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Studies on the Shelf Life and Quality of Mango in Zero Energy Cool Chamber as Affected by Packaging Technique and Postharvest Treatments

M.M. Molla
SSO
Senior Scientific OfficerHorticulture Research Centre, BARIJoydebpur, Gazipur-1701.

M.N. Islam
PSO
Principal Scientific Officer, Horticulture Research Centre, BARI Joydebpur, Gazipur-1701

Abstract/ Executive Summary:

An experiment was conducted at the Postharvest Technology Section, Horticulture Research Centre, Bangladesh Agricultural Research Institute, Gazipur, in June 2010 to extend the shelf life maintaining better quality of mango in zero energy cool chamber. The chamber was designed and fabricated based on the principle of evaporative cooling. Mature green mango fruits were treated with chlorine, bavistin, hot water treatment followed by stored in zero energy cool chamber in modified and non-modified conditions. The cool chamber reduced the temperature ranged from 10 to 13^oC and increased relative humidity from 10 to 15% during the study period. The minimum physiological weight loss (2.45%) was found in of mango dipped in hot water treatment under modified condition compared to non-modified (9.00%) and ambient condition (18.33%). Disease incidence was also lowered (1.10%) in hot water treated fruits. The shelf life of mango extended up to 16 days without excessive deterioration of quality by hot water treatment under modified condition in zero energy cool chamber.

Keywords: Mango, Shelf life, Physiological weight loss , Disease incidence, Fruit quality

Location: Joydebpur, Gazipur

Start Date: 05-06-2010

End Date: 25-07-2010

Program Area: Postharvest and Agro-processing

Commodity: Mango

Objectives:

To evaluate zero energy cool chamber along with packaging techniques for storage of mango fruits maintaining better quality.

Methodology:

Fresh mango cv.’BARI Aam-3’ fruits were harvested from the farmers’ field of Tangail district. The fruits were then carried out in the laboratory of Postharvest Technology Section of Horticulture Research Centre, Bangladesh Agricultural Research Institute, Gazipur. Fruits were dipped in bavistin for five minutes, 200 ppm NaOCl solution for five minutes, hot water at 55^oC for five minutes and left untreated control. The fruits were then kept at ambient condition or in zero energy cool chamber in plastic crate using news paper at the bottom of the crate. Half of the crates contained mango was covered with polyethylene bags (0.025 mm) and the mouth of bag was closed with thread to prevent the exchange of gases and loss of moisture (modified). The remaining crates were not covered with polyethylene bags (non-modified). Each of the plastic crates contained 2 kg of fruit and stored them in zero energy cool chamber. Each treatment was replicated three times. Crates were opened for 15-20 minutes at 4 days an interval in order to remove moisture from the surface of the bags and to record different observations. Observations on physiological loss in weight (%), disease incidence (%) and shelf life (days) was recorded.

Source of Information: BARI Annual Report 2010-11

Article Link (Online Journal):

Funding Source:

1.	Budget: 25000/

Total Budget (Tk.) : 25000/

Achievement/Findings:

Modified condition was more effective in reducing the physiological loss in weight and extending the shelf life of mango. The hot water treatment followed by modified condition was found more effective without excessive deterioration as compared to other treatments. Further investigation is necessary to know the residue level of bavistin.

Knowledge Management: Report/Proceedings