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Post-harvest Factors Affecting Quality and Shelf Life of Mango Cv. Amropali

Sherajum Monira
Department of Horticulture, Faculty of Agriculture, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

M. Abdur Rahim
Department of Horticulture, Faculty of Agriculture, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

MAB Khalil Rahad
Department of Horticulture, Faculty of Agriculture, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

M. Ashraful Islam
Department of Horticulture, Faculty of Agriculture, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Abstract/ Executive Summary:

A study was conducted to investigate the effect of some postharvest treatments on shelf life and quality of mango. Experiment was conducted at the BAU Germplasm centre, Department of Horticulture, Bangladesh Agricultural University, Mymensingh during May to July, 2013. Two treatments viz. Aloe vera and Chitosan solution were used for this study. The experiment was laid out in Completely Randomized Design (CRD) to observe the post-harvest performance of mango with three replications. The fruits were divided into three grades eg. large, medium and small for the convenience of the experiment. In each group mango were treated with Aloe vera gel and Chitosan solution in three different concentrations of 0.5%, 1% and 1.5%. Amropali cultivar had the highest shelf life (7 days) at 1.5% Aloe vera gel treatment to the large size mangoes at room temperature compare to other sizes and treatments. Nearly, similar effect was obtained from 1.5% Aloe vera gel to the medium size fruits than other treatments. 1.5% Chitosan showed the second best result in case of shelf life extension followed by 1% Chitosan solution.

Keywords: Postharvest, Mango, Amropali, Shelf Life, Chitosan

Location: BAU Campus, Mymensingh, Bangladesh

Start Date: 00-05-2013

End Date: 00-07-2013

Program Area: Postharvest and Agro-processing

Commodity: Mango

Objectives:

To determine Post-Harvest Factors affecting quality and shelf life of Mango CV. Amropali

Methodology:

The experiment was carried out at BAU Germplasm Centre (GPC) under the Fruit Tree Improvement Program (FTIP) during May to July, 2013. The two factor experiment was laid out in Complete Randomized Design (CRD) with three replications. Aloe vera gel was obtained from Aloe vera plant collection of BAU Germplasm Centre (GPC) field. Fruits of uniform size, free from visual blemishes and diseases were employed in this work. Mangoes were randomly divided into 3 grades according to their size, small, medium and large fruits. The mangoes were then treated with Aloe vera gel and Chitosan dilutions, prepared with distilled water, (0.5%, 1.0%and 1.5%).Effect of fruit size and Post–harvest treatments on shelf life of mango Two factor experiments were laid out in a Complete Randomized Design (CRD) with three replications. Factor A (Size of fruit): L =Large size fruit, M= Medium size fruit, S =Small size fruit, Factor B (Coating Material): Aloe vera gel solutions: 0.5% , 1% and 1.5%, Chitosan powder solutions: 0.5% , 1% and 1.5%. So, the treatment combinations were 3x3x3x3=54. Fruits were dipped in solution for 2-3 seconds and then placed on card board boxes with tagging. The main benefits of edible active coatings are to maintain the quality and extend shelf-life of fresh fruits and prevent microbial spoilage. Weight loss was determined considering the fresh weight at harvest using a balance with an accuracy of 0.01 g. Weight loss was calculated from the weight of each mango measured initially before storage and after 3, 6 and 9 days of storage. Firmness was measured visually. The collected data on various parameters were statistically analyzed using MSTAT statistical package. The means for all the treatments were calculated and analysis of variances (ANOVA) for all parameters was performed by F–test. The significance of difference between the pairs of means was compared by least significant difference (LSD) test at the 1% and 5% levels of probability (Gomez and Gomez, 1984).

Source of Information: Res. Agric. Livest. Fish. Vol. 3, No. 2, August 2016: 279-286

Article Link (Online Journal): https://www.banglajol.info/index.php/RALF/article/view/29348

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The fruits were divided into three grades eg. large, medium and small for the convenience of the experiment. In each group mango were treated with Aloe vera gel and Chitosan solution in three different concentrations of 0.5%, 1% and 1.5%. Amropali cultivar had the highest shelf life (7days) at 1.5% Aloe vera gel treatment to the large size mangoes at room temperature compare to other sizes and treatments. Nearly, similar effect was obtained from 1.5% Aloe vera gel to the medium size fruits than other treatments. 1.5% Chitosan showed the second best result in case of shelf life extension followed by 1% Chitosan solution.

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