repeated several times until the greens are fully absorbed and the fruit is removed.
(6) Dry the soaked greens in the sun, and dry them until the greens are shiny and sticky.
(7) The packaged product is a finished product.
The product is characterized by sweet and sour taste, licorice flavor and mango flavor.
1.1 Determination of ripeness Mango should be timely harvested, such as premature harvest, fruit flavor is light, very easy to lose water, so that the peel shrinkage; such as harvesting too late, the fruit naturally fall off, after-ripening accelerated, intolerant of transport. There are many ways to determine the maturity of mango harvest. Generally, the following three methods are used in China.
(1) According to the color and appearance of the fruit, the color of the pericarp turns dark or changes from greenish green to light green; the milky white of the fruit turns yellowish, yellow appears near the nucleus; the fruit is full, the fruit is rounded, or there is a mature fruit on a tree Appeared, this tree is basically harvestable. At this time, the harvested fruits are not mature after 6 to 8 days ripening.
(2) According to the determination of the density of fruit, the density of mango is not mature if it is less than 1.015g per square centimeter; if it is 1.02g or more, it can be harvested. According to research, in the early stages of mango development, the fruit is floating in water. As the fruit matures, the density increases, and the mature fruit sinks in water. Therefore, the degree of sinking of the mango in water can be used as an indicator of the degree of maturity. Generally used for immediate ripening near the sale of fruit, sinking in the water is better; for long-term storage of mango, sinking in water is better.
(3) According to different ages, the varieties vary greatly. Generally, from the time of flowering and fruit ripening, early-maturing varieties need about 100-120 days, and late-maturing varieties need about 120-150 days. Therefore, when it is determined that mango is most suitable for harvesting maturity, it is better to combine these three methods.
1.2 In normal years of harvesting time, in Guangzhou, the end of July to early August is the suitable harvest time for purple mangoes, and the osmanthus mango and mango and mango are delayed by about one week. Hainan and western Guangdong were harvested earlier than Guangzhou. It is advisable to take sunny mornings when harvesting. In the event of a typhoon, it should be harvested before the typhoon. It should not be harvested within two days of rain and rain. Otherwise, the fruit flow is severe and storage is not tolerated.
1.3 The harvesting method is generally based on manual harvesting. Workers should wear gloves when harvesting. For the harvesting method, the method of "one fruit and two cuts" should be adopted, that is, the length of the first clipping stem is about 5cm; the length of the second clipping stem is about 0.5cm. If you do not pick it up, you can use bagged bamboo rods to pick fruit. Use a soft padding on containers in fruit orchards to prevent damage to the fruit. When the fruit is placed, the edge of the knife is downward, and a layer of newspaper is placed on each layer of fruit to prevent the milk from contaminating the fruit surface. When harvesting, mechanical damage should be avoided as much as possible to reduce fruit rot during ripening.
2 Graded mangoes are graded after they have been harvested. There is no uniform standard for grading. Can be temporarily divided into 4 levels.
Grade 1 fruit is plump, smooth, bright and has a distinctive color and fruit shape. The single fruit weight is 200 to 300 g. There are few or no pests and mechanical scars, and the total spot area does not exceed 1 cm↑2.
Grade 2 fruit skin color is lighter, the fruit is only slightly deformed, it is a very large fruit and medium-small fruit of the variety, there are a few pests and mechanical scars, and the total spot area does not exceed 10% of the pericarp area.
The fruit color of Grade 3 was poor, the fruit was deformed, all kinds of spots were obvious, and the total spot area did not exceed 20% of the area of ​​the peel.
Grade 4 Fruit (Fruits) Other fruits left after screening at Grade 1 to 3 can only be used for processing.
3 After fresh-keeping mangoes are harvested, they must be fresh-keeping. After grading, wash the skin with contaminants. During mango fruiting, there are many kinds of pathogenic bacteria that are latently infected. During the storage of fruits, these latent pathogens are successively active, resulting in deterioration and rot of the fruit. Therefore, after the mango is harvested, it must be preserved. The following three methods are generally used.
(1) The hot medicine bath is added with 2,000-fold benzene or 1000-1200 times more tetrodol and carbendazim in circulating hot water, followed by 500-fold prochlorhydrine and 0.2% propylene solution. Dip fruit. The temperature of the hot water depends on the time of treatment. Generally, the fruit is immersed in the fruit at 531°C for 5 to 10 minutes, and at 461°C, the fruit is soaked for 20 to 30 minutes. This process is best carried out with a complete set of equipment. If there is no complete set of equipment, the processed sink can be designed and operated manually.
