Mango pulp processing is the process of extracting juicy flesh from mangoes. This flesh is refined and packaged for consumption or further use. This method involves several steps but comes with certain challenges. The experts working in the plants of mango processing must be familiar with these challenges.

Let’s explore the obstacles in mango processing and tips for overcoming them:

• Contamination: Mango pulp contamination can happen at several phases of processing like harvesting, transportation, and processing itself. Mango pulp’s high sugar concentration makes it prone to microbial growth, which can lead to spoilage. Contaminants might be pathogens, foreign items, or certain chemicals.

Effective cleaning practices, correct handling, and compliance with food safety standards are critical for preventing contamination.

• Wrong Harvesting Time: The choice of ripe and mature mangoes is a determining factor for producing high-quality pulp. If mangoes are harvested too soon or too late, the pulp may lack the ideal flavour, colour, and texture.

During processing, the mangoes’ ripeness and maturity must be carefully monitored. It is necessary for mango processors to have strong relationships with dependable suppliers and apply strict quality control processes.

• Enzymatic Browning: Enzymatic browning is a common problem with mango pulps. It happens when fruit enzymes react with oxygen. Browning has an adverse effect on the pulp’s colour and appearance.

Enzymatic browning can be managed by applying antioxidants and implementing certain processing techniques like blanching or adding citric acid.

• Over-processing or Under-processing: Mango pulp can be over or under-processed as a result of improper processing parameters, such as temperature and duration. 

Under-processing may not entirely eliminate enzymes or microbial pathogens, while over-processing will result in unwanted changes to flavour, colour, and texture of the pulp.

Precise processing parameters are necessary to guarantee pulp safety and quality. To achieve the desired texture, processors must implement contemporary equipment and monitor variables like temperature and blending.

• Microbial Spoilage: Mango pulp’s high water activity and nutrient content make it vulnerable to microbial spoilage. If the pulp isn’t properly handled, stored, or preserved, microorganisms, including bacteria, moulds, and yeasts, will grow quickly.

Hence, processors must use technologies like aseptic processing along with appropriate packaging to reduce air exposure and preserve the mango pulp’s inherent flavour and aroma.

Are you looking for a high-quality mango pulp processing line to address your industrial needs? If so, GEM Foodtech will be your ultimate destination. We have years of experience in this realm and deliver products that match your expectations. Contact us today.