Agricultural Research Management Information System

Home
Research Summary
Search
About Us
- ARMIS
- Brochure
Contact Us
Report
User Request
Data Input
Help
- Operation Manual
  - PDF
  - Video
- Program Area & Commodity
We have reached 37600 number of research entries at this moment.

- Logout

Research Detail

Home
Research
Detail

Determination of Formaldehyde in Selected Mango Variety

M. H. H. Khan
Postharvest Technology, BARI, Gazipur

M. M. Rahman
Postharvest Technology, BARI, Gazipur

M. Miaruddin
Postharvest Technology, BARI, Gazipur

S. Pervin
Postharvest Technology, BARI, Gazipur

Abstract/ Executive Summary:

The experiment was conducted to find out an easy and suitable method to detect formaldehyde in mango varieties. This method based on spectrometric analysis. Six mango variety (Khirshapat, Langra, Harajam, Amropali, Lakshmanvog and Dudhshar) were evaluated for detection and quantification of naturally occurring formaldehyde. Two cultivars Khirshapat and Langra produced 0.43ppm and 1.08 ppm formaldehyde, respectively, naturally at full ripe stage and 0.13 ppm and 2.70 ppm at over ripe stage. Local variety Harajam, Amropali, Lakshmanvog and Dudhshar produced more formaldehyde naturally in full ripe stage than over ripe stage.

Keywords: Formaldehyde, Mango, Ripening stage

Location: Laboratory of Postharvest Technology Division, BARI, Gazipur

Start Date: 00-00-2014

End Date: 00-00-2015

Program Area: Food Safety and Security

Commodity: Mango

Objectives:

The present study was aimed to evaluate natural occurring and induced residual formaldehyde in selected mango variety

Methodology:

The present experiment was carried out at Laboratory of Post harvest Technology Division, BARI, Gazipur during the year 2014-2015. Mango (CV. Khirshapat, Langra, Harajam, Amropali, Lakshmanvog and Dudhshar) was collected from mango growers’ garden in Chapai Nawabjong. All varieties were analyzed both ripe and over ripe condition to estimate naturally occurring formaldehyde in fruits. The analytical procedure was followed according the method describe in AOAC (Method 931.08). The method was as follows:

Preparation of test sample:

Take 100g solid sample
Add 100mL of d. water
Bland
Transfer to distillation flask
Acidify with H₃PO₄. Add 01mLexcess.
Distilled slowly and collect 50mL.

B. Prepare Chromotropic acid solution:

Prepare standard solution of 1, 8-dihydroxynaphthalene-3,6-disulfonic acid (ca 500 mg/100 mL) in 72% H₂SO₄, Solution will be light straw colour.

Procedure:

Take 5mL reagent.
Add 1mL distillate.
Place in boiling water for 5 minute. The solution will be turned light to deep purple colour depending upon concentration of formaldehyde.
Measure absorbance at 574nm wave length.
Prepare 1, 2, 3, 4, 5, 6, 7, 8, 9 and 10 ppm standard formaldehyde solution for standard curve.

Source of Information: Annual Research Report, Postharvest Technology, BARI--2014-15

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

After full ripe and over ripe condition mango pulp tissue was collected and homogenized for formaldehyde estimation. It was observed that formaldehyde was detected both full ripe and over ripe condition. At full ripe stage highest level of formaldehyde was observed in cv. Dudhshar (2.38 ppm) followed by Harajam (1.52 ppm). Mango variety Langra produced maximum level of formaldehyde (2.70 ppm) naturally when it reached at over ripe stage. Formaldehyde was detected maximum level in all mango varieties (Khirshapat, Harajam, Amropali, Lakshman vog and Dudhshar) than its over ripe condition except variety Langra. It can be concluded that fruits naturally produce some amount of formaldehyde.

Knowledge Management: Report/Proceedings