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Effect of Ripening Materials on Mango

D. Guha
Mango Research Station, Chapai Nawabganj, Nawabganj-6300.

M.A.J. Bhuiyan
Mango Research Station, Chapai Nawabganj, Nawabganj-6300.

Abstract/ Executive Summary:

This study was conducted to determine the effects of the different ripening materials namely fresh banana leaves, dried banana leaves, rice straw, sawdust, rice hull, fresh shirish leaves and calcium carbide on ripening and quality mango cv. Ashwina. Calcium carbide induced earlier ripening requiring 3.0 days which was colosely followed by rice straw requiring 4.47 days. Fresh banana leaves reduced weight loss but activated the incidence of diseases. The fruits ripened in calcium carbide had the highest content of total soluble solids (19.%) but the rice straw performed better in respect of most ofthe qualitative parameter studied

Keywords: Ripening, Quality, Mango

Location: Mango Research Station, Nawabganj.

Start Date: 05-08-1993

End Date: 12-08-1993

Program Area: Postharvest and Agro-processing

Commodity: Mango

Objectives:

To determine the effect of different ripening materials on mango cv. Ashwina and their subsequent influence on quality.

Methodology:

The experiment was conducted at the Mango Research Station, Nawabganj during the period from August 5, 1993 to August 12, 1993. Two hundred forty fresh mature green fruits of Ashwina variety were harvested manually. Ten mangoes were used for each treatment and they were replicated three times. The experiment was laid out in a completely randomized design. Uniform sized carton (35 cm X 37 cm X 35 cm) were used as containers. The treatments were as follows : (a) control (without any ripening material), (b) fresh banana leaves ( c) dried banana leaves (d) rice straw (e) sawdust, (f) rice hull, (g) fresh shirish leaves (Albizzia lebbeck) and (h) calcium carbide. Each carton was filled with 0.75 kg ripening materials except calcium carbide which was used at the rate of 2g kg^-1 fruit. Calcium carbide was kept in a vial was moistened with a few drops of water to encourage the release of gases.

Source of Information: Ann. Bangladesh Agric. 7( 1): 73-75, 1997

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

This preliminary study would serve a basis for further studies not only in mango fruits but also on other perishable fruits. Based on the results of this study, it can be concluded that for qualitative ripening of Ashwina mango, rice straw can be safely used as ripening material.

Knowledge Management: Journal