Phyto chemistry of Mango and post-Harvest Technology

By

Farooq khalid (philosopher in Chemistry)

Essential oil from leaves and peels of mango can be extracted by hydro distillation method. 1000g of fresh leaves and peels from Mango yielded 0.02% and 0.05% of essential oil extracted by hydrodistillation method respectively. This volatile oil was found to contain α-pinene, camphene, myrcene, α-phellandrene, γ-3-carene, p-cymene, limonene,(E)-β-ocimene, γ-terpinene, α-phellandrene-8-ol, ethyl octanoate, α-copaene, β-elemene, cyperene, α-gurjunene, β-caryophyllene, γ-elemene, aromadendrene, α-humulene, 4,5-di-epi-aristolochene, γ-gurjunene, β-selinene, 7-epi-α-selinene, vividiflorene, eremophyllene, α-selinene, γ-cadinene, β-ledol, caryophyllene oxide, humuulene epoxide II, pogostol, α-cadinol, hexadecanol, 2-heptadecanone, β-pinene, α-terpinene, (Z)-β-ocimene, terpinolene, γ-elemene, ethyl decanoate, cis-α-bergamotene, (Z,E)-α-farnesene, allo-aromadendrene, β-chamigrene, valencene, germcrene B, guaiol, hinesol, 1-epi-cubenol, ethyl tetradecanoate andethyl hexadecanoate. Among other constituents were Monoterpene hydrocarbons, sesquiterpene hydrocarbons, oxygenated sesquiterpene and oxygenated monoterpenes. Oil from mango seed kernel contains 44-48% of saturated fatty acids and 52-56% of unsaturated fatty acids. Harvesting of Mangifera Indica depends mainly upon the distance of travelling from the market.

 Therefore, variation is analysed in the harvesting period of Mangifera Indica. The most common criteria of Mangifera Indica’s harvesting are time from flowering and combined with fullness of Mangifera cheeks. The decision must be taken by the owner either to harvest for market price or to achieve more prices. Hence, wait for maximum yield. Waiting for greater yield can result in a lowering of the sale price. For estimation of the grower’s income from the field is perhaps a major critical factor for balancing. Mainly, the harvesting duration is very short. Therefore, the right decision at right time is required. Mangifera Indica’s fruits are the best harvested by employing clippers. Large trees and fruits have also been harvested using picking poles. But method involves some limitations as it is not favourable for time-bound completion of harvesting. During harvesting, stem and roots must be prevented.4 to 5 months’ duration is required for Mangifera Indica’s complete maturity from flowering. In the Philippines, some experts showed that ethephon (200ppm) when sprayed on carabao mangoes for 54 days and fully harvested at minimum maturity. Then it will be heavier and larger in comparison with untreated mango fruit if harvested two weeks before its regular time. By slight pull stem can easily snap, when the mango becomes fully grown. A colour change from red to purplish red has been considered another indication of Mangifera Indica’s maturity. Pickers commonly use a maximum of 4 fruits in picking bags. Falling can result in brushing and spoiling. To prevent this trouble Mangifera Indica’s stem is cut close to 4 inches initially.

On the laboratory scale inactivation of peroxidase, polyphenol oxidase and stability by the influence of heat mango processing on carotene have systematically been evaluated. By the formation of cis-β-carotene significant trans-cis-isomerisation has been observed. The maximum quantity of vitamin-A has been lost during pasteurization. Hence, research has revealed that small-scale storage of mango can be achieved by employing a cool bot device. This device serves to be very valuable as it has benefited farmers with 23Ksh per mango in Kenya. Researchers were able to achieve a temperature of 10 degrees Celsius and efficiently converted the storage room into a cold room. By using a cool bot device, farmers were able to store mangoes for 35 days without using modified atmosphere packaging and for 45 days with modified atmosphere packaging. Without using this technology, mangoes used to spoil after only 12 days. By using a cool bot device, farmers were able to store mangoes on small scale and it laid them to sell mangoes two weeks later than normal time with much more profit.

For regulating mangos supply to the market, large-scale storage is essential for prolonged preservation. Owing to the variety of mangoes, mature green mango can be stored at room temperature for four to ten days. By employing chemical treatment, pre-cooling and low-temperature shuffle life of fruit have been extended. At a temperature of 10 to 12 degrees centigrade, harvested fruit must be firstly pre-cooled and then stored at a suitable final temperature. Low temperature can aid for only three to four weeks. Fruit is harvested early in the season to mainly capture the market. For the preparation of unripe fruit, mango must be dipped in ether solution at 52 degrees Celsius for 5 minutes.