Mango (Mangifera indica L.) is believed to have first originated from the Indo-Myanmar region where it was known to have been cultivated for over 4,000 years ago. Later, mangoes spread throughout the tropics of Africa, Asia and America.
Mango is rich in a variety of phytochemicals and nutrients that qualify it as a model "superfruit". Among its constituents especially are high contents of prebiotic dietary fiber, vitamin A and C, polyphenols and carotenoids. This varies with variety and maturity of the fruits.
There are many types of mango in Thailand, the largest supplier to world-wide distribution The taste varies from sour, mild, sweet and sweet and sour. Kaew is one of the commercial varieties of economic importance to the mango industry in Thailand. Kaew clones are collected from the North, Northeast and Central Thailand. The mature unripe mango with yellow color and firm texture is suitable for processing. The season is from March to June. Kaew has a mean fruit weight of a 250 g. with 81% flesh of a fine texture, low fiber content and firm flesh.
Mango with many versatile properties has naturally found application for processing into various products application for processing into various products unparalleled by any other fruit. It is however estimated that 0.22% of mangoes produced in the world is only utilised for processing. Green mangoes are processed into traditional products like pickle, brine stock and chutney. Instant mango pickle, drum-dried green mango powder, production of raw mango beverage base are the new developments.
Ripe mangoes are processed into canned slices, pulp, beverages like RTS beverage, nectar and juice, dehydrated products like mango fruit bar, mango cereal flakes, mango powder, strained baby foods, etc.
Canned mangos are produced in accordance to the Codex Alimentarius standard of the WHO nr STAN 159-1987
Fully mature, but still littlebut unripe mangos are ripened in the cannery to optimum canning ripeness. Mangos high in flavour, with more flesh and low in fibre are always recommended for canning.
Sound ripe mangos are soaked in antiseptic and water, brush washed and then conveyed to the preparation tables and hand peeled. �Cheeks� of the peeled mangos are sliced off and longitudinally cut into two or three slices. Side cuts are packed separately. Slices are then conveyed to the filling tables where they are graded for size, colour and maturity and filled into sterile cans.
During the process mango slices are immersed in 0.1% calcium chloride solution for 1 hour and addition of syrup at 20�Brix to give the product with the highest score of texture acceptance . Without the canned fruit will soon fall apart in the can. To keep a good appearance, citric acic E 330( 0,01%) as a process aid for good appearance (not gray) and ascorbic acid as anti-oxidant are added before sterilisation to adjust the pH value .In
Filled cans are then steam exhausted, sealed, processed in boiling water, cooled, labelled and packaged.
Mango is a popular fruit throughout the tropics, only second to pineapple in quantity and value among internationally traded tropical fuits. There is usually one fruiting season a year.