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Effects of Preharvest Fruit Bagging on Postharvest Quality and Shelf Life of Mango Cv. Amrapali

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

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

Abstract/ Executive Summary:

Fruit fly and other organisms invasion during growth and development of mango fruits which causes severe postharvest losses. Therefore, it is necessarily important to explore some technologies to protect fruits and reduce postharvest losses. This experiment was conducted in order to study the effects of preharvest fruit bagging on the postharvest quality and shelf life of mango cv. Amrapali. Five bagging materials viz., i) non-bag, control, ii) brown paper, iii) white paper, iv) white polythene and v) black polythene bag were used in this study. The single factor experiment was laid out in randomized complete block design with three replicates. Significant variations were noticed among the preharvest bagging materials in relation to physio-chemical quality attributes and shelf life of mango cv. Amrapali. The attributes such as weight and size of fruits, skin color, moisture, dry matter, vitamin C, sugar (reducing, non-reducing and total), total soluble solids (TSS) contents and shelf life were significantly influenced by the bagging materials. A significant difference was observed in the shelf life of bagged and non-bagged fruits. The longest shelf life (15 days) was found in brown paper bagged whereas the shortest shelf life (8 days) was in non-bagged control fruits. Considering the findings it was observed that brown and white paper bagged fruits appeared to be the superior in respect of skin color, moisture, dry matter, vitamin C, TSS, titratable acidity and extending shelf life in mango cv. Amrapali.

Keywords: Fruit bagging, Physical and chemical qualities, Shelf life, Mango, Amrapali

Location: Bangladesh Agricultural University Germplasm Centre (BAU-GPC), Mymensingh, Bangladesh

Start Date: 00-02-2016

End Date: 00-07-2016

Program Area: Postharvest and Agro-processing

Commodity: Mango

Objectives:

To find out the effects of different bagging materials on postharvest quality of mango and to reduce the postharvest spoilage and increase the shelf life of mango.

Methodology:

Experimental site:The study was conducted at Bangladesh Agricultural University Germplasm Centre (BAU-GPC), Mymensingh, during February to July 2016. The experimental area was under the sub-tropical climate characterized by heavy rainfall during May-September and scanty rainfall during the rest period of the year. Experimental design and treatments: The experiment was conducted following randomized complete block design with three replications. Five bagging treatments were applied in this study namely T₀: non-bag, control; T₁: brown paper bag; T₂: white paper bag; T₃: white polythene bag and T₄: black polythene bag. The size of bags was 25cm × 20cm. Before bagging a small perforations (≤ 4 mm diameter) were made at the bottom of all bags for proper ventilation. The particular bag was stapled properly at the stalk of each fruit of respective treatment so that it would not be fall down as well as there would not be open space. The white and black polythene bags were tied with the help of thread. Five uniformly grown fruits (30 days after fruit set) were selected for bagging. Fruits were harvested at full mature stage and transferred to the postgraduate laboratory of the Department of Horticulture for study different physico-chemical traits during storage. Chemical analyses were carried out in the laboratory of the Department of Biochemistry & Molecular Biology, Bangladesh Agricultural University, Mymensingh. Methods used for measuring different parameters Skin color of fruits was measured using color chart. Fresh weight of fruits was measured using digital balance (KERN, PCB 250-3, KERN & Sohn GmbH, Germany) and expressed in gram (g). Fruit length and breadth were measured by slide calipers in centimeter (cm). Moisture and dry matter content Fruit samples were taken in porcelain crucible and oven dried at 80°C till the weight become constant. Percent moisture content was calculated according to the following formula: % moisture = (Fresh weight (g)) - Dry weight(g) / (Fresh weight (g)) x 100. Dry matter content was calculated according to the following formula: Dry matter content = 100- %moisture, TSS (%Brix), TSS content was determined by Hand-Held Refractometer (ATAGO Company Ltd., Japan). A drop of juice was squeezed on the surface of the prism of the refractometer and percent total soluble solids were obtained from direct reading of the instrument. Temperature corrections were made by using the temperature correction chart. Titratable acidity: Titratable acidity of fruit was determined by titration method described by Ranganna (1986). Total sugar content: Total sugar content of mango fruit was determined colorimetrically by the anthrone method (Jayaraman, 1981). Shelf life: Shelf life of mango fruits as influenced by different postharvest treatments was calculated by counting the number of days required to ripen fully with retained optimum marketing and eating qualities. Statistical analysis: Data on various parameters were statistically analyzed using MSTATC statistical package. The means for all the treatments were calculated and analyses of variances (ANOVA) for all the parameters were performed by Ftest. 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: J Bangladesh Agril Univ 18(1): 61–67, 2020

Article Link (Online Journal): https://doi.org/10.5455/JBAU.94737

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Apparently significant variations were observed in respect of skin colour among the fruits of bagged and non-bagged before and after storage. It was observed that the statistically significant variations were found in moisture content after storage due to different treatments. The highest moisture content of mango fruit was observed in white polythene bag (82.90 %) and the lowest moisture content was recorded in white paper bag (79.37%). The shelf life of mango fruits was found to be extended by 7.00, 4.33, 2.40 and 3.27 days in bagging with brown paper, white paper, white polythene and black polythene, respectively as compared to non-bagged fruits. It is assumed that non-bagged fruits affected by insects and diseases earlier giving the shortest shelf life during storage. The greater storability of the bagged fruits was might be due to the reduced level of disease both in terms of incidence and severity. And this reduced disease may be due to the effects of antimicrobial components in sap that were not allowed to remove from the fruits. The antimicrobial properties of sap had been extensively investigated by Hassan (2010). Singh et al. (2007) reported that pre harvest bagging delayed ripening resulting in extended shelf life of Perla, a black grape. The bagging modified the microenvironment near fruit especially in respect to air temperature and humidity (Yang et al., 2009). The longer shelf life of bagged fruits indicated that the effect of bagging persisted during ripening of fruits in storage. Hofman et al. (1997) noticed that the infestation of anthracnose and stem end rot reduced in mango cv. Keitt with white paper bag used at approximately 100 days before harvest. Bagging provided physical barrier between fruit and pests which resulted in longer shelf life of mango.

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