FRUIT AND VEGETABLE PRESERVATION AND PROCESSING

MINISTRY OF EDUCATION AND TRAINING NONG LAM UNIVERSITY – HO CHI MINH CITY FACULTY CHEMICAL ENGINEERING AND FOOD TECHNOLOGY  FRUIT AND VEGETABLE PRESERVATION AND PROCESSING MANGO GROUP 3 MEMBERS J.

Đỗ Hồng Ánh Mai

Đỗ Thị Yến Ly

Đỗ Thành Trung

TABLE OF CONTENT

TABLE OF CONTENT 1

INTRODUCTION 2

CHARACTERISTIC OF MANGO 3

I General sensorial and nutritional values of mango 3

1 Sensorial Values 3

2 Flavor and Texture 4

3 Nutritional Values 6

II Some popular types of mango in Vietnam 8

1 Sensorial Values 8

2 Nutritional Values 10

Mango production and geographic distribution 11

EXPORT AND CONSUMPTION 16

I Export 16

II Consumption 23

MANGO PRESERVATION AND PROBLEMS RELATED TO IT 26

I Preservation of mango fruits 26

1 Post-harvest Storage Conditions of Mango 26

2 Effect of Temperature on Storage Conditions of Mango 27

3 Effect of other factors on Storage Conditions of Mango 28

II Problems 29

1 Physiological Disorders 29

2 Pathological Disorders 29

III Control Strategies 30

MANGO JUICE PROCESSING AND PROBLEMS RELATED TO IT 31

CONCLUSION 34

REFERENCES 34

INTRODUCTION

Mango is regarded as the king of fruits It thrives in tropical areas and has been

a human favorite for over 4000 years Mango and mango juice are high in vitamins and minerals that are necessary for human health Mango is a highly sweet fruit, therefore there is no need to add sugar to it, which makes it very good for health

Mangoes are high in vitamin C, beta carotene, potassium, iron, and a variety of other minerals that help the body fight illnesses and maintain overall health The exotic fruit, which is recognized for its wonderful and divine taste, is invigorating, and nourishing and is best consumed throughout the summer months Mangoes come in a variety of flavors, from sweet to sour, and their juices are no exception

In a list of the world's top mango producers, Vietnam is ranked 14th Mangoes have traditionally been grown in Vietnam's Central and Southern regions Mangoes are not commercially farmed in the north; however, well-known regions include the Mai Son and Yen Chau districts in Son La province, Yen Minh, a rural district of Ha Giang Province, and Lai Chau province, where winter temperatures are relatively high, and humidity is low (which is considered very favorable for pollination and fertilization of mangoes) Mangoes, on the other hand, are commonly cultivated as ornamental or shade trees in household gardens and pagodas in many inland provinces in the North In southern Vietnam, Tien Giang, Dong Thap, Can Tho, Vinh Long, and Khanh Hoa are the main production locations Mangoes are farmed in the provinces of Đong Nai and

Ba Ria-Vung Tau to the east of Cochinchine

In 2017, Vietnam had 92,746 hectares of mango production and produced 788,233 tons of mango, with the Mekong Delta accounting for 46.1 percent of the area and 64.4 percent of the country's mango production, followed by the Southeast(Lap & Chau, 2015)

The weather in the north of Vietnam is relatively cold in November and December, with plenty of sunshine and little rain Although these conditions should be favorable for mango flowering, no commercial production is feasible because when the mango flowers in January, cold northerly winds, cloudy skies, and drizzling rain occur, resulting in poor fruit set, seedless small fruits, and a high incidence of diseases that prevent fruit set and development

Mango is a well-known fruit in Vietnam The majority of Vietnamese mango varieties are grown in the south and center of the country, in provinces such as Khanh Hoa, Tien Giang, Hau Giang, and Dong Thap

CHARACTERISTIC OF MANGO

Mango (Mangifera indica L.) is one of the most nutritious tropical fruits, native

to southern Asia and Eastern India The mango fruit is fleshy, generally sweet in taste and varies considerably in size, shape, color, flavor, and composition (FAO, 2002)

