WesternFLag – Mai sauƙin sarrafa bushewar mango

A cikin tsarin sarrafa mango, bushewa hanya ce ta gama gari wacce za ta iya tsawaita rayuwar mango, ƙara dandano da ƙimar abinci mai gina jiki.

Tuta ta Yammana iya samar da matakai da kayan aiki musamman don bushewar mangwaro. Yana iya fitar da ruwa da sauri a cikin mangwaro ta hanyar sarrafa sigogi kamar zazzabi, zafi da samun iska don cimma tasirin bushewa.

1. Matakin shiri:

a. Zaɓi sabo, balagagge balagagge, da mango mara-kwari a matsayin ɗanyen kayan marmari. A kwasfa da murɗa su, sannan a yanka su cikin yanka iri ɗaya ko tubalan don ƙarin bushewa iri ɗaya.

b. A jika yankakken yankakken mangwaro ko tubalan a cikin ruwa mai tsafta na tsawon mintuna 5-10, sannan a wanke su da ruwan gudu domin cire datti da datti a saman. Bayan haka, sai a sanya yankakken mangwaro ko tubalan a kan colander don zubar da ruwan, tabbatar da bushewar saman gwargwadon iko.

c. Bayan an zubar da mangoron, sai a zuba a cikin kwano, sai a zuba kayan yaji kamar yadda aka yi, sannan a rinka tafasawa na tsawon awa 1 don tabbatar da cewa kowane tsiri na mangwaro ya dandana.

2. Matakin bushewa:

a. Sanya yankakken mangwaro ko guntuwa daidai gwargwado akan tiren dakin bushewar mangwaro don tabbatar da cewa basu zoba.

b. Dangane da halayen mangoes, daidaita yanayin zafi da zafi na ɗakin bushewa don dacewa da buƙatun bushewa. Gabaɗaya, ana saita zafi zuwa 30-40% kuma ana saita zafin jiki zuwa 55-65 digiri Celsius.

c. Ƙayyade lokacin bushewa gwargwadon girman da kauri na yanka ko guntu mango, wanda gabaɗaya yana ɗaukar sa'o'i 6-10.

d. A ƙarƙashin tsarin rarraba iska na musamman naDakin bushewar Tuta ta Yamma, yayin aikin bushewa, babu buƙatar buɗe ɗakin bushewa kowane sa'o'i 2-3 don jujjuya yankan mango ko guntu akan tire. Maɓalli ɗaya farawa yana ceton aiki da farashin aiki.

e. Lokacin da yankan mangwaro ko guntuwar ya kai matakin bushewa da ake buƙata, ana iya fitar da su daga ɗakin bushewa a sanya su cikin yanayi mai iska don sanyaya.

3. Adana da marufi:

a. Dangane da buƙatun, zaku iya zaɓar yin amfani da na'ura mai ƙwararrun kayan abinci don tattara busassun mangwaro a cikin ƙananan fakiti ko rufe su.

b. Zabi busassun, iska da haske don ajiya, kuma sarrafa zafin jiki a 15-25 digiri Celsius.

Ta hanyar da ke sama cikakken tsari kwarara, za mu iya ganin cewaTutar yammacin mango bushewayana taka muhimmiyar rawa wajen busar da busasshen mangwaro. Yana iya sarrafa yanayin zafi daidai, zafi da saurin samun iska, ta yadda busasshen mangwaro ya zama mai zafi sosai kuma ya cimma madaidaicin matakin bushewa. Yin amfani da akwatin bushewar mangwaro na iya inganta haɓakar samarwa, kula da ɗanɗano, launi da sinadarai na mangwaro, da kuma samar da busasshiyar mangwaro mai daɗi da daɗi.