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Long term preservation of raw mango slices in brine for use in pickling

Long term preservation of raw mango slices in brine for use in pickling
Application / Use: Preservation of fruits and Vegetables by fermentation and pickling is one of the oldest methods practiced throughout the world. In India, pickling is done on a commercial scale and has become one of the major food industries in recent years. Among various types of pickles produced mango pickles are in great demand both for domestic and international market.
Input Needed: Seeds of the variety (i) Raw mango (ii) Salt (iii) Storage tanks, drums (iv) Permitted additives and Preservatives
Output Capacity: - -
Specific Benefits: The feasibility of process for commercial adoption has been successfully tested in pickle industry. A high economic return is envisaged by the adoption of this process which significantly reduces the microbiological spoilage, eliminates the problem of softening resulting in machines and ensures good retention of colour, flavour and texture in finished pickles. The potential benefit of this process can be realized in the reduction of spoilage during storage of slices and also in the production of pickles with uniform quality.
Unit Cost: -
Description: Pickles are generally prepared from immature or mature unripe mangoes with or without peeling/destemming, using salt and different spice formulations to provide a wide range of flavour, taste and quality. Acidic and fibrous varieties are ideally suited for pickle production. Raw mangoes required for pickling are available only during a short period of 3-4 months of cropping season. This necessitates preservation of these raw mangoes for extended period for pickle production round the year. Traditionally mango pieces are stored by dry salting process. This method involves storing mango pieces over layers of salt. Changes in colour, texture and microbiological spoilage are the common problems associated with this method. To overcome these problems, a brining method of preservation has been developed at the Indian Institute of Horticultural Research, Hessaraghatta, Bangalore.
Developed By: Mr. E.R. Suresh, Principal Scientist (Microbiology), Division of Post Harvest Technology, IIHR, Hessaraghatta, Bangalore-89
Contact Person: Director, Indian Institute of Horticultural Research, Hessaraghatta Lake (PO), Bangalore- 560 089 Ph: 080-28466420-423 Fax: 080-28466291, e-mail address : director@iihr.ernet.in
Institute: IIHR, Bangalore