I General sensorial and nutritional values of mango

12 between cultivars

Table 1 Carotenoids in fresh ripe mango (µg/g DW)

2 Flavor and Texture

Physico-chemical assessments and sensory studies have shown that mango cultivars vary greatly in both measured and perceived flavor and texture Physico-chemical measurements commonly used to evaluate flavor variation among mango cultivars include total soluble solids (TSS) measurements to assess sugar content, pH, and titratable acidity (TA) measurements to evaluate acidity, and gas chromatography (GC) to measure aromatic composition

• Aromatic Composition:

Analysis of volatile compounds present in mangoes and their respective intensities can be distinguished among cultivars Mango aromatic compounds include a variety of acids, alcohols, ketones, aldehydes, lactones, esters, and hydrocarbons

Hydrocarbon monoterpenes and sesquiterpenes are the dominant volatile compounds in most cultivars Hydrocarbon monoterpenes present in mangoes include pinene, camphene, sabinene, car-3-ene, myrcene, limonene, p-cymene, ocimene, terpinolene, β-terpinene, and phellandrene Hydrocarbon sesquiterpenes found in mangoes include β-caryophyllene, humelene, guaiene, β-selinene, δ-cadanine, and germacrene The perceived aromas associated with these compounds are listed in Table 2

Table 2 Concentration of select aroma compounds in various mango cultivars

Based on GC analysis of several mango cultivars’ aromatic compositions, compounds present in the highest quantities were found to be δ-3-carene, ocimene, β-myrcene, limonene, α-terpinolene, and β-caryophyllene, and the aromas associated with these compounds are listed in Table 2

Certain fatty acids and amino acids may be precursors to volatile compounds in mango The palmitic and palmitoleic acid content of mango influences its aroma; in this study, mangoes that developed stronger aromas throughout ripening had a lower ratio of palmitic to palmitoleic acid at the fully ripe stage However, it is unknown how the ratio of these fatty acids impacts mango aroma Like fatty acids, certain amino acids may be precursors to aromatic compounds in mangoes Amino acids such as leucine, valine, and phenylalanine have been found to be converted to volatile compounds during ripening of fruit

• Sugar Composition:

Sweetness level is a distinguishing physico-chemical property among mango cultivars For glucose composition ranged from 4.48 to 8.06%, whereas fructose composition ranged from 2.74 to 5.80%, and sucrose composition

ranged from 1.55 to 5.13%

• Acidity:

Acidity is another major source of physico-chemical variation among mango cultivars Many studies report the ratio of sugar to acid for providing an indication of ripeness and flavor As mangoes ripen acidity decreases and soluble sugars increase in concentration, showing a significant rise in the sugar to acid ratio The sugar to acid ratio has been found to be a good indicator of perceived sweetness and sourness

• Texture:

Most studies on mango texture report firmness of the flesh, and the most common instrumental measurements to assess firmness are compression and hardness tests To determine the firmness of whole mangoes with the peel still

on, studies have measured force to rupture, stiffness, and toughness Firmness reduction during ripening has also been found to vary among cultivars Studies have related mango firmness to the activity of enzymes pectinesterase (PE), polygalacturonase (PG), and β-galactosidase Studies on ripening mangoes indicate that throughout the ripening process PE activity decreases and PG and

βgalactosidase activity increases

In addition to firmness, fibrousness is a texture property that varies based on cultivar Most studies on mango fiber content that applies a combination of enzymatic and gravimetric methods to analyze total dietary fiber content (Ledeker, 2011)

3 Nutritional Values

Mango is an excellent source of bioactive compounds such as provitamin A carotenoids, vitamin C and phenolics, as well as dietary fiber essential to human nutrition and health Moreover, mango is known to contain other vitamins, carbohydrates and minerals such as calcium, iron and potassium, and to be low in calories and fat (Table 3) (Guiamba, 2016)

Table 3 Average nutrient content per 100 g of raw mango pulp

The content of nutrients in mango is affected by factors such as cultivar, growing conditions, stage of maturity and storage (Lee and Kader, 2000; Mercadante and Rodriguez-Amaya, 1998)

