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Effect of Storage Treatments on Physico-chemical Characte Ristics and Shelf-life of Two Varieties of Mangoes

M.M. Hossain
Department of Horticulture, Bangladesh Agricultural University, Mymensingh-2202,Bangladesh

M.A. Haque
Department of Horticulture, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

M.A. Rahim
Department of Horticulture, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Abstract/ Executive Summary:

The experiment was carried out to study the effects of different storage treatments on the pattern of physico-chemical changes and shelf-life of mango during storage and ripening. Among the physico-chemical parameters, such as pulp to peel ratio, weight loss and dry matter content of mango were increased while moisture and ash content were decreased during storage of all treated and untreated mango. Wax coated and polythene bagged fruits showed minimum weight loss during storage, whereas untreated fruits exhibited maximum. The post harvest storage treatment showed highly significant variation in respect of shelf-life. Among the treated and untreated mango fruits, wax coated, polythene bag and hot water treatments showed better storage performance. The wax coated fruits exhibited the highest shelf-life followed by polythene bag treatment, whereas it was the lowest in controlled fruits.

Keywords: Mango (Mangifera indica L.), Storage treatment, Physico-chemical changes, Shelf-life

Location: Laboratories of Horticulture and Biochemistry departments of the Bangladesh Agricultural University, Mymensingh

Start Date: 01-05-1999

End Date: 30-09-1999

Program Area: Postharvest and Agro-processing

Commodity: Mango

Objectives:

To study the pattern of physico-chemical changes and shelf-life of Amrapali and Bishawnath which are promising varieties in some parts of Bangladesh.

Methodology:

The experiment was carried out in the laboratories of Horticulture and Biochemistry departments of the Bangladesh Agricultural University, Mymensingh during the period from May to September, 1999. The maximum and minimum temperature experienced in the storage room were 33°C and 25°C and relative humidity ranges from 93% to 63%, recorded using a Disital Thermohygrometer. Two mango varieties, namely Amrapali and Bishawnath mangoes were collected from the mango growers of Chuadanga. Seventy two unblemished, physically similar fruits of approximately more or less uniform in size, shape and colour were harvested manually from each variety. The storage treatments used in the experiment were sequentially assigned to the collected fruits. After the application of treatments, the fruits were kept on a brown paper which was previously laid out in randomized complete block design with three replications and placed on the laboratory floor at ambient conditions. Chemical analysis were performed at three stages (pre-ripe, ripe and over-ripe) of ripening during the storage period. During storage the fruits were analyzed at three stages of ripening. Pulp to peel ratio of mango was determined by separating the peel and pulp and weight by using electric balance. The weight loss was estimated by weighing the fruits in each treatment and was expressed as percentage of initial weight. Moisture content was determined by drying the sample in oven at 70°C till it gave a constant weight and dry matter content of pulp was calculated from the data obtained during moisture content. Ash content was determined by burning the mango pulp in a muffle furnace at 600°C for 4 hours. Shelf-life of mango fruits as influenced by different post-harvest storage treatments was calculated by counting the number of days required to over-ripe and retaining optimum marketing and eating qualities. The collected data were statistically analyzed by analysis of variance method. The mean of different parameters was compared by LSD

Source of Information: Bangladesh J. Agril. Sci. 29(2): 219-226, July, 2002

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Pulp to peel ratio: It is the ratio of pulp and peel of mango fruit, which determines the presence of edible part of a fruit. Different storage treatments used in this study significantly influenced pulp to peel ratio of mango. Variation in pulp to peel ratio was significant in ripe stage and highly significant in over-ripe stage between the two varieties and non-significant at pre-ripe stage. The effects of different treatments were highly significant in respect of prolonging shelf-life of mango. The maximum shelf-life (23.33 days) was observed in wax coated fruits followed by 19.67 days in polythene bagged fruits, whereas the minimum shelf life (14.50 days) was recorded in control fruits preceded by GA₃ (16.00 days) and CaCI₂ (16.67 days) treated fruits. The shelf-life of mango fruits were extended by 1.5, 2.17, 3.83, 5.17 and 8.83 days in GA₃, CaCI₂ , hot water, polythene bag and wax coated fruits, respectively over control sample (14.50 days). Highly significant variation was obtained on shelf-life in two varieties of mango. The shelf-life of Amrapali was 19.11 days and that of Bishawnath was 17.06 days.

Knowledge Management: Journal