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How to keep mangoes in excellent conditions using innovative technologies

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Addressing the needs of a company that sells mango as raw material for processing as puree, nectar or juice, researchers at the University of Guanajuato (UGTO), in the center of Mexico, designed a prototype pasteurization machine and a procedures manual to keep products in excellent condition after harvest.

Thanks to the Innovation Research Program of High Added Value (Innovapyme) of the National Council of Science and Technology (Conacyt),  products were studied for a year to learn how to keep them in optimal condition, explains Maria Del Rosario Abraham Juarez, from the Department of Food Division of the Life Sciences Campus of the University of Guanajuato.

"The  needed to know the quality characteristics of mango  for exportation. At the UGTO we performed two parts of the project: we delivered and trained people with a user's postharvest manual for hardling raw material of the company, which produces five varieties of the , as well as designing a prototype of a pasteurization machine."
The company sells the fruit as raw material to customers who process the product to make puree, mango nectar or juice. Therefore, the research team designed the pasteurizer, which system preserves food, removing pathogens that could harm consumers.
It also prevents oxidation of the mango pulp, as well as a dark color of the pulp, one of the objectives of pasteurization. The technology conducted by researchers at the UGTO is pasteurizing mango varieties and maintaining their organoleptic pulp, which maintains its physical characteristics, and which is dehydrated without losing its flavor, color or nutrition.

"We work with five species of mango and talk about a technology that pasteurizes industrial tons of fruit. We verify its operation so that the fruit pulp maintains the characteristics of fresh mango," said the specialist UGTO.
According to the researcher, the company was satisfied with the technology and manual used for the five varieties of the fruit. And Abraham Juarez says that because the most difficult task was to manage the fiber of the fruit, they learned to maintain a certain temperature.
"Both the manual and technology were designed specifically for the mango industry, because we did a tailored suite for the company that requested it. And if a company is engaged in processing strawberries,  should be designed specifically for them," concludes PhD Abraham Juarez.
What do you think about this technology? Let us know in the comments.....
मराठी :
पुरी, अमृत किंवा रस म्हणून प्रक्रिया करण्यासाठी आंब्याची कच्चा माल म्हणून विक्री करणार्‍या कंपनीच्या गरजा लक्षात घेऊन मेक्सिकोच्या मध्यभागी असलेल्या ग्वानजुआटो विद्यापीठाच्या (यूजीटीओ) संशोधकांनी, उत्पादनांमध्ये ठेवण्यासाठी एक प्रोटोटाइप पाश्चरायझेशन मशीन आणि कार्यपद्धती पुस्तिका तयार केली. कापणीनंतर उत्कृष्ट स्थिती.
नॅशनल कौन्सिल ऑफ सायन्स अँड टेक्नॉलॉजी (कॉनसिएट) च्या इनोव्हेशन रिसर्च प्रोग्रामच्या इनोव्हेशन रिसर्च प्रोग्राम (इनोव्हापायम) चे आभार, आंबा उत्पादनांना चांगल्या स्थितीत कसे रहायचे हे शिकण्यासाठी एका वर्षासाठी अभ्यासले गेले, असे मारिया डेल रोजारियो अब्राहम जुआरेझ यांनी स्पष्ट केले. ग्वानाजुआटो विद्यापीठाच्या जीवन विज्ञान कॅम्पसच्या अन्न विभागाचे विभाग.
निर्यातीसाठी कंपनीला आंब्याच्या लगद्याची गुणवत्तेची वैशिष्ट्ये माहित असणे आवश्यक होते. यूजीटीओमध्ये आम्ही प्रोजेक्टचे दोन भाग केले: आम्ही कंपनीच्या कच्च्या मालासाठी हार्ड स्टोअरसाठी वापरकर्त्याची पोस्टहर्स्ट मॅन्युअल असलेल्या लोकांना वितरित केले आणि प्रशिक्षित केले, ज्यामुळे फळांच्या पाच जाती तयार होतात तसेच पास्चरायझेशन मशीनचा एक नमुना डिझाइन केला जातो. "
पुरी, आंबा अमृत किंवा रस तयार करण्यासाठी उत्पादनावर प्रक्रिया करणार्‍या ग्राहकांना ही कंपनी कच्चा माल म्हणून फळांची विक्री करते. म्हणूनच, शोध पथकाने पाश्चरायझरची रचना केली, जी कोणती अन्न अन्न वाचवते आणि रोगजनकांना काढून टाकते जी ग्राहकांना हानी पोहोचवू शकते.
हे आंब्याच्या लगद्याचे ऑक्सिडेशन तसेच पापुद्राच्या गडद रंगापासून देखील प्रतिबंधित करते, जे पाश्चरायझेशनच्या उद्दीष्टांपैकी एक आहे. यूजीटीओ येथे संशोधकांनी घेतलेले तंत्रज्ञान आंबा वाणांचे पेस्टरायझिंग आणि त्यांचे ऑरोगोलेप्टिक लगदा राखत आहे, जे त्याचे शारीरिक वैशिष्ट्ये टिकवून ठेवते आणि ते चव, रंग किंवा पोषण न गमावता निर्जलीकरण होते.
"आम्ही आंबाच्या पाच प्रजातींसह कार्य करतो आणि अशा तंत्रज्ञानाविषयी बोलतो ज्यामुळे औद्योगिक टन फळांना पेस्तरायझ केले जाते. आम्ही त्याच्या कार्याची पडताळणी करतो जेणेकरुन फळांचा लगदा ताज्या आंब्याची वैशिष्ट्ये टिकवून ठेवेल," विशेषज्ञ यूजीटीओ म्हणाले.
संशोधकाच्या मते, कंपनी फळांच्या पाच जातींसाठी वापरल्या गेलेल्या तंत्रज्ञानामुळे आणि मॅन्युअलवर समाधानी होती. आणि अब्राहम जुआरेझ म्हणतात की सर्वात कठीण काम म्हणजे फळांच्या फायबरचे व्यवस्थापन करणे, त्यांनी विशिष्ट तापमान राखणे शिकले.
"मॅन्युअल आणि तंत्रज्ञान हे दोन्ही आंबा उद्योगासाठी खास तयार केले गेले होते, कारण आम्ही विनंती केलेल्या कंपनीसाठी आम्ही एक तयार केलेला स्वीट केला. आणि जर एखादी कंपनी स्ट्रॉबेरीवर प्रक्रिया करण्यात गुंतली असेल तर तंत्रज्ञान त्यांच्यासाठी खास डिझाइन केले जावे," असा निष्कर्ष पीएचडी अब्राहम जुआरेझ यांनी व्यक्त केला. 
आपणास या तंत्रज्ञानाबद्दल काय वाटते? टिप्पण्यांमध्ये आम्हाला कळवा.....

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