Abstract
Fruit bagging is a newly developed technology, widely used by the farmers, easy practice, and environment friendly and useful for high quality mango production in Bangladesh Four treatments were included in this experiment namely non-bag (control); white polythene bag; single layered white paper bag and double layered brown paper bag. The fruits were bag at 35, 45 and 55 days after fruit set. The experiment was carried out in the Randomized Complete Block Design with three replications. Fruit bagging has direct effect on fruit length, diameter, fresh weight and pulp weight (9.49cm, 8.31cm, 295.8g and 267.4g, respectively) while minimum was recorded in non-bagged control fruits (7.75cm, 6.91cm, 211.1g and 182.0g, respectively) at 35 and 45 days. In addition, the total sugar, reducing sugars, total soluble solid, ascorbic acid, pH and β-carotene were improved over control fruits. Brown paper bags are competent to change the fruit color. Brown paper bag extended shelf life up to 9 days with premier sensory quality as against 5 days of non-bagged control fruits.Considering the results, double layered brown and single layered white paper bagged fruits performed the best in respect of quality parameters and extending shelf life in mango cv. Mishribhog.
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