Effect of Coloured Polythene Bags on Fruit Quality of ‘Himsagar’ Mango Grown in New Alluvial Zone of West Bengal (original) (raw)
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Effects of preharvest fruit bagging on postharvest quality and shelf life of mango cv. Amrapali
Fruit fly and other organisms attack during growth and development of mango fruits which causes severe postharvest losses. Therefore, it is necessarily important to explore some technologies to protect fruits and reduce postharvest losses. This experiment was conducted in order to study the effects of preharvest fruit bagging on the postharvest quality and shelf life of mango cv. Amrapali. Five bagging materials viz., i) non-bag, control, ii) brown paper, iii) white paper, iv) white polythene and v) black polythene bag were used in this study. The single factor experiment was laid out in randomized complete block design with three replicates. Significant variations were noticed among the preharvest bagging materials in relation to physio-chemical quality attributes and shelf life of mango cv. Amrapali. The attributes such as weight and size of fruits, skin color, moisture, dry matter, vitamin C, sugar (reducing, non-reducing and total), total soluble solids (TSS) contents and shelf life were significantly influenced by the bagging materials. A significant difference was observed in the shelf life of bagged and non-bagged fruits. The longest shelf life (15 days) was found in brown paper bagged whereas the shortest shelf life (8 days) was in non-bagged control fruits. Considering the findings it was observed that brown and white paper bagged fruits appeared to be the superior in respect of skin color, moisture, dry matter, vitamin C, TSS, titratable acidity and extending shelf life in mango cv. Amrapali.
Studies on effect of types of bag at egg stage on mango fruit (cv. ALPHONSO
Bagging of mango fruits prior to harvest is the best alternative to avoid adverse effect of recent changes in climate on fruit by causing physical damage. Bagging mango fruit was undertaken at Department of Horticulture, Dr. Balasaheb Sawant Konkan KrishiVidyapeeth, Dapoli in summer, 2013 from March to June. The results indicated that various chemical parameters were affected significantly due to bagging. Treatment T 1 showed best performance for fruit retention (90.67 %), length (9.44 cm), weight (298.67 g) and pulp weight (223.88 g) of fruit. T 4 contributed best performance for days required for harvesting (55 DAB). Bagging had significant effect on mealy bug infestation. Thus, it is concluded that different types of bags influenced growth and development of mango fruit. HOW TO CITE THIS ARTICLE : Kireeti, A., Haldankar, P.M. and Parulekar, Y.R. (2016). Studies on effect of types of bag at egg stage on mango fruit (cv. ALPHONSO). Asian J. Hort., 11(1) : 58-62,
Influence of pre-harvest bagging on fruit quality of mango (Mangifera indica L.) cv. Mollika
2017
An investigation was performed for safe mango production by applying minimum use of pesticide, entitled studies on influence of bagging on physico-chemical properties and shelf life of mango cv. Mollika. Mango fruits were bagged at marble stage with different types of bags which constituted various treatments viz.: T1: Brown paper double layered bag (BPB), T2: White paper single layered bag (WPB), T3: Muslin cloth bag (MCB) and T0: Non-bagged (control). Bagging with brown paper bag and white paper bag improved fruit retention, weight of fruit, diameter of fruit, pulp weight, total soluble solids, ascorbic acid, percent of citric acid, reducing sugars and β-carotene at harvest and ripe stage over control. Brown paper bag improved fruit color, texture, appearance and sweetness. In all cases, good quality, cleaner, disease and insect free fruits were harvested. The sensory qualities in fruits of brown, white and muslin cloth bags were improved over control. Fruits treated with brown pa...
Journal, 2020
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: T 0 : No bagging (control), T 1 : Brown paper double-layered bag (BPB); T 2 : White paper single-layered bag (WPB); T 3 : Perforated polythene bag (PB) and T 4 : 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, Original Research Article Akter et al.; AJAHR, 5(3): 45-54, 2020; Article no.AJAHR.55617 46 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.