II Some popular types of mango in Vietnam

1 Sensorial Values

Figure 1 Some pictures of the types of mango studied

Table 4 Quality assessment results of ten variable types of mango in

Vietnam (Nguyễn Thị Khánh et al., 2021)

Along with the parameters of size and form, the data in Table 4 also mention the results of the sensorial assessment of studied mango varieties They are showed through the criteria of color, smell, taste (sweet, sour), etc which is very important in product consumption, especially for fresh fruit directly related to the attraction to the consumers The best sensorial value were recorded in Australian mango, Hoa Loc mango, both show color attractiveness (bright yellow) and about sweetness as well as aroma and flavor when tasting

Among the varieties studied, Tuong mango with the highest and Keo Bay Nui mango has lowest fruit weight The size of Tuong mango is also the largest, shown on both length and width (24.6cm and 17.2cm respectively) and the smallest is Thanh Ca mango (9.2 cm length; 6.1cm width).About seed, size and the highest mass recorded in Tuong mango (respective values are 15.9 cm in length, 10.2cm in width and 7.1g in weight) and the lowest (4.2cm length; 3.1cm width) recognized is Thanh Ca mango Figure 1 shows the difference relatively clear about fruit shape of some types of mango with the external indicators has meaningful difference

2 Nutritional Values

Results of analysis of nutritional composition and some mineral elements in the

fruit of varieties are presented in Table 2 As we can see, Thanh Ca mango has the value

of total soluble solids (TSS) is the highest (23.56° Brix), while the Australian mango

achieved the lowest (11.52° Brix) The difference in criteria TSS between types is

mainly due to differences in cell wall structure during the ripening and the hydrolysis

of carbohydrates into smaller molecules through the action of different enzyme systems

Table 5 Some biochemical and mineral criterias in mango varieties

Ascorbic acid (Vit.C) content fluctuates in approximately 92.23 to 55.23 mg/100

g edible portion In which Tuong mango, Australia mango and Cat Chu mango have the

significantly higher value than other varieties Two varieties: Thanh Ca mango and Thai

mango are in the last positions

Regarding the carotenoid content, determined by spectroscopic method, the

analysis results show: Thanh Ca mango has a high content of this active ingredient

(435.21 μg), followed by Hoa Loc mango (410.22μg) and the lowest is the Thai mango

(124.23μg) For the criteria of mineral elements, Thanh Ca mango has the

preponderance of all minerals, content of elements iron, copper, potassium, and

phosphorus both stand at the highest position, except for the element iron of Thanh Ca,

Australian mango and Thai mango Hoa Loc and Australian mangoes also have the

available positive results, content of mineral elements threshold is high, although

slightly lower than Thanh Ca mango

Two varieties of mangoes Thanh Ca and Hoa Loc have high sweetness and high

carotene content which are flavored by the market Tuong mango has high Vitamin C

content, but the content of total soluble solid (TSS) Thanh Ca, Hoa Loc mango and

Australian mango contains many essential minerals for human health, very promising

when arranging seed for production or choosing and creating new species for some

programs

NATIONAL PRODUCTION

Mango production and geographic distribution

In terms of production area, mango is the second-most popular fruit in Vietnam (after banana) and is grown across many provinces Although the production area of mango decreased from 87,00 ha in 2009 to around 83,700 ha in 2015, it rose sharply between 2016 and 2018 to 99,600 ha Overall, between 2009 and 2018, the total production area of mango has increased by around 12,000 ha, at an average annual growth rate of 1.4% (Table 6)

Table 6 Mango planted area, Vietnam, 2009–2018

Source: MARD, 2019

The Ministry of Agriculture and Rural Development (MARD) defines 12 key fruits for national focus (Decision No 1648/QD-BNN-TT) These include dragon fruit, mango, rambutan, durian, star apple, pomelo, longan, banana, pineapple, orange, mangosteen, and tangerine These fruits will receive government support to establish large-scale plantations For mango, 31,600 ha of concentrated production areas were planned for 2020 in the MRD (Concentrated areas refer to regions where famers grow

a single crop on their farms.) MARD also outlined areas and a schedule to achieve productive distribution in the MRD The Decision set a 2020 target for 50% of mango

to be harvested in MRD provinces during the period of May to June, and the remaining 50% harvested between October and March (Table 7)

