Case study
Title: Study’s on Mango Repining
CHAPTR I
INTODUCTION
Mango (Mangifera indica L), sometimes called “The king of fruits”, is by volume the second
largest tropical fruit crop in the world after bananas. It is ranked fourth in total fruit behind bananas,
citrus and apples. It is India‟s national fruit. Cultivation of mango has occurred for more than 4000
years and the tree has great culturaland religious significance in some countries. The mango has been
known to Indians since very early times. Scientific fossil evidence indicates that the mango made its
first appearance even earlier 25 -30 million years ago in northeast India, Myanmar and Bangladesh,
from were it travelled down to southern India.
The earliest name given to the mango was Amra-Phal. It is also referred to in early Vedic
literature as Rasalaand Sahakara, and is written about in the BrinhadaranyakaUpanishadand the
Puranas, which condemn the felling of mango trees. On reaching South India, the name translated to
Aam-kaay in Tamil, which gradually became Maamkaay due to differences in pronunciation.The
mango belongs to genus “Mangifera”, which consists of Numarous species of tropical fruits in the
family of Anarcardiaceae (Kostermans and Bompard) [1]. The Mangifera idica L.is native to India and
Southeast Asia (Mukharjee) [2]. Themango received the name "indica" as it is believed to originate in
India. The mango tree is a densely-foliaged evergreen tree, this varieties of which grow to 20 meters
tall. Flowers are produced on terminal panicles and occur during the early part of the dry and spring
season in the tropics region. The mango tree flower and fruits seasons from April to August in
universal of tropical country. Now days the use of medicinal plants and bioactive Phytocompounds has
been growing interests.“The king of the fruits," mango fruit is one of the most popular, nutritionally
rich fruits with unique flavor, fragrance, taste, and heath promoting qualities, making it numero-uno
among new functional foods, often labeled as “super fruits."Mango is one of the delicious seasonal
fruits grown in the tropics.
The mango is a good source of sugars, vitamins A and C and minerals.The fruit pulp contains
vitaminsA and C, β-carotene and xanthophylls ( Shibahara, et.al) [3]. Success has been achieved in
stimulating off-season mango flowering using chemical/hormone treatments such as ethephon,
paclobutrazol, calcium nitrate potassium nitrate and cultural practices such as pruning (Devanport)
[4].It has been an important herb in the Ayurvedic and medicinal properties. Chemical constituents of
Mandifera indicaare always of an interest. The different chemical constituents of the plant, especially
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the polyphenolics, flavonoids, triterpenoids. Mangiferin a xanthone glycoside major bio-active
constituent, isomangiferin, tannins and gallic acid derivatives.The leaf and flower yield an essential oil
containing humulene, elemene, ocimene, linalool, nerol and many others. An unusual fatty acid, cis -9,
cis-15-octadecadienoic acid was isolated from the pulp lipids of mango. Phenolic Antioxidants, Free
Sugars and Polyols isolated and analyzed from Mango Stem Bark.Mangostin, 29-hydroxy
mangiferonic acid and mangiferin have been isolated from the stem bark together with common
flavonoids (Shankarnarayanan,et.al) [.The bark is astringent, it is used in diphtheria and rheumatism,
and it is believed to possess a tonic action on mucus membrane.
The gum is used in dressings for cracked feet and for scabies. It is also consideredanti-
syphilitic. Most parts of the tree are used medicinally and bark contains tannins, which are used for
dyeing in fabrics. The present investigation of mango tree was nutrient, abundance fruits grew on stem
and phytochemical is studied
1.1 Production of mango in International market and India
India ranked first in mango production among all the country which accounts Approx 50% of Total
production .In india , Uttar Pradesh ranked 1st in Mango Production Account (20.89%) followed by
Andhra Pradesh ( 20.07%)
Table 1.Country wise Production ( Source APEDA and FAO 2019 )
Country Millians of tons
India 25.6
Indonesia 3.3
China 2.4
Mexico 2.4
1.2 Nutritional value composition
It is richest source of Vitamin A among all the Fruits ( Vitamin A = 1082 IU).Potassium 168 mg
;Dietary fiber 1.6 g out of 100g and some other minor nutritions . ( Source USDA)
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1.3 Storage Condition
Initial post-harvest storage conditions are critical to maintaining quality. Each crop has an optimum
range of storage temperature and humidity ,optimum condition as mentioned in Table 2. Also, certain
crops cannot be effectively stored together, as unwanted chemical interactions can result. Various
methods of high-speed cooling, and sophisticated refrigerated and atmosphere-controlled
environments, are employed to prolong freshness, particularly in large-scale operations.
Table 2. Storage parameters (Source APEDA)
Temperature 13°C ± 0.5°C
Relative Humidity 90 – 95 %.
Storage Period 3 - 7 days
Freezing Point -1°C.
