Chemical Changes in Mango (CV.Fazli) as Affected by Fruit Maturity and Condition of Ripening

Khaled Misbahul Mokor Robin; Tasnima Zannat

doi:doi:10.11648/j.ijnfs.20241302.13

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Chemical Changes in Mango (CV.Fazli) as Affected by Fruit Maturity and Condition of Ripening

Khaled Misbahul Mokor Robin

, Tasnima Zannat^*

Published in International Journal of Nutrition and Food Sciences (Volume 13, Issue 2)

Received: 21 February 2024 Accepted: 18 March 2024 Published: 2 April 2024

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Abstract

An experiment was carried out at the Department of Horticulture and Department of Biochemistry of Bangladesh Agricultural University, Mymensingh. The objectives of the experiment were to evaluate the pattern of chemical changes associated with ripening and the numbers of days required for full ripening of mango (CV.Fazli) harvested at three maturity stages and preserved under different ripening conditions, viz; control, spread over brown paper, bamboo basket covering with straw, spread on straw and calcium carbide. The fruits were assessed for chemical changes during ripening. Some of the chemical properties such as sugar content (reducing, non-reducing and total), total soluble solid and pH of pulp increased while titratable acidity and vitamin C (ascorbic acid) content decreased with the increase in the duration of ripening. In respect of all chemical parameters, mature fruits kept in bamboo basket covering with straw showed best performance whereas CaC₂treated fruits showed poorer performance though good colours were developed. The ripening conditions maturity stages showed significant variations in relation to days required for full ripening. Among the treated and untreated mature mango fruits, bamboo basket covering with straw and spread on straw exhibited better ripening performance. Over- mature mango kept in bamboo basket covering with straw required the lowest days for full ripening but at 9th day of ripening some fruits were not in edible conditions whereas mature fruits kept in the same conditions were in edible conditions.

Published in	International Journal of Nutrition and Food Sciences (Volume 13, Issue 2)
DOI	10.11648/j.ijnfs.20241302.13
Page(s)	24-30
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Reducing Sugar, Non-Reducing Sugar, Ascorbic Acid, Fruit Pulp, Total Sugar Content

References

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[3]	Lashley, D. 1984. Advances in postharvest technology and new technology in food production. Proc. Seminar. St Augustine (Trinidad Tobago), 173-183.
[4]	Krishnamurthy, H. S. and H. Subramangam, Pre and Postharvest physiology of the mango a review. Trop. Sci., 1973. 15, 1167-1195.
[5]	Subramanyam, H., Krishnamurathy, S. and H. A. B. Parpia.. Physiology and Biochemistry of mango fruit. Adv. Food Res., 1975, 21, 223-305. https://doi.org/10.1016/s0065-2628(08)60092-0 PMID: 1098417.
[6]	Medlicott, A. P. and M. J. Jeger. The development application of postharvest treatments mamlpalate ripening in mangoes. In mangoes a review. Priensley, T. R. and G. A. Tucker (eds.), commonwealth. Sci. Coun., 1987. pp. 56-77.
[7]	Lizada, M. C. Postharvest physiology of the mango a review. Acta Hort., 1991, 291, 437-453. https://doi.org/10.17660/ActaHortic.1991.291.50
[8]	Rangana, S. Manual of analysis of fruits and vegitable products. Tata McGraw Hill Pub. Co Ltd., New Deihi. 1979, p. 634.
[9]	Tsuda, T., K. Chachin and Y. Ueda. Studies on keeping quality of imported “Cavabao” mango fruit from the Philippines. J. Jap. Soc. Hort. Sci., 1999, 68(3), 669-674. https://doi.org/10.2503/jjshs.68.669
[10]	Shahjahan, M. S., M. A. Sheel., M. A. Zaman and M. A. Sakur. Optimization of harvesting maturities for major mango culivars Bangladesh. Bangladesh J. Sci. Res., 1994, 12(2), 209-215.
[11]	Tripathi, J. S.. Postharvest changes during storage and ripening of Gaurjeet mango fruits. Agril. Sci. Digest, India, 1988, 8(4), 191-192.
[12]	Rangavalli, K., C. Ravisankar and P. H. Prasad. Postharvest changes in mango (Mengifera indica L) var. Baneshan. South Indian Hort., 1993. 41(3), 169-170.
[13]	Kumar, S. D. K. Das, A. K. Singh and U. S. Prasad, Changes in non- volatile organic acid composition and pH during maturation ripening of two mango varieties. Indian J. Plant Physico., 1993, 36(2), 107-111.
[14]	Gill PPS, Jawandha SK, Kaur N, Singh N. Physico-chemical changes during progressive ripening of mango (Mangifera indica L.) cv. Dashehari under different temperature regimes. J Food Sci Technol. 2017 Jun; 54(7): 1964-1970. https://doi.org/10.1007/s13197-017-2632-6 Epub 2017 Apr 17 PMID: 28720953; PMCID: PMC5495723.
[15]	Siddiqui MW, Dhua RS. Eating artificially ripened fruits is harmful. Curr Sci. 2010; 99: 1664–1668. [Google Scholar]
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APA Style

