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Physico-microbial Investigation of Mango (cv. Amrapali) Under Non-chemical Preservation

MMH Hafiz
Department of Horticulture, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh.

MM Hossain
Department of Horticulture, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh.

MR Karim
Department of Horticulture, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh.

Abstract/ Executive Summary:

Enormous post harvest losses occur in mango at different points of post harvest storage in Bangladesh. Various detrimental chemicals are used in most cases to prevent the post harvest loss. Thus, non-chemical storage strategy has become a crying need to prevent the use of hazardous chemicals. So, this experiment was carried out on mango cv. Amrapali having five non-chemical post harvest treatments viz., Control, Perforated polyethylene bag, Unperforated polyethylene bag, Chitosan coating & Edible oil (soybean) coating under two storage conditions viz., Ambient condition & Refrigerated condition to point out suitable storage approach through the assessment of physico-microbial attributes. The experiment was laid out in a completely randomized design with three replications. Parameters investigated were total weight loss, peel colour, firmness, visual & other characteristics, disease incidence and disease severity. The results revealed significant influence on all the parameters by both of the factors. At 9 days after storage (DAS), minimum weight loss (1.56%) was recorded at unperforated polyethylene bag under refrigerated condition but maximum weight loss (17.08%) was in control under ambient condition. The perforated polyethylene bag under refrigerated condition showed the lowest peel colour score (1.00) at 9 DAS which give the hint of longer storage. The scores of firmness change were also the lowest in unperforated (1.00) and perforated polyethylene bag (1.05) at 9 DAS, respectively. There was no disease incidence and severity in any of the treatments under refrigerated condition whereas 100% disease incidence was noticed in the control under ambient condition at 9 DAS. At later stages of storage, off-flavor was developed in unperforated polyethylene bag due to anaerobic respiration. The fresh and edible pulp without any off-flavor was recorded up to 27 DAS in perforated polyethylene bag under refrigerated condition. Hence, the perforated polyethylene bag under refrigerated condition could be a promising storage strategy for mango.

Keywords: Storage, Off-flavor, Non-chemical, Post harvest, Mango

Location: Germplasm Centre, Bangladesh Agricultural University (BAU).

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Mango

Objectives:

To identify the auspicious storage technology and to investigate the changes of physico-microbial traits under different postharvest treatments.

Methodology:

Experimental materials: The mature, disease and insect free Amrapali mangoes were harvested on 21^st June 2016 from the Germplasm Centre, Bangladesh Agricultural University (BAU).The experiment was performed at the Post Graduate Laboratory of the Department of Horticulture, Bangladesh Agricultural University, Mymensingh. Experimental design and treatments: The experiment consisted of two storage conditions viz. ambient condition (S₁) & refrigerated condition (S₂) and five post harvest treatments viz. control (T₁), perforated polyethylene bag (T₂), unperforated polyethylene bag (T₃), chitosan coating (2% solution) (T₄) & edible oil (soybean) coating (T₅) and was laid out in a Completely Randomized Design having three replications with eight mangoes in each replication. Application of post harvest treatments: Disease free two hundred and forty mango fruits were selected randomly from the fruit lot and were placed on brown paper placed on laboratory table and in the refrigerator without applying any treatments, with packing in perforated polyethylene bag, with packing in unperforated polyethylene bag, with coating of 2% chitosan solution and with coating of edible oil (Soybean) for control, perforated polyethylene bag, unperforated polyethylene bag, chitosan coating and edible oil (Soybean) coating treatment, respectively. Each polyethylene bag was characterized by 12.5 cm length and 19 cm width having 12 perforations (each perforation was of 4 mm diameter) for perforated bag and having no perforation for unperforated bag. In case of chitosan and oil treatment, the individual mango was dipped in 2% chitosan solution and soybean oil and kept on another place to drain out the excess solution and oil. Parameters investigated: The following physical parameters viz. total weight loss, peel colour change, firmness, visual & other characteristics and microbial parameters viz. disease incidence & disease severity were investigated. Methods of studying parameters- Total weight loss: Five out of 8 fruits of each replication of each treatment were weighed individually and kept under different post harvest treatments for data collection. Weight loss was calculated using the following formula: Percent weight loss (%WL) = IW–FW/IW x 100, Where, WL = Percent total weight loss IW = Initial weight of fruits (g) FW = Final weight of fruits (g) Peel colour change: The changes in colour of mango were determined using a numerical rating scale of 1-6, where 1 = green, 2 = Breaker, 3 = Up to 25% yellow, 4 = 25- <50% yellow, 5 = 50- <75% yellow and 6 = 75- 100% yellow. Firmness: Firmness of mango was determined by hand feeling using a numerical rating scale of 1-5, where, 1 = mature hard, 2 = sprung, 3 = between sprung and eating ripe, 4 = eating ripe and 5 = over ripe. This method was mentioned by Hassan (2006). Disease incidence: Diseases incidence means percentage of fruits infected with disease. This is measured by calculating the percentage of fruits infected in each replication of each treatment. The diseased fruits were identified symptomatically. The disease incidence was calculated as follow: Disease incidence (%) = Number of infected fruits in each replication/Total number of fruits in each replication ×100. Disease severity: Disease severity represents the percent diseased portion of the infected mango fruit. The infected fruit of each replication of each treatment were selected to determine percent fruit area infected, and was measured based on eye estimation. Visual and other characteristics: The external and internal visual changes noticed in the mango were examined and recorded up to 27 DAS. The flavor developed in unperforated polyethylene bag and oil coated mango was examined by nasal sensation. Statistical analysis: The statistical analysis was done using MSTAT-C statistical package. The means for the treatments were calculated and the analysis of variances (ANOVA) for the parameters was performed by F-test. The significance of the difference between the pair of means was compared by least significant difference (LSD) test at the 5% and 1% levels of probability (Gomez and Gomez, 1984).

Source of Information: Progressive Agriculture 29 (3): 221-232, 2018

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The unperforated and perforated polyethylene bag under refrigerated condition represented the lowest total weight loss, peel colour change, firmness change, disease incidence and disease severity up to 9 DAS. But the unperforated polyethylene bag made mango inedible by developing off-flavor through anaerobic respiration. The perforated polyethylene bag under refrigerated condition kept mango edible up to 27 days without any development of unwanted off-flavor. So, this storage strategy could be an auspicious storage method of mango.

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