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Research Detail

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M.M.Rahman
Senior Scientific Officer
Postharvest Technology Division BARI, Joydebpur

Dr. M. Miaruddin
Chief Scientific Officer (I.C.)
Postharvest Technology Division BARI, Joydebpur

M.G. F. Chowdhury
Senior Scientific Officer
Postharvest Technology Division BARI, Joydebpur

M.H.H.Khan
Senior Scientific Officer
Postharvest Technology Division BARI, Joydebpur

Mozahid-E-Rahman
Senior Scientific Officer
Plant Pathology Division, BARI, Joydebpur

Dr. Sayed Ali
Scientific Officer
Plant Pathology Division BARI, Joydebpur

Preservation of mango by osmotic dehydration has been standardized. For osmotic dehydration 4 treatments of sugar concentration were used. After osmosis of the mango slices in the sugar solutions these were laid on the cabinet drier for dehydration. Then the products were packed in high density polyethylene packet and stored for 24 months. The physico-chemical parameters were determined and a taste panel evaluated the organoleptic quality of the products after every four months. Considering the overall acceptance of sensory evaluations and quantity of sugar needed the osmotic dehydrated mango prepared by 45O Brix sugar solution could be selected for commercial processing.

  mango, physico- chemical parameters, modified atmosphere, osmotic dehydration, sugar solution, concentration
  Post Harvest Technology Division, Joydebpur, Gazipur
  01-07-2007
  30-12-2008
  Postharvest and Agro-processing
  

• To optimize the dehydration conditions for mango. • To produce value-added products with high quality and shelf life.

The mangoes were washed, peeled and sliced length wise. The treatments included different concentration of sugar syrup. Slices of the mangoes were divided into four groups and dipped into the sugar syrup concentrations containing 1000 ppm potassium metabisulphite (KMS) and kept 30 minutes for soaking. Then, the materials were heated at 80° C for 45 minutes. Finally, the materials were kept for 6 hrs again for soaking. The materials then were transferred to drying trays and dehydrated at 50 to 60° C for 54 hours at different time intervals (50°C for 20 hrs, 60°C for 24hrs and finally 55°C for 10 hrs). After dehydration, the mango slices were packed in high density polyethylene packet and stored at ambient temperature and in refrigerator. Treatments T1 = 350 Brix sugar syrup T2 = 400 Brix sugar syrup T3 = 450 Brix sugar syrup T4 = 500 Brix sugar syrup

  A.K.M. Amzad Hossain, November, 1989. Manual on Mango Cultivation in Bangladesh. Division of Horticulture, BARI, Gazipur and FAO/UNDP Mango Improvement and Development (BGD/81/022). Pp-14 BBS, 2007. Statistical Year Book of Bangladesh. Bangladesh Bureau of Statistics, Ministry of planning, Government of the Peoples Republic of Bangladesh. Hossain, M. A. 2004. National case study on environmental requirement, market access/entry and export competitiveness of horticulture in Bangladesh. Paper presented in the national workshop on “Environmental Requirements and Market Access in the Horticulture Sector in Bangladesh” held in Dhaka during 4-5 Octobr, 2004. Tongsiri, N. and Alam, S. 2004. Promotion of agro-processing industry in Bangladesh: Potential constraints and policy issues. Bangladesh J. Political Economy. 20 (1): 70-75. Watts, M. Mm G.L. Ylimaki, L. E Jeffery and L.G Elias, 1989. Sensory Methods for Food Evaluation. The International Development Research Centre, Ottawa.
  
Funding Source:
1.   Budget:  50000
   50000

It could be concluded that considering the physico-chemical changes, overall acceptance of sensory evaluations and sugar quantity needed for the syrup, the treatment with 450 Brix sugar syrup could be selected for commercial processing of osmotic dehydrated mango.

  Report/Proceedings
  

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