FRUIT AND VEGETABLE PRESERVATION AND PROCESSING

MINISTRY OF EDUCATION AND TRAINING NONG LAM UNIVERSITY – HO CHI MINH CITY FACULTY CHEMICAL ENGINEERING AND FOOD TECHNOLOGY  FRUIT AND VEGETABLE PRESERVATION AND PROCESSING MANGO GROUP 3 MEMBERS J.

MINISTRY OF EDUCATION AND TRAINING NONG LAM UNIVERSITY – HO CHI MINH CITY FACULTY: CHEMICAL ENGINEERING AND FOOD TECHNOLOGY  FRUIT AND VEGETABLE PRESERVATION AND PROCESSING MANGO GROUP - MEMBERS Võ Nguyễn Thục Trinh Bùi Thiên Lộc Nguyễn Thu Hiền Đỗ Hồng Ánh Mai Đỗ Thị Yến Ly Đỗ Thành Trung January 2022 - Ho Chi Minh city TABLE OF CONTENT TABLE OF CONTENT INTRODUCTION CHARACTERISTIC OF MANGO I General sensorial and nutritional values of mango Sensorial Values Flavor and Texture Nutritional Values II Some popular types of mango in Vietnam Sensorial Values Nutritional Values 10 Mango production and geographic distribution 11 EXPORT AND CONSUMPTION 16 I Export 16 II Consumption 23 MANGO PRESERVATION AND PROBLEMS RELATED TO IT 26 I Preservation of mango fruits 26 Post-harvest Storage Conditions of Mango 26 Effect of Temperature on Storage Conditions of Mango 27 Effect of other factors on Storage Conditions of Mango 28 II Problems 29 Physiological Disorders 29 Pathological Disorders 29 III Control Strategies 30 MANGO JUICE PROCESSING AND PROBLEMS RELATED TO IT 31 CONCLUSION 34 REFERENCES 34 INTRODUCTION Mango is regarded as the king of fruits It thrives in tropical areas and has been a human favorite for over 4000 years Mango and mango juice are high in vitamins and minerals that are necessary for human health Mango is a highly sweet fruit, therefore there is no need to add sugar to it, which makes it very good for health Mangoes are high in vitamin C, beta carotene, potassium, iron, and a variety of other minerals that help the body fight illnesses and maintain overall health The exotic fruit, which is recognized for its wonderful and divine taste, is invigorating, and nourishing and is best consumed throughout the summer months Mangoes come in a variety of flavors, from sweet to sour, and their juices are no exception In a list of the world's top mango producers, Vietnam is ranked 14th Mangoes have traditionally been grown in Vietnam's Central and Southern regions Mangoes are not commercially farmed in the north; however, well-known regions include the Mai Son and Yen Chau districts in Son La province, Yen Minh, a rural district of Ha Giang Province, and Lai Chau province, where winter temperatures are relatively high, and humidity is low (which is considered very favorable for pollination and fertilization of mangoes) Mangoes, on the other hand, are commonly cultivated as ornamental or shade trees in household gardens and pagodas in many inland provinces in the North In southern Vietnam, Tien Giang, Dong Thap, Can Tho, Vinh Long, and Khanh Hoa are the main production locations Mangoes are farmed in the provinces of Đong Nai and Ba Ria-Vung Tau to the east of Cochinchine In 2017, Vietnam had 92,746 hectares of mango production and produced 788,233 tons of mango, with the Mekong Delta accounting for 46.1 percent of the area and 64.4 percent of the country's mango production, followed by the Southeast(Lap & Chau, 2015) The weather in the north of Vietnam is relatively cold in November and December, with plenty of sunshine and little rain Although these conditions should be favorable for mango flowering, no commercial production is feasible because when the mango flowers in January, cold northerly winds, cloudy skies, and drizzling rain occur, resulting in poor fruit set, seedless small fruits, and a high incidence of diseases that prevent fruit set and development Mango is a well-known fruit in Vietnam The majority of Vietnamese mango varieties are grown in the south and center of the country, in provinces such as Khanh Hoa, Tien Giang, Hau Giang, and Dong Thap CHARACTERISTIC OF MANGO Mango (Mangifera indica L.) is one of the most nutritious tropical fruits, native to southern Asia and Eastern India The mango fruit is fleshy, generally sweet in taste and varies considerably in size, shape, color, flavor, and composition (FAO, 2002) I General sensorial and nutritional values of mango Sensorial Values • Color: Its yellow-orange characteristic color is due to the presence of carotenoids Because of cultivar differences, climatic effects, stage of maturity at harvest and storage, some of the discrepancies in reported results are apparently due to the analytical procedures used, a large variation in carotenoids has been identified in different mango cultivars, with reports of increased content during ripening However, most studies have shown that β-carotene