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Effect of Bagging on Quality and Shelf Life of Mango (mangifera Indica L.) Cv. BARI Mango- 4

M. T. Islam
Department of Horticulture, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh.

M. M. Akter
Department of Horticulture, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh.

M. H. Rahman
Department of Horticulture, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh.

M. S. Uddin
Pomology Division, Horticulture Research Centre, Bangladesh Agricultural Research Institute, Joydebpur, Gazipur, Bangladesh.

M. A. Bari
Insect Biotechnology Division, Institute of Food and Radiation Biology, Atomic Energy Research Establishment, Savar, Dhaka 1349, Bangladesh.

M. Islam
Insect Biotechnology Division, Institute of Food and Radiation Biology, Atomic Energy Research Establishment, Savar, Dhaka 1349, Bangladesh.

M. A. Rahman
Food Safety and Quality Analysis Division, Institute of Food and Radiation Biology, Atomic Energy Research Establishment, Savar, Dhaka 1349, Bangladesh.

Abstract/ Executive Summary:

The study was conducted to manage mango pests by maintaining fruit quality through fruit bagging technology. This research was executed from April 2019 to August 2019 for ensuring safe mango production with minimum use of pesticides. The fruits were bagged at the age of 45 to 50 days with different types of bags. Four treatments viz: No bagging (control), Brown paper double-layered bag; White paper single-layered bag; Transparent polythene bag were included. Apparently, brown and white paper bags showed maximum fruit weight (557.90 g and 498.67g), fruit length (10.77 and 10.67 cm), fruit diameter (24.90 and 24.67 cm), and pulp weight (465 and 453 g) respectively, compared to control treatment while polythene bag gave the minimum result. Meanwhile in bagging fruit chemical parameters of ascorbic acid, reducing and non reducing sugars, total sugars, total soluble solids, percent of citric acid, and β-carotene were improved over polythene bag and control. The fruit color was non-persistent in a brown paper bag. The sensory attributes of color and flavor in fruits of brown bags were improved over control. Fruit retention was significantly enhanced with a brown paper bag (88.67%), white paper bag (87.00%), and control (82.33%) compared to a polythene bag (61.33%). Fruits with brown paper bags gave the highest shelf life up to 12.67 days with the lowest weight loss and good physical appearances as against 10.67 days of control fruits. The infestation of fruit flies also had reduced by pre-harvest fruit bagging. These results indicate that fruit bagging can enhance fruit quality and shelf life of mango cv. BARI mango-4 through reduction insect-pest invasion.

Keywords: Mango; Bagging treatments; Quality; Sensory attributes

Location: Pirganj under Thakurgoan district of Bangladesh.

Start Date: 00-04-2019

End Date: 00-08-2019

Program Area: Postharvest and Agro-processing

Commodity: Mango

Objectives:

To justify the effectiveness of different types of fruit bags on mango cv. BARI mango-4.

Methodology:

The research work was conducted at the farmer’s field of Pirganj under the Thakurgoan district of Bangladesh from April to August 2019. Chemical analyses were done at the laboratory of Atomic Energy Commission, Savar, Dhaka, and other parameters were evaluated at the Department of Horticulture, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh. The experiment was designed in Randomized Complete Block Design (RCBD) with four treatments replicated three times with a unit of 10 fruits per treatment per replication. The treatments are No bagging (Control), Brown paper double-layered bag, White paper single-layered bag, and transparent Polythene bag. Uniformly grown fruits (45 to 50 days after fruit set) were selected for bagging and the sizes of bags were 25 × 20 cm. Before bagging two perforations (≤4 mm diameter) were made for proper ventilation at the bottom end of each polythene bag. Each bag was wrapped properly with the stalk of each fruit so that it would not befall down as well as there would not be open space for entry of insects or rainwater etc. The observations of fruit retention (%) and days required for harvesting after bagging were recorded accordingly. Four fruits were randomly selected per treatment per replication to record various physical and chemical compositions which were estimated by the following procedures. The length from the stalk end to the apex of the fruit and diameter was measured with the help of a digital Vernier caliper and expressed in centimeters (cm). The weight of fruit, pulp, and stone was recorded by using an electronic balance and expressed in grams (g). Ascorbic acid was estimated as described by [9]. Mango pulp (1 g) was homogenized with 3% metaphosphoric acid and was filtered through filter paper (Whatman No. 1). Then an aliquot (5 ml) of the filtrate was titrated with the 2, 6- dichloroindophenol dye to a pink end-point. The total reducing sugar content of the samples was determined according to the classical and widely used method [10]. Mango pulps were homogenized with benzoic acid solution (0.2%). An aliquote of the filtrate was mixed with the copper reagents (a mixture of alkaline Rochelle salt and acidic CuSO₄). After heating in boiling water (15 min) and cooling, arsenomolybdate color reagent was added. Finally, blue color was produced, the absorbance measured at 520 nm, and compared with a set of standards (glucose). Result calculated based on the standard curve. The ripe fruits of both bagged and control were also examined for their sensory qualities for assessing color, flavor, texture sweetness and overall expression by a panel of five judges with a nine-point Hedonic Scale viz.1-Dislike extremely, 2-Dislike very much, 3-Dislike moderately, 4- Dislike slightly, 6-Like slightly, 7-Like moderately, 8-Like very much and 9-Like extremely [15]. After harvesting, fruits were cut to check fruit fly infestation, spongy tissue development, and physical fruit quality. The percent incidence of spongy tissue was determined based on visual scoring of 10 ripe fruits from each treatment after cutting them open. The data were analyzed by using SPSS 22.0 for Windows (SPSS Inc., Chicago, IL, USA) with Duncan’s multiple range test (DMRT) at P ≤ 0.05.

Source of Information: Asian Journal of Agricultural and Horticultural Research - 6(3): 37-45, 2020

Article Link (Online Journal): DOI: 10.9734/AJAHR/2020/v6i330075

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Thus, it is concluded that the pre-harvest treatment with brown and white paper bagging was found effective to increase the fruit's quality in respect of fruits weight, TSS, ascorbic acid, total sugars, and β-carotene, with minimum weight loss in mango fruits cv. BARI mango-4. Among all treatments, a brown paper bag was provided the best performance for all parameters while without bagging in produced inferior. Therefore, pre-harvest fruit bagging with brown and white paper bags are suggested to the mango traders and grower of Bangladesh and suggested for quality products with prolonged shelf life. These bagging mangoes are sold at a fair price in domestic and export markets ensuring a profitable mango business.

Knowledge Management: Journal