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Journal of Bioscience and Agriculture Research 
RESEARCH ARTICLE: 
Influence of pre-harvest bagging on fruit quality of mango (Mangifera indica L.) cv. Mollika
 
M. T. Islam (1), M. Shamsuzzoha (2), M. S. Rahman (3), M. M. Haque (4) and R. Alom (5)
1Dept. of Horticulture, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200
2Dept. of Chemistry, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200
3Dept. of Agricultural Chemistry, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200
4Dept. of Biochemistry, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200,
5Dept. of Crop Physiology and Ecology, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh

Article info.
​Received: 02.08.17, Revised: 04.10.17, Available online: 14 October 2017.​
J. Bios. Agric. Res. | Volume 15, Issue 01, pp. 1246-1254
​Crossref: https://doi.org/10.18801/jbar.150117.153
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Title: Influence of pre-harvest bagging on fruit quality of mango (Mangifera indica L.) cv. Mollika
Abstract: An investigation was performed for safe mango production by applying minimum use of pesticide, entitled studies on influence of bagging on physico-chemical properties and shelf life of mango cv. Mollika. Mango fruits were bagged at marble stage with different types of bags which constituted various treatments viz.: T1: Brown paper double layered bag (BPB), T2: White paper single layered bag (WPB), T3: Muslin cloth bag (MCB) and T0: Non-bagged (control). Bagging with brown paper bag and white paper bag improved fruit retention, weight of fruit, diameter of fruit, pulp weight, total soluble solids, ascorbic acid, percent of citric acid, reducing sugars and β-carotene at harvest and ripe stage over control. Brown paper bag improved fruit color, texture, appearance and sweetness. In all cases, good quality, cleaner, disease and insect free fruits were harvested. The sensory qualities in fruits of brown, white and muslin cloth bags were improved over control. Fruits treated with brown paper bag showed shelf life upto 18 days with lowest weight loss and good physical quality as against 15 days of untreated fruits (control). Pre-harvest bagging also reduced occurrence of spongy tissue and the incidence of mealy bugs. Thus it is concluded that fruit bagging influenced growth and development of mango fruit by the  reductionof disease and insect-pest attack and also increases shelf life of mango.
 Key Words: Mango, Bagging materials, Physico-chemical composition and Sensory evaluation
HOW TO CITE THIS ARTICLE? ​​
APA (American Psychological Association)
Islam, M. T., Shamsuzzoha, M., Rahman, M. S., Haque, M. M. and Alom, R. (2017). Influence of pre-harvest bagging on fruit quality of mango (Mangifera indica L.) cv. Mollika. Journal of Bioscience and Agriculture Research,15(01), 1246-1254.
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MLA (Modern Language Association) 
Islam, M. T., Shamsuzzoha, M., Rahman, M. S., Haque, M. M. and Alom, R. (2017) “Influence of pre-harvest bagging on fruit