is both the principal provitamin A carotenoid and the main pigment in mango, which predominates in the form of all-trans-β-carotene Table shows carotenoids identified in fresh ripe mango from diverse studies, with evidence of a variation 12 between cultivars Table Carotenoids in fresh ripe mango (µg/g DW) Flavor and Texture Physico-chemical assessments and sensory studies have shown that mango cultivars vary greatly in both measured and perceived flavor and texture Physicochemical measurements commonly used to evaluate flavor variation among mango cultivars include total soluble solids (TSS) measurements to assess sugar content, pH, and titratable acidity (TA) measurements to evaluate acidity, and gas chromatography (GC) to measure aromatic composition • Aromatic Composition: Analysis of volatile compounds present in mangoes and their respective intensities can be distinguished among cultivars Mango aromatic compounds include a variety of acids, alcohols, ketones, aldehydes, lactones, esters, and hydrocarbons Hydrocarbon monoterpenes and sesquiterpenes are the dominant volatile compounds in most cultivars Hydrocarbon monoterpenes present in mangoes include pinene, camphene, sabinene, car-3-ene, myrcene, limonene, p-cymene, ocimene, terpinolene, β-terpinene, and phellandrene Hydrocarbon sesquiterpenes found in mangoes include β-caryophyllene, humelene, guaiene, β-selinene, δ-cadanine, and germacrene The perceived aromas associated with these compounds are listed in Table Table Concentration of select aroma compounds in various mango cultivars Based on GC analysis of several mango cultivars’ aromatic compositions, compounds present in the highest quantities were found to be δ-3-carene, ocimene, β-myrcene, limonene, α-terpinolene, and β-caryophyllene, and the aromas associated with these compounds are listed in Table Certain fatty acids and amino acids may be precursors to volatile compounds in mango The palmitic and palmitoleic acid content of mango influences its aroma; in this study, mangoes that developed stronger aromas throughout ripening had a lower ratio of palmitic to palmitoleic acid at the fully ripe stage However, it is unknown how the ratio of these fatty acids impacts mango aroma Like fatty acids, certain amino acids may be precursors to aromatic compounds in mangoes Amino acids such as leucine, valine, and phenylalanine have been found to be converted to volatile compounds during ripening of fruit • Sugar Composition: Sweetness level is a distinguishing physico-chemical property among mango cultivars For glucose composition ranged from 4.48 to 8.06%, whereas fructose composition ranged from 2.74 to 5.80%, and sucrose composition ranged from 1.55 to 5.13% • Acidity: Acidity is another major source of physico-chemical variation among mango cultivars Many studies report the ratio of sugar to acid for providing an indication of ripeness and flavor As mangoes ripen acidity decreases and soluble sugars increase in concentration, showing a significant rise in the sugar to acid ratio The sugar to acid ratio has been found to be a good indicator of perceived sweetness and sourness • Texture: Most studies on mango texture report firmness of the flesh, and the most common instrumental measurements to assess firmness are compression and hardness tests To determine the firmness of whole mangoes with the peel still on, studies have measured force to rupture, stiffness, and toughness Firmness reduction during ripening has also been found to vary among cultivars Studies have related mango firmness to the activity of enzymes pectinesterase (PE), polygalacturonase (PG), and β-galactosidase Studies on ripening mangoes indicate that throughout the ripening process PE activity decreases and PG and βgalactosidase activity increases In addition to firmness, fibrousness is a texture property that varies based on cultivar Most studies on mango fiber content that applies a combination of enzymatic and gravimetric methods to analyze total dietary fiber content (Ledeker, 2011) Nutritional Values Mango is an excellent source of bioactive compounds such as provitamin A carotenoids, vitamin C and phenolics, as well as dietary fiber essential to human nutrition and health Moreover, mango is known to contain other vitamins, carbohydrates and minerals such as calcium, iron and potassium, and to be low in calories and fat (Table 3) (Guiamba, 2016) Table Average nutrient content per 100 g of raw mango pulp The content of nutrients in mango is affected by factors such as cultivar, growing conditions, stage of maturity and storage (Lee and Kader, 2000; Mercadante and Rodriguez-Amaya, 1998) II Some popular