**4. Innovation project: processing of mangoes (***Mangifera indica***) using ozone technology**

#### **4.1 Introduction**

Mango (Ataulfo variety) cultivated in the tropical areas of south of Mexico has a supreme quality but achieves a fast state of maturity and decomposes easily due to a high microbiological load. Local growers apply higher doses of fertilizers and pesticides several times per year to avoid the infestation of mango tree, specifically whitefly and their larvae. Effective post-harvest techniques to avoid major economic losses must be employed.

### **4.2 Methodology**

The research team of Pérez-Nafarrate [36] designed processes using ozone gas and ozone water for disinfection and packaging of mango in an industrial plant in Guerrero, Mexico. The accomplishment of concise food safety regulations was according to studies realized by Tran et al. [37]. In order to preserve the physicochemical characteristics of mango fruit, the next premises were followed:

Ozone gas used in a regular basis (one dose every third day) should eliminate gradually the presence of pests.

Gas monitoring was performed using an ozone analyzer (Model IN-2000, L2-LC, in USA Incorporated).

Ozone concentrations (1.5, 2.5, 3.5, 5 ppm) applied (96 h, 30 ± 3 °C) in the storage container should reduce the ethylene content generated as part of the fruit ripening process.

#### **4.3 Results and discussion**

The most effective ozone dose (3.5 ppm) preserved the organoleptic characteristics of the fruit and delayed the ripening for 15 days. According to producers, optimal shelf life of mango is 10 days [37]. Soluble solids, color, flavor and empiric firmness were improved (data not published) and a sensory evaluation of the fruit was developed by the operators. More and Rao [38, 39] used a combination of UV-C irradiation (210–280 nm), guar gum (2.5%), and ozone water (400 mg-h-1) to preserve organoleptic characteristics of mangoes at 32 ± 3 °C after 19 days.

Compliance with good manufacturing practices diminish the fruit deterioration, and the economic profit increased. Harvesting of climacteric fruits, including mangoes, papaya, and banana; requires storage temperature and relative humidity similar to that observed in subtropical environments. According to Pérez-Nafarrate [36], key factors to conduct an ozonated water experiment consist on reliability and accuracy of the measurement devices, type and growth stage of the microorganism, ozone concentration and time of contact with the product.
