M. Ibrahim
Fruits and Food Processing and Preservation Research Division. Bangladesh Council of Scientific and Industrial Research (BCSIR) Laboratories, Rajshahi, Bangladesh
F. Yeasmin
Department of chemistry, Khulna University of Engineering and Technology, Khulna, Bangladesh
M.H. Morshed
Department of chemistry, Khulna University of Engineering and Technology, Khulna, Bangladesh
M.O.H. Helali
Fruits and Food Processing and Preservation Research Division. Bangladesh Council of Scientific and Industrial Research (BCSIR) Laboratories, Rajshahi, Bangladesh
A.K.M.S. Alam
Applied Botany Research Division, BCSIR Laboratories, Rajshahi, Bangladesh
D. Talukder
Applied Zoology Research Division, BCSIR Laboratories, Rajshahi, Bangladesh
Plant Hormone, Mango, Shelf life, Quality and Kishanbhog
BCSIR Laboratories, Rajshahi, Bangladesh
Postharvest and Agro-processing
Freshly harvested and uniformly ripe mango cultivar of kishanbhog were collected from the experimental mango research garden of BCSIR Laboratories, Rajshahi, Bangladesh during June–July, 2011 and 2012. During the period of study the ambient temperature and relative humidity in the laboratory ranged between 30-35oC and 75- 80 % respectively. The physical and chemical composition of fresh mango were analyzed and the data were recorded. Only sound and firm ripe 150 mangoes of averagely uniform size, shape and colour were undertaken in this experiment. The mangoes were divided in 10 lots, containing 15 mangoes in each lot and the treatments were made with three different plant hormones IAA, NAA and 2,4-D at three different concentrations (i.e. 10, 20 and 30 ppm). So there were altogether 10 treatments including the control. The lots of mangoes under experiments were marked and designed. The lots of mangoes were dipped for 5 minutes in plant hormone solutions of 10, 20 and 30 ppm Indole acetic acid (IAA), Naphthalene acetic acid (NAA) and 2,4-dichlorophenoxy acetic acid (2,4-D). One lot was dipped only in one solution .The control mango was dipped in water for the same duration and kept at ambient temperature (30-35oC) in identical condition. For determining the postharvest weight losses, the initial weight was recorded just after the treatment. Subsequently, their weights were recorded at two days interval and the loss in weight was expressed as the percentage over the initial weight. The biochemical changes were also determined by the standard methods. The sugar content was determined by spectrophotometric method (Miller, 1959), the reducing sugar was estimated by the same method (Jayaraman, 1981) and vitamin C was estimated by titrimetric method (Mohadevan and Sridhar, 1982) using 2,6-dichlorophenol indophenol, TSS was determined by refractometric method (Gofur et al.,1997) and pH was determined by a standard pH meter (Gofur et al.,1998). Acidity was estimated by acid– base titrimetric method (Rangana, 1986) using standard sodium hydroxide solution. The preserved mango was analyzed periodically and the results were recorded in tables. Organoleptic test (Begum et al., 2007) of the control and hormone treated mangoes at the last edible stage was performed by a panel of ten Judges and the mangoes were classified as follows on the basis of their scoring, excellent- 80 % or above, good 70-80 % and below 70 % fair depending on general appearance, colour, flavour, taste and texture. Microbiological (Morshed et al.,2008) and Toxicological (Yesmin et al., 2014) studies of plant hormones (IAA, NAA and 2,4-D) were carried out in Microbiology Laboratory, Department of Pharmacy, Rajshahi University, Rajshahi, Bangladesh and Department of Pharmacology and Therapeutics, Rajshahi Medical College, Rajshahi, Bangladesh. The recorded data were statistically analyzed and means of different parameters were compared by least significant difference (LSD) test (Karim, 1976).
International Journal of Science and Research (IJSR) ISSN (Online): 2319-7064
Index Copernicus Value (2013): 6.14 Impact Factor (2013): 4.438
Journal