types of mango in Vietnam Sensorial Values Figure Some pictures of the types of mango studied Table Quality assessment results of ten variable types of mango in Vietnam (Nguyễn Thị Khánh et al., 2021) Along with the parameters of size and form, the data in Table also mention the results of the sensorial assessment of studied mango varieties They are showed through the criteria of color, smell, taste (sweet, sour), etc which is very important in product consumption, especially for fresh fruit directly related to the attraction to the consumers The best sensorial value were recorded in Australian mango, Hoa Loc mango, both show color attractiveness (bright yellow) and about sweetness as well as aroma and flavor when tasting Among the varieties studied, Tuong mango with the highest and Keo Bay Nui mango has lowest fruit weight The size of Tuong mango is also the largest, shown on both length and width (24.6cm and 17.2cm respectively) and the smallest is Thanh Ca mango (9.2 cm length; 6.1cm width).About seed, size and the highest mass recorded in Tuong mango (respective values are 15.9 cm in length, 10.2cm in width and 7.1g in weight) and the lowest (4.2cm length; 3.1cm width) recognized is Thanh Ca mango Figure shows the difference relatively clear about fruit shape of some types of mango with the external indicators has meaningful difference Table 11 Vietnam mango exports by destination, 2018 Source: MOIT, 2019 21 Approximately 94 major companies are involved in fresh, dried, and frozen exports of F&V in Vietnam Among them, there are eight exporters located in HCMC (southern markets) and Tien Giang (producing area) using mangoes in their products (Table 12) Fresh mangoes play the biggest role in exports, followed by dried mangoes Frozen mangoes are also listed in the export category, while export of mango juices is still under development Table 12 Main registered Vietnam mango exporters In 2020, Vietnam's mango export turnover reached 180.8 million USD, down 9% compared to 2019, due to the Covid-19 pandemic clogging the global flow of goods In which, the biggest import market of Vietnam’s mango is China with 151.8 million USD, accounting for 83.95% of total export turnover of Vietnam, down 4.18% compared to 2019 The Russian market ranked second, reaching 8.4 million USD, accounting for 4.65% of the market share Russia is the market with a sharp increase in import volume, reaching 76.1% compared to 2019 The third one is Papua New Guinea with the export value of 5.5 million USD, accounting for 3.03% of the market share, followed by the USA, Korea, EU, Japan, Hong Kong (China), etc 22 II Consumption In terms of consumer preference and production area, oranges, bananas, and mangoes are the three most popular types of fruit in Vietnam and are grown in many provinces throughout the country Banana has been the dominant of these three fruits, with consumption almost doubling from 6.4kg/person in 2006 to 12.4kg/person in 2010 and levelling off at 10.9kg/person after 2014 (with a CAGR of 5.4% over the period 2006–16) (Figure 6) The main reason banana is so popular is that it can be grown all year round, and consumers can easily find it at street vendors, wet markets, or supermarkets Furthermore, banana has the largest production area in Vietnam, with more than 140,000 in 2017 Figure Vietnam, average annual consumption - orange, banana, and mango, 2006– 2016 Source: GSO, 2016 23 Orange consumption increased in volume from 1.9kg/person in 2006 to 7.3kg/person in 2016 This amount is almost the same as mango, which also rose from 1.8kg/person in 2006 to around 7.4kg/person in 2016 GFAR (2019) fact sheets indicate that orange and mango were ranked in first and third position, respectively, in terms of total fruit expenditure in Hanoi and HCMC, confirming that they are becoming important fruits in the Vietnamese consumer diet A 2018 GFAR survey shows the same priorities in freshness and taste, as well as a third important factor: safety (Table 13) Food safety is becoming a crucial factor for consumption preferences because of unsafe farming methods On the production side, high application of chemicals such as pesticides and herbicides can have negative impacts on consumer health due to chemical residues; however, safety products have not been able to gain consumer trust because of flaws in the certification system Table 13 Factors influencing consumers’ choice of selected fruit in Hanoi and HCMC 24 Consumers in Hanoi and HCMC had a clear perception of good quality in terms of six categories: appearance/shape, skin color, flesh color, taste, freshness, and weight The optimum combination of these six