Postharvest Quality of ‘Carabao’ Mango as Affected by Spun-Bound Bagging Materials
Chiang Mai University Journal of Natural Sciences, 2020
A safe option to address some production problems such as insect damage, diseases, and blemishes in mango is fruit bagging. ‘Carabao’ mango fruit at 55 days after flower induction (DAFI) were bagged with three bagging materials: old newspaper (control), spun-bound high density polyethylene (SHDPE, DuPont™ Tyvek® Homewrap, 0.15 mm thick) and non-woven spunbound polypropylene (NSPP, 0.03mm thick). Bagged mango fruit were harvested at 118 DAFI. At harvest, NSPP bagging material resulted in better quality of fruit compared to newspaper and SHDPE. Advanced color change was observed both in newspaper and SHDPE at 4 and 8 days after harvest (DAH). Compared to newspaper and SHDPE, slower color change was observed in fruit bagged with NSPP up to 8 DAH. The degree of anthracnose infection did not differ among bagging materials. Higher degree of stem end rot (SER) infection was noted in newspaper at table ripe stage (TRS). Onset of SER was delayed by about a day in NSPP and SHDPE. At 8 DAH, lo...
International Journal of Agriculture Environment and Bioresearch, 2019
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 β-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.
EFFECT OF PREHARVEST FRUIT BAGGING ON QUALITY OF MANGO (MANGIFERAINDICA) CV. ALPHONSO
Pre-harvest fruit bagging is emerging, as one of the new technologies for gaining fruits with very good quality. In the year 2012, an experiment was conducted in the months from March to June to study the effect of pre-harvest bagging on mango cv. Alphonso. This experiment was undertaken in Randomized Block Design. There were six types of bagging treatments in which the mango fruits are bagged in three replications at 60 days after fruit set. The present experiment concluded that the quality of mango fruit is influenced by the different types of bags. Incidence of stem end rot (%) was found to be significantly higher (11.66%) in T 7 (control) and it is observed to be the lowest (1.66%) in T 5 (Muslin cloth bag) and T 6 (scurting bag). The highest sensory score for colour (8.20) was observed in T 5 (Muslin cloth bag) and was found to be the lowest (7.00) in T 3 (Butter cloth bag).The Highest sensory score for flavour (8.30) was found to be significantly higher in The T 6 (scurting bag) and found to be the lowest (6.94) in T 1 (Brown paper bag). The Highest sensory score for texture (7-56) was found to be in T 4 (Plastic bag) and seen to be the lowest (7.00) in T 3 (Butter paper bag). In the bagged fruits, there was no spongy tissue found. The most important benefit of all the bags over control is the reduction in the stem end rot disease incidence.
Acta horticulturae, 2011
Fruit bagging during growth is practiced on some fruit crops in Australia and Japan to control damage by physiological and pathological disorders. This study was undertaken to investigate whether this treatment could be used to control lenticels discoloration, a physiological disorder unique to 'Apple' mango, a popular cultivar in Kenya, which has a high demand in both domestic and export markets. 'Apple' mango fruit were bagged at 70 days after bloom (DAB). Bagged and unbagged fruit were harvested at 168 DAB, subjected to quality analysis at harvest and on regular intervals during ripening. The experiment was set on a completely randomized design and means subjected to a t-test for comparison and least significant difference for separation at p<0.05. There were no significant differences (p>0.05) in fruit weight and diameter between bagged and unbagged fruit. However, bagged fruit had significantly (p<0.05) higher peel hue angle (H°) and L* values. Sensory analysis rated bagged fruit superior in terms of appearance, color and overall acceptance at harvest and on ripening. There were no significant differences (p<0.05) in taste and flavor between bagged and unbagged fruit. Bagged fruit had a prolonged postharvest life and reduced weight loss, and this may be of economic importance to the mango fruit retailers. These results indicate that bagging may produce an unblemished, attractive and high quality fruit at harvest and on ripening, leading to improved exports and better prices for mango fruit farmers.
Quality of guava fruits bagged with different materials in an organic system
Comunicata Scientiae, 2020
This study aimed to evaluate the interference of bagging materials on the incidence of insect larvae and the physical and chemical quality of the guava cv. Paluma in an organic system. The experimental design was in randomized blocks with seven treatments and four replications of 25 fruits each. The bagging materials (treatments) were: nonwoven fabric (TNT), transparent plastic bag, white plastic bag, parchment paper, kraft paper, and non-bagged fruits (control). The titratable acidity (TA), ascorbic acid, soluble solids (SS), SS/TA ratio, fresh mass, fruit diameter, fruit length, appearance, and fruit fly incidence were evaluated. Fruit bagging increased the fresh fruit mass, except the tulle bag, which did not change fruit diameter but increased fruit length. There was a high incidence of fruit flies in the non-bagged fruits (100%) and in those with tulle bags (56.53%), reduced to 2.15% when using parchment paper, and reaching the absence of bored fruits when using nonwoven fabric...