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Response of Physical Quality and Biochemical Characteristics to Different Maturity Stages of Mangifera Indica (cv. Amrapali)

Md. Rajibullah Jaman
Dept. of Horticulture, Patuakhali Science and Technology University (PSTU), Patuakhali-8602

Md. Fakhrul Hassan
Dept. of Horticulture, Patuakhali Science and Technology University (PSTU), Patuakhali-8602

Mahbub Rabbani
Dept. of Horticulture, Patuakhali Science and Technology University (PSTU), Patuakhali-8602

Tamal Patra Suvo*
Dept. of Biochemistry and Food Analysis, Patuakhali Science and Technology University (PSTU), Patuakhali-8602, Bangladesh

Md. Rasel Ahmed
Dept. of Horticultur, Bangladesh Agricultural University (BAU), Mymensingh, Bangladsh

Abstract/ Executive Summary:

Mango fruit consumer soften confuse to select exact fruits from markets. A study was conducted to analyze the physical quality and biochemical components at different stages of mango cultivar “Amrapali”.The study was conducted at the postharvest laboratory, Department of Horticulture, PSTU during the period from January to December 2015. Stage-1 was marked when the peel color was dark olive green and turning to yellow at the seed and the subsequent maturity stages determined at 2-days intervals as stage-2 was olive, stage-3 was apple green, stage-4 was brown, stage-5 was saddle brown and stage-6 was dark golden rod in color. At each maturity stages, physical (peel color, firmness and weight loss) and biochemical (anthocyanin content, titratable acidity, pH, total soluble solids, ascorbic acid, reducing sugar, non-reducing sugar and total sugar) maturity indices were determined. ThepH (4.54), anthocyanine content (430 mg/100 g), TSS (24.33%), reducing sugar (7.56%), non-reducing sugar (5.84%) and total sugar (13.40%) were significantly highest at stage-6 (dark golden rod colour).The titratable acidity (0.30%) and ascorbic acid (25.29 mg/100 g) were significantly highest at stage-1 (dark olive green). Firmness decreased gradually with the advancement of maturation and flesh color turned dark olive green to dark golden rod. Total soluble solids were increased while TA was gradually decreased with increase of maturity. Dark olive green colour stage (stage-1) is suitable for harvesting and transportation due to highest physical quality and dark golden rod colour stage (stage-6) is suitable for consumption due to highest biochemical composition.

Keywords: Mangifera indica, Physiological characteristics, Bio-chemicals, Maturity indices

Location: At the Postharvest laboratory, Department of Horticulture, Patuakhali Science and Technology University (PSTU), Patuakhali, Bangladesh

Start Date: 00-01-2015

End Date: 00-12-2015

Program Area: Postharvest and Agro-processing

Commodity: Mango

Objectives:

Objectives of this study were to evaluate the physical quality and chemical characteristics at different colour stages of the fruits and develop a standard maturity color chart of ‘Amrapali’ mango varieties.

Methodology:

The experiment was carried out at the Postharvest laboratory, Department of Horticulture, Patuakhali Science and Technology University (PSTU), Patuakhali, Bangladesh from January to December 2015. The temperature and relative humidity of the storage room were recorded daily at the study period by a digital thermo hygrometer (TFA Dost mann GmbH & Co. KG, Germany). The minimum and maximum temperatures were 24.0⁰C and 33.0⁰C, respectively. The minimum and maximum relative humidity was 82% and 90%, respectively. A total 100 healthy fruits with uniform size, shape and color were collected from the residential area of vice chancellor, PSTU.Fruits were harvested when they attained in light green colour with uniform size and shape. The fruits having no defect were cut off with a sharp knife keeping intact about 2 cm stalk with them and loaded immediately with care to transfer in the Laboratory. The experiment was laid out in completely randomized design (CRD) with three replications.Determination of physical characteristics at different stages of the fruits Weight loss: Individual fruit was weighted in every alternative day by an electronic balance. The percentage of weight loss was calculated using the following formula: Weight loss (%) = W1-W2/W1 x100 Where, W1= Initial weight of the fruit, W2 = Weight of fruits after storage. External peel colour: The fruit peel colour was determined by“On Color Measure” (an Android Application Software developed by Potato tree Soft, Version 3.0) where color was identified by using a mobile device camera (Plate 01). Firmness: Firmness of mango was determined by hand feeling using a numerical rating scale of 1-5 (Hasan, 2006) where; 5= mature hard, 4= sprung, 3= between sprung and eating ripe, 2= eating ripe and 1= over ripe. Determination of chemical characteristics at different stages of the fruits Anthocyanine content: Total Anthocyanine content of peel and the carotinoid content of pulp were determined by the method of Sims and Gamon (2002). Titratable acidity: Titratable acidity (TA) was determined according to Titration method described By Ranganna (1979) and calculated. pH: Remaining of the filtrated juice from TA determination was used to measure the pH of the fruit pulp. The pH was determined by using a glass electrode pH meter (PHS-25 Precision pH/mV meter, Shanghai LIDA Instrument Factory, China)Total soluble solids (TSS): The percentage of TSS was determined by a digital refractometer (BOE 32195, BOECO, Germany). Ascorbic acid (Vitamin C): Ascorbic acid was determined according to the dye method (Ranganna,1979). Total sugar: Sugar content was determinedby the procedures described by Lane and Eynon (1923). Standardization of Fehling’s solution: 50 ml of both Fehling’s solution A and B were mixed in a beaker and 10 ml was taken into a 250 ml conical flask. 25ml distilled water was added to it. Standard sugar solution was taken in a burette. The conical flask containing mixed Fehling’s solution was heated on a hot plate. Three drops of methylene blue indicator solution was added to the solution when it started to boil without removing the flask from the hot plate. Mixed Fehling’s solution was titrated by standard sugar solution. The end point was indicated by discoloration. Estimation of total invert sugar: 50 ml of purified solution (filtrated) was taken in a 250 ml conical flask. 5 ml citric acid and 50 ml distilled water was added to it. The conical flask containing sugar solution boiled for inversion of sucrose and cooled. Then the solution was transferred to a 250 ml volumetric flask and neutralized by 1N NaOH using phenolphthalein indicator. The volume was made up to the mark with distilled water. The mixed Fehling’s solution was titrated as same as reducing sugar. The percentage was also calculated similarly as reducing sugar. Estimation of non-reducing sugar: Non-reducing sugar was estimated by using the following formula: Non-reducing sugar (%) = Total invert sugar (%) -Reducing sugar (%). Statistical analysis: The data on different parameters were tabulated and analyzed MSTAT-Cprogramme (Gomez and Gomez, 1984). All the treatment means were calculated and the analysis of variances (ANOVA) was done by Duncan’s Multiple Range Test (DMRT). The means were separated by Least Significant Difference (LSD) test at 1% levels of significance.

Source of Information: J. Biosci. Agric. Res. 15(02): 1279-1286

Article Link (Online Journal): https://doi.org/10.18801/jbar.150217.158

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Physical quality is highest at stage-1, i.e., dark olive green. This stage is suitable for harvesting and transportation. Chemical composition is highest at stage-6, i.e., dark golden rod colour and this stage is suitable for consumption. Further studies are suggested on maturity stages.

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