(2) The application of radiation technology to radiation treatment can slow down the ripening and aging process of mangoes, prolong their storage life and reduce post-harvest losses. According to foreign reports, low-dose (25Krad) irradiation combined with other treatments (nitrogen or carbon dioxide or heat treatment) can enhance the radiation effect. Mature mangoes can extend their lifespan by 3 days after irradiation.
(3) When anti-aging drug mango is stored, the addition of anti-aging drugs and low-temperature storage can strengthen the process of delaying fruit senescence. The main function of the drug is to eliminate the ethylene released from the fruit. It is adsorbed by saturated potassium permanganate on the meteorite and Buddha. On the carrier of stone or perlite, it can be used to adsorb ethylene by loading it into a small paper bag, and the effect of directly removing ethylene with brominated activated carbon is also very good.
4 Packing appropriate packaging will not only help to prolong the shelf life of mangoes, prevent evaporation of water and mechanical damage, but also help improve the product quality of mangoes and increase economic benefits. General mango packaging uses the following three methods.
(1) Inner packagings are generally packed in white paper or polyethylene thin bags 0.1 to 0.2 mm thick.
(2) Outer packaging At present, domestic and foreign packaging mostly use bamboo baskets. When packaging, baskets, newspapers, or straw liners are required. The fruits should be layered and layers should be filled with fillers to prevent mechanical damage. In foreign countries, carton packs are used, or plastic trays are divided into compartments, and one fruit per compartment is placed. In recent years, many units in China have adopted corrugated carton packs with vents. There are 2 kinds of packing methods. One is to put the single fruit directly in the fruit box. Each box is suitable for 40 to 60 weights of about 10 to 15 kg. The cartons are divided into 2 layers. The two layers are separated by cardboard. Each layer is divided into 20 to 30. Small grid, put 1 mango per grid, grid size should match the size of the fruit. The other method is to wrap the single fruit in paper first, and then put the single fruit in a large plastic bag, 10kg per bag, and then put it into the carton, tighten the bag mouth, and cap the carton. Corrugated paper for fruit must have a certain resistance. The sides of the carton are generally opened with four to eight circular holes 1.5 to 2 cm in diameter to increase the air permeability inside the carton.
(3) The carton used for gift wrapping and gift wrapping is usually a hand-held cartons. The appearance must be carefully designed to achieve exquisiteness, eye-catchingness, compactness, and convenience. The mango fruit is affixed with a fine trademark to beautify it. The net weight is 3~5kg, 12~20 mangoes per carton.
5 Storage At present, the best storage method for mangoes is aerated at low temperature. However, our country does not have these conditions, and it generally uses the normal temperature storage method.
5.1 The sensitivity of low-temperature stored mango fruits to low temperatures varies from species to species, with a minimum safe temperature of 9-13°C. Below this temperature, the general variety is susceptible to cold damage, which is characterized by discoloration of the peel, such as a gray or brownish color, or even a hot water. Before cryogenic storage, it must first understand its chilling temperature. The optimum storage temperature of the main cultivated mango mangoes in South China is 8 to 10°C, and the storage period is about 3 to 4 weeks. The United States Department of Agriculture recommends a mango storage temperature of 13°C, a relative humidity of 85% to 90%, a shelf life of 2 to 3 weeks, and normal maturation at room temperature after removal.
In order to solve the problem of mangoes vulnerable to cryogenic storage, gradual cooling and intermittent warming storage methods can be used. After harvesting, the mangoes are first stored at 20°C, 15°C, and 10°C for 1 to 2 days, and then stored at a low temperature, which greatly improves the adaptability of the fruits to low temperatures, and the fruits do not suffer from cold damage. When mangoes are stored at low temperature, they are intermittently heated to 20°C for 1 day every other week to reduce the degree of chilling damage of the fruit.
5.2 Normal temperature storage At present, China's mango storage uses more room temperature storage methods. The advantages are low cost and simple equipment; its disadvantage is poor storage effect. Under the preservation conditions, the shelf life at room temperature is 15 to 20 days. In order to improve the effect of normal temperature, the following aspects should be noted.
(1) The storage environment should be selected for ventilating and shaded areas for storage. During storage, if room temperature increases due to heat dissipation from the fruit, exhaust fans or air blowing equipment should be installed.
(2) The box for environmental storage of the fruit box must be clean and sterile; the box edge is perforated for heat dissipation and gas exchange; the box must be kept dry to avoid entering wet fruit; after the heat treatment, the fruit needs to be cooled and the skin is no longer available. Only when the moisture is attached can the fruit be packed.
