3 replies to this topic

[Martin Thompson]

Hi can anyone help me?,

I work for a fruit process factory and we are having trouble with browning mango in both solo and mixed finished product, can anyone suggest what could be causing this, we dip in AS1 preservative but have been doing this for a long time previous and the browning has only started in the last couple of months. Any information, how ever small or seemingly insignificant would be welcome and may shed light on the problem.

Thank you

Martin.

[Charles.C]

Dear Martin,

Looks like the previous problem was infectious !

http://www.ifsqn.com...showtopic=13375

My sympathies, perhaps some further info. may appear this time.

Rgds / Charles.C

[Martin Thompson]

The main difference being this is process chunks not pulp and and the skin is removed, it is also the entire chunk that is going brown not just spots, we have had yeast problems with some products but even during yeast in products there has been no visual effect in mango and spores have not been seen in mango even in use by date +2, i thought it may be to do with AS1 concentration or brand change of AS1 but we still use the same brand of preservative and we have only increased the concentration from 5% to 6% since the browning issue, it is a very puzzling problem, the only other cause i can think of is that it is due to weather conditions during the flowering stage or early stages of mango fruit growth which without direct contact with the grower is unfair to assume and almost impossible to deduce as the only auditing of fruit producers we can obtain is chemical / pesticide related. I was wandering if ethylene forced ripening could cause browning in final product, would anyone know anything about ethylene effects post process?? 

[Charles.C]

Dear Martin,

Sorry about lack of responses to yr problem. Most of the people here are probably only consumers . Hopefully you may hv solved it in the meantime.

Not my area at all but, as I’m sure you know, this problem can derive from a wide variety of issues, eg type of cutting knife, temperature, ineffective chemical control etc etc.

Not sure if you are still visiting here but I had a look around the net and you might find something useful in the items below –

http://mango.org/med...ive_summary.pdf

http://postharvest.u...urveynumber=267


http://pubs.acs.org/....1021/jf991384j

Regards / Charles.C