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Effect of Temperature and Relative Humidity on the Quality and Shelf Life of Mango (kirsapath)

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

Abstract/ Executive Summary:

The experiment was conducted to study the effect of temperature and relative humidity on the quality and shelf life of mango. Uniform matured fresh mango was selected and washed with 200 ppm clorax water for preventing microbial infestation. Then mangoes were kept in high density polypropylene with 0.5% perforated packet and stored at five different temperatures viz.10°C, 12 °C, 14°C, 16°C and 18°C with 88±2%RH. These treatments were compared with control treatment which was kept in ambient condition. Physical appearance) and physio-chemical parameters was observed and recorded. The obtained result showed that mango stored at 12°C temperature with 88±2%RH was effective in prolonging the storage life up to 16 days whereas the shelf life of control treatment was 8 days in respect to firmness (kg-force/cm2), colour, freshness, (%) physiological weight loss,(%) decay/rotting loss, ( % ) TSS, (% ) acidity, (mg/100g) vitamin C, (µg/100g β-carotene as well as sensory evaluation

Keywords: Mongoes, relative humidity, temperature, shelf life, storage condition etc.

Location: Post Harvest Technology Division, Joydebpur, Gazipur

Start Date: 01-12-2010

End Date: 30-12-2011

Program Area: Postharvest and Agro-processing

Commodity:

Objectives:

• To optimize the temperature and relative humidity for storage of fruits • To increase the shelf life of the fruits • To reduce the postharvest losses

Methodology:

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. From previous study, high density polypropylene (110 micron) with 0.5% perforated packet was selected for each of treatment. After that the packed mangoes were stored at 10°C, 12°C, 140C, 16°C and 18°C in constant temperature and relative humidity chamber. Relative humidity was maintained at 88±2% for all the treatments up to 16 days of storage. Then temperature and relative humidity were closely observed in each chamber. The physicochemical parameters viz. fruit colour, firmness, %weight loss, %rotting/decay, 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: Treatment: T1= Mango stored at 10°C T2 = Mango stored at 12°C T3= Mango stored at 14°C T4= Mango stored at 16°C T5= Mango stored at 18°C T6 = Control (ambient temperature)

Source of Information: A.O.A.C., 1990. Official Methods of Analysis, Association of Official Analytical Chemists, Washington, DC, USA Alasalvar, J.E., Al-Farsi, M., Quantic, P.C., Shahidi, F. and Wiktorowicz, R. 2005. Effect of chill storage and modified atmosphere packaging (MAP) on antioxidant, phenolics and sensory quality of ready-to-eat shredded orange and purple carrots. Food Chem 89: 69-76. Anwar, R.,Z. and A.U. Malik, 2007. Hot water treatments affects ripening quality and storage life of mango (Mangifera indica L.). Pakistan J. Agric. Sci. 44:23-30. BBS, 2009. Yearbook of Agricultural Statistics of Bangladesh. Bangladesh Bureau of Statistics, Ministry of planning, Government of the Peoples Republic of Bangladesh. Jacob, N. B., 1959. Manufacture and Analysis of carbonated beverages. Chemical publishing Co. Inc. New York, N.Y. Ranganna, S (1986). Manual analysis of fruits & vegetables products. Mc. Graw Hill Publishing Company Limited. New Delhi. Singh, R.K., and R.N. Singh, 2010. Effect of postharvest treatments on shelf life of Mango fruits cv. Amrapali. Res. J. of Agril. Sci. 1(4): 415-418. Tasneem, A., 2004. Postharvest treatments to reduce chilling injury symptoms in stored mangoes.M.Sc. Thesis, Department of Bioresource Engineering, Macdonald Campus of McGill University, Ste-Anne-de-Bellevue, Q.C., H9X3V9, Canada. Wills, R.B.H., Bembridge PA, Scott KJC (1980). Use of flesh firmness and other objective tests to determine consumer acceptability of Delicious apples. Aust J Exp Agric Anim Husb 20: 252-256.

Article Link (Online Journal):

Funding Source:

1.	Budget: 75000

Total Budget (Tk.) : 75000

Achievement/Findings:

From the experiment, it can be concluded that mango stored in 12°C with 88±2% RH in high density polypropylene with 0.5% perforation packet performed better storage life for 16 days of storage in respect to colour, firmness, freshness, physiological weight loss as well as nutritional quality.

Knowledge Management: Report/Proceedings