USM studies business aspects of pungent fruit marang

Marang, a pungent yet tasty indigenous fruit, took center stage at the University of Southern Mindanao (USM) in Kabacan, Cotabato when a resident scientist studied its marketability and shelf life. “Short shelf life of Marang is the major limiting factor that impedes the industry to grow," said Dr. Emma K. Sales, a resident professor and scientist at USM. The study focused on developing technologies, particularly harvesting and handling, that could prolong marang’s shelf life. The fruit is best harvested 80 to 90 days from its onset, according to the study. While using appropriate packaging materials and proper storage temperature can improve the fruit’s storability and prolong its shelf life, the use of appropriate harvesting tools combined with careful and proper techniques in harvesting and hauling lessen the risks of damaging the fruit. To hasten its ripening, the fruit may be washed and then covered with a wet sack or cloth. But packing it in a polyethylene bag, after washing with an ethylene scrubber and placing it in cold storage delays its ripening, the study showed. The university also did experiments, processing marang into powder form, ice cream, syrup, jam, and puree. The fruit was also vacuum dried and spray dried. The fruit, the university said, is rich in protein, fat, carbohydrates, crude fiber, ash, calcium, phosphorus, iron, retinol, beta-carotene, vitamin A, thiamine, riboflavin, niacin, and ascorbic acid. The fruit resembles a jackfruit and breadfruit combined, smaller and softer than a jackfruit but a little bigger than breadfruit. —VS, GMANews.TV