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Profiling of Physical and Chemical Properties of Mango at Different Ripening Stages

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

M. G. Aziz
Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh-2202

M. G. Mortuza
Department of Biochemistry and Molecular Biology, Bangladesh Agricultural University, Mymensingh-2202

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

Abstract/ Executive Summary:

The experiments were carried out to assess the quality of mango at different ripening stages. The two factor experiment was laid out in completely randomized design (CRD) with three replications. The experiment comprised four varieties, viz., V1: BAU Aam-1, V2: BAU Aam-6, V3: BAU Aam-7, V4: BAU Aam-8 and five ripening stages. Among the attributes total weight loss, dry matter content, total soluble solids (TSS), sugar content (total, reducing and non-reducing), disease incidence increased, while the moisture, vitamin C contents and titratable acidity decreased with the increase in duration of storage. Among the four varieties, BAU Aam-6 showed better results in relation to the most of the characters examined. Ripening stage-5 of mango fruit was observed to be the best among the five ripening stages in relation to the most of the chemical characters examined. Finally, it can be concluded that the results of this experiment will be useful with particular reference to quality control, preparation for transportation and marketing, and will also be beneficial for both the growers and consumers.

Keywords: Chemical property, Mango, Physical property, Ripening stage

Location: Department of Horticulture, and Department of Biochemistry and Molecular Biology, Bangladesh Agricultural University (BAU), Mymensingh

Start Date: 00-07-2015

End Date: 00-08-2015

Program Area: Quality and Nutrition

Commodity: Mango

Objectives:

The present study was carried out to see the physical and chemical changes at different ripening stage during storage.

Methodology:

The experiment was conducted at the Laboratory of the Department of Horticulture, and Department of Biochemistry and Molecular Biology, Bangladesh Agricultural University (BAU), Mymensingh, during the period from July to August, 2015. The experimental materials were mature hard fruits of four mango varieties, namely, cvs. BAU Aam-1, BAU Aam-6, BAU Aam-7 and BAU Aam-8, which were collected from BAU-GPC (Germplasm Centre). Maturity of mangoes was indicated when the shoulders were in line with the stem end and the color was olive green. Maturity was also judged by the grower's recommendation with uniform size, shape, and free of any visible defects, disease symptoms and insect infestations were harvested. Then mangos were transported to the post-graduate Laboratory of the Department of Horticulture, BAU, Mymensingh. It was done carefully to avoid damage and injury. The skin adherences, dots and latex were cleaned by gently wiping the fruits with moist and clean towel. The two factor experiment was laid out in completely randomized design (CRD) with three replications. The experiment comprised four varieties, viz., V1: BAU Aam-1, V2: BAU Aam-6, V3: BAU Aam-7, V4: BAU Aam-8 and five ripening stages, viz., stage-1 (unripe): when mango at light green color, stage-2 (early ripe): when mango turns from a lighter green to yellow color, stage-3 (partially ripe): when mango represents a halfgreen half-yellow color, stage-4 (ripe): when mango turns more yellow/orange and begins to soften, stage-5 (over ripe): when mango shows a golden yellow color. Parameter studies Physical parameters, such as, total weight loss, Moisture content, Dry matter content and Chemical parameters, such as, Total soluble solids (TSS), Vitamin C, Titratable Acidity (TA), Reducing sugar, Nonreducing sugar, Total sugar were studied in the present experiment. Method of studying parameters Weight loss, moisture - , dry matter -, total soluble solids- , reducing-, non-reducing and total sugar- content were determined according to AOAC (2000). Ascorbic acid content and titratable acidity were determined according to the method of Ranganna (1979).

Source of Information: J. Environ. Sci. & Natural Resources, 9(2): 121-126, 2016 ISSN 1999-7361

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Ripening stage-5 of mango fruit was observed to be the best among the five ripening stages in relation to the most of the chemical characters examined. Finally, it can be concluded that the results of this experiment will be useful with particular reference to quality control, preparation for transportation and marketing, and will also be beneficial for both the growers and consumers.

Knowledge Management: Journal