(3) After checking and storing for 7 to 8 days, it should be checked out of the box to remove the diseased fruit, rotten fruit and over ripe fruit. Avoid fruit and rotten fruit to infect healthy and disease-free fruit.
6 Transportation and transportation is an important part of mango production and sales. At present, China's mango transportation still uses general automobile transportation. Temperature and packaging conditions have a great influence on fruit quality. Therefore, when transporting, it is not necessary to drive under strong sunlight and high temperatures, and night transportation can be carried out at low temperature in the evening. The transport vehicle must be covered with thick tarpaulin, and the trunk has ventilation and convection conditions. Wooden boxes and hard cardboard boxes are used for fruit boxes; they cannot be transported in bulk boxes.
7 Processing and mango fruit can be processed into the following mango products except fresh food.
7.1 Mango Juice
(1) Formula mango pulp 20 kg, fructose syrup 8 kg, sodium carboxymethyl cellulose 300 g, sodium sorbate 60 g, mango essence 15 g, clear water 85 kg, and citric acid 300 g.
(2) Production process Raw material processing → refining → degassing → homogenization → high-temperature sterilization → high-temperature sterilization → canned sealing → cooling raw material treatment: Select fully ripened fruit, wash, peel and core.
Refining: Using an anisotropic colloid mill, pulverize the pulp into particles with a diameter of less than 0.5 mm. The sodium carboxymethyl cellulose solution was formulated according to the recipe in the batching tank and stirred thoroughly to dissolve. It is required that the feed solution has a pH of 3.8-4 and a Brix of 10 Brix.
Degassing: Degassing in degassing.
Homogenization: Homogenize in a homogenizer to homogenize the particles.
High-temperature sterilization: Sterilization was performed in a plate type heat exchanger at a temperature of 98°C for 3 seconds.
Canned seals: Canned by canned machine. The container can use 3 cans.
Cooling: Cool to 40°C in cold water.
(3) The product has golden color, rich mango flavor, sweet and sour taste.
7.2 Main Mango Mango Compote Process: Raw Material Selection → Peel Hardening → Enucleation → Sugar Making
(1) It is advisable to choose a mango ripeness of eight for the raw material, and choose a fruit that is free from pests or diseases or that is less harmful.
(2) Wash the mangoes with peeling, peel the peels with a stainless steel knife, and soak them in a 0.3% to 0.4% alum solution or a 0.5% calcium chloride solution for about 20 minutes so that the pulp is hard and hard to cook. Become golden.
(3) Enucleation and splitting The hardened fruit was enucleated, cut into pieces, immersed in a 0.1% to 0.2% sodium sulfite solution for several hours, rinsed and rinsed twice with fresh water. Acid treatment can make the product bright color and reduce the loss of vitamin C.
(4) sugar prepared 60% of the sugar solution, and placed in a pot, add 0.1% citric acid, adjust the pH to 2.5, after heating boiled for 2 minutes, the mango slices into the sugar liquid, boiled for 10 minutes; Pour in 65% sugar, use 10% of the material in the pan, boil for another 10 minutes, add white sugar, use 20% of the material in the pan, continue cooking, and slowly turn. When the sugar concentration reaches about 70%, the product is poured into a cylinder and soaked for about 5 days. Then, remove the mango pieces, put them in the container, and cook the sugar solution in a suitable amount.
(5) The total sugar content of the product index is 75% to 80%, and the moisture content is 20% to 25%. The finished product is golden yellow or orange yellow, transparent and shiny, uniform meat, mango flavor, no odor.
7.3 Green mango pods to make green mango pods Process: Raw material selection → Cleaning → Peeling, enucleation, sectioning → Hardening → Fixing → Sugar making → Drying → Finished product packaging
(1) Raw mangoes matured from 1 month to 6 months after fruit selection is used as raw materials. The fruit should not be rotted or mechanically damaged.
(2) Wash the fruit with clean water.
(3) After peeling, nucleating, and peeling, peel it into a mixture containing 3% to 5% salt and 0.1% to 0.2% sodium sulfite for several hours, and then cut the mango into two pieces. , Remove the nucleolus, nuclear membrane; If the fruit has a hard shell, you need to remove the hard shell, and then cut into strips.
(4) Hardening sclerotherapy formulations vary with the maturity of mangoes. Non-crust sclerotherapy solution: 3% to 5% calcium chloride, 0.6% sodium sulfite, 0.3% alum, 0.5% salt, hardening time is 12 to 20 hours.
