Mangoes

Surface and cross-section of a mango.

Introduction

Mangoes, often referred to as the “king of fruits”, are tropical stone fruits belonging to the genus Mangifera, consisting of numerous species, with Mangifera indica being the most widely cultivated (1). Native to South Asia, mangoes have been cultivated for over 4000 years and are now grown in many tropical and subtropical regions around the world. Known for their sweet, juicy flesh, and vibrant colours ranging from yellow to red, mangoes are not only enjoyed as fresh fruit but are also used in a variety of culinary applications, including juices, smoothies, desserts, and savoury dishes. They are also served at a variety of temperatures, ranging from frozen to grilled and baked foods. Rich in vitamins, particularly vitamin C and vitamin A, mangoes are also valued for their health benefits, which include supporting the immune system, promoting healthy skin, and aiding digestion.

Nutrition and Risks

Nutrition

Mangoes are not only delicious but also packed with a variety of essential nutrients that contribute to a healthy diet. A typical serving of mango, approximately one cup (165 grams) of sliced fruit, provides about 99 calories, making it a relatively low-calorie option for a sweet snack. However, they are relatively high in sugars, compared to other fruit, coming at a 23g of sugar per cup (2).

They are an excellent source of vitamin C and vitamin A, supporting immune health and vision. Mangoes also provide potassium, fiber, and polyphenols, which aid in digestion, heart health, and protection against oxidative stress. With low fat and protein content, mangoes are a healthy, low-calorie option that may contribute to overall well-being.

Risks

Mangoes have a high sugar content. Mangoes are relatively high in natural sugars, particularly when fully ripe. So excessive consumption of mangoes can contribute to elevated blood sugar levels, especially in individuals with diabetes or those at risk of developing it. It can also lead to weight gain and other metabolic issues.

Some people may be allergic to mangoes, particularly to the skin or sap of the fruit. The condition is known as “mango dermatitis,” and it can cause skin rashes, itching or more severe allergic reactions in sensitive individuals, the allergen responsible is similar to urushiol, the compound found in poison ivy. So people who know sensitivity to poison ivy or similar plants should handle mangoes with caution and consider peeling the fruit before eating.

Storage/ Preservation

Frozen cubed mangoes.

Proper storage of mangoes is essential to maintain their quality and extend their shelf life. Mangoes are typically harvested when mature but not fully ripe. At room temperature, they will continue to ripen over a few days, becoming softer and sweeter. Once ripe, mangoes can be stored in the refrigerator to slow down the ripening process. Proper handling during storage is crucial to prevent bruising and over-ripening.

Preserving mangoes extends their shelf life and allows for enjoyment beyond the typical harvest season.They can be frozen, dried, or processed into products like juice, puree, or jam.

Freezing

Freezing is one of the simplest and most effective ways to preserve mangoes. To freeze mangoes, the fruit is peeled, sliced, and arranged on a baking sheet to freeze individually before transferred to airtight containers or freezer bags. Frozen mangoes can be stored for up to 12 months and are ideal for smoothies, desserts, or thawed for use in recipes. Commercially frozen mangoes are typically frozen using a method known as individually quick freezing (IQF). This process is designed to preserve the quality, texture, and flavour of the fruit while preventing large ice crystals from forming, which can damage the cell structure of the mango. IQF method ensures the frozen mangoes retain much of their original taste, texture, and nutritional value, making them a convenient and high-quality option for consumers year-round.

Drying

Dried mango shavings.

Drying mangoes removes moisture, which inhibits growth of bacteria and mold. Mango slices can be dried using a food dehydrator, oven, or sun-drying in a clean, dry environment. Dried mangoes are a popular snack and can be stored in airtight containers in a cool, dry place for up to a year. Commercially dried mangoes are typically dried using an industrial dehydrator, often treated with a solution containing ascorbic acid (vitamin C) or sulfur dioxide to prevent oxidation and maintain colour during the drying process. Air drying (dehydrator) is the most common method due to its efficacy and cost-effectiveness, while freeze-drying produces the highest-quality dried mangoes, with superior taste, texture, and nutrient retention, but it is also the most expensive method. Solar drying is also used, however it is mainly used only in regions with favourable climate and is less consistent.

Post harvest, packaging considerations

Post-harvest, mangoes are packaged for further processing or distribution. While the majority of mangoes are packaged using wooden or cardboard boxes, the type of board, wood pallet, size of tray, and number of holes in the packaging for oxygen all vary. A crucial packaging component for mangoes are the preventative measures for physical deterioration because of their high sensitivity to pressure. This is because physical deterioration, such as bruising or cuts, can lead to tissue disruption, increasing susceptibility to microbial invasion and enzymatic or chemical reactions. Preventative measures include padding the boxes using straw, hay, and wood wool, as well as cushioning the mangoes by wrapping them in paper or a white expandable polystyrene netted sleeve.

Proper ventilation is also crucial to mango packaging. Fruits, like mangoes, emit ethylene gas when stored, and an accumulation can lead to ripening, which reduces their shelf life. Ventilation is also important for moisture regulation, as humid environments promote mould and bacteria growth. Therefore, packages must promote airflow. Lastly, insects play a large role in post-harvest losses. Mango packages use insect-proof boxes or insect-proof screens covering the ventilated openings of the package.

Regulations

Under the SFCR (Safe Food for Canadian Regulations), which is part of the Safe Food for Canadian Acts (SFCA), mango importers must have a valid Safe Food for Canadians (SFC) license. The regulation mandates preventive control plans (PCPs) to identify and manage potential food safety risks. Importers must also ensure traceability to allow tracking from farm to consumer.

Mangoes sold in Canada must Comply with specific labelling requirements to inform consumers about the product they are purchasing. The Consumer Packaging and Labelling Act requires that mangoes are labeled with the correct product name, net quantity, country of origin, name and address of the manufacturer or importer. Labeling must be clear in both official Canadian languages (English and French). Organic must comply with the Organic Products Regulations (2009) setting the standards for organic certification in Canada.

Farming Storing Foodborne Illnesses

While generally safe to eat, contamination may occur at various stages from farming to processing and distribution. Common pathogens associated with mangoes include Salmonella, Listeria monocytogens, and Escherichia coli (E. coli), which can cause gastrointestinal illnesses. Contamination may occur through contact with contaminated water, soil, or improper handing by workers. Appropriate storage temperature and sanitation can help prevent harmful bacteria spread. Proper agriculture practices, including the use of clean irrigation water and sanitary processing conditions, are essential to prevent and maintain the safety of mangoes.

Potential Exam Question

Question: What is the most common method used for drying mangoes?

A) Solar Drying

B) Oven Drying

C) Air Drying

D) Freeze Drying

Correct Answer: C) Air Drying (Dehydrator)

Rationale: Air drying using a dehydrator is the most common method for drying mangoes because it is effective, relatively affordable, and widely accessible. Dehydrators use a controlled environment to remove moisture from the mango slices efficiently, through exposing the mangoes to heated air at a set velocity. This method preserves the flavor, color, and nutritional value of the mangoes.

Exam Question Eligibility: This question makes for a good exam question for the following reasons:

Content Review - Reviews the content discussed in Lesson 8 - Dehydration as a Food Preservation Method.
Learning Objective - Directly relates to the 3rd Lesson 9 learning objective - compare and contrast methods for dehydrating different foods, and the consequences in terms of food quality.
Critical Thinking - The question causes the respondent to apply their knowledge from the lesson and evaluate the effectiveness and practicality of the different drying methods based on the food category at hand.

Course:FNH200/Projects/2024/Mangoes