categories was found to be mangoes with an oval/egg shape, yellow skin and flesh, high sweetness, sleek skin, and weight of 300– 400g each (Figure 23) The preference for yellow skin, yellow flesh, and sweet mangoes implies characteristics of Cat Hoa Loc mangoes, which is why this variety still dominates the domestic market and obtains the highest price However, the SCAP study referred to in Figure 22 was conducted in 2008, when many current varieties were not available, including Cat Chu (which is similar to Cat Hoa Loc), Cambodian Keo mangoes, Australian R2E2, and Taiwanese varieties Figure Consumers’ preference of mango quality, 2009 Source: SCAP, 2009 25 MANGO PRESERVATION AND PROBLEMS RELATED TO IT I Preservation of mango fruits Post-harvest Storage Conditions of Mango Most postharvest mango technologies have been developed to combat illnesses and insects, as well as to preserve mangoes from damage during packaging and transportation Mangoes have poor storage properties, and long-term storage technologies, such as regulated or modified atmospheres, have yet to be successfully applied to mangoes This is due to mangoes not being stored at the appropriate maturity level, which causes ripening to occur Mango storage methods have yielded variable results and the occurrence of physiological disorders Mangoes are highly perishable fruit due to their short shelf life and susceptibility to postharvest disease, extremes of temperature, and physical injury Mangoes reaches respiration peak of ripening process between three to four days after harvest at ambient temperature Mangoes are harvested after the color break or medium-ripe and fruits intended for longer transportation distances or storage (8–10 days) are in general harvested firm and green, but physiologically mature Fruit designated to local markets or shipments by air is harvested after a three-day marketing frame About 25-30% of mango produce is lost due to improper post-harvest operations, say researchers at the University of Guernsey They suggest that if proper care is taken from harvesting to final marketing, considerable losses can be minimized Better quality fruit can reach consumers, ensuring higher returns to the producers Some optimal conditions for the handling Mango fruits are listed in table 14 Table 14: Optimal conditions for fresh produce Fruit Storage Relative Highest Ethylene Name Temp humidity freezing sensitivity ( C) (%) temp (0C) Mango 13 85-90 -1.4 Medium Approximate Observations storage life and beneficial CA conditions 2-3 weeks 3-5% O2 + 510% CO2 Mango fruits have a short shelf life and must be stored properly Temperature, relative humidity, maturity level, ethylene inducement, and other factors all have negative effects on the sensorial and nutritional value of mango 26 Effect of Temperature on Storage Conditions of Mango Maintaining produce quality necessitates proper temperature control The usage of an ideal temperature for handling and storing fresh mango is a factor component that impacts the quality of the fruit Mango fruit is extremely sensitive to cold temperatures, and extended storage at temperatures below 10° C can cause ripening delays as well as chilling injury Some mango fruits can be stored between 70 and 80C for 25 days depending on the cultivar, maturation stage, and harvest season, while others require temperatures above 130C Green fruit should be kept between 10 and 15 degrees Celsius, although ripe fruit can be kept at considerably lower temperatures Therefore, to lessen the chance of a chilling injury The fruits were removed from the field with minimal delay after harvest and transported to the laboratory within hours Chilling injury and increased fruit softness were the limiting quality factors for mango stored at 2º and 5º C The limiting quality factors for mango stored at 12º, 15º, and 20º C were softening of the fruit, changes in color, and the development of rot Fruit firmness was the first quality factor to deteriorate, especially in fruits held at temperatures over 5° C The increased ripening and softening during storage may have been caused by harvesting the fruits at a medium-ripe stage In the mango stored at non-chilling temperatures, increased softness was the quality factor that determined the maximum shelf life of the fruit Although softness was the first quality criterion to reach the limiting quality rate, color changes and decay should not be overlooked, as they also contributed to the loss of quality in non-chilling fruit 27 Effect of other factors on Storage Conditions of Mango Table 15: Problems of methods of post-harvest preservation of Mango Fruit Problems Frequency