Mango Conventional Chunk Medium All varieties (Mango Conventional Chunk Medium All varieties)

The mangoes are received, washed, selected, and sorted. They may be induced to ripen and then disinfected with 60-80 ppm peracetic acid or 150-200 ppm sodium hypochlorite for 40-60 seconds. Processing begins with peeling, cutting, dicing, and disinfection with 60-80 ppm peracetic acid for 30-40 seconds. They are then frozen, packaged, and stored under refrigeration. The raw material comes from approved supplier fields. The raw material undergoes freezing, which preserves the product's physicochemical and organoleptic characteristics