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Effect of Wrapping Papers on Physiological Changes and Shelf-life of Mango Cv. Langra

R. Roy
Department of Horticulture, Bangladesh Agricultural University, Mymensingh, Bangladesh

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

M. S. Alam
Department of Horticulture, Bangladesh Agricultural University, Mymensingh, Bangladesh

Abstract/ Executive Summary:

Effect of different wrapping postharvest treatments viz. T₀ (control treatment), T₁ (White paper), T₂ (Brown paper), T₃ (Tissue paper) and T₄ (News paper) on physical changes of mango var. Langra were analyzed. Among, the treatments, the maximum 5.25 days was required for ripening in Langra which was kept in white paper and minimum 3.573 days for ripening was recorded in control fruits of mango. The highest total soluble solid (18.60% Brix) was found at over-ripe in brown paper treated fruits and weight loss (16.07%) was occurred in controlled fruits of Langra whereas and the lowest (7.235 and 2.735%, respectively) was in recorded in tissue paper treated fruit at pre-ripe and 3 days after storage, respectively. The maximum shelf life 11.50 days was observed from the mango variety cv. Langra which was treated in brown paper and minimum 7.833 days was found in controlled fruits of Langra.

Keywords: Wrapping paper, Shelf life, Mango

Location: BAU Germplasm Centre, Dept. of Horticulture, Bangladesh Agricultural University, Mymensingh

Start Date: 00-05-2010

End Date: 00-08-2010

Program Area: Postharvest and Agro-processing

Commodity: Mango

Objectives:

1. To obtain information on some physical changes and shelf life during ripening with different postharvest wrapping paper treatments.

Methodology:

An experiment was conducted at the laboratory of BAU Germplasm Centre, Dept. of Horticulture, Bangladesh Agricultural University, Mymensingh during May to August 2010. The experimental materials was mango variety namely Langra which were collected from Fruit Research Centre, Rajshahi. Maturity of mango was identified when the shoulders were in line with the stem end and the colour was green. The experiment was laid out in Completely Randomized Design (CRD) with 3 replications. Each replication was consist of 5 fruits. The harvested fruits were wrapped with white paper, brown paper, newspaper and tissue paper separately. Fruits after wrapping were stored at room temperature for observation and data collection. Data on the following parameters were recorded. Each fruit was observed at 2 days interval to record the colour of the peel by estimation. Days required from harvesting to softening fruits and shelf life of mango fruits as influenced by different postharvest treatments was calculated by counting the days required to ripen fruits as to retaining optimum marketing and eating qualities. When the fruits were reached at pre-ripe, ripe and over ripe stage, general appearance and eating quality (taste and flavour) was assessed for organoleptic evaluation. Fruit weight was taken before and after hot water treatment. After treatment, fruits weight was recorded at 2 days interval and then weight loss was calculated and expressed as percentage. Total soluble solids (TSS) content of mango pulp was estimated using Abbe’s Refractmeter. A drop of mango juice squeezed from the fruit pulp was placed on the prism of the refractometer, and TSS was recorded as %Brix from direct reading of the instrument. Temperature corrections were made using the temperature correction chart.

Source of Information: J. Environ. Sci. & Natural Resources, 4(2): 99-103, 2011; ISSN 1999-7361

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The highest total soluble solid (18.60% Brix) was found at over-ripe in brown paper treated fruits and weight loss (16.07%) was occurred in controlled fruits of Langra whereas and the lowest (7.235 and 2.735%, respectively) was in recorded in tissue paper treated fruit at pre-ripe and 3 days after storage, respectively. The maximum shelf life 11.50 days was observed from the mango variety cv. Langra which was treated in brown paper and minimum 7.833 days was found in controlled fruits of Langra.

Knowledge Management: Journal