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Physico-microbial and Shelf Life Analysis of Commercially Important Three Mango Varieties Under Different Treatments

Mst. Tamanna Tasmim
Department of Horticulture, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

Most. Altaf-Un-Nahar
Bangladesh Institute of Research and Training on Applied Nutrition, Regional Station, Netrokona

Md. Mokter Hossain
Department of Horticulture, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

Md. Rezaul Karim
Department of Horticulture, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

Abstract/ Executive Summary:

Every year huge quantity of mangoes is lost due to lack of proper postharvest storage condition. Various treatments are used to minimize postharvest losses and extend shelf life. So, an experiment was carried out at the Laboratories of the Department of Horticulture and Department of Biochemistry and Molecular Biology, Bangladesh Agricultural University, Mymensingh during the period from July to October, 2018 to investigate the effect of variety and different postharvest treatments to extend shelf life of mango. The two-factor experiment was laid out in Randomized Complete Block design with three replications. The factors taken for the experiments were (i) three varieties of mango, viz., V1= Langra, V2= Fazli and V3= Ashwina and (ii) six postharvest treatments, viz., T₁ = control; T₂ = perforated low density polythene (LDPE) bag with KMnO4; T₃ = perforated LDPE bag without KMnO4; T₄ = mustard oil coating; T₅ = hot water treatment (50º C) for 5 minutes; T₆ = garlic extracts. Freshly harvested mango was treated with those different treatments. Untreated mango was considered as control. The treated fruits showed significant differences in case of peel color, firmness, total weight loss, disease incidence and severity, and shelf life compared to control fruits. Among the treatments, T₂ perforated LDPE with KMnO₄ showed the longest shelf life (12 days), less disease incidence and severity and the lowest weight loss at 9 DAS days after storage. The treatment T₅ (hot water treatment @ 50º C for 5 minutes) was also found effective for maintaining postharvest quality of mango stored at ambient conditions.

Keywords: Physico-microbial, Shelf-life, Disease incidence, Disease severity, Variety

Location: Chapainawabganj district, Bangladesh

Start Date: 00-07-2018

End Date: 00-10-2018

Program Area: Postharvest and Agro-processing

Commodity: Mango, Diseases

Objectives:

To evaluate the effectiveness of above treatments in maintaining physico-chemical properties and extending shelf life of mango during postharvest period.

Methodology:

Experimental materials: The mature, disease and insect free mangoes were collected through mango grower from their mango orchard from Chapainawabganj district. The postharvest experiment was performed at the Post Graduate Laboratory of the Department of Horticulture, Bangladesh Agricultural University, Mymensingh during the period from July to October, 2018. Experimental treatments and design: The experiment consisted of three mango varieties viz. Langra (V₁), Fazli (V₂), Ashwina (V₃) and six postharvest treatments viz. control (T₁), fruits wrapped in polybag containing KMnO₄ (T₂), perforated low-density polythene (LDPE) bags (T₃), edible oil (Mustard oil) coating (T₄), fruits treated with hot water at 50? C for 5 minutes (T₅) and fruits treated with garlic extract (T₆) and was laid out in Randomized Complete Block Design (RCBD) having three replications with seven mangoes in each replication. Application of postharvest treatments: Disease free three hundred and seventy eight mango fruits were selected randomly from the fruit lot collected from Chapainawabganj and were placed on brown paper placed on laboratory table without applying any treatments (control), with wrapping in polybag containing KMnO₄, with perforated low-density polythene (LDPE) bags, with edible oil (Mustard oil) coating, treated with hot water at 50⁰C for 5 minutes and treated with garlic extract. 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. In case of oil treatment and garlic extract, the individual mango was dipped in garlic solution and mustard 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 color change, firmness, visual & other characteristics and microbial parameters viz. disease incidence and disease severity were investigated. Total weight loss Six out of 7 fruits of each replication of each treatment were weighed individually and kept under different postharvest treatments for data collection. Weight loss was calculated using the following formula: Percent weight loss (%WL) = (W - FW) / (IW) x 100. Where, WL = Percent total weight loss. IW = Initial weight of fruits (g). FW = Final weight of fruits (g). Peel color change: The changes in color 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. Similar method was followed by Hassan (2006). 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 (%) = (Totalnumber of fruits in each replication)/(Number of infected fruits in each replication) x 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 12 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.

Source of Information: J Bangladesh Agril Univ 18(1): 40–46, 2020

Article Link (Online Journal): https://doi.org/10.5455/JBAU.94734

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Postharvest treatments had significant effects on color, firmness, total weight loss disease severity, disease incidence and shelf life of mango. The best visual appearance was observed the fruits subjected to hot water treatments and fruits wrapping in polybag containing KMnO₄. Mango remained fresh until day 12 if held in the treatment with hot water. Although Fruits wrapping in polybag containing KMnO₄ showed better result in storage until the 12th day of storage. At the 12th day of storage, mango stored at hot water treatment and Fruits wrapping in polybag containing KMnO₄ had less disease severity and disease incidence than other treatments. Mango stored in Fruits wrapping in polybag containing KMnO₄ reduced weight loss in Fazli variety compared to the variety until the 12th day of storage. The longest shelf life of 12 days was found in Fazli variety with the treatment of hat water and fruits wrapping in polybag containing KMnO₄.

Knowledge Management: Journal