Authors:
Md.Tariqul Islam*, Md. Shamsuzzoha
, Md. Shazadur Rahman
, Md. Abdul Bari4
, Mst. Moli Akter1
, Afifa
khatun, Roksana Huque
, Md. Sorof Uddin , |
Abstract:
The present experiment titled “pre harvest bagging enhanced quality and shelf life of mango cv.
Langra” was conducted during the year 2017 at the mango orchard near Hajee Mohammad
Danesh Science and Technology University, Dinajpur, Bangladesh. The research was carried out
in the Randomized Complete Block Design with three replications. Mango fruits were bagged at
35, 45 and 55 days after fruit set with different types of bags which constituted various
treatments viz.: T1: Transparent polythene bag, T2: White paper single layered bag, T3: Brown
paper double layered bag, T4: control (no bagging). In fruit physical parameter result bagged at
35 days after fruit set with white paper and brown paper bag recorded maximum fruit length
(97.93 and 103.5 mm), fruit diameter (79.27 and 84.85 mm), fruit weight (311.66 g and 329.2 g),
pulp weight (278.9 g and 289.8 g) respectively, and minimum result was found in polythene bag
and control. Meanwhile in fruit chemical parameter of total sugar, reducing and non-reducing
sugars, total soluble solids, ascorbic acid, pH and ?-carotene were improved over control. Brown
paper bag changed fruit color. The sensory qualities in fruits of brown and white paper bags were
improved over control. Fruits treated with brown paper bag showed shelf life upto 11 days with
lowest weight loss and good physical quality as against 6days of unbagged fruits (control). These
results specify that fruit bagging can improve fruit quality through diminution in disease and
insect-pest infestation and shelf life of mango cv. Langra |
