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Pre-harvest Fruit Bagging Enhanced Quality and Shelf-life of Mango (mangifera Indica L.) Cv. Amrapali

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

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

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

M. F. Amin
Department of Agricultural Chemistry, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh.

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

M. S. Uddin
Regional Agricultural Research Station, Bangladesh Agricultural Research Institute, Akbarpur, Moulvibazar, Bangladesh.

Abstract/ Executive Summary:

A study was performed during 2016 from January to July for safe mango production by applying the minimum use of pesticides. The mango fruits were bagged at marble stage (45 days after fruit set) with various treatments viz: T₀: No bagging (control), T₁: Brown paper double-layered bag (BPB); T₂: White paper single-layered bag (WPB); T₃: Perforated polythene bag (PB) and T₄: White cloth bag (WCB). In physical parameters, brown and white paper bags recorded the maximum fruit weight (169.10 g and 147.6 g), fruit length (8.57 and 8.33 cm), fruit diameter (5.63 and 5.87 cm), and pulp weight (124.47 g and 105.60 g) respectively, while the minimum result was found in the other treatments and control. Meanwhile, in bagging fruits, chemical parameters of total soluble solids, ascorbic acid, percent of citric acid, reducing sugars, and β- carotene were increased over control. Brown paper bag changed fruit color. The sensory qualities in fruits of brown and white paper bags were improved over control. Fruit retention was significantly improved by pre-harvest fruit bagging with a brown paper bag (95.90%), white paper bag (95.50%), and control (90.00%) over polythene bag (80.00%). Fruits with brown paper bags showed shelf life up to 18 days with good physical quality and the lowest weight loss against 15 days of control fruits. The sensory attributes were better in fruits of brown, white paper, and white cloth bags over control. Bagging at the marble stage also reduced the occurrence of spongy tissue and the incidence of mealy bugs. These results indicate that fruit bagging can improve the quality and the shelf life of mango cv. Amrapali through the reduction of disease and insect-pest invasion.

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

Location: Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, Bangladesh

Start Date: 00-03-2016

End Date: 00-07-2016

Program Area: Postharvest and Agro-processing

Commodity: Mango

Objectives:

To reduce the incidence of diseases, insect pests, mechanical damages, sunburn of the skin, agrochemical residues on the fruits, and bird damages.

Methodology:

The research was conducted at the mango orchard near Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, Bangladesh from March to July 2016. The experiment was conducted in a Randomized Complete Block Design (RCBD) with five treatments replicated three times with a unit of 50 fruits per treatment per replication. The treatments were T₀: No bagging (control), T₁: Brown paper double-layered bag (BPB), T₂: White paper single-layered bag (WPB), T₃: Perforated polythene bag (PB), and T₄: White cloth bag (WCB). Uniformly grown fruits (45 days after fruit set) were selected for bagging. The size of the bags was 25×20 cm. Before bagging, two perforations (≤ 4 mm diameter) were made for proper ventilation at the bottom of the polythene bag and white cloth bag unless proper aeration would not occur. White and brown paper bags were not perforated because those types of bags were automatically allowed proper aeration. The particular bags were wrapped properly at the stalk of each fruit so that it would not fall down as well as there would not be open space. The observations viz. fruit retention (%) and days required 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: The length from the stalk end to the apex of 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). The total soluble solids content was measured by Erma Hand Refractometer (0 to 32°Brix) and expressed in Brix [14]. 5 g pulp was crushed in mortar and pestle which was transferred to 100 ml beaker and diluted in 1:2 proportions with distilled water. Ascorbic acid was estimated as described by McHenry & Graham [15]. Mango pulp (5 g) was mixed with 5 ml of 20% metaphosphoric acid solution and was filtered through Whatman No. 1. The filtrate (5 ml) was put in a small beaker and shaken with 2 drops of phenolphthalein solution and titrated against 2, 6-indophenol until the pink color was developed. The ripe fruits of both bagged and control were also examined for their sensory qualities for assessing color, flavor, texture, sweetness, appearance, 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 [21]. The data were analyzed by SPSS 22.0 for Windows and means were separated by Duncan’s multiple range test (DMRT) at P ≤ 0.05 (SPSS Inc., Chicago, IL, USA).

Source of Information: Asian Journal of Agricultural and Horticultural Research - 5(3): 45-54, 2020

Article Link (Online Journal): DOI: 10.9734/AJAHR/2020/v5i330055

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Thus, an investigation revealed that pre-harvest fruit bagging at marble stage (45 days after fruit set) with various types of bag modified fruit retention, the period required for harvesting, Physico-chemical properties, the occurrence of spongy tissue, the incidence of mealybug, and shelf life in mango cv. Amrapali. Finally, it can be concluded that the result of this experiment on pre-harvest fruit bagging in mango cv. Amrapali is quite effective in improving Physico-chemical properties and maintaining fruit quality. It will also be beneficial for both growers and consumers because it is a simple, cost-effective, and eco-friendly technology that has positive effects on mango cv. Amrapali.

Knowledge Management: Journal