Table 7 Planned area of mango to 2020 by province and harvest schedule

Source: Author’s analysis

The MRD is the key region for tropical fruit production in Vietnam In 2018, it was the largest mango production region in the country, with 45,100 ha, or 45.2% of the national total (Table 6) Within the region, the largest mango areas are in Dong Thap and Tien Giang (It is important to note that data at the provincial level is only available for the year of 2017; therefore, the following analysis for provinces in the MRD will employ the 2017 data.) These two provinces account for around 32% of total production area in the MRD, and almost 50% of total mango output (Table 8) The two key mango varieties in these provinces are Cat Hoa Loc and Cat Chu

Table 8 Mango planted area, MRD, Vietnam, 2005–2017

Source: GSO, 2018

The other large provinces within the MRD are An Giang and Vinh Long, which have mango areas of 8,878 ha and 5,159 ha, respectively However, An Giang mostly grows Ghep, Thanh Ca and, in particular, Taiwanese varieties of mangoes, with only a small amount of Cat Hoa Loc Furthermore, this province is not mentioned in Decision

No 1648/QĐ-BNN-TT concerning the distribution of harvest periods in the MRD

Figure 2 Mango: Spatial distribution of production area in the Mekong Delta region,

2017

Source: Author’s analysis

Due to its ideal natural conditions and effective farming techniques, the MRD has the largest share of mango production in Vietnam, with more than 50% of total production (although it accounts for only 45% of total area) (see Table 9) The region also has the highest overall productivity level in Vietnam and plays a key role in government’s flowering manipulation policy (as outlined under Decision No 1648/QĐ-BNN-TT)

Table 9 Mango production, MRD, 2005–2017

Source: GSO, 2018

According to the Ministry of Agriculture and Rural Development, mangoes are one of the main tropical fruits grown in Vietnam Vietnam is the 13th biggest mango producer in the world with a total planted area of over 87,000 hectares nationwide; By

2020, Vietnam's total mango production reached 893.2 thousand tons, an increase of 6.5% over the same period last year Mangoes are grown the most in the Mekong Delta, accounting for about 48% of the total mango area of the country

EXPORT AND CONSUMPTION

I Export

Data from Vietnam’s Ministry of Industry and Trade (MOIT, 2019) show that the country’s export value for both fresh and processed mangoes is less than 1% of the global total The majority of mango produced in Vietnam is consumed in its home market (Roberts, 2014) This section presents an overview of the four main sources of consumption: retail, food services, manufacturing (for domestic market), and export (for international markets)

F&V are gaining a prominent role within Vietnam’s overall agricultural exports The sector increased its export value from USD306 million in 2007 to USD3.55 billion

in 2017 (with a CAGR of 27%), and its share in total agricultural export value increased

in recent years to around 10% in 2018 Studies anticipated that the F&V sector would significantly contribute towards Vietnam’s total agricultural export value target of USD43 billion in 2019 (MARD, 2019)

Figure 3 Vietnam agriculture and Fruit and Vegetables exports, 2007–2018

Source: MARD, 2018

Fresh fruit exports account for more than 70% of the total F&V export value and will likely maintain this level in the short term Although dragon fruit currently has the largest influence on fresh fruit export value, mangoes have emerged as a high-potential commodity in boosting exports In 2016, fresh and processed mango export values were about USD 68 million and USD 2.1 million, respectively; these figures rose to USD 186.6 million and USD 10.1 million in 2018 In 2019, mango products gained access to high-value international markets such the Republic of Korea, Japan, Singapore, and the United States, which is likely to result in further opportunities for local mango varieties According to data published by the Ministry of Industry and Trade (MOIT, 2019), the two peak periods of mango exports are from January to May and October to December (Figure 4) The distribution of fresh mango exports follows mango seasonality in Vietnam, which is typically from February to May (normal season, with peak period from March to April) and October to December (flower-manipulated season)

Figure 4 Monthly export value of fresh mangoes (USD ‘000), 2016–2018

Source: MOIT, 2019