Effect of Bagging on Chemical Properties of Mango (Mangifera indica L.) cv. Alphonso

Abstract

The investigation entitled, "Effect of bagging on chemical properties of mango (Mangifera indica L.) cv. Alphonso." was conducted in the year 2012 from March to June in the Indo Israel plot, Department of Horticulture, College of Agriculture Dapoli, Dist. Ratnagiri. It was undertaken in Randomized Block Design with 7 treatments viz., T 1-Brown paper bag, T 2-Newspaper bag, T 3-Butter paper bag, T 4-Plastic bag, T 5-Muslin cloth bag, T 6-Scurting bag and T 7-Control (without bag) and three replications. Fruits were bagged at 60 days after fruit set.Results showed that the chemical parameters such as Moisture content, acidity, TSS, reducing, non reducing sugars and β carotene were not significantly varied due to bagging. Further the total sugars in fruits of muslin cloth and scurting bags were improved at ripe stage over control. T 6 was found to be the best treatment, which recorded top ranking performance for nonreducing and total sugars. Further T 5 and T 6 showed reduced incidence of stem end rot (1.66 %) and highest shelf life (14 days). Both these treatments showed top ranking performance in average sensory score.Thus, it was concluded that different types of bags influenced chemical properties of mango fruit.