Effect of Liquid Paraffin and Carbon Dioxide on shelf life and quality of Mango (Mangifera indica L.) cv. Bombay Green
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Date
2019
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Birsa Agricultural University, Ranchi
Abstract
Mango (Mangifera indica L.) is considered as "King of all fruits" due to its
excellent aroma, attractive colour, delicious and juicy pulp packed with vitamins and
minerals particularly vitamin-A. Being climacteric in nature, they ripen rapidly after
harvest in about 3 to 9 days. High moisture content, soft texture of fruits and
susceptibility to various pathogenic infections are limiting factors to its shelf life. The
present investigation entitled “Effect of Liquid Paraffin and Carbon Dioxide on shelf
life and quality of Mango (Mangifera indica L.) cv. Bombay Green” was carried out in
the PG lab of Department of Horticulture, Ranchi Agriculture College, B.A.U. in the
year 2018. The studies were undertaken with a view to enhance shelf life with
maintained fruit quality and to know the effect of pedicel length, liquid paraffin and
CO2 concentration on it. The level of liquid paraffin used has a concentration of 6%
and the pedicel length were 0 cm, 0.5 cm, 1.5 cm and 2.5 cm. The CO2 concentration
was maintained at 1%. The data from all the 10 treatments were analysed by CRD.
Result of the present investigations revealed that different post-harvest
treatments exhibited a significant effect on improvement in fruit quality along with
extended shelf life. Physical changes viz. physiological loss in weight (PLW),
physiological loss in volume, reduction in size (length and width) and fruit spoilage
were significantly varied positively over control. On the 15th day of investigation,
whole fruits coated with liquid paraffin having no pedicel (T9) exhibited minimum
PLW (12.16%) followed by the fruits kept in 1% CO2 (13.17%). However, maximum
PLW (26.55%) was recorded in control (T10). Irrespective of treatments a decreasing
trend in size (length and width) and the volume of fruits was noticed during the storage
period. The highest value of reduction was observed in fruits which remained untreated
and stored under ambient conditions. An overall per cent decrease in length varied from
3.14% in T9 (whole coated fruits with no pedicel) to 8.59% in control (T10). Similar, per
cent decrease in width was recorded highest (13.04%) in T10 (control) and least of
4.21% in T9. Minimum loss in volume (17.70%) and the maximum loss in volume
(38.25%) were recorded in T9 and T10, respectively. Among all the treatments, whole
fruit coated with no pedicel (T9) proved to be most effective for increasing the shelf-life
(13.3 days) which was followed by the fruits kept in 1% carbon dioxide (12 days). In
control, the shelf life reported was 6.5 days. The higher TSS (18.11 oB), total sugar
(13.08%), reducing sugar (6.98%), non-reducing sugar (6.10%), titratable acidity
(0.317%) and ascorbic acid content (20.46 mg/100 g) were observed on 15th day of
storage under the treatment in which whole fruits having no pedicel were coated. Thus,
the good fruit qualities were maintained until the 15th day of storage. Net profit of
control was found to be ` 180.64 for 100 mangoes and that of whole coated fruit with
no pedicel was ` 492.41. So whole coated fruit with no pedicel achieved a profit of `
311.77 over control. The marginal return per rupee of whole coated fruit with no
pedicel was found maximum i.e. 1:2.28 which indicates that just by coating the entire
fruits the farmer can earn comparatively more.
Hence, on the basis of the above inferences, it may be concluded that the mango
fruits cv. „Bombay Green‟ can be stored at ambient storage conditions well to
prolonged periods with better retention of physical and physico-chemical properties
and at the same time, fetch higher economic returns, if the whole fruit is coated with
liquid paraffin (6%).
Description
Effect of Liquid Paraffin and Carbon Dioxide on shelf
life and quality of Mango (Mangifera indica L.) cv.
Bombay Green