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Influence of Bagging Time on Fruit Quality and Shelf Life of Mango (mangifera Indica L.) Cv. Amrapali in Bangladesh

Md. Tariqul Islam*
Department of Horticulture, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh

Md. Shamsuzzoha
Departments of Chemistry, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh

Md. Abdul Bari
Insect Biotechnology Division, Institute of Food and Radiation Biology, Atomic Energy Research Establishment, Savar, Dhaka 1349

Md. Shazadur Rahman
Department of Agricultural Chemistry, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh

Moli Aktar
Department of Horticulture, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh

Mahfuza Islam
Food Technology Division, Institute of Food and Radiation Biology, Atomic Energy Research Establishment, Savar, Dhaka 1349.

Md. Ashikur Rahman
Food Technology Division, Institute of Food and Radiation Biology, Atomic Energy Research Establishment, Savar, Dhaka 1349.

Abstract/ Executive Summary:

The present experiment titled “pre harvest bagging enhanced quality and shelf life of mango cv. Amrapali” was conducted during the year 2017 at the mango orchard near the Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh. The research was carried out in the Randomized Complete Block Design with three replications. Mango fruits were bagged at 35, 45 and 55 days after fruit set with different types of bags which constituted various treatments viz.: T1: Transparent polythene bag, T2: White paper single layered bag, T3: Brown paper double layered bag, T4: control (no bagging). In fruit, physical parameter result bagged at 35 days after fruit set with white paper and brown paper bag recorded maximum fruit length (91.2 and 106.4 mm), fruit diameter (65.27 and 78.67 mm), fruit weight (207.8 g and 380.6 g), pulp weight (163.6 g and 195.4 g) respectively, and minimum result was found in polythene bag and control. Meanwhile in fruit chemical parameter of total sugar, reducing and non-reducing sugars, total soluble solids, ascorbic acid, pH and β-carotene were improved over control. Brown paper bag changed fruit color. The sensory qualities in fruits of brown and white paper bags were improved over control. Fruits treated with brown paper bag showed shelf life upto 14.67 days with lowest weight loss and good physical quality as against 4 days of polythene bag fruits. These results specify that fruit bagging at 35 to 45 days after fruit set can improve fruit quality through diminution in disease and insect-pest infestation and shelf life of mango cv. Amrapali.

Keywords: Bagging time, Fruit quality, Shelf life, Mango

Location: Dinajpur, Bangladesh

Start Date: 00-04-2017

End Date: 00-07-2017

Program Area: Postharvest and Agro-processing

Commodity: Mango

Objectives:

Therefore, the present research work was undertaken to compare the effectiveness of different time of bagging in mango fruit (Mangifera indica L.) cv. Amrapali.

Methodology:

The research work was conducted at different mango orchards in Dinajpur, Bangladesh during April to July, 2017. Chemical analyses were conducted at the laboratory of Atomic Energy Commission, Savar, Dhaka and other parameters were evaluated at the Department of Horticulture, HSTU, Dinajpur. Mango cv. Amrapali used as test materials. The experiment was constructed in Randomized Block Design with four treatments replicated three times with a unit of 10 fruits per treatment per replication. Different types of bags were constituted the treatments viz.: T1: Transparent polythene bag, T2: White paper single layered bag, T3: Brown paper double layered bag, T4: Non-bagged (control). Uniformly grown fruits (35, 45 and 55 days after fruit set) were selected for bagging. The sizes of bags were 25 × 20 cm. Before bagging two perforations (≤4 mm diameter) was made for proper ventilation at the bottom of polythene bag. White and brown paper bags were not perforated. The particular bags were wrapped properly at the stalk of each fruit of respective treatments so that it would not be fall down as well as there would not be open space. Five fruits were randomly selected per treatment per replication to record various physical and chemical compositions which were estimated by the following procedures. Physical parameters Length and diameter of fruit were measured with the help of digital varner caliper and expressed in millimeter (mm). Weight of fruit and pulp was recorded by using electronic balance and expressed in grams (g). Weight Loss (%): Weight of fruits was recorded with the help of physical balance and weight loss per cent was calculated by using the following standard procedure mentioned in AOAC (2000).

Source of Information: International Journal of Agriculture and Environmental Research, Volume:05, Issue:04 "July-August 2019" ISSN: 2455-6939

Article Link (Online Journal):

Funding Source:

1.

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Thus, it is concluded that the pre-harvest treatment with brown and white paper bagging were found to be the best to increase the fruits quality in respect of fruits weight, TSS, ascorbic acid, total sugars and β-carotene, with minimum weight loss and less diseases incidence in mango fruits cv. Amrupali. Among all treatments, brown paper bag at 35 to 45 days provided the best performance for all parameters while without bagging in produced inferior. Therefore, the preharvest treatment of brown and white paper bagging are suggested to the mango traders and grower of Bangladesh for taking a quality production with prolonged shelf life to obtain a profitable price of mangoes in domestic and export markets.

Knowledge Management: Journal