Robin, K. M. M., Zannat, T. (2024). Chemical Changes in Mango (CV.Fazli) as Affected by Fruit Maturity and Condition of Ripening . International Journal of Nutrition and Food Sciences, 13(2), 24-30. https://doi.org/10.11648/j.ijnfs.20241302.13

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ACS Style

Robin, K. M. M.; Zannat, T. Chemical Changes in Mango (CV.Fazli) as Affected by Fruit Maturity and Condition of Ripening . Int. J. Nutr. Food Sci. 2024, 13(2), 24-30. doi: 10.11648/j.ijnfs.20241302.13

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AMA Style

Robin KMM, Zannat T. Chemical Changes in Mango (CV.Fazli) as Affected by Fruit Maturity and Condition of Ripening . Int J Nutr Food Sci. 2024;13(2):24-30. doi: 10.11648/j.ijnfs.20241302.13

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@article{10.11648/j.ijnfs.20241302.13,
  author = {Khaled Misbahul Mokor Robin and Tasnima Zannat},
  title = {Chemical Changes in Mango (CV.Fazli) as Affected by Fruit Maturity and Condition of Ripening
},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {13},
  number = {2},
  pages = {24-30},
  doi = {10.11648/j.ijnfs.20241302.13},
  url = {https://doi.org/10.11648/j.ijnfs.20241302.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20241302.13},
  abstract = {An experiment was carried out at the Department of Horticulture and Department of Biochemistry of Bangladesh Agricultural University, Mymensingh. The objectives of the experiment were to evaluate the pattern of chemical changes associated with ripening and the numbers of days required for full ripening of mango (CV.Fazli) harvested at three maturity stages and preserved under different ripening conditions, viz; control, spread over brown paper, bamboo basket covering with straw, spread on straw and calcium carbide. The fruits were assessed for chemical changes during ripening. Some of the chemical properties such as sugar content (reducing, non-reducing and total), total soluble solid and pH of pulp increased while titratable acidity and vitamin C (ascorbic acid) content decreased with the increase in the duration of ripening. In respect of all chemical parameters, mature fruits kept in bamboo basket covering with straw showed best performance whereas CaC2 treated fruits showed poorer performance though good colours were developed. The ripening conditions maturity stages showed significant variations in relation to days required for full ripening. Among the treated and untreated mature mango fruits, bamboo basket covering with straw and spread on straw exhibited better ripening performance. Over- mature mango kept in bamboo basket covering with straw required the lowest days for full ripening but at 9th day of ripening some fruits were not in edible conditions whereas mature fruits kept in the same conditions were in edible conditions.
},
 year = {2024}
}

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TY  - JOUR
T1  - Chemical Changes in Mango (CV.Fazli) as Affected by Fruit Maturity and Condition of Ripening

AU  - Khaled Misbahul Mokor Robin
AU  - Tasnima Zannat
Y1  - 2024/04/02
PY  - 2024
N1  - https://doi.org/10.11648/j.ijnfs.20241302.13
DO  - 10.11648/j.ijnfs.20241302.13
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 24
EP  - 30
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20241302.13
AB  - An experiment was carried out at the Department of Horticulture and Department of Biochemistry of Bangladesh Agricultural University, Mymensingh. The objectives of the experiment were to evaluate the pattern of chemical changes associated with ripening and the numbers of days required for full ripening of mango (CV.Fazli) harvested at three maturity stages and preserved under different ripening conditions, viz; control, spread over brown paper, bamboo basket covering with straw, spread on straw and calcium carbide. The fruits were assessed for chemical changes during ripening. Some of the chemical properties such as sugar content (reducing, non-reducing and total), total soluble solid and pH of pulp increased while titratable acidity and vitamin C (ascorbic acid) content decreased with the increase in the duration of ripening. In respect of all chemical parameters, mature fruits kept in bamboo basket covering with straw showed best performance whereas CaC2 treated fruits showed poorer performance though good colours were developed. The ripening conditions maturity stages showed significant variations in relation to days required for full ripening. Among the treated and untreated mature mango fruits, bamboo basket covering with straw and spread on straw exhibited better ripening performance. Over- mature mango kept in bamboo basket covering with straw required the lowest days for full ripening but at 9th day of ripening some fruits were not in edible conditions whereas mature fruits kept in the same conditions were in edible conditions.

