On-Tree Fruit Bagging and Cold Storage Maintain the Postharvest Quality of Mango Fruit
Atif Nadeem | Zienab Fawzy Reiad Ahmed | Syed Bilal Hussain | Alaa El-Din K. Omar | Muhammad Amin | Saqib Javed | Amjad Ali | Sami Ullah | Kashif Razzaq | Ishtiaq A. Rajwana | Shafa Nayab | Vasileios Ziogas | Shamel M. Alam-Eldein | Amany M. Mira
The present study investigates the influence of on-tree fruit bagging on the quality and shelf life of mango (<i>Mangifera indica</i> L. cv. ‘Samar Bahisht Chaunsa’) during cold storage (12 °C ± 1; 85–90% RH) for 0, 10 and 20 days (d) and subsequent shelf storage under ambient conditions (25 °C ± 1; 60–65% RH). Fruits were covered with brown paper bags at the marble stage and then harvested at commercial maturity. Results showed that 0 d and 10 d cold-stored fruits, irrespective of bagging treatments, retained eatable quality and shelf-life up to 7 d and 5 d during ambient storage, respectively. However, bagged fruits had better postharvest performance compared with non-bagged fruits by exhibiting slower weight loss, higher fruit firmness, more total soluble solids, vitamin C and total phenolic content and higher activities of catalase and superoxide dismutase during cold storage and ambient shelf storage. On the other hand, 20 d cold-stored fruits, both bagged and non-bagged, were decayed when kept under ambient conditions. It is proposed that mango fruit bagging could be a potential cultural practice to preserve postharvest quality up to 10 d of cold storage, followed by 5 d under ambient conditions.
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