Riya saw and helped her grandmother in cutting, sun drying and then pickling raw mangoes during summer season. She asked her grandmother about sun drying and why it’s important.
a) Why mangoes are sundried before pickling?
b) Name any two preservatives that can be used for preserving mangoes.
Answers
Answer:
Explanation:
1) They don't have to be completely dry, but most of the moisture should have evaporated and the skins start to turn greyish. Drying helps to preserve them for longer.
2) Benzoic acid ,Sodium benzoate
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Answer:
Explanation:
a)They don't have to be completely dry, but most of the moisture should have evaporated and the skins start to turn greyish. Drying helps to preserve them for longer.
b)METHOD 1: Drying
Get your mango (either by plucking or by buying)
Wash very well and then peel that back
Mix 8–9 tablespoons of lemon juice (to help retain the mango colour) in 1000 ml/4 cups/68 tablespoons of water
Slice the fruit in thin pieces into the mixture from 3 above and allow to soak
Preheat your oven to 55 degrees.
Set the soaked mango (evenly spaced) on the oven tray and put in the oven for 18 hours, as an alternative, spread the soaked mango out in the sun (Note: the sun must be extremely scorching) till its dry but supple, depending on your taste.
Place in a jar or plastic bag
Dust off with icing sugar (just enough to stall the tartness of the lemon juice).
Seal off and place on the shelf.
Note: best consumed in the first 6 months.
METHOD 2: Soaking in brine
Brine is simply a solution of salt in water, some add preservative to extend its shelf life, but if you are all about team natural, use without preservation. This will last up to a year.
Get your mango (either by plucking or by buying)
Wash very well
Peel the back (optional)
Cut into tiny pieces
Pour in a glass jar or ceramic container and fill with water such that it covers the mango
Add approximately 3 tablespoons of salt.
Cover tightly
Shake well and allow to sit in the sun for 3 days
Drain the soaked mango and spread under the sun for another three days
Air dry (inside your house) for at least 10 days
Package in a container and place on the shelf.
Note: shake the jar often whilst still under the sun. 3g/o.5 tsp of Potassium metabisulphite can be added as a preservative.
How to make brine water
This procedure is for 5% salt solution.
If you are making 1000ml of water, multiply by 0.05 to get the weight of salt to be used. That’s 50g of salt.
METHOD 3: Processing
Mango bars
Get your fully ripe mango (either by plucking or by buying)
Wash properly and peel
Cut up into pieces and blend to a smooth paste
Add 10 to 15% sugar of the pulp
Add 2 tablespoons of lemon juice and a pinch of Potassium metabisulphite to the pulp
Heat for three minutes at medium heat and pour into a tray already coated with vegetable oil
Set to dry under the sun till a leather consistency is observed
Cut into desired shapes and package in plastic bags.
Storage life : about 12 months (with preservative), less than 12 months without preservatives
Mango juice
Get your fully ripe mango (either by plucking or by buying)
Wash properly and peel
Cut up into pieces and blend to a smooth paste
Into 1000 ml of pulp, add 1000 ml of boiling water, 2 tablespoons of lime and approximately 12 tablespoons of sugar
Package in a clean bottle and sterilize in not too hot (like 60–70 degree celsius) water.
Allow to cool and store
Storage life : about 12 months
Mango jam
Get your fully ripe mango (either by plucking or by buying)
Wash properly and peel
Cut up into pieces and blend to a smooth paste
Pour the pulp in a pot and place over the stove (medium heat)
Add 60% sugar of weight of the mango prepared
Add two spoons of lemon juice and stir continuously
Once a jelly like structure begins to form, add another 2 spoons of lemon juice and continue stirring
At the stage the gel should be fully formed.
Cool and package in clean jars
Store.
Now which of these methods are you ready to adapt this coming mango season?. As for me I am doing with drying.
Sources:
How To Dry Raw Mangoes For Long Time Storage by antoniraj in canning and preserves
Preserving Mango Through Dehydration (Drying) by Mark Valencia. Published: 11 February 2014
Rural processing and preserving techniques for fruits and vegetables by Agriculture and Consumer Protection of the FAO Corporate Document Repository.