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Influence of Pre-harvest Bagging on Fruit Quality of Mango (mangifera Indica L.) Cv. Langra

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

Md. Shazadur Rahman
Department of Agricultural Chemistry, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh.

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

Md. Nazmul Hasan
Department of Agricultural Extension, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh.

Md. Sorof Uddin
Regional Agricultural Research Station, Bangladesh Agricultural Research Institute, Akbarpur, Moulvibazar, Bangladesh.

Abstract/ Executive Summary:

Fruits are susceptible to insect pest infestations, bird invasion, various pathogens, and mechanical damages, all of which can reduce their commercial value and thereby cause significant yield and economic losses. The objective of this study was to control mango pests and diseases as well as to improve the fruit quality of mango through bagging technology. An investigation was performed during the year 2016 from March to July for safe mango production by applying minimum use of pesticide entitled studies on the influence of bagging on Physico-chemical properties and shelf life of mango cv. Langra. The mango fruits were bagged at marble stage (40 days from fruit set) with different types of bags which constituted the various treatments viz: T₁: Brown paper bag; T₂: White paper bag; T₃: Polythene bag T₄: Muslin cloth bag; T₅: No bagging (control). Bagging with a brown paper bag and white paper bag improved fruit retention, the weight of fruit, the diameter of fruit, pulp weight, total soluble solids, ascorbic acid, percent of citric acid, reducing sugars, and β-carotene at harvest and ripe stage over control. Brown paper bag changed fruit color. In all cases, good quality, cleaner, disease, and insect-free fruits were harvested. The sensory qualities in fruits of brown, white, and muslin cloth bags were improved over control. Pre-harvest bagging also reduced the occurrence of spongy tissue and the incidence of mealy bugs. These results indicate that fruit bagging can improve fruit quality through a reduction in disease and insect-pest invasion and shelf life of mango cv. Langra.

Keywords: Mango; Fruit bagging; Physico-chemical composition; Sensory evaluation

Location: Department of Horticulture, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh.

Start Date: 00-03-2016

End Date: 00-07-2016

Program Area: Postharvest and Agro-processing

Commodity: Mango

Objectives:

To control mango pests and diseases as well as to improve the fruit quality of mango through bagging technology.

Methodology:

This research was conducted at the Department of Horticulture, HSTU, Dinajpur, Bangladesh from March to July 2016. Uniformly grown 10 years old Langra mango grafted trees were selected. The experiment was constructed in Randomized Block Design with five treatments replicated three times with a unit of 50 fruits per treatment per replication. Different types of bags have constituted the treatments viz.: T₁: Brown paper double-layered bag (BPB) T₂: White paper single-layered bag (WPB); T₃: Perforated polythene bag (PB); T₄: Muslin cloth bag (MCB) and T₀: Non-bagged (control). Uniformly grown fruits (40 to 50 days after fruit set) were selected for bagging. The sizes of bags were 25 × 20 cm. Before bagging two perforations (≤ 4 mm diameter) were made for proper ventilation at the bottom of the polythene bag and muslin cloth bag. White and brown paper bags were not perforated. The particular bags were wrapped properly at the stalk of each fruit of respective treatments so that it would not befall down as well as there would not be open space. The observations viz. fruit retention (%) and days require for harvesting after bagging were recorded. Four fruits were randomly selected per treatment per replication to record various physical and chemical compositions which were estimated by the following procedures: Length and Diameter of Fruit were measured with the help of digital vernier caliper and expressed in centimeters (cm). The weight of fruit, pulp, and stone was recorded by using electronic balance and expressed in grams (g). Total Soluble Solid (TSS): Total soluble solids were found out by using Erma Hand Refractometer (0 to 32°Brix) and expressed in °Brix. Citric Acid (%): 10 g mango pulp was crushed in a mortar and pestle and transferred in a 100 mL volumetric flask. Volume was made up to 100 mL by distilled water. Then the sample was filtered and 10 mL filtrate was taken in a conical flask. The filtration was titrated against 0.1 N NaOH using phenolphthalein as an indicator. Shelf Life of Fruits (Days): The mature fruits were harvested at 80-85 percent maturity. Twenty harvested mature fruits of each treatment were ripened at ambient temperature by using plastic crates with perforation and traditional paddy straw as ripening material. At the bottom, a 2.5 cm layer of paddy straw was made on which fruits were arranged. Simultaneously, two more layers were kept on the first layer. After ripening the various observations viz. shelf life (days) and incidence of mealybug (%) were recorded. The end of shelf life was noted when the fruits were spoiled. The ripe fruits were also examined for their sensory qualities for assessing color, flavor, and texture 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 [18]. The data were analyzed by Duncan’s multiple range test (DMRT) at P < 0.05. All statistical procedures were conducted using SPSS 22.0 for Windows (SPSS Inc., Chicago, IL, USA).

Source of Information: Asian Journal of Agricultural and Horticultural Research - 4(4): 1-10, 2019

Article Link (Online Journal): DOI: 10.9734/AJAHR/2019/v4i430027

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The results of this study clearly demonstrate that pre-harvest fruit bagging has emerged as a novel technology in practice, which is simple, grower friendly, safe, and beneficial for the production of quality fruits. It is advisable to use a brown paper bag for getting colored fruits i.e., yellow color since a white paper bag retains the original color of the variety. Both bags showed their potentiality against major insect pests and diseases invasion. Bagging fruits have a good shelf life which is an important criterion for exportable mango. On the other hand, bagging fruits having attractive colors, farmers will get more market prices for their mangoes. Therefore, farmers might be used this technology for commercial mango cultivation.

Knowledge Management: Journal