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Effect of Neem Leaf and Banana Pulp Extracts on Shelf Life and Quality of Mango (mangifera Indica L.)

Rabeya Akter Sarmin
Department of Food and Nutrition, KCC Women’s College, Life Science School, Khulna University, Khulna-9208, Bangladesh

Shamim Ahmed Kamal Uddin Khan
Agrotechnology Discipline, Life Science School, Khulna University, Khulna-9208, Bangladesh

Kanij Fatema
Department of Food and Nutrition, KCC Women’s College, Life Science School, Khulna University, Khulna-9208, Bangladesh

Sabiha Sultana
Agrotechnology Discipline, Life Science School, Khulna University, Khulna-9208, Bangladesh

Abstract/ Executive Summary:

The study was carried out to minimize the post-harvest loses and extend shelf life of mango fruitby maintaining physico-chemical properties. The variety selected for the study was “Amrapali”. Freshly harvested mango was treated with different concentrations (20% and 40%) of neem leaf and banana pulp extract alone or in combination. Untreated mango was considered as control. All treated and untreated mango was kept into paper cartons at room condition. The treated fruits showed significant differences in case of total soluble solids content, titratable acidity, vitamin C, disease incidence, disease severity and shelf life in comparison to control fruits. Among the treatments, T2 (neem leaf extract at 20%) and T5 (neem leaf extract 40% + banana pulp extract 40%) treatments showed longer shelf life (9.92 and 10.25 days, respectively), slower changes in color (score 2.77 and 2.93, respectively) and firmness (score 2.67 and 2.77, respectively); less disease severity (score 2.93 and 3.57, respectively), disease incidence (46.67% and 60.00%) and lower loss in weight (38.04% and 35.17%, respectively) at 9 DAT (Days after treatment). On the other hand, total soluble solid was highest in T3 (neem leaf extract 40%) treated fruitswith18.73% more Brix at 13 DAT in comparison to control and other treatments. The effectiveness of the treatment T5 (neem leaf extract 40% + banana pulp extract 40%) was meaningful which could be recommended for maintenance of post-harvest quality of mango stored in ambient conditions.

Keywords: Mango; Plant Extract; Shelf life; Microbial infection

Location: The Horticulture Laboratory, Khulna University.

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Mango

Objectives:

The current study was conducted to evaluate the effectiveness of neem and banana extracts in maintaining physico-chemical properties and extending shelf life of mango during postharvest period.

Methodology:

Materials used and experimental design: Fresh matured mango fruit was collected from Dighalia, Khulna. Commercially grown fresh, uniform size and disease free fruits were collected from the mango orchard and transferred to the Horticulture Laboratory, Khulna University. The experiment was laid out in completely randomized design (CRD) with three replications including 10 fruits in each replication. Five treatments were applied on the sample under study where T1 = Control, T2= neem leaf extract 20%, T3 = neem leaf extract 40%, T4 = neem leaf extract (20%) + banana pulp extract (40%) and T5 = neem leaf extract (40%) + banana pulp extract (40%). The experiment was conducted at ambient conditions at 25±2°C temperature and 70±5% relative humidity. Preparation and application of plant extracts: Fresh green leaves of neem (about 250g) were collected from Khulna University campus and blended with 500 ml of distilled water. Then 20% or 40% neem leaf extract solution was prepared by taking 60 ml or 120 ml raw neem leaf extract in 500 ml beaker with the addition of 240 ml or 180 ml distilled water separately to make a final volume of 300 ml (Mia, 2003). Similarly, for the preparation of banana pulp extract (40%), 80 g of pulp was added with 120 ml of distilled water respectively and blended. Finally the extracts solutions were filtered before use and stored in refrigerator at 5°C. In case of combined treatments, the mango fruits were treated with 40% banana pulp extract for 5 minutes and then treated with 20% or 40% neem leaf extract according to the treatments. All the treated (individual or combined) and untreated samples were placed on a sterilized surface in five groups for five treatments each containing three replications of 30 fruits. Data collection and Observation: During the entire experimental period, the treated mango samples were observed every day for physical changes, but chemical changes were measured at one day interval using standard procedures. The physico-chemical changes of samples were observed for two weeks as influenced by different treatments. Weight loss: Weight loss was determined daily by using a laboratory grade digital weight measuring balance (AND EK600H) which was expressed as percentage of its initial weight and calculated by using following formula as suggested by Knab (2013). The cumulative loss of weight was presented in the article.
Percent of weight loss (WL) = IW- FW/IW x 100
Here, WL= Percent of weight loss, IW= Initial fruit weight (g), FW = Final fruit weight (g).

