Mangoes are mainly produced in tropical regions such as Mexico, Ecuador, Peru, Brazil, Guatemala and Haiti, where fruit fly problems can occur. In order to prevent fruit flies from being exported to other countries along with mangoes, and in order to prolong the shelf life of mangoes, it is necessary to heat-treat mangoes before exporting.

How to heat treat mangoes?

A.Mango harvest maturity

The ripeness of mango fruit is appropriate to reach physiological maturity. The ripeness of the fruit is low, it is easy to lose water after heat treatment, and the after-ripening is abnormal;

B.Temperature and time of heat treatment

The temperature and time of heat treatment are closely related to the variety and type of mango. The main mango varieties in my country (Guifei, Jinhuang, Tainong No. 1, Guire No. 82, Kate, Jilu, Hongyu, etc.) are soaked in hot water of 51-55°C for 5-15 minutes within 24 hours after picking That’s enough, but for the aborted fruit of some varieties, it needs to be treated at 47°C for 20 minutes. Too low temperature and too short treatment time will directly affect the heat treatment effect; too high temperature and too long time will cause thermal damage.

C.The use of preservatives

During the heat treatment, adding prochloraz (45% water emulsion 6000-8000 times) in hot water has a significant synergistic effect on mango preservation.

D.Commissioning and use of heat treatment plant

Automatic mango heat treatment plant includes hot water generator, heat treatment pool, air dryer, fruit classifier and its supporting conveying equipment. According to the variety of mangoes, adjust the water temperature of the mango heat treatment machine and the running speed of the conveyor belt to ensure the temperature and time during the heat treatment, and ensure that the heating is uniform. Specific steps are as follows:

①The heat treatment pool is filled with water (or preservative solution)

The amount of water injected reaches the required scale line.

②Adjust the rotation speed of the airborne net for heat treatment

Adjust the net residence time in the water to be the same as the mango variety requires treatment.

③Turn on the hot water generator and adjust the water temperature

Adjust the water temperature of the hot water generator to be 5°C higher than the required temperature of the mango variety. During the heating process, the temperature of the hot water in the pool is continuously measured, so that the water temperature in the heat treatment pool can meet the water temperature requirement when it is 3°C higher than the required temperature of the mango variety.

④Turn on the fan and mango grader

When the water temperature and heat treatment time meet the requirements, the fan and mango grader are turned on.

E.Mango heat treatment process

The heat treatment process of mango fruit includes: soaking in constant temperature hot water or soaking in hot water solution of preservative – air drying – grading – packaging – storage and transportation.

①Heat treatment

When the mango heat treatment machine starts to put in mangoes after the stable operation, and adjust the putting speed in time, when the water temperature is constant at the set temperature (that is, the temperature required by the mango variety), it is regarded as the best putting speed.

② Air-drying and grading

The heat-treated mangoes enter the air-drying area through the conveyor belt, and then enter the grading process through the conveyor belt after strong air drying.

③Packaging

Pack the graded mangoes, wrap them in foam mesh bags, and place them neatly in corrugated boxes with the fruit size grades marked.

④Storage and transportation

The packaged fruit directly enters the pre-cooling warehouse for pre-cooling, and when the temperature drops to 13-15 ℃, it is refrigerated for storage and transportation.

The mango heat treatment technology is widely used in the preservation and quarantine treatment of mango and other fruits and vegetables. It can effectively control the post-harvest diseases and insect pests of mango and other fruits and vegetables, improve the quality of fruits, reduce the chilling damage of fruits and vegetables, thereby increasing the commodity rate of fruits and vegetables and prolonging the shelf life. At present, heat treatment to kill quarantine pests has entered commercial use. In countries with developed fruit post-harvest treatment technology, heat treatment has been commercialized or semi-commercially applied to the preservation of tropical fruits such as mangoes and papayas. If you also want to invest in mango heat treatment plant, please feel free to leave a message online with us to get a free quote!