2.1 Sample Collection and Preparation The study was done by using following methods-quality assessment of fruits, vegetables and fish in Barishal, Patuakhali and Dumki market and detection of formalin of those samples by using test kit.
2.2. Study Location To perform the study, different step of the supply chain were selected such as- retail market (Dumki bazaar), wholesale market (Patuakhali market), and landing center (Barishal).
2.3. Preparation of Questionnaires Then questionnaires were prepared to conduct an interview with businessmen of the different market according to the objectives of the study.
2.4 Interview Schedule with Businessmen An interview schedule was conducted with the businessmen of fruits, vegetables, and fish of different market by following questionnaires.
2.5 Collection of Sample Sample like fruits such as mango and grape; vegetables such as Indian spinach and tomato; fish such as Ruhi was selected From Barishal, Patuakhali and Dumki market for conducting formalin test. a) b) c) : Sample collected from a) Barishal, b) Patuakhali, c) Dumki markets.
2.6 Duration of the Study The study was performed for a period of 5 months from July to November 2017.
2.7 Quality Analysis: 2.7.1 Detection of Formalin by using Test Kit Bangladesh Council of Scientific and Industrial Research (BCSIR) developed formalin detection kit for Qualitative detection of formalin. This kit containing three different solutions as solution 1, 2 and 3 are readily available in market. First, the fruit, vegetables and fish samples were washed with fresh water and a small amount of washed out water was taken in a test tube using a dropper and 15 drop of solution 1 was added in the test-tube containing washed out water. The tube was stirred well then the solution was allowed react for 30 seconds. Then solution 2 (15 drops) were added in the same test-tube. After 30 seconds, solution 3 was added, change in the colour pink or red indicated the presence of formalin and normal water colour after adding test kit solution indicate the absence of formalin. 2.7.2 Quality Assessment Quality assessment of fruits and vegetables was mainly done by the researcher based on determining some attributes like, size, shape, weight, colour flavour and texture during the period of sample collection. The evaluation was performed on the scale of highly acceptable to rejection of fruits and vegetables.
2.7.2.3 Quality Assessment of Fish The quality assessment was performed by the method of quality index based on the organoleptic characteristics of fish depicted by the EC freshness grade. And it was were analysed by trained personnel using sensory method. Colour, odour, texture or muscle consistency of the samples was noticed and analysed by well-trained panelists. To evaluate the judgments or results, numerical scoring system were developed, in the form of excellent/ highly acceptable, good/acceptable, deteriorating/not acceptable and rejected or spoiled.