Changes in color and firmness: Changes in color and firmness during storage were determined subjectively on the basis of the characteristics as stated by Dang et al. (2008) with the help of a numerical scaling (scale of 1 to 5) where for color-1 = 100% green, 2 = 1-25% yellow, 3 = 26-50% yellow, 4 = 51-75% yellow, 5 = 76-100% yellow and for firmness- 1 = Hard, 2 = Sprung, 3 = Slightly soft, 4 = Eating soft and 5 = Over soft. Total Soluble Solids (TSS) of mango pulp (% brix): TSS of mango pulp was estimated by using Abbe’s refractometer (REF 10/111). A drop of mango juice squeezed from the mango was dropped on the prism of the refractometer. Percent of TSS was obtained as the direct reading from the instrument (Ranganna, 1979). Titratable acidity (TA) of mango pulp: About 10 ml of freshly extracted juice was diluted with 20 ml of distilled water. Aliquot (5 ml) was titrated against 0.1N NaOH solution using phenolpMicrobial examination: Infected fruit samples were taken in different sterilized petridishes with intensive care to avoid contamination between fruits and examiner’s hand. After that a little amount on infected portion was placed on sterilized slide to examine through microscope (Pervin, 2016). Disease Incidence: The percentage of disease infected mango is called disease incidence. Black spots and visible symptoms were considered as disease. For determining the percentage of infected mango fruit, the infected fruits were counted and calculated using the following equation (Ullah, 2007). hthalein as an indicator to a pink color end point and expressed as percent malic acid. TA was calculated by using the formula as described by Khan and Singh (2008). Disease severity: The percent of infected fruit area is known as disease severity which was determined with the help of a numerical scaling (scale of 1 to 5) and this estimation was done based on the eye estimation (Ullah, 2007). Shelf life: Shelf life of mango treated with different treatments was calculated by counting the number of days until the score for color, firmness and disease severity retains less than or equal to 3. The number of days for attaining a loss of 25% weight was also considered to calculate shelf life. The average of the days required to reach at the mentioned level of the considered parameters was recorded as the shelf life of fruits. Statistical analysis: The collected data on various parameters were subjected to analyze the variance (ANOVA) using STAR (Statistical Tool for Agricultural Research) Version 2.0.1 (IRRI, 2013). Mean comparisons were made using Least Significant Difference (LSD) test at 5% levels of significance (Gomez and Gomez, 1984).

Source of Information: J Bangladesh Agril Univ 16(3): 343–350, 2018 ISSN 1810-3030 (Print) 2408-8684 (Online)

Article Link (Online Journal): https://doi.org/10.3329/jbau.v16i3.39488

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Post-harvest treatments significantly influenced the physico-chemical parameters of mango fruit under study. From the findings of the study it could be recommended that the combination of neem leaf extract (40%) and banana pulp extract (40%) (T5) is suitable post-harvest treatment for prolonging the shelf life by maintaining better quality in Amrapali mango fruit. The physical and microbial properties were better with the T2 treatment. When averaged over the ripening period, slower change in color and firmness (score 2.43 and 2.42 respectively), minimum incidence and severity of disease (39.05% and score 2.53 respectively) were recorded in T2 treated mango fruit. However the T5 treated fruit did not show significant difference with T2 treated fruit in respect of changes in color and firmness but showed maximum shelf life (10.25 days) and higher content of vitamin C (1.73 mg/100 g) during this period. After two weeks of storage maximum average TA (0.63%) and minimum TSS (1.27% brix) was found in T4 treated mango fruit, though the minimum weight loss (27.36%) was recorded in T3 treated fruit without any significant difference with the fruit treated with T4 and T5.

Knowledge Management: Journal