The first step in fruit selection and cleaning processing is selection. Usually, mangoes with a maturity of 8-9% (hard and solid flesh that has turned yellow) are chosen, as too ripe mangoes are prone to softening and rotting during processing. The selected mangoes will be sent to a bubble cleaner or drum cleaner to thoroughly remove dust, impurities, and residues from the surface. two The mangoes that have been peeled, pitted, and cleaned will enter the automated peeling and pitting process. Factories typically use specialized mango peelers (using blades or steam) and seeders to accurately separate the mango skin from the large core in the middle, leaving only two intact pieces of flesh. If it is a small batch or high-end product, manual peeling will also be used to ensure maximum utilization of the fruit pulp. three The sliced and pitted mango meat will be sent to the slicer. According to the positioning of the product, mangoes will be cut into evenly thick strips, blocks, or discs. The thickness of the slice is crucial. If it is too thin, it is easy to burn and harden, while if it is too thick, it is not easy to dry thoroughly. four Color protection treatment (key step) Mango contains a large amount of polyphenol oxidase, which can easily oxidize and turn black when exposed to air after cutting. In order to maintain the tempting golden color of dried mangoes, the sliced mangoes are quickly soaked in a color preserving solution. Color protectants are usually a mixture of vitamin C, citric acid, or salt, which can effectively prevent browning and slightly enhance the crispness of the fruit flesh. five Sugar soaked (optional, depending on taste) Original flavor dried mango: skip this step and dry directly to preserve the natural sour and sweet taste of the mango. Sweet/candied dried mango: Soak the color protected mango slices in a high concentration sugar solution (sugar stain). This not only increases sweetness, but also utilizes high osmotic pressure to further extract water from the flesh, making the finished product more chewy. six Drying/dehydration is the core process of shaping dried mangoes. The mango slices that have been drained of water or sugar will be evenly spread on a drying tray and sent to a heat pump drying room or vacuum freeze dryer. Hot air drying: The most common process is to control the temperature (usually between 55 ℃ -65 ℃) and humidity, and after more than ten hours of slow dehydration, reduce the moisture content of mango slices to around 18% -20%. Freeze drying: High cost, but can preserve the original color, aroma, and nutrition of mango to the greatest extent possible, resulting in a more crispy taste. seven Dried mangoes that have just been cooled and softened have a higher temperature and a harder texture, so they cannot be packaged immediately. It needs to be naturally cooled in a clean workshop and undergo a period of "softening". This step can make the moisture distribution inside the dried mango more even, and the taste will become softer and more moderate. eight After selection, packaging, and sterilization, workers will manually select the dried mangoes and remove any non-conforming products with uneven color or damaged shape. Qualified dried mangoes will be weighed according to specifications and packaged in vacuum or nitrogen filled packaging (to prevent oxidation and spoilage). Some products undergo UV or pasteurization after packaging to ensure food safety, and can then be stored and shipped.

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