Agricultural Research Management Information System

Home
Research Summary
Search
About Us
- ARMIS
- Brochure
Contact Us
Report
User Request
Data Input
Help
- Operation Manual
  - PDF
  - Video
- Program Area & Commodity
We have reached 37600 number of research entries at this moment.

- Logout

Research Detail

Home
Research
Detail

Preservation of Mango at Cold Temperature

G. K. Joarder
Food Microbiology Section, Division of Food Science and Technology, BCSIR Laboratories, Dhaka.

Abstract/ Executive Summary:

The selected cultivars of mangoes, Gopalbhog, Langra and Fazli collected from Raj- shahl region, were kept at 10°-12°C (RH about 70%) in a cold storage to study the effect of low temperature and other treatments for the prevention of fungal spoilage of the fruit and the prolongation of shelf life. In this condition the simple hot water treat- ment has the marked effect to reduce the spoilage. Waxing increased the shelf life and pre- vented the weight loss significantly. Maleichydrazide was found to be useful to retard the ripening but failed to retard spoilage in prolonged storage condition. The effect of diphenylamine was also well-marked but it imparted objectionable odour to the mango pulp. Mangoes stored in these temperatures for about one month, ripened within 2-3 days when shifted to the ambient temperature but when the storage per- iod was increased to more than 6 weeks, the ripening failed to occur in some cases. Preservation in polythene bags failed to produce encouraging results. From these investigations it may be concluded that one month level of preservation period may be considered as very usefu I for preservation of the selected cu ltivars mentioned above in cold temperatures.

Keywords: Preservation, Mango, Cold Temperature

Location: Rajshahi region

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Mango

Objectives:

To assess their efficiency at the cold conditions.

Methodology:

Green mature mangoes were collected from Rajshahi region and reached the laboratory after 24.48 hours. For treatments only healthy and uninjured mangoes were used. To remove dirts, the mangoes were washed then put into hot water at 52⁰C±2⁰C in a pan, the heating were continued slowly to keep the temperature constant. At this temperature the fruits were kept for 5 min. and dried in air. The treated mangoes were kept in the cold room at tempera, ture 10±2⁰C at RH about 70% for preervation. Mangoes having no treatment also kept at this cold temperature as control. The composition of wax emulsion used by Mathur and Subramanyam was modified as follows: Wax (paraffin m. p. 55⁰C) 70 gm, Triethanolamine 20 ml, oleic acid 15 ml, water to make 1 litre. The mixture was heated to boiling for making as homogenous suspension. Then the mangoes were dipped into the solution for one minute then dried in air. An acquos solution of sorbic acid having concentration of 2000 ppm was prepared. The mangoes were dipped in the solution as described above. In another experiments mangoes were wrapped in tissue paper impregnated with 2% diphenylamine. In this experiment mangoes having different treatments were kept in the perforated polythene bags and preserved in cold temperature. 20-50 mangoes were used for each set of experiments. After the desired period of preservation unripe mangoes were shifted to room temperature for ripening which acquired within 1-3 days. The total soluble solid was determined by refractometer and sugar was determined applying correction factors to the soluble solid.The pulp of the sample was diluted to four times and titrated against N/10 NaOH solution. The acidity was calculated as citric acid. Vitamin C content was determi ned according to the standard methods. The weighed pulp was heated in drying oven to the constant weight 110⁰C and the residue was calculated as percentage of the initial. Initial weight of the mangoes were taken and then weights were-taken periodically. Weight loss was calculated as the loss of weight per day.

Source of Information: Bangladesh Journal of Agriculture vol.5, No.3, Pag: 153-159

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

From the results and discussion it may be concluded that for medium-short time preservation (one month level), cold storage (10-12⁰C) of mangoes of oultivars grown here may usefully be adopted. To find out process for prolonging this preservation period in cold temperatures without causing adverse effects on the desirable physico-chemical characteristics of the fruit, further investigation are necessary which are expected to be carried out in future.

Knowledge Management: Journal