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Selection of Efficient Storage Approach Through Chemical Investigation of Mango Cv. 'amrapali'

Md. Mehedi Hasan Hafiz
Department of Horticulture, Bangladesh Agricultural University, Mymensingh – 2202, Bangladesh

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

Abstract/ Executive Summary:

Ineffective storage technology is the major concern for the high level of postharvest loss in Bangladesh. So, aiming to pick out the promising storage strategy of mango, this study was conducted. The mangoes cv. Amrapali were kept under two storage conditions viz., ambient and refrigerated (13 ± 2 °C and 15-20% RH) storage having five postharvest treatments including untreated control, perforated polyethylene bag, unperforated polyethylene bag, chitosan coating and edible oil (soybean) coating. The effect of storage conditions and postharvest treatments were found highly significant on the chemical parameters. Unperforated polyethylene bag and oil coating showed the highest titratable acidity (0.51 and 0.50%), the highest vitamin C (22.43 and 22.63 mg/100 g), and the lowest TSS (8.90 and 10.00%) under refrigerated condition and control showed the lowest titratable acidity (0.10%), the lowest vitamin C (12.50 mg/100 g), and the highest TSS (27.03%) under ambient condition at 9 days after storage. Unperforated polyethylene bag and oil coating under refrigerated conditions kept mangoes edible up to 9 days after storage. But after certain days of storage, unperforated polyethylene bag and oil coating developed off-flavor making mangoes inedible. More research should be conducted using other mango cultivars. The perforated polyethylene bag under refrigerated condition showed a slower change of chemical parameters, simultaneously resulting in the longest shelf life (27 days) without producing any unwanted flavor and taste indicating efficient postharvest storage.

Keywords: Efficient postharvest storage; Off-flavor; Postharvest loss; Shelf life; Vitamin C, Mango

Location: Post Graduate Laboratory of the Department of Horticulture, Bangladesh Agricultural University, Mymensingh and Postharvest Technology Division, Bangladesh Agricultural Research Institute (BARI), Joydebpur, Gazipur

Start Date: 00-06-2016

End Date: 00-08-2016

Program Area: Postharvest and Agro-processing

Commodity: Mango

Objectives:

1. To find out the suitable postharvest storage condition for reducing postharvest losses and prolonging the shelf life of mango; and

2. To observe the chemical changes due to different postharvest treatments during storage of mango.

Methodology:

The experiment was conducted at the Post Graduate Laboratory of the Department of Horticulture, Bangladesh Agricultural University, Mymensingh and Postharvest Technology Division, Bangladesh Agricultural Research Institute (BARI), Joydebpur, Gazipur during the period from June to August, 2016. The experimental materials were mature firm fruits of the mango variety Amrapali, which were free of any visible defects, disease symptoms and insect infestations and collected from Germplasm Centre, Bangladesh Agricultural University (BAU), Mymensingh on 21st June 2016. Five postharvest treatments viz. Control (T₁), Perforated polyethylene bag (T₂), Unperforated polyethylene bag (T₃), Chitosan coating (2% solution) (T₄) and Edible oil (Soybean) coating (T₅) under two storage conditions viz. Ambient condition (S₁) and Refrigerated condition (13 ± 2°C and 15-20% RH) (S₂) were used to observe the performance of mango. The two-factor experiment was laid out in a Completely Randomized Design with three replications having eight fruits in each replication. Application of postharvest treatments Two hundred and forty fruits were selected from the experimental fruit lot and were subjected to different treatments. The mango fruits were not subjected to any treatments for control. The selected mangoes were packed in perforated plastic bag (Thickness: 25 µm, Independent Export (BD) Ltd., Dhaka, Bangladesh) measured 12.5 × 19 cm having 12 perforations (each perforation is of 4 mm diameter) for perforated polyethylene bag. The mango fruits were packed in unperforated plastic bag (Thickness: 25 µm, Independent Export (BD) Ltd., Dhaka, Bangladesh) measured 12.5 × 19 cm for unperforated polyethylene bag. In case of chitosan coating, the individual mango fruit was dipped into 2% chitosan solution in a beaker and then placed outside of the beaker to air dry. For oil coating, the mango fruits were individually dipped in oil and placed on another place to drain out the excess oil and to air dry. Finally, all the untreated and treated mango fruits were placed on brown paper previously placed on laboratory table and in the refrigerator for further supervision. Parameters studied and methods of studying parameters The total soluble solids (TSS), titratable acidity (TA), pulp pH, vitamin C content, reducing sugar content, non-reducing sugar content, total sugar content and shelf life were studied up to 27 days at three days interval in the present experiment. Total soluble solids content of mango pulp was estimated using a digital refractometer (NR 151 Digital Refractometer, Select a group, Spain). The titratable acidity of mango pulp was determined by titration with 0.1N NaOH solution. The pH of fruit juice was recorded by using an electric pH meter. Ascorbic acid (vitamin C) content was determined by titration with standardized 2, 6- dichlorophenol indophenol dye (Ranganna, 2008). The sugar content of fruit pulp was determined by the method of Lane and Eynon. At first, Fehling’s solution was standardized with a standard sugar solution. Twenty gram of fresh mango fruit pulp was taken. The pulp sample was further prepared by mixing with 45% neutral lead acetate solution and 22% potassium oxalate solution and finally filtered. Then filtrated pulp solution was taken in a burette and titrated by Fehling’s solution with the presence of methylene blue indicator to measure reducing sugar. Then fifty milliliter (ml) filtrate was taken, citric acid was added for inversion of sucrose and was neutralized by 1N NaOH using phenolphthalein indicator. The volume was then titrated by the Fehling’s solution to measure total invert sugar. The non-reducing sugar was calculated by deducting the amount of reducing sugar from total invert sugar (Ranganna, 2008). The shelf life was calculated by counting the number of days required to ripen fully with retained optimum marketing and eating qualities. During observation, the flavor of the treated mango was evaluated by nasal sensation. Statistical analysis The collected data on various parameters were statistically analyzed using Mstatc statistical package. The means for all the treatments were calculated and the analysis of variance (ANOVA) for all 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: Journal of Horticulture and Postharvest Research- 2019, Vol. 2(1), 53-66

Article Link (Online Journal): DOI: 10.22077/jhpr.2018.1722.1026

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Considering the findings, it might be concluded that significant variation existed due to the effect of storage conditions and postharvest treatments. The unperforated polyethylene bag under refrigerated condition mostly showed the lowest result on the basis of the data obtained from chemical analysis up to 9 DAS. But after certain days of storage, it produced off-flavor making the mangoes inedible. So, this treatment should not be recommended for storage of mango. The another propitious treatment combination, perforated polyethylene bag under refrigerated condition showed the slower change of chemical parameters resulting longest shelf life (27 days) without producing any unwanted flavor and taste. So, this treatment combination could be recommended for storage of mango.

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