Agricultural Research Management Information System

Home
Research Summary
Search
About Us
- ARMIS
- Brochure
Contact Us
Report
User Request
Data Input
Help
- Operation Manual
  - PDF
  - Video
- Program Area & Commodity
We have reached 37600 number of research entries at this moment.

- Logout

Research Detail

Home
Research
Detail

Physio-chemical Characteristics of Seven Cultivars Mango (mangifera Indica L.)” in Bangladesh and in the Agro-processing Laboratory and Post Harvest Technology Division, BARI, Joydebpur.

S. M. Yusuf Ali
Department of Horticulture, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur 1706, Bangladesh

M. M. Hossain
Department of Horticulture, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur 1706, Bangladesh

M. Zakaria
Department of Horticulture, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur 1706, Bangladesh

M. A. Haque
Department of Horticulture, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur 1706, Bangladesh

*M. Ahiduzzaman
Department of Agro-processing, BSMRAU, Gazipur 1706, Banngladesh

Abstract/ Executive Summary:

The fruit characteristics of seven varieties mango cultivars grown at Chapai Nawabganj, Rajshahi, Satkhira and Meherpur district were studied from March 2017- June 2019 fruiting seasons. Seven locally cultivated important mango cultivars (Guti Amm, Khirsapat, Langra, Harivanga,Fazli, Amropali and Ashwani) were selected. The experiments were arranged in Complete Randomize Design (CRD) with three replications. Results showed that cultivars had significant differences in physical characteristics fruit weight, pulp weight, seed weight, fruit length, width, depth, diameter, edible non edible portion, moisture content, weight loss, dry moisture content and the chemical characteristics was to evaluate TSS, pH, ascorbic acid, total sugar, reducing and non reducing sugar, β- carotene of different types of mango fruits grown in selected regions in the three seasons. The highest firmness peel was Guti amm 1.73N/cm² and pulp in Ashwina was, 0.50 N/cm² , respectively. The highest values of brightness (peel) of Lvalue were in the range 49.93 to 61.94 & pulp were highest indicators of 84.63 followed by 81.21. The weight losses (%) highest decreases during storage from 3 to 9 days 2.11% to 5.55% in Khirsapat. The highest and lowest magnitude of sugar contents (%) of seven cultivars mango varieties were found to be in the range of 9.49 to 16.61 at harvest stage. The average TSS values at 9DAS were found to be range by the 17.00 to 24.38. Vitamin C, titratable acidity contents were decreasing but pH & reducing were increasing from harvesting to ripening stage. It has also shown that at 9th day, higher amount of β-carotene content was recorded from the Khirshapat 47.21 μgm/100g and lower 12.54 μ gm/100g Ashwina This study provided that the Amropali, Khirsapat and Harivanga are superior to rest of the varieties of different mango cultivars in Bangladesh which are irrespective of processing, preservation and nutritional content as well as best.

Keywords: Mango, Cultivars, Ripening, Phsico-chemical characteristics

Location: Chapai Nawabganj, Rajshahi, Satkhira and Meherpur

Start Date: 00-03-2017

End Date: 00-06-2019

Program Area: Quality and Nutrition

Commodity: Mango

Objectives:

The study was conducted to analyze the physio-chemical properties of different mango cultivars grown in Bangladesh and to make a comparative among the cultivars of mango suitable for fresh consumption and preparation of processed product.

Methodology:

Seven local cultivars Langra, Khirsapat, Fazli,Amropali, Aswini, Harivanga and Guti amm were selected from the study area Rajshahi , Chapinababgong during the fruiting seasons of 2017-2019. Only the firm and well-developed fruits of uniform size and maturity, free from pests and diseases, injuries, bruises and blemishes were selected for the experiment. The experiment was carried out in the agro-processing laboratory and Post harvest technology division, BARI, Joydebpur. For characterization of these cultivars three replications of fruits were taken and for measurements and evaluations ten samples of fruits were chosen randomly. Data were recorded to study their physical characters included fruit weight (gm), fruit length(cm), fruit width (cm), peel weight (gm), seed weight (gm), edible portion, moisture content were recorded. The chemical characters included TSS which measured by a hand refractometer, titratable acidity, ascorbic acid, moisture content, pH, β-carotene, ascorbic acid and total sugars were estimated following the methods of AOAC. Statistical analysis data were subjected to analysis of variance using laid out in a SPSS design with three replication. The frequency of these characters grouped into different classes and presented in the figures.

Source of Information: INTERNATIONAL JOURNAL OF BUSINESS, SOCIAL AND SCIENTIFIC RESEARCH; ISSN: 2309-7892 (Online), 2519-5530 (Print), Volume: 7, Issue: 4, Page: 01–08, June - December 2019 Review Paper

Article Link (Online Journal):

Funding Source:

1.

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The present research was conducted on the aspect of physical and chemical changes of different cultivars, Guti amm Amropali, Khirsapat, Harivanga Langra Fazli and Ashwina through various experimental analysis. From the analysis it was found that the moisture content, titratable acidity, Vit-C were decreased during storage and the properties such as edible portion, pH, TSS, total sugar, reducing sugar and β-carotene were increased during storage. Although the fruit weight of Amropali and Khirsapat were not so high but considering other desirable characters, especially the taste of fruits, these two cultivars could also be considered as good cultivars. So, it is indicated that Amropali & Khirsapat are the most preferred mango fruit for fresh consumption and preferred for the product preparation processing in industries.

Knowledge Management: Journal