VL  - 13
IS  - 2
ER  -

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Author Information

Khaled Misbahul Mokor Robin

Department of Horticulture, Bangladesh Agricultural University, Mymensingh, Bangladesh

http://orcid.org/0009-0000-5759-7328
Tasnima Zannat

Department of Civil Engineering, Southern University Bangladesh, Chattagram, Bangladesh

http://orcid.org/0009-0002-2088-6403

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Plain Text BibTeX RIS

APA Style

Robin, K. M. M., Zannat, T. (2024). Chemical Changes in Mango (CV.Fazli) as Affected by Fruit Maturity and Condition of Ripening . International Journal of Nutrition and Food Sciences, 13(2), 24-30. https://doi.org/10.11648/j.ijnfs.20241302.13

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ACS Style

Robin, K. M. M.; Zannat, T. Chemical Changes in Mango (CV.Fazli) as Affected by Fruit Maturity and Condition of Ripening . Int. J. Nutr. Food Sci. 2024, 13(2), 24-30. doi: 10.11648/j.ijnfs.20241302.13

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AMA Style

Robin KMM, Zannat T. Chemical Changes in Mango (CV.Fazli) as Affected by Fruit Maturity and Condition of Ripening . Int J Nutr Food Sci. 2024;13(2):24-30. doi: 10.11648/j.ijnfs.20241302.13

Copy | Download

@article{10.11648/j.ijnfs.20241302.13,
  author = {Khaled Misbahul Mokor Robin and Tasnima Zannat},
  title = {Chemical Changes in Mango (CV.Fazli) as Affected by Fruit Maturity and Condition of Ripening
},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {13},
  number = {2},
  pages = {24-30},
  doi = {10.11648/j.ijnfs.20241302.13},
  url = {https://doi.org/10.11648/j.ijnfs.20241302.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20241302.13},
  abstract = {An experiment was carried out at the Department of Horticulture and Department of Biochemistry of Bangladesh Agricultural University, Mymensingh. The objectives of the experiment were to evaluate the pattern of chemical changes associated with ripening and the numbers of days required for full ripening of mango (CV.Fazli) harvested at three maturity stages and preserved under different ripening conditions, viz; control, spread over brown paper, bamboo basket covering with straw, spread on straw and calcium carbide. The fruits were assessed for chemical changes during ripening. Some of the chemical properties such as sugar content (reducing, non-reducing and total), total soluble solid and pH of pulp increased while titratable acidity and vitamin C (ascorbic acid) content decreased with the increase in the duration of ripening. In respect of all chemical parameters, mature fruits kept in bamboo basket covering with straw showed best performance whereas CaC2 treated fruits showed poorer performance though good colours were developed. The ripening conditions maturity stages showed significant variations in relation to days required for full ripening. Among the treated and untreated mature mango fruits, bamboo basket covering with straw and spread on straw exhibited better ripening performance. Over- mature mango kept in bamboo basket covering with straw required the lowest days for full ripening but at 9th day of ripening some fruits were not in edible conditions whereas mature fruits kept in the same conditions were in edible conditions.
},
 year = {2024}
}

Copy | Download

TY  - JOUR
T1  - Chemical Changes in Mango (CV.Fazli) as Affected by Fruit Maturity and Condition of Ripening

AU  - Khaled Misbahul Mokor Robin
AU  - Tasnima Zannat
Y1  - 2024/04/02
PY  - 2024
N1  - https://doi.org/10.11648/j.ijnfs.20241302.13
DO  - 10.11648/j.ijnfs.20241302.13
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 24
EP  - 30
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20241302.13
AB  - An experiment was carried out at the Department of Horticulture and Department of Biochemistry of Bangladesh Agricultural University, Mymensingh. The objectives of the experiment were to evaluate the pattern of chemical changes associated with ripening and the numbers of days required for full ripening of mango (CV.Fazli) harvested at three maturity stages and preserved under different ripening conditions, viz; control, spread over brown paper, bamboo basket covering with straw, spread on straw and calcium carbide. The fruits were assessed for chemical changes during ripening. Some of the chemical properties such as sugar content (reducing, non-reducing and total), total soluble solid and pH of pulp increased while titratable acidity and vitamin C (ascorbic acid) content decreased with the increase in the duration of ripening. In respect of all chemical parameters, mature fruits kept in bamboo basket covering with straw showed best performance whereas CaC2 treated fruits showed poorer performance though good colours were developed. The ripening conditions maturity stages showed significant variations in relation to days required for full ripening. Among the treated and untreated mature mango fruits, bamboo basket covering with straw and spread on straw exhibited better ripening performance. Over- mature mango kept in bamboo basket covering with straw required the lowest days for full ripening but at 9th day of ripening some fruits were not in edible conditions whereas mature fruits kept in the same conditions were in edible conditions.

VL  - 13
IS  - 2
ER  -

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