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Chemical Changes in Mango as Influenced by Different Postharvest Treatment

G. Barua
Department of Horticulture, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

M.F. Mondal
Department of Horticulture, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Abstract/ Executive Summary:

An experiment was carried out at the Laboratories of the Department of Horticulture and the Department of Biochemistry of Bangladesh Agricultural University, Mymensingh during June to September 2003. Mature green Mango fruits of the varieties Fazli and Amrapali were treated with different postharvest treatments viz, control, hot water treatment at 55°C for 5 minutes, low-temperature storage at 15°C, polythene bagging and hot water treatment (55°C for 5 minutes) followed by polythene bagging + low-temperature storage at 15°C (hot water + polythene bagging + low-temperature storage). The fruits were assessed for chemical changes during storage. Some of the chemical properties such as sugar content (reducing, non-reducing and total), total soluble solids and pH of pulp increased while titratable acidity and vitamin c (ascorbic acid) contents decreased with the increase in the duration of storage

Keywords: Mango, Postharvest treatment, Chemical changes

Location: Laboratories of the Department of Horticulture and the Department of Biochemistry of Bangladesh Agricultural University, Mymensingh

Start Date: 00-06-2003

End Date: 00-09-2003

Program Area: Postharvest and Agro-processing

Commodity: Mango

Objectives:

The present piece of the study was undertaken to study the chemical changes during the storage of the aforementioned mango varieties.

Methodology:

The experiment was conducted at the Laboratories of the Departments of Horticulture and Biochemistry of Bangladesh Agricultural University, Mymensingh during the period from June to September, 2003. The experimental materials were mature green fruits of two mango varieties namely, Fazli and Amrapali which were collected from the orchard of Horticulture Centre, Kallyanpur, Chapainawabgonj. A total of 75 unblemished, physically similar fruits of approximately more or less uniform in size, shape and color were harvested manually for each variety. One hundred and fifty of such mango fruits of both varieties were collected for the experiment. The skin adherences were cleaned with the help of a moist towel. The postharvest treatments used in the experiment were randomly assigned to the fruits. The postharvest treatments were: i. Control (To), ii. Hot water treatment at 55°C for 5 minutes (T1), iii. Mangoes stored in a refrigerated incubator at 15°C (T2), iv. Mangoes stored in polythene bag (T3), v. Hot water treatment at 55°C for 5 minutes followed by wrapping individual fruit in polythene bag and then stored at 15°C (Hot water treatment + polythene wrapping +low temperature storage) (T4). This experiment was laid out in a completely randomized design with three replications. Fruits from each treatment and variety out of each replication were randomly collected at 3, 6, 9, and 12th days of storage for chemical analysis. The chemical parameters (Vitamin C, titratable acidity, total soluble solids, reducing sugar, non-reducing sugar, total sugar) were estimated by the methods cited in the Manual of Analysis of Fruit and Vegetable Products (Ranganna, 1979). The collected data were statistically analyzed by analysis of variance method. The means of different parameters were compared by LSD.

Source of Information: J. Bangladesh Agril. Univ. 2(1): 47-53,2004 ISSN 1810-3030

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Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Highly significant differences were observed between the two varieties in respect of reducing, nonreducing and total sugar contents during the storage period. Reducing sugar content was found higher in Amrapali than FAzli. Postharvest treatments exhibited significant variation in reducing and total sugars except 3"I day of storage and in non-reducing sugar content during the entire period of storage. Amrapali exhibited lower sugar contents (reducing, non-reducing and total) than fazli. At 12th day of storage, the lowest reducing sugar (6.02%) and total sugar (11.65%) was observed in cool storage and the lowest non-reducing sugar (5.63%) was observed in polythene bagged fruits. The combined effects of variety and postharvest treatments on reducing, non-reducing and total sugar of mango were found highly significant during storage period. An increasing trend of sugars was found in both the varieties in all treatments which agrees with the findings of Tsuda et al., (1999). This increase may be attributed to the metabolic transformation in soluble compounds and more conversion of organic acid into sugars.

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