Studies on the physico-chemical changes in mango (Mangifera indica L.) during artificial ripening
1999
Ibrahim, M. | Shafique, M.Z. | Gofur, M.A.(Bangladesh Council of Scientific and Industrial Research Laboratories, Rajshahi (Bangladesh). Fruit Processing and Preservation Research Divison)
Mango is one of the principal cash crops of Northern part of Bangladesh. The mango traders usually harvested green mature fruits and ripened artificially with various materials without considering the quality and composition of the fruits. Storage and ripening of mango is a challenging problem in Bangladesh. In commerce, various cushioning materials like dry paddy straw, mango leaves, wheat straw, sugarcane leaves are used for ripening mangoes. The effect of cushioning materials, temperature on the chemical constituents and ripening characteristics of the cultivars of mango viz. Langra, Gopal Bhog and Khirsapat have been studied to elucidate the optimum conditions by which viable marketing of the fruits could be achieved. It was observed that cushioning materials and storage temperature had distinct effect on physico-chemical composition and keeping quality. The TSS value of cultivar Langra stored and ripened in dry paddy straw was found to be highat 17.3 percent, followed by sugarcane leaves 15.8 percent, wheat straw 14.7 percent. The cushioning materials improved the color, increased the beta-carotenid and sugars. These materials conserve heat and contaminate moulds which affect the keeping quality. Storage and ripening of mango at 15-18 deg C, 20-23 deg C, 24-28 deg C were also studied. The result revealed that moderately slow rate of ripening was achieved at 20-23 deg C, which enhanced the storage life. The pattern of changes was similar in all the cultivars.
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