Pre-harvest Fruit Bagging Enhanced Quality and Shelf-life of Mango (Mangifera indica L.) cv. Amrapali

Abstract

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 bag 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 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 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 attack.

Effect of Bagging on Quality and Shelf Life of Mango (Mangifera indica L.) cv. BARI Mango- 4

“…The highest TSS content recorded in the control fruits (16.20 o Brix and 19.86 °Brix, respectively) while lowest in polythene bag (4.77 °Brix and 10.80°Brix, respectively) ( Table 3). These results are accordance with some previous studies [3,19].…”

“…This may be fruit fly could not enter inside the bags as it was tightly tied by GI wire. Similar results were found in [33,17,3]. The maximum incidence of fruit fly (9.98%) and spongy tissue content (6.00%) was recorded in control because control fruits faced highest rainfall during its growth and development.…”

“…At ripe stage, the higher percentage of citric acid showed in the polythene bag (1.13%) while the lowest in the control fruits (0.16%) ( Table 3). The findings support by [3,4] they revealed that percent of citric acid decreased sharply from harvest to ripe fruits in mango.…”

“…Pre-harvest fruit bagging has been widely used in various fruit crops, such as mango [3,4,16], apple [17], pear [18], peach [19], to enhance the commercial standard of the fruit, namely, promoting fruit coloration [20], reduces mechanical damage [21] and sunburn [22] of the skin. Pre-harvest bagging also reduces the use of pesticides in the fruit and controlling insect [23], disease [24] and bird damage.…”

“…As a result, mango growers face a serious economic loss every year. Among several such alternatives, the preharvest bagging technique of fruits has been used widely in several fruit crops for attracting skin color and to reduce the incidence of diseases, insect pests, mechanical damages, sunburn of the skin, agrochemical residues on the fruits and bird damages [3,4,5,6,7]. However, recently fruit bagging technology is commercially going to be promoted in mango orchards of different location in Bangladesh.…”