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Shelf Life and Quality of Dropped Mangoes as Affected by Drying and Packaging Materials

M. M. Molla
Scientific Officer
Postharvest Technorogy section, HRC, BARI, Gazipur-1701.

M.A. J. Bhuyans
Director
HRC. BARI, Gazipur-1701

M.N.Amina
Senior Scientific Officer
FMPE Division, BARI, Gazipur-1701

M.N.Islam
senior scientific Officer
Postharvest Technorogy section, HRC, BARI, Gazipur-1701.

T.A.A.Nasrin
Scientific Officer
Postharvest Technorogy section, HRC, BARI, Gazipur-1701.

Abstract/ Executive Summary:

A study was conducted to find out a suitable drying method of dropping mango and preparation of powder with a good package design. Dropped mangoes slices -treated with preservative and firming agents, pricked, blanched and then processed. There were two drying methods viz. sun drying, mechanical drying at temperature of 60+2^oc and three packaging materials viz. Low density polyethylene (LDPE:0.09 mm), high density polyethylene pouch (HDPE; 0.09 mm) and aluminium laminated polyethylene (ALPE; 0.09 mm) pouch Initially, moisture content of dropped mangoes was 74.6% and finally it was kept 7.6% for storage studies. Both sun and mechanical dried dropped mangoes indicated that the dried products were acceptable in terms of color, taste, texture and overall acceptability. The dried materials were analyzid for their chemical composition during 2 months of storage periods. The mechanically dried dropped mangoes and aluminium laminated polyethylene (ALPE) pouch were found better than sun dried and other packaging materials for maintaining the quality of preserved dropped mangoes powder. After storage, the dropped mangoes powder was tasted by a taste-testing panel or different sensory attributes using 9-point hedonic scale. The results showed that dropped mangoes dried in mechanically and packed in aluminium laminated polyethylene (ALPE) pouch ,showed the highest sensory score, while packed in Low density polyethylene (LDPE) and high density polyethylene (HDPE) pouch showed the lowest score.

Keywords: Packaging Materials, Drying method, Self life

Location: Laboratory of Post-harvest Technology Section, Horticulture Research Centre, Bangladesh Agricultural Research Institute (BARI), Joydebpur, Gazipur.

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Mango

Objectives:

To find out a suitable drying method of dropped mangoes and preparation of powder with a good package design.

Methodology:

Drying of dropped mangoes : The study was conducted in the laboratory of Post-harvest Technology Section, Horticulture Research Centre, Bangladesh Agricultural Re,search Institute (BARI), Joydebpur, Gazipur. Dropped mangoes, wooden frame dryer with mosquito net, mechanical dryer, potassium metatbisulphite (KMS), knife, saucepan, low density polyethylene (LDPE) pouches, high density polyethylene (HDPE) pouches Aluminium laminated polyethylene (ALPE) pouches, grinder, sensor, anemometer and hygrometer were used in this study' There were two factors (Factor A: drying method with two levels and factor B: packaging materials with three levels). Dropped mangoes were collected from the fruit research field of HRC and processed through drying (sun and mechanical drying). Dropped mangoes was sorted and washed with clean water thoroughly and dried to remove surface water of mango using fan' Then the dropped mangoes was cut into 4 pieces and steeping with 0.l%o Potassium metabisulphite (KMS) solution for 30 minutes using 2 kg of solution per kg of dropped mango. Then the pieces were sieved and blanched in hot water at 95⁰C for 8 minutes to inactivate the enzyme system exists in the dropped mangoes and then sieved again' In the dryer, the processed dropped mango slices were placed directly on the shelf of the cabinet dryer' in .u." of sun drying, the processed dropped mango slices was placed in the wooden frame dryer and covered with mosquito net in view to avoid contamination. In the mechanical dryer, the prepared dropped mango slices were dried for 20 hour at 6O+2⁰C. The sun drying took 48 hours. The process was continued until the moisture content reached at7.67o. Preparation of powder: When the slices reached the moisture content 7.61o (in the form of broken with hand pressure) then the pieces were removed from the drier and allowed to cool at room temperature (28-32⁰C). After cooled, the pieces were grinded using mixer grinder to obtained powder. The powder was sieved through 30 mesh sieve and again grinding to obtain fine form of powder. Physico-chemical characterization of fresh and dried dropped mangoes : Physico-chemical characters of the fresh and dried dropped mangoes such as color, taste, texture, air flow rate (m/s), relative humidity of air (Vo), drying ratio, drying time (hour), drying temperature (⁰C), moisture content (%), vitamin-C (mg/100g), acidity (%), reducing sugar (%) and total sugar (%) were determined according to Ranganna (1991). Fortification: Fortification was done with ascorbic acid and beta-carotene to enhance the nutritive value, improve taste, texture or color and to replace nutritients lost during processing. Ascorbic acid and betacarotene added at the rate of 500 mg and 10 mg per kg of product respectively. Sensory evaluation of dried dropped mangoes powder: Sensory evaluation of fresh and fortified dropped mangoes powder was done by taste testing panel. The taste-testing panel was consisted of ten judges. They were asked to evaluate color, taste, texture and overall acceptability of the Product.

Source of Information: The Institution of Engineers,Bangladesh, Vol-38/AE,No-1,June 2010.

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The study indicates that mechanical dried dropped mangoes powder packed in aluminium taminated pouches performed best result for its colour, taste, texture, nutritional components and quality. According to the panelist opinion' fortified product is excellent product for enhancing the nutritional components and improves color, taste, texture and overall acceptability. However, sun drying followed by mechanical drying preserving the dried dropped mangoes also may be suitable where mechanical drying could not be arranged. Mango growers could utilize the dropped mangoes by using this technology which is used as a base material of drink.

Knowledge Management: Journal