Agromisa 
Interdev Agroalimentaire  

Processing ripe mangoes into purée

	Type de fiche	Techniques/Technologies
	Mise en œuvre	FAO(France)
	
	Zone géographique	; 
	Mots clés	MANGUE; PUREE

Contexte
http://www.fao.org/docrep/V5030E/V5030E0
Description/Mise en oeuvre
Purée.

Mangoes are processed into purée for re-manufacturing into products such as nectar, juice, squash, jam, jelly and dehydrated products. The purée can be preserved by chemical means, or frozen, or canned and stored in barrels. This allows a supply of raw materials during the remainder of the year when fresh mangoes are not available.

It also provides a more economical means of storage compared with the cost of storing the finished products, except for those which are dehydrated, and provides for more orderly processing during peak availability of fresh mangoes.

Mangoes can be processed into purée from whole or peeled fruit. Because of the time and cost of peeling, this step is best avoided but with some varieties it may be necessary to avoid off-flavours which may be present in the skin. The most common way of removing the skin is hand-peeling with knives but this is time-consuming and expensive. Steam and lyepeeling have been accomplished for some varieties.

Several methods have been devised to remove the pulp from the fresh ripe mangoes without hand-peeling. A simplified method is as follows: the whole mangoes were exposed to atmospheric steam for 2 to 2 1/2 min in a loosely covered chamber, then transferred to a stainless steel tank.

The steam-softened skins allowed the fruit to be pulped by a power stirrer fitted with a saw-toothed propeller blade mounted 12.7 to 15.2 cm below a regular propeller blade. The pulp is removed from the seeds by a continuous centrifuge designed for use in passion fruit extraction. The pulp material is then passed through a paddle pulper fitted with a 0.084 cm screen to remove fibre and small pieces of pulp.

Mango purée can be frozen, canned or stored in barrels for later processing. In all these cases, heating is necessary to preserve the quality of the mango purée. In one process, purée is pumped through a plate heat exchanger and heated to 90°C for 1 min and cooled to 35° C before being filled into 30 lb tins with polyethylene liners and frozen at -23.50 C.

In an other process, pulp is acidified to pH 3.5, pasteurized at 90°C, and hot-filled into 6 kg high-density bulk polyethylene containers that have been previously sterilised with boiling water. The containers are then sealed and cooled in water. This makes it possible to avoid the high cost of cans.

Wooden barrels may be used to store mango pulp in the manufacture of jams and squashes. The pulp is acidified with 0.5 to 1.0% citric acid, heated to boiling, cooled, and SO2 is added at a level of 1000 to 1500 ppm in the pulp. The pulp is then filled into barrels for future use.

Auteur : Rob Witte
Saisie le : 29/11/2001 

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	Contact	FAO, 00000

	Références Bibliographiques	Mircea Enachescu Dauthy .- Fruit and vegetable processing 
Rome, FAO, 1995      , 119