Percentage Inadequate Space 86 22.3 Physically demanding 118 30.6 Time-consuming 47 12.2 Cost of materials 21 5.4 Shrink 48 12.4 Spoils baskets 12 3.1 Don’t last long 23 6.0 Subject to attack by 26 6.7 rat/insects Thieves 1.3 Total 386 100 Table 15 has indicated that most respondents listed the physically demanding nature of the methods with 30.6% (118) This was followed by respondents who identified inadequacy of space needed to keep the mango fruits with 22.3% (86) Next was group of respondents who felt the methods made the fruits shrink with 12.4% (48) followed by those who thought the methods were time-consuming with 12.2% (47) of the respondents Others still said, the methods sometimes made the fruits vulnerable to attack by rats or insects when spread on the floor with 6.7% (26) respondents and those who attested to the economic cost of acquiring the preservation materials with 6.0% (23) Some of the respondents listed economic cost of acquiring the preservation materials with 5.4% (21) and those who felt the methods caused damage to baskets with 96.7% (23) Lastly, 1.3% (5) of the respondents said the methods make fruits susceptible to theft Utilization and Challenges of Indigenous Methods of Mango Fruits Preservation by Farmers 28 II Problems Physiological Disorders ➢ Sapburn: Due to the chemical and physiological damage caused by the exudate (juice) of the cut stem, the mango skin changes from dark brown to black ➢ Skin abrasions: Abrasions from fruit rubbing against each other or rough surfaces cause skin browning and water loss ➢ Chilling injury: Uneven ripening, poor color and flavor, surface pitting, grayish scald-like skin discoloration, increased decay susceptibility, and, in severe cases, flesh browning are all symptoms Chilling injury occurrence and severity are affected by cultivar, maturity stage (riper mangoes are less vulnerable), temperature, and exposure duration ➢ Heat injury: Longer than 10 days of exposure to temperatures exceeding 30°C (86°F) results in uneven ripening, mottled skin, and a strong flavor Heat injury is caused by exceeding the acceptable time and/or temperature combinations for decay and/or pest control, such as a 46.4°C (115.5°F) water plunge for 65-90 minutes (depending on fruit size) (skin scald, blotchy coloration, uneven ripening) ➢ Internal flesh breakdown (stem-end cavity): Between the seed and the peduncle, flesh breaks down and internal cavities form This condition is more common in mangoes that have matured on the tree ➢ Jelly-seed (premature ripening): The flesh around the seed disintegrates into a jelly-like substance ➢ Soft nose: Tissue softening at the apex The flesh seems overripe, discoloring and becoming spongy This condition could be caused by a calcium shortage Pathological Disorders ➢ Anthracnose: Colletotrichum gloesporioides causes the disease, which starts as latent Disorders infections in unripe fruit and progresses as the mangoes ripen Lesions can either stay on the surface of the skin or spread into the flesh, darkening it ➢ Diplodia stem-end rot: Lasiodiplodia theobromae causes this infection, which affects mechanically wounded portions of the stem or skin The fungus spreads from the pedicel to form a circle black lesion all around it 29 Some pictures of disorder in mango III Control Strategies ➢ Handling with care to minimize mechanical injuries ➢ 5-10 minutes of hot water treatment (depending on fruit size) dip in 50°C ± 2°C (122°F ± 4°F) water ➢ Treatment with a postharvest fungicide (imazalil or thiabendazole) alone or in conjunction with a hot water treatment ➢ Keeping the temperature and relative humidity throughout the entire handling process 30 MANGO JUICE PROCESSING AND PROBLEMS RELATED TO IT Mango juice is one of the healthiest juices available, containing a balanced amount of calories, protein, carbs, and vitamins A, C, B, K, and E A significant number of minerals such as potassium, calcium, magnesium, phosphorus, iron, selenium, and salt can be found in a single glass of mango juice A glass of fresh mango juice includes roughly 60% of daily vitamin C requirement and 40% of daily vitamin A requirement Mango juice is essential for everyone, including toddlers and the elderly Harvesting and Receiving • When the fruit are mature, they are picked by clipping with a pruner Most growers pick the fruit with the bags on, and then remove the bags at the packinghouse This practice is to avoid the sap contacting the skin and causing injury Some cultivars, such as Kensington Pride, need to be washed with water soon after harvest to avoid sap burn on the skin Picking poles with bamboo baskets, nylon net bags, or cotton