Effect of type of bags on chemical properties and sensory parameters of mango fruit cv. Alphonso

Abstract

Bagging mango fruit was undertaken at Department of Horticulture, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli in summer, 2015. The various treatments namely, T1 – Newspaper bag, T2 – Brown paper bag, T3 – Scurting bag, T4 – Plastic bag, T5 – Butter paper bag, T6 – Muslin cloth bag, T7 – Brown paper bag with polythene coating, T8 –Black polythene bag, T9 Opeque colour polythene bag and T10- Control (without bag) were tried in RBD with three replications. Fruits were bagged at 60 days after fruit set (i.e. egg stage). At harvest, the highest β- carotene content was observed in T2. The reducing sugars were found highest in T5 and the highest ascorbic acid was found in T10. But as compared to the chemical properties at harvest stage, trend of chemical properties of fruits at ripe stage were found different. The reducing sugars and TSS in ripe fruit were highest in T4. The average ascorbic acid in ripe fruit was highest in T9, whereas the highest β- carotene content of ripe fruits was in T1. Thus, it is concluded that different type of bags influenced chemical properties of mango fruit.