(5) After the hardening is completed, rinse with water twice and put it in boiling water to fix it. The ratio of boiling water to fruit is 4: 1, remove it after boiling for 2 minutes, and put it in water until it cools to room temperature. Take out and drain the water.
(6) Take 50kg of mango bar from sugar, add 30kg of white sugar, pickle it for 10 to 15 hours, remove the extracted sugar water, concentrate it, add the appropriate amount of sugar, adjust the sugar concentration to about 60%, and use this sugar solution twice Sugar, time is 1 day. Then concentrate the leaching sugar solution to 60%~65%%, put it in mango bar for 1 minute, then pour it into a sugar container, cool to 40~50°C, and add sodium benzoate (1g per kilogram of material). Sugar can be 1 day.
(7) Drying The mango pieces made of sugar are drained, spread on trays, and dried in a drying room. The drying temperature is 60 to 70°C, and it is dried until the water content is 25%.
(8) After the finished product package is dried, the mango bar is cooled to normal temperature, sterilized with ultraviolet rays, and then packaged in a plastic bag.
(9) Bright color of product indicators. The texture of the preserved fruit made from 50 to 60% mature material is slightly soft, and the quality of the raw material made of 50% or less is slightly brittle. No impurities, moderate sweetness, mango flavor, no odor.
7.4 Mango pickled products
7.4.1 Mango marinade
(1) Raw material selection Natural fruit, sparse young fruit and lingering fruit can be used as preserved raw materials.
(2) Wash the raw materials in the raw material preparation, remove the cores, peel them, cut them into 2 to 4 pieces, and marinate them. There are 2 pickling methods: The first is dry pickling. The total amount of salt is 15% of the amount of raw materials. When pickling, salt and raw materials are mixed into the pool in batches in batches, and the pool mouth is flattened and pressed. The amount of salt in the lower layer is slightly less, increasing from layer to layer. The surface is sealed with salt to block the air; the second is the water-curing method. Use 20% saline solution to completely flood the material.
7.4.2 Process flow of sweet and sour mango slices: Raw material selection → Washing → Slicing → Blanching → Preparation of sweet and sour liquid → Impregnation → Packaging → Finished products
(1) Selection of raw materials Young mangoes with immature, hard fruit, and no fibers on the shell edge are used as raw materials.
(2) Wash, cut, and scald and rinse with fresh water. Cut the mango from the shoulder of the fruit and cut the mangoes into 2 to 4 pieces. Cut the skin along the top of the fruit and the fruit and then remove the nucleus and the membrane. The fruit pieces are put into boiling water and blanched for 2 minutes. Cool, dry and set aside.
(3) The preparation of sweet and sour liquid is first made into acetic acid solution of 2% with glacial acetic acid, heated to 80-82°C, then added to hot acetic acid solution according to the formula of acetic acid 2%, salt 3%, sucrose 20% and licorice juice In the cooling, filtration is made into sugar liquid.
(4) Impregnation A mango tablet is soaked in a liquid of sugar and vinegar and soaked for about 15 days.
(5) Packaged in transparent plastic cans for packaging. If necessary, preservatives such as potassium sorbate can be added to the stain to prolong the storage period.
(6) The product quality index is sweet and sour, and the texture is crisp.
7.5 Glycyrrhiza mango slices process selection → peeling, enucleation → grey float → drying → dipping → drying → packaging
(1) The raw material of the raw material should be made of fresh yellow fruit with thick yellow color. Ingredients: Mango green fruit 50kg, white sugar 15kg, licorice 2.5kg, clove powder 110g, edible saccharin 55g, amount of yellow food coloring, amount of lime water.
(2) Peel the core and rinse the fresh fruit with water. Peel the peel with a knife and trim the smooth fruit surface. After nucleation, cut it into 2 to 4 pieces.
(3) Gray float Put the greens into lime water with a concentration of 0.5% to protect the color. Soaking time is 8 to 12 minutes, then rinse with clean water.
(4) Dry the cleaned fruit and drain it to moisture, spread it to a clean place and cool it to dryness.
(5) Impregnation Liquorice is added into clean water and boiled into licorice juice, then sugar, saccharin, essence, pigment and other auxiliary materials are added, and the licorice is poured into a container filled with the fruit and is soaked. During the process, remove the greens, concentrate the liquid and then dip them. This is repeated several times until the greens are fully absorbed and the fruit is removed.
(6) Dry the soaked greens in the sun, and dry them until the greens are shiny and sticky.
(7) The packaged product is a finished product.
The product is characterized by sweet and sour taste, licorice flavor and mango flavor.
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