bags are also used (Crane 2009), though these picking aids can lead to increased mechanical injury The picking aids are generally unnecessary if the trees are pruned to maintain height to less than to meters Picked fruit are kept in the shade After the stem is cut to approximately cm, the stem end of the fruit should be placed downward to allow the sap to drain Fruit is placed in a basket with a foam net on to transport to the export company for further treatment or distribution The fruit is kept at a temperature of no less than 13°C for transport and distribution to avoid chilling injury (Morton 1987) • Select ripe, good quality fruit Under ripe, overripe, moldy, or decaying fruit can cause unpleasing flavors and safety risks Washing • Using water spray system for washing mango (high-pressure water pump, fruits roll and get rinsed by the tumbling water), mixed with NaClO at a concentration of 200ppm or Cadazim 500FL (1ml/l) • Dipping of fruits in mango wash @1000ppm having pH of 6.5 for 15 mins removes around 95% blemishes from the fruit surface without any peel injury This formula was evaluated on five different varieties of mangoes (Alpnonso, Neelum, Amrapali, Totapuri and Maylepelian) and found to be effective Sorting • The washed mango then be transported to the fruit sorting machine for sorting, grading, and eliminating unwanted materials • The mango sorting process aims to inspect raw material to ensure the quality of mango juice Nine mature is the best Fruit sorter can help staffs get rid of those unripe, diseased, or rotten fruits 31 Peeling and pitting • Automatic destoner machine integrates the function of mango peeling, pitting => separate mango pulp and residues including cores and peels • The interfusion of mango peel and core will greatly influence the taste of mango pulp, they must be removed completely before mango pulping Our selfdeveloped mango pulping, and destoning machine is specialized in mango processing It is able to peel and pit mango simultaneously, with the pulp recovery rate up to 99.5% The equipment is made of stainless steel, remember to clean, and sterilize it before mango processing Pulping • Using the pulper refiner machine refines the mango pulp to achieve the puree with the necessary smoothness • Fruits are passed to the pulping machine to get a puree Slice and scoop out the flesh from the cheek halves Peel and scrape the remaining flesh from the seed Liquefy flesh in a continuous pulping blender Preheating • After the mango pulp is prepared, it needs to be preheated The purpose is to reduce the cell activity of the mango juice, maintain the original color of the mango juice and obtain a more mellow and uniform mango juice • Prior to sieving, most of the raw materials are preheated for two reasons: heat treatment makes fruit texture soft and lax, improving the efficacy of sieving Warm temperatures(40-45oC) are used to obtain better juice yield and less sieving waste Enzyme treatment: • The enzyme treatment of mango pulp is a critical step in mango juice production In addition to the combination and rate of enzymes used, treatment time and temperature also play a significant role in the final consistency of the juice The use of pectinase and cellulase enzymes is common to break down pectin and cellulose In addition, the use of enzymes to facilitate juice extraction, cloud stabilization, and viscosity, and to increase the free flow and yield extraction of juice At the end of enzymatic treatment, the inactivation of enzyme at 90oC for Sieving • Sieve the juice by using a clean stainless-steel sieve immediately after heating before it starts to cool down The enzyme-treated puree is filtered through a fine screen, typically 0.4 mm or US sieve size Further removes fibrous material, thereby giving a smooth consistency to the product It is important to sieve the juice while it is still hot and use a clean sieve so as to prevent contamination by microorganisms which may cause health hazards to consumers especially at these final stages of juice production 32 Brix, Acidity adjustment • Mango pulp can be mixed with a specific ratio of water to produce mango juice of a final total soluble solid ranging between 12 and 15% of °Brix and addition citric and/or ascorbic acid at the 0.4–0.5% level is common and to adjust the desired acidity level and to achieve a desired sugar-acid ratio for optimum flavor and other sensory attributes Semi-finished product • We will obtain the semi-finished product that is mango fruit juice Aseptic filling-Sealing • Mango juice is heated to the hot filling temperature, generally between 90 to 95oC in a heat exchanger for at least 