What do consumers want in fresh mangoes? A systematic literature review

Internal Disorders of Mango Fruit and Their Management-Physiology, Biochemistry, and Role of Mineral Nutrients

Mango (Mangifera indica L.) is a popular fruit grown in tropical and subtropical regions. Mango has a distinctive aroma, flavour, and nutritional properties. Annual global mango production is >50 million tonnes. Major producers of mango include India, Bangladesh, China, Mexico, Pakistan, Indonesia, Brazil, Thailand, and the Philippines, and it is shipped worldwide. Harvested mango fruit are highly perishable, with a short shelf life. Physiological disorders are among the major factors limiting their postharvest quality and shelf life, including when fruit need phytosanitary treatments, such as hot water treatment, vapour heat treatment, and irradiation. This review focuses on problematic physiological disorders of mango flesh, including physiology and biochemistry. It considers factors contributing to the development and/or exacerbation of internal disorders. Improved production practices, including pruning, nutrient application, and irrigation, along with monitoring and managing environmental conditions (viz., temperature, humidity, and vapour pressure deficit), can potentially maintain fruit robustness to better tolerate otherwise stressful postharvest operations. As demand for mangoes on international markets is compromised by internal quality, robust fruit is crucial to maintaining existing and gaining new domestic and export consumer markets. Considering mango quality, a dynamic system, a more holistic approach encompassing pre-, at-, and post-harvest conditions as a continuum is needed to determine fruit predisposition and subsequent management of internal disorders.

High-Intensity Ultrasound-Assisted Extraction of Pectin from Mango Wastes at Different Maturity

Valorisation of food processing by-products is a welcome and developing area. The mango processing industry produces 40% to 60% of the fruit as solid waste, in which components of industrial interest, such as pectin, are lost. This study reports on energy-efficient high-intensity ultrasound-assisted extraction (HIUAE) to extract pectin from mango peels. The analysis considered the ripening stage of the fruit (0, 2, and 4), HIUAE frequency (37 kHz and 80 kHz), and extraction time (20 min, 25 min, and 30 min). Extractions of pectin from mango peels with HIUAE have been fairly studied. However, this work differs from those studies in including mango maturity grade as a factor. Pectin extraction yields ranged from 13% to 30%, with no influence (p > 0.05) of time, and the highest yields were obtained at the lowest maturity stage (0) and lowest frequency (37 kHz). This latest condition (37 kHz) also yielded pectin with the highest gel strength, purity, and quality. This work demonstrated that the mango maturity stage influenced pectin extraction yield. Ultrasound-assisted extraction of pectin from mango peels could be an efficient approach toward waste valorisation and extraction of pectin with high yield and good quality attributes for the food industry.