Effect of Liquid Paraffin and Carbon Dioxide on shelf life and quality of Mango (Mangifera indica L.) cv. Himsagar
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Date
2019
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Publisher
Birsa Agricultural University, Ranchi
Abstract
Mango is one of the most extensively exploited fruits for food, juice, flavor,
fragrance and colour, making it a common ingredient in new functional foods often
called super fruits. In the harvesting season there is a glut of fruits in the market so in
these days farmers can’t get reasonable price. So, it becomes imperative to prolong the
shelf life of the fruits in the best interest of farmer’s community and consumers as well.
An investigation was undertaken to evaluate the Effect of Liquid Paraffin and
Carbon Dioxide on physical and chemical attributes of Mango fruit (Mangifera indica
L.) cv. Himsagar during storage period at ambient conditions. The experiment was laid
out in Completely Randomized Design with total ten treatments and three replications
(300fruits). Concentration of liquid paraffin used was of 6% which was used on variety
of pedicel length such as 0 cm, 0.5 cm, 1.5 cm and 2.5 cm. The data from all the 10
treatments were analyzed by CRD. The parameters were recorded regularly starting
from the day of harvest followed by 3rd, 5th, 7th, 9th, 11 th, 13th and on 15th day of
harvest.
Maximum shelf life was obtained in T9 i.e. whole fruits coated with liquid
paraffin without pedicel (15 days) which was followed by the fruits kept in Carbon
dioxide incubator (13.1 days) (T1). The minimum was found in control (T10) (7.6 days).
The same trend was observed in almost all physical parameters i.e. physiological loss in
weight, physiological loss in volume, reduction in length and width of fruits and
spoilage percentage. Among chemical parameters, in TSS, treatment T1 was affected
significantly. Its highest value (19.21 0Brix) was recorded in fruits kept in CO2 chamber
on 13th day of storage as compared with control (17.32 0Brix) which was highest on 7th
day. While in case of total and reducing sugars, maximum was observed in whole fruit
coated with liquid paraffin and minimum in control. The titratable acidity was found
maximum in whole fruit coated with liquid paraffin without pedicel and minimum in
control. The similar results were observed for Ascorbic Acid content.
It can be concluded that the whole fruit coated with 6% liquid paraffin without
pedicel proved to be the best among all the treatments. Different post harvest
treatments exhibited significant effect on improvement in fruit quality along with
extended shelf life. Among all the treatments, the full fruit coated with 6% liquid
paraffin without pedicel proved most effective for increasing the shelf-life (15 days)
with maintained fruit quality [i.e. 12.45 % PLW, 21.41 % fruit spoilage, 19.21 °Brix
TSS,16.42 % total sugar, 5.25 % reducing sugar 11.15 % non reducing sugar] on mean
basis with respect to storage period. Finally it may be concluded that whole fruit coated
with 6% liquid paraffin without pedicel can be used readily and can be effectively
utilized to increase the shelf-life with maintained fruit quality in mango cv. Himsagar at
ambient storage conditions. The marginal return per rupee of whole coated fruit was
found maximum i.e. 1:2.41 which indicates that just by coating the fruits the farmer can
earn comparatively more than fruits left untreated.
Description
Effect of Liquid Paraffin and Carbon Dioxide on
shelf life and quality of Mango (Mangifera indica
L.) cv. Himsagar