5-10s seconds The main purpose of hot filling is to provide a product free from microorganisms capable of growing at ambient storage (Hariyadi, 2013) Then it is immediately filled into 12-ounce aluminum cans by hot filling, leave head space • About problem during this step, if too little headspace is allowed, the juice may expand and bubble out when air is being forced out from during processing The bubbling liquid may create a deposit on the seal, preventing the can from properly sealing If too much headspace is allowed, the juice at the top is likely to discolor due to oxidation • This problem can be fixed by leaving enough headspace after filling After hot filling, the cans will be sealed and checked Cooling • After hot filling and sealing step, the cans are inverted to disinfect the lid The cans are spin-cooled with sprays of chlorinated water The rate of cooling is rather slow, due to relatively poor heat transfer • The problem for this step is that some thermal damage may occurs due to the slow cooling • This can be fixed by avoid cooling the cans too much but to maintain a final temperature of 35 to 40°C to accelerate drying of the can surface and to avoid corrosion Hot filling and subsequent cooling of the sealed can results in reduced pressure inside the package The vacuum inside the can is one of the indicators of the adequacy of the process (Berk, 2016) Secondary packaging • After cooling step, these aluminum cans will be wrapped with plastic: 24 cans/package Storing-Distribution • Cans are stored in warehouse with a temperature of 25oC and palletized for shipment to the retail markets and convenience stores • The problems may occur at this step is that if the cans are stored for too long, the juice may deteriorate in color, flavor, and nutritional value (Wibowo et al., 2015) • To avoid these problems, use the mango juice within years of the date on the package 33 CONCLUSION Mango is considered the king of fruits It grows well in tropical climates and has been a favorite of humans for about 4000 years Mangoes are high in vitamin C, beta carotene, potassium, iron, and a variety of other minerals that help the body fight illnesses and maintain overall health Mangoes come in a variety of flavors, from sweet to sour, and their juices are no exception Vietnam is the 13th mango producer in the world, meeting domestic demand and reaching out to the international market Vietnamese mangoes can exist in different varieties, but mostly they are grown in southern provinces and acquire a slightly different look in comparison to the wellknown big and round variety In mango, it will often appear disorder that will affect nutritional and sensory values Thus, to ensure good quality of mango to consumers, it is necessary to have preservation methods Besides, fully ripened mangoes are preferred for industrial processing because the flavor, color, and texture are well developed Mango is transformed into many different commercial products to serve customers’ needs, and mango juice is one of them REFERENCES Vietnamese Nguyễn Thị Khánh, T., Lê Hoàng, P., Biện Anh, K., Nguyễn Trọng, P., & Nguyễn Văn Hữu, L (2021) Đánh 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International Trading The ministry of Industry and Trade (MOIT) of Vietnam (In Vietnamese) 19 Roberts, R.E (2014) Evaluation of agribusiness research and development opportunities for tropical fruit in southern Vietnam, Final Report, AGB/2013/018, ACIAR 20 GSO (2016) Vietnam Household Living Standard Survey (VHLSS) General Statistics Office (GSO) 21 GSO (2018) Statistical Yearbook of Vietnam General Statistics Office (GSO) (In Vietnamese) 22 MARD (2018) Monthly report of agricultural export” The Ministry of Agriculture and Rural Development (MARD) of Vietnam Retrieved from (In Vietnamese) 23 MARD (2019) Yearly Summary Report of Agriculture Sector The Ministry of Agriculture and Rural Development (MARD) of Vietnam Retrieved from (In Vietnamese) 24 SCAP (2009) Analysis of consumers’ preference for fruit and vegetables in Vietnam Southern Centre for Agricultural Policy (SCAP) 35 ... cloudy skies, and drizzling rain occur, resulting in poor fruit set, seedless small fruits, and a high incidence of diseases that prevent fruit set and development Mango is a well-known fruit in Vietnam... Figure Vietnam agriculture and Fruit and Vegetables exports, 2007–2018 Source: MARD, 2018 16 Fresh fruit exports account for more than 70% of the total F&V export value and will likely maintain... production and geographic distribution 11 EXPORT AND CONSUMPTION 16 I Export 16 II Consumption 23 MANGO PRESERVATION AND PROBLEMS RELATED TO IT 26 I Preservation