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Research Detail

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

Susmita Chowdhury
Department of Horticulture, Faculty of Agriculture, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

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

Appropriate bagging time is imperative for effective use of fruit bagging technology in safe fruit production. A study was conducted at the Germplasm Centre of Bangladesh Agricultural University (BAU-GPC), Mymensingh during May 2018 to September 2019 with a view to determining the effect of preharvest fruit bagging time on postharvest qualities and shelf life of dragon fruit. The two-factor experiment was comprised of two varieties viz., BAU dragon fruit-1; BAU dragon fruit-2 and three bagging time viz., Fruit bagging at 7, 12 and 17 days after fruit setting (DAFS). The experiment was laid out in randomized complete block design with three replications. Black polythene bag was used as bagging material for this study. It was observed that fruit bagging at 7 DAFS significantly increased fruit length (11.74 cm), flesh weight (188.59 g), moisture content (85.06%), total soluble solids (14.790 Brix) and shortened the maturity time (21.66 days) of BAU dragon fruit-1. Besides, fruit bagging at 7 DAFS significantly increased fruit diameter (7.60 cm), edible rate (74.29%), pH (4.72), dry matter content (20.59%), shelf life (11.65 days) and reduced peel weight (62.57 g), peel thickness (0.22 cm) of BAU dragon fruit-2. From the findings of this study, it can be concluded that fruit bagging at 7 days after fruit setting resulted the improve the postharvest quality and shelf life of dragon fruit.

  Dragon fruit, Dry matter content, Flesh-peel ratio, Peel thickness, pH, TSS
  Germplasm Centre of Bangladesh Agricultural University (BAU-GPC), Mymensingh
  00-05-2018
  00-09-2019
  Postharvest and Agro-processing
  Dragon fruit, Self life

Due to its many beneficial effects, fruit bagging has become an integral part of different fruits cultivation in many countries of the world. Nowa-days, fruit bagging has been an eco-friendly practice in many kind of fruit such as mango (Hossain et al., 2020), guava (Rahman et al., 2018), banana (Rubel et al., 2019), papaya, citrus, grape etc. However, very limited information has been found on the effect of fruit bagging time of dragon fruit in Bangladesh. Therefore, this experiment was undertaken to find out an optimum bagging time for dragon fruit production in Bangladesh which will ensure postharvest quality and enhance the shelf life of dragon fruit. 

The experiment was conducted at Bangladesh Agricultural University Germplasm Centre (BAUGPC), Mymensingh, during May 2018 to September 2019. The experimental site was located between 24.43° N latitude, 90.25° E longitude and 18m altitude from the sea level. The soil of the experimental area was sandy loam type and belonging to the old Brahmaputra Flood Plain Alluvial Tract of AEZ 9 having non calcareous dark grey flood plain soil. The selected area was a medium high land. It was fertile and well drained and slightly acidic with pH varying from 5.4 to 6.7. During the study period, the average maximum and minimum temperature were 34.010 C and 25.300 C, respectively. While the average relative humidity was 85.61%.

The two-factor experiment was conducted following Randomized Complete Block Design (RCBD) with three replications. The experimental treatments were two varieties of Dragon fruit viz., V1 : BAU dragon fruit-1 (White flesh) and V2 : BAU dragon fruit-2 (Red flesh), and three bagging time viz.,T1 : Fruit bagging at 7 days after fruit setting (DAFS), T2 : Fruit bagging at 12 DAFS and T3 : Fruit bagging at 17 DAFS.

Regular observation during flowering time was continued to find out fruit setting time after anthesis and fruits were tagged for recording days after fruit setting. Black polythene bag was used for bagging of selected fruits in the month of May, 2019. The fruits were wrapped by black polythene bag at 7, 12 and 17 days after fruit setting. A small portion of two corners of each bag was cut off in order to prevent water deposition inside the bag. The bags were tightly tied with the help of rope so that water and insect-pest could not enter into the bag. Fruits were harvested at full mature stage, a common index of maturity is skin color change to almost full red (Nerd et al., 1999). Five fruits were randomly selected from each replication of each treatment and counted days required to maturity (days). Fresh weight was recorded immediately after harvesting of fruits thereafter fruit length and diameter were measured using digital slide calipers. Fruit peel and flesh were separated carefully and recorded the weight for calculation of flesh-peel ratio and % edible rate. The peel thickness was measured by using digital slide calipers.

Determination of moisture and dry matter content Fifty grams (50g) of fresh fruit sample of each treatment was taken and cut into small pieces on an aluminum foil and oven dried at 700 C until the constant weight was attained. Percent moisture content was calculated according to the following formula:

% dry matter content was calculated as % dry matter content =100 - %moisture content

Determination of fruit pH The pH of dragon fruit was recorded by using an electric pH meter. The pH meter was standardized using buffer solutions described by Ranganna (1994). Samples of 10 g fresh pulp was homogenized in 10 ml de-ionized water pH 7.0 and the flesh of homogenate was measured with the pH meter.

Determination of Total Soluble Solids (0 Brix) Total soluble solids (TSS) content of dragon fruit was estimated using digital refractometer (Model N-1 á, Atago Company Ltd., Japan). A drop of juice was squeezed from the dragon fruit flesh and taken on the prism of refractometer. TSS content was recorded from the direct reading of the instrument. Temperature correction was made using the temperature correction chart.

Shelf life (days) Five fruits of each variety and treatment were stored in an ambient condition (30±20 C) to observe the storage life. Fruits were monitored regularly and the shelf life of fruits was counted from the date of harvesting to the last edible stage.

Statistical analysis The collected data on various parameters were statistically analyzed using MSTATC statistical package program. The means for all the treatments were calculated and analysis of variances (ANOVA) for all the parameters was compared by least significant difference (LSD) test at 5% and 1% levels of probability (Gomez and Gomez, 1984).

  International Journal of Minor Fruits, Medicinal and Aromatic Plants. Vol. 7 (1) : 36-44, June 2021
  
Funding Source:
1.   Budget:  
  

Considering the findings of this experiment, it can be concluded that both the varieties showed better results in terms of fruit quality and shelf life while fruit bagging at 7 days after fruit setting. Fruit bagging with black polythene bag promoted almost all the morphological traits of fruit as well as days required to maturity, total dry weight, dry matter content, TSS, pH and shelf life of dragon fruit. It can be summarized that fruit bagging at 7 days after fruit setting with black polythene bag could be an effective eco-friendly technology to produce quality dragon fruit with longer postharvest storage life. 

  Journal
  


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