Objectives
1. To study and analysis the process of mango ripening
2. To differentiate between the process of artificial and natural mango ripening processes
3. To check the chemical properties of ripened mango.
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CHAPTER II
REVIEW OF LITERATURE
Mango (Mangifera indica Linn) is the most important fruit of India and is known as “King of
fruits”. The fruit is cultivated in the largest area i.e. 2,312 thousand ha and the production is around
15.03 million tons, contributing 40.48% of the total world production of mango. The main mango
producing states in India are Uttar Pradesh (23.86%), Andhra Pradesh (22.14%), Karnataka (11.71%),
Bihar (8.79%), Gujarat (6.00%) and Tamil Nadu (5.09%).
Total export of mangoes from India is 59.22 thousand tons, valuing Rs. 162.92 crores during
2010-11. India exports mango to over 40 countries worldwide.
The major importing countries of India’s Mangoes during the period of 2010-11 were UAE
(61.79%), Bangladesh (11.41%), UK (8.92%), Saudi Arabia(3.79%), Kuwait (2.32%), and Bahrain
(2.19%) respectively.
Mango is grown almost in all the states of India. Uttar Pradesh tops the list of mango producing
states. Other major producing states are Andhra Pradesh, Maharashtra, Karnataka, Bihar and Gujarat. Rest
of the states has quite less production.
Uttar Pradesh is the leading mango producing state with production of 3,623.22 thousand tons
followed by Andhra Pradesh state which has production of 3,363.40 thousand tons.
Then comes Karnataka 1,778.75 thousand tons, followed by Bihar and Gujarat i.e. 1,334.87 and
911.30 thousand tons respectively.
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Varieties of Mangos:
There are near about 30 varieties of mangoes which are grown commercially
Variety Characteristics
This variety is medium in size, ovate oblique in shape and orange yellow in colour.
Alphonso The pulp is yellow to orange in colour. It is soft, firm and fibreless. It is a mid-season
variety.
The flesh is firm to meaty, fibreless. Fruit is large in size and obliquely oval in shape.
Banganpalli
The colour of fruit is golden yellow. Good keeping quality and a mid season variety.
Fruit is large in size, ovate to oval oblique in shape and light yellow in colour. It is a
Chausa
late variety.
Fruit size is medium, shape is oblong to oblong-oblique and fruit colour is yellow. The
Dashehri
pulp is firm and fibreless and a mid season variety.
Fruit is of medium size, ovate shape and lettuce green in colour.The lemon-yellow
Langra
flesh is juicy and flavourful. It is scarcely fibrous, a mid season variety.
Fruit size is medium to large, shape is oblong with necked base and colour is golden
Totapuri
yellow. Flesh is cadmium yellow and fibreless, a mid season variety.
Fruits are medium sized, flesh is sweet and fibreless. Colour is apricot yellow with red
Kesar
blush, an early season variety.
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CHAPTER III
STUDY AREA AND MATERIALS
Understanding Mango Maturity and Ripeness
Mango maturity and ripeness levels exist along a spectrum. The fruit develops on the tree
starting at the immature stage, and progressing to mature/unripe. This stage is often referred to as
mature green. This can be confusing, as “green” in this instance refers to the ripeness stage, and has
little to do with skin color. Mature/Unripe is the typical harvest point for mangos imported into the
United States.
During importation, transportation, distribution, and finally in the kitchen, mangos will
continue along the spectrum to a ripe/ready to eat stage for the consumer.
Maturity at harvest is a critical factor for mango flavor at consumption. A mango harvested immature
will not ripen normally to satisfy consumers. An immature mango will eventually become softer, but
its flavor will not improve and neither will consumer acceptance.
Thus, an immature mango is destined to disappoint the consumer, as there is no postharvest
treatment that can salvage an immature mango and turn it into a flavorful piece of fruit. Mangos
produce ethylene, a naturally occurring ripening hormone. A mature piece of fruit will respond to the
ethylene, and will ripen normally on its own. A ripening program, as discussed later in this document,
may be used to move the mangos toward the ripe/ready to eat stage prior to store-level distribution. At
the mature/unripe stage at harvest, mangos are high in starches and acids, and low in soluble sugars
and soluble solids. During ripening, mango firmness decreases, acidity and starch concentrations
decrease, while fruit sugars increase.
Internal flesh color will develop from pale yellow to deep golden yellow. External skin color
changes will take place in some varieties. For example, the skin of the Ataulfo variety will progress
from green to a deep, golden yellow at the ready to eat stage. Not all varieties show skin color changes
during ripening.
Mango Receiving and Quality Assessment (QA)
Maturity/Ripeness Indicators and Measurement
Fruit Firmness decreases as the fruit matures on the tree and continues to decrease during post-harvest
ripening. Firmness should not be used as the only measure of maturity, but it can be a useful
supplement to other indicators. See the MMRG for typical firmness ranges for each variety at each
maturity stage.
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To measure mango firmness:
Remove a thin patch of skin along the cheek side of the mango
Be consistent in the amount of skin removed for each tested sample
Place the mango on a firm surface for testing pressure
Using a penetrometer with an 8 mm (5/16”) tip, measure the fruit firmness
Repeat the process on the other cheek and record the average
Avoid hitting the seed during the test
A drill-press style penetrometer is more accurate and consistent than a hand-held version
Soluble Solids Content (SSC): increases as the fruit matures on the tree and continues to increase
during postharvest ripening. SSC (sometimes referred to as %Brix) should not be used as the only
measure of maturity, but it can be a useful supplement to other indicators. See the MMRG for typical
SSC ranges for each variety at each maturity stage.
To measure mango SSC:
Collect two to three plugs of mango flesh, from just below the skin to the seed (a potato peeler
works well for this task)
Juice the plugs into a single sample (a lemon squeezer or garlic press is useful here)
Ensure that the refractometer is clean and has been re-set
Apply a drop of the mango juice to the prism of the refractometer and take a reading
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CHAPTER IV
METHODOLOGY
This chapter deals with the methods adopted to perform various experiments in present study viz.,
while preparation of Mango Ripening.
4.1. Selection of Raw Materials
Mango (Mangifera indica L) used in the investigation which were procured in bulk from the
local market of Maharashtra and Karnataka. The selection of raw material is according to its size,
shape, colour, maturity and cleanliness.
Specification of raw material :
Fruit Mango
Brix 6-10
Acidity 3-4
Ph 2.5-3.0
Colour Light green
Flavor Typical to mango
Black spacks <25%
Spoilage <1%
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A. Artificial ripening using ethylene gas(C2 H4)
Ethylene is a hormone naturally produced within the fruit and regulates fruit ripening by
initiating and controlling a series of chemical and biochemical activities. The treatment of
unripe fruits with ethylene gas triggers the natural ripening until the fruit itself starts
producing ethylene in large quantities.
A Standard Operating Procedures (SOP) detailing all aspects of artificial ripening of fruits by
ethylene gas is developed by the Working Group constituted at FSSAI on there
commendation of Scientific Panel on Fruits & Vegetables and their Products (Including dried
fruits and nuts, salt, spices and condiments). The Working Group consists of members from the
Scientific Panel and experts from relevant research institutes.
B. Standard Operating Procedure
1. Restrictions
• Any preparation containing calcium carbide or acetylene gas
• Any source of ethylene gas coming in direct contact with fruits
2. Requirements for Ethylene Ripening System/Chamber
• Air tight room, preferably an insulate done for better
• Temperature regulation systems (cooling heating)
• Humidity regulation system
• Proper air circulation and ventilation
• Ethylene gas generation/ injection system
• Ensured power supply (for ripening chambers)
• Display board indicating temperature, relative
humidity, ethylene concentration, C02 concentration Ripening chamber
3. Suggested air circulation
Fruits should be kept in ventilated plastic crates or stackable fruit boxes inside the ripening
chamber/temporary structure. Stacking of boxes should be done keeping minimum 4-6 inch ates.
For uniform ripening, airflow throughout the chamber shall be maintained. Fruit should not occupy
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more than 75% of the volume of the chamber (as well as crate)during the treatment. Remove the
another chamber at optimum storage temperature till further use.
d. Avoid excessive for desired results.
(i) Compressed ethylene gas (aerosol cans):
a. Allitemsasin5 (I) above except(c).
b. Instead of introducing ethylene through the gas cylinders, spray of compressed
ethylene gas inside the ripening chamber (2.7 liters gas per can for 27m 3 volume
Orin the same ratio) shall be used, which result in maximum ethylene concentration
of 100 ppm.
c. Ethylene gas should be sprayed in the empty/open space in the chamber, not
directly on the fruits.
(i) Ethylene generators:
a. Allitemsasin5 (I) above except (c).
b. In this method ethylene gas is generated using catalytic converter from ethanol, and
is brought into the ripening chamber through a calibrated gas regulator (up
to100ppm).
(ii) 2 Chloro ethyl phosphoric acid (Ethephon 39% SL)with alkali:
a. Allitemsasin5 (I) above except (c).
b. In this or ethyl phosphonic acid
(Ethephon 390ZoSL).0.50 gas added in 2 ml of Ethephon 39% SL for every 1m3 Stir tight
room/ripening chamber .Gas formation will start immediately. The maximum
concentration of ethylene gas generated will be 100 ppm.
(iii) Sachet containing 2(Ethephon) in powder form: Ethephon in powder form may be used
for artificial ripening of fruits .It shall be packed in 40-60 micron cellulose membrane paper
or its equivalent in form of small sachets. The ripening mixture in the sachets should be as
per the composition recommended below. This ripening method may be used where
ripening chambers are not available or for in-transit ripening. The sachet must generate
ethylene gas only and should not contain any traces of calcium carbide or acetylene gas.
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Composition:2 chloroethyl phosphoric acid(Ethephon),and combination of alkali (oxide sand
carbonates of magnesium and calcium, sodium and potassium carbonate sand bicarbonates,
magnesium silicates).
a. Keep the fruit in air tight boxes or make the boxes air tight by paper etc.
b. Take ethylene forming sachet [(500mg containing 50mg 2 chloroethyl-
phosphonic acid (Ethephon)] and dip it in water for 5-10 seconds.
c. Place the box (approximately 5cmx5cmx5cm size).
d. Place this small plastic box containing the sachet into the fruit box/crate
(approximately at the centre of box/crate) having volume of 2.7 m3, which should
be sufficient for 10kg fruits. The ethylene gas generated will not exceed 100ppm.
e. Remove the small plastic box containing the sachet after 24 hours.
Suspected samples of any source of ethylene gas shall be analyzed for absence of calcium carbide
by the authorized labs.
The display units, if available in the ripening chambers may be checked for concentration of
ethylene gas used.
• Capacity building of fruit traders/FB0s may be encouraged for permitted source of
ethylene gas and its use as ripening agent as per the standard operating procedure
mention (F) of this document.
• The fruit traders need to be made aware of the danger of.
C. Guidelines for natural ripening
Fruits may be ripened naturally using the below mentioned methods within 4-6 days, if kept at
room temperature These methods entrap ethylene around fruit and facilitates faster ripening.
• Harvest the fruits at optimum maturity.
• Wrap the fruits.
• Keep unripe fruits assayers over paddy husk or wheat straw.
• Keep unripe fruits inside an air tight rice bin/container.
(a)Ripening in air tight rice bin (b) Ripening using paddy straw
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CHAPTER V
RESULT AND DISCUSSION
This chapter deals with the result and discussion on Preparation of mango repining .
1) Sensory Analysis :
Sensory analysis is scientific method by using human senses sight, smell, taste, and touch
evaluation of consumer product occurs.
1.Colour :
Color determine by visual observation by using code color chart
i. Alphonso mango pulp : Bright Orange Yellow
ii. Totapuri mango pulp : Golden Yellow
2. Taste : Characteristics
3.Flavors : Natural
4.Appearance : Homogenous
Plate No 5.1: Sample of Unripe And ripe Mango
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Specification of ripe mango:
Fruit Artificial Natural
Brix 16-18 16-21
Acidity 3-4 3-4
Ph 2.5-3.0 2.5-3.0
Colour Light green/yellow Yellow
Flavor Typical to mango Typical to Mango
Black spacks <25% <24%
Spoilage <1% <0.5%
Result: 1) TSS of artificial ripe mango are varies between 16-18
2) TSS of natural ripe mango are varies between 16-21
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Conclusion
1) In mango repining the TSS decides the yield of final product.
2) The quality of a ripe mango is judged by its colour.
3) The effect of temperature at each stage of ripening directly effect on mangoes.
4) The quality of mango is determined by the sensory evaluation.
5) The quality of the natural mango is better than the artificial mango.
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References
Consuming Fruits Ripened Artificially by Calcium Carbide may pose Health Problems,
Food Safety and Standards Authority of India, available at
http://old.fssai.gov.in/Portals/0/Pdf/Artic1e_on_fruits.pdf
Dhal RK and Singh P.(2013) 'Effect of tee of Tomato (Solanum Lycopersicum L.)
during Cold Storage', Journal of Nutrition & Food Sciences ,3(6),pp. 1-7.
Food Safety and Standards (Prohibition and Restriction on Sales) Regulations ,2011
GoonatilakeR.(2008)'Effects of Diluted Ethylene Glycolas A Fruit-Ripening Agent',
Global Journal of Biotechnology & Biochemistry, 3(1),pp.8-13.
Indian Institute of Horticultural Research (2009) Uniform bulk ripening of Mango,
Banana and Papaya, New Delhi: Indian Council of Agricultural Research. Available
at:https://icar.org.in/files/newsletters/icar-news/ICAR-News-Oct-Dec-09.pdf
Rahman A, Chowdhury FR, Alam (2008) Artificial Ripening: What We Are
Eating',Journal of Medicine,9(1),pp.42-44.
Ripening- an important process in fruit development,Prof.S.N.Naik,Centre for Rural
Development & Technology, IIT Delhi.
Siddiqui Md.Wasimand Dhua R.S.(2010),Eating artificially ripened fruits is harmful,
Current Science; 99(12).
Standard Operating Procedure (SOP) developed by Working Group and recommended by
Scientific Panel on Fruits & Vegetables and their Products (Including dried fruits and
nuts, salt, spices and condiments).
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