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Research Detail

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Md Mizanur Rahman
Department of Horticulture, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Md Mokter Hossain*
Department of Horticulture, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Md Abdur Rahim
Department of Horticulture, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Md Humayun Kabir Rubel
Department of Horticulture, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Md Zahurul Islam
Horticulture Center, Kallyanpur, Chapainawabgonj-6300, Bangladesh

The investigation was carried out at Germplasm Centre (BAU–GPC), Bangladesh Agricultural University, during March to July 2016 in order to investigate the effect of pre-harvest fruit bagging on post-harvest quality of guava cv. Swarupkathi. Four different bagging materials viz. brown paper bag, white paper bag, white polythene bag, and black polythene bag were included for the study and uncovered fruits were used as control treatment. The experiment was laid out in a randomized complete block design with three replications. Fruit bagging treatments showed significant effects on different parameters studied. It was observed that fruit size, fruit weight, vitamin C concentration, and moisture content increased due to fruit bag-ging. Fruits gained the maximum in size (6.59 cm length, 5.86 cm diameter)and weight (164.26 g) under white paper bag followed by white polythene bag (131.3 g). The skin color of fruits was very attractive in case of a whitepaper bag than that of other treatments. Total soluble solid concentration of the fruit was found to be the maximum (12.33% Brix) under brown paper bag while the maximum vitamin C concentration (162.14 mg 100 g−1) was recorded under white paper bag. Uncovered fruits showed the maximum total sugar, non-reducing sugar, and reducing sugar concentrations (10.13%,6.05%, 4.08%, respectively). The results also revealed that fruit bagging in general improved the growth and quality of guava fruits as compared to the control (no bagging). Among the various fruit covering materials, a whitepaper bag was found to be the best for overall improvement of the physical and chemical quality of guava cv. Swarupkathi.

  Fruit bagging, Skin color, Nutritional quality, Guava (Psidium guajava L.)
  Germplasm Centre (BAU–GPC), Bangladesh Agricultural University
  00-03-2016
  00-07-2016
  Quality and Nutrition
  Guava

Therefore this study has been undertaken to explore the effects of different bagging materials on physical and chemical quality of guava in a view to judge the potiential of fruit bagging technology for safe guava production in Bangladesh.

The experiment was conducted at BAU Germplasm Centre, Bangladesh Agricultural University (BAU) during March to July 2016. The experimental area was under the subtropical climate characterized by heavy rainfall during the months of May to July 2016 and scanty rainfall during the rest period of the year.

2.1 Treatments and experimental design Fruit bagging materials was considered the treatments and no fruit bagging (open fruit) was treated as control. Therefore, the experimental consisted of five treatments, viz. control (open fruit, T0), brown paper bag (T1), white paper bag (T2), white polythene bag (T3), and black polythene bag (T4). Brown paper and polythene sheets were purchased from the local market and the bags were handmade. There were 15 fruits of two guava trees under one bagging treatment in one replication. So there were 6 trees for 3 replications under each treatment and 30 trees for 5 treatments. The experiment was conducted in Randomized Complete Block Design (RCBD) with three replications. After one month of fruit setting, the fruits were wrapped with respective bagging materials as per the treatments. A small portion of two corner of each bag was cut in order to prevent water deposition inside the bag. The bags were tied tightly with the help of rope so that water and insect could not enter into the bag. All trees were maintained under uniform cultural practices during the course of the investigation. Fruits were harvested at fully mature stages after three months of fruit setting. The maturity of guava fruits were confirmed by the visual symptoms, for example, the disappearance of the fruit ridges and changes of fruit colour from green to pale green.

2.2 Physical quality assessment Immediately after harvesting of mature guava fruits, weight of harvested fruits was taken by using an electrical balance. The length and breadth of fruits were measured manually by using a slide calipers. Skin colour was determined at fully mature stage by comparing with a reference colour chart and expressed in language as light green, yellow green. An approximately 10 g portion sample from each guava was taken from each freshly harvested guava in porcelain crucible oven dried at 70 0C until the constant weight was attained. Percent moisture and dry matter contents were calculated from the weight loss of initial sample weight (before drying). 

2.3 Chemical quality assessment 2.3.1 Total, reducing and non-reducing sugars Extraction of sugar from guava pulp was done by using the following method of Loomis and Shull (1937). Two grams of guava pulp was cut into small pieces and immediately plunged into boiling ethyl alcohol and was allowed to boil for 5∼10 minutes (10∼20 ml of alcohol was used per g of pulp). The extract was filtered through two layers of cloths and the ground tissue was re-extracted for 3 minutes in hot 80% alcohol, using 2∼3 ml of alcohol per g of tissue. The second extraction was ensured complete removal of alcohol with suitable substances. The extract was cooled and passed through two layers of cloths. Both of the extracts were filtered through Whatman No.1 filter paper. The volume of the extract was evaporated to about 25% of the volume over a steam bath and cooled. This reduced volume of extract was transferred to a 100 ml volumetric flask and was made up to the mark with distilled water.

Total sugar content of guava fruit was determined calorimetrically by the anthrone method (Jayaraman, 1981). An aliquot of 1 ml of pulp extract was pipetted in test tubes and 4 ml of anthrone reagent was added to each of this solution and mixed well. Glass marbles were placed to top of each test tube to prevent loss of water through evaporation. Then the tubes were placed in a boiling water bath for 10 minutes and then it was recovered and cooled. A reagent blank was prepared by taking 1 ml of water and 4 ml of anthrone reagent in a tube and treated similarly. The absorbance of blue-green solution was measured at 620 nm in a colorimeter and total sugar concentration was estimated from a standard curve of a series of glucose solutions. Reducing sugar concentration of guava fruit extract was determined by dinitrosalicylic acid (DNS) method. For the determination of reducing sugar concentration, an aliquot of 1ml of the extract was pipetted into a test tube and 3 ml of DNS reagent was added to each of these solutions and mixed well. The test tube was heated for 5 minutes in a boiling water bath. After the development of color, 1 ml of 40% rochelle salt was added when the contents of the tubes were still warm. The test tubes were then cooled under a running tap water. A reagent blank was prepared by taking 3 ml of distilled water and 3 ml DNS reagent in a tube and treated similarly. The absorbance of the solution was measured at 575 nm in a colorimeter .

The amount of reducing sugar was calculated from the standard curve of glucose. The non-reducing sugar concentration of guava was calculated by using the following equation: %NRS = %TS − %RS (1) where, NRS = Non-reducing sugar, TS = total sugar, and RS = reducing sugar.

 

  Fundamental and Applied Agriculture Vol. 3(1), pp. 363–371: 2018
  doi: 10.5455/faa.285146
Funding Source:
1.   Budget:  
  

Considering the findings it may be concluded that significant variation existed among the different preharvest fruit bagging treatments in respect of weight and size of fruit, skin colour, total soluble solids content, vitamin-C content, sugar contents (reducing, non-reducing and total). From the experimental findings, it might be concluded that, among the five bagging materials, white paper bag showed the best result compared to other. The fruits covered with white paper bag showed maximum weight, diameter, vitamin-C content and less titratable acid and attractive color which increased its market value. Considering the above stated findings, further studies are suggested to carry out to examine the effects of other promising non-chemical botanical pesticides with series of concentrations on quality of guava fruits. The nutritional and taste test should also be included in under to explicitly recommend the technology.

  Journal
  


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