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Effect of Indigenous Techniques on Postharvest Quality and Shelf Life of Mango

NUSHAIBA MUSTARI
Department of Horticulture, Patuakhali Science and Technology University, Bangladesh.

MD. RASAL-MONIR*
Department of Horticulture, Sher-e-Bangla Agricultural University, Bangladesh.

MD. NASIR HOSSIAN SANI
Department of Horticulture, Sher-e-Bangla Agricultural University, Bangladesh.

MD. MAHADI HASAN
Department of Horticulture, Patuakhali Science and Technology University, Bangladesh.

SAMAR BISWAS
Department of Horticulture, Sher-e-Bangla Agricultural University, Bangladesh.

MD. SAKAWAT HOSSAIN
Department of Horticulture, Patuakhali Science and Technology University, Bangladesh.

M. A. MALEK
Department of Horticulture, Patuakhali Science and Technology University, Bangladesh.

Abstract/ Executive Summary:

The present experiment was undertaken with the aims to study the effects of postharvest treatments on physical, biochemical, microbial properties and shelf life of mango. Different treatment viz. T1: Control, T2: Mango wrapped in tissue paper, T3: Mango wrapped with polythene, T4: Mango dip with lemon grasses sap coating, T5: Mango dip with neem sap coating, T6: Mango dip in garlic extracts coating, T7: Mango dip in mustard oil coating, T8: Mango dip in aloe gel coating, T9: Mango pre-cooled at 3°C for 30 minutes, T10: Mango kept in normal earthen pot with lid, T11: Hot water treatments, T12: Mango dip in CaCl₂, T13: CaCl₂ + Hot water treatment, T14: Hot water treatment + Polythene wrapping were applied with 3 replication under CRD experimental design. At 9th days after storage, the highest weight loss of mango (3.63%) and the lowest (3.30%) was recorded from treatment T13, the highest moisture content of mango (76.00%) and the lowest (71.00%) was recorded from treatment T8, highest dry matter content of mango (34.33%) and the lowest (19.67%) was recorded from treatment T5. It was found that the shelf life of mango was the longest (23.00 days) at treatment T6 and the shortest shelf life (12.00/days) at treatment T11. At 9th Days after storage disease incidence was maximum (46.66%) in treatment T11 and minimum disease incidence was recorded from treatment T6 (11.11%). The lowest disease severity levels (6.66%) was found in mango from treatment T6and highest (39.10%) was recorded from treatment T11. At 9th days after storage, the highest pH (5.31) was recorded from treatment T6, the highest TA of mango (0.34%) was recorded from both T5and T13 treatment, the highest TSS of mango (14.33%) was recorded from treatment T14, the highest vitamin C content of mango (29.67 ml) was recorded from treatment T2, the highest anthocianine content of mango (27.42 ml) was recorded from treatment T2. So, it can be concluded that, treatment T6 in best for diseases incidence and disease severity point of view. On the other hand, treatment T6 showed longest shelf life during storage. In the biochemical point of view treatment T6 can be consider best due to containing highest amount of vitamin C during different storage period.

Keywords: Indigenous techniques; Postharvest quality; Shelf life, Mango

Location: Chapainobabgong, Rajshahi, Bangladesh

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Mango

Objectives:

This experiment has been oriented with the objective of testing the efficacy of various indigenous post-harvest techniques on physical, biochemical, postharvest quality and shelf life of mango under ambient temperature.

Methodology:

2.1 Fruit Materials Freshly hand-harvested mango fruits of BARI AAM-4 from a commercial fruit garden in Chapainobabgong, Rajshahi, Bangladesh on were used for the experiment. The fruits were harvested at commercial maturity of uniform size, shape, free from any noticeable defects, symptoms of disease, and infestations of insects, packed with carton of corrugated fiber board. The fruits were then transported to the Post-harvest Laboratory, Department of Horticulture, Patuakhali Science and Technology University by microbus with careful handling to avoid injury. Fruits were also transported in cool box to analyze nutrient composition to simulate farm fresh status. 2.2 Preparation of Extracts Fresh fully mature garlic cloves (A. sativum var. sativum) were purchased from a commercial grower at Patuakhali, Bangladesh. The cloves were then peeled and sterilized by distilled water for 15 minutes and subsequent air drying at 27 ± 2°C. In 500 ml of sterile distilled water, approximately 500 g of garlic cloves were blended and mixed thoroughly using a blender. The extract has been then filtered by four folds of sterile cheesecloth and the Whatman filter paper (No. 1) for obtaining the extract of garlic. This extract has been treated as 100% concentration and stored at 4°C until further use. Aloe vera gel was prepared following the method reported by (Song et al., 2013). The fresh diseased free leaves of Aloe vera were collected and outer cortex was removed from parenchyma. Subsequently, the parenchyma (gel matrix) was homogenized in a blender to create a mucilaginous gel that was then filtered to eliminate the fibrous portion and then ready for use. Fresh lemon grass (Cymbopogon citrates) was obtained from Horticulture Germplasm Centre PSTU. Five hundred grams of plant samples was chopped into small pieces and crushed using a mortar and pastel to increase the surface area. Then three hundred grams of the crushed sample was subjected to hydro distillation. The hydro distillation was carried out by using the Clevenger equipment at 20-30°C for 7-8 hours. Finally, essential extract was stored at 4°C for further use. 2.3 Experimental Design and Application of Fruit Treatments The experiment was performed in Completely Randomized Design (CRD) with three replications of 15 fruits. Fourteen different treatments were applied: T1: Control (no treatment), T2: Tissue paper wrapping, T3: Polythene wrapping, T4: Lemon grasses sap coating, T5: Neem oil coating, T6: Garlic extracts coating, T7: Mustard oil coating, T8: Aloe gel coating, T9: Mango pre-cooled at 3°C for 30 minutes, T10: Kept in earthen pot, T11: Hot water treatments (55°C for 1 minute), T12: CaCl₂ (mango dip in CaCl2 solution, T13: CaCl₂ + Hot water treatment and T14: Hot water treatment + Polythene wrapping. All the coating treatment was performed by dipping the fruits into corresponding extract for 2 minutes; air dried and kept in ambient condition. In case of earthen pot, 15 randomly chosen fruits were held in earthen container and covered with an earthen lid. For pre-cooled, 15 fruits were pre-cooled at 30°C for 30 minutes whereas for hot water treatment fruits were treated with hot water at 55°C for 1 minute using hot water bath (Model no. Wasserbad Water bath 1002-1013). For CaCl₂ application, fruits were dipped with CaCl₂ solution for 2 minutes and keep at ambient condition. Other combined application done accordingly. All the treated mango fruits were placed on the laboratory shelf at ambient condition of 25 ± 2°C and 55–65% RH. 2.4 Determination of Firmness Firmness mango fruit was determined by hand feel using a numerical rating scale of 0-2 where, 1 - hard, 2 -sprung, 3 - between sprung and eating ripe, 4 - eating ripe, 5 - over ripe, and 6 - rotten. 2.5 Weight Loss Five mango of each replication of each treatment were weighed initially and at different dates. Weight losses were calculated.

Source of Information: Journal of Biology and Nature; 11(3): 22-31, 2020; ISSN: 2395-5376 (P), ISSN: 2395-5384 (O), (NLM ID: 101679666)

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

It can be concluded that, treatment T6 in best for diseases incidence and disease severity point of view. On the other hand treatment T6 showed longest shelf life during storage. In the biochemical point of view treatment T6 can be consider best due to containing highest amount of vitamin C during different storage period.

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