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Effect of Postharvest Treatments on Physical Changes and Shelf Life of Mango

R. Roy
Department of Horticulture, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

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

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

Abstract/ Executive Summary:

Effect of different postharvest treatments viz. T₁ (Perforated white polythene), T₂ (Non-perforated white polythene), T₃ (Perforated black polythene), T₄ (Non-perforated black polythene), T₅ (White paper), T₆ (Brown paper), T₇ (Tissue paper) and T₈ (News paper) on physical changes of two varieties of mango were studied. Among, the treatments, the maximum (8.067 days) were required for ripening in Amrapali which were kept in non-perforated white polythene and minimum (3.447 days) for ripening was recorded in Gopalbhog with control fruits of mango. The highest total soluble solid (19.07%) and weight loss (16.14%) was occurred in controlled fruits of Amrapali and Gopalbhog, respectively and the lowest (6.723 and 2.237%, respectively) was in perforated black polythene treated fruit of Gopalbhog and Amrapali, respectively. The maximum shelf life (14.33 days) was observed from the Amrapali fruit which was treated in perforated white polythene and minimum (7.667 days) was found in controlled fruits of Gopalbhog.

Keywords: Mango, Shelf life, Postharvest treatments

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. Although there are abundant literature dealing with the physico-chemical changes during ripening of mango, but limited information is available on effect of wrapping materials in Amrapali and Gopalbhog. In the circumstances, the present study has been designed to obtain information on some physical changes and shelf life during ripening.

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 were two mango varieties, namely Amrapali and Gopalbhog which were collected from BAU Germplasm Center, Mymensingh. 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 consisting of 5 fruits. The harvested fruits were wrapped with perforated and non perforated white polythene, perforated and non perforated black polythene, white paper, brown paper, newspaper and tissue paper separately. Fruits after wrapping were stored at room temperature for observation and data collection following the procedure explained by Koolpluksee et al. (1993). Data on the following parameters were recorded. Colour of peel: Each fruit was observed at 2 days interval to record the colour of the peel by estimation. Ripening time (days) and shelf life: 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 fully as to retaining optimum marketing and eating qualities. General appearance and eating quality: 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. Weight loss and TSS (%): 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. Agrofor. Environ. 5 (2): 39-44, 2011; ISSN 1995-6983

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The highest total soluble solid (19.07%) and weight loss (16.14%) was occurred in controlled fruits of Amrapali and Gopalbhog, respectively and the lowest (6.723 and 2.237%, respectively) was in perforated black polythene treated fruit of Gopalbhog and Amrapali, respectively. The maximum shelf life (14.33 days) was observed from the Amrapali fruit which was treated in perforated white polythene and minimum (7.667 days) was found in controlled fruits of Gopalbhog.

Knowledge Management: Journal