M.G.F. Chowdhury
Senior Scientific Officer
Postharvest Technology Division
BARI, Joydebpur
Dr. M. Miaruddin
Chief Scientific Officer (I.C.)
Postharvest Technology Division
BARI, Joydebpur
M.M.Rahman
Senior Scientific Officer
Postharvest Technology Division
BARI, Joydebpur
M.H.H.Khan
Senior Scientific Officer
Postharvest Technology Division
BARI, Joydebpur
Mozahid-E-Rahman
Senior Scientific Officer
Plant Pathology Division, BARI, Joydebpur
The experiment was conducted to study the effect of packaging techniques on the quality and shelf life of mango (kirsapath). Uniform matured fresh mango was selected and washed with 200 ppm clorax water for preventing microbial infestation. The mangoes were stored in five different perforated polypropylene packet (34micron) viz.0%, 0.25%, 0.5%, 0.75% and 1%. Mangoes stored with out packet was used as control treatment. Mangoes were stored at ambient condition for observation. Physical appearance and physio-chemical parameters was observed and recorded. The obtained result showed that mango stored in 0.75% perforated packet at ambient condition was effective in prolonging the storage life up to 12days whereas the shelf life of control treatment was 7 days in respect to firmness (kg-force/cm2), colour, freshness, (%) physiological weight loss,(%) decay/rotting loss, ( % ) TSS, (% ) acidity, (mg/100g) vitamin C, (µg/100g )& ß-carotene as well as sensory evaluation.
Mango, packaging techniques, postharvest quality and shelf life.
Post Harvest Technology Division, Joydebpur, Gazipur
Postharvest and Agro-processing
• To standardize the packages and packaging materials for mango at farmers, traders and retailers level
To reduce the post harvest losses and increase their shelf life.
• To evaluate the postharvest quality of mango in the packets.
Fresh matured and uniform size of mangoes (Var. Khirsapath) were collected from local mango growers nearby Volahat Sadar at Chapai Nowabgonj and randomly selected for the experiment. Collected mangoes were washed in chlorine water (200ppm clorax) for free of microbial infestation. Different perforated polypropylene packet (0%,0.25%, 0.5%, 0.75%, 1%) were used for storing mango. The mangoes were sotred in room at ambient condition. The physicochemical parameters viz. fruit colour, firmness, %weight loss, %rotting/decay, acidity, vitamin C, ß-carotene and total sugar of the fruits for each treatment were observed and recorded every 4 days of storage interval. The treatments were as follows:
Treatments
T1 = Polypropylene packet with 0% perforation (sealed)
T2 = Polypropylene packet with 0.25% perforation
T3 = Polypropylene packet with 0.5% perforation
T4 = Polypropylene packet with 0.75% perforation
T5 = Polypropylene packet with 1.0% perforation
T6 = Control (without packet)
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50000
From the experiment, it can be concluded that mango stored in polypropylene with 0.75% perforation packet performed better storage life for 12 days of storage in respect to freshness, pulp colour, firmness, aroma, physiological weight loss as well as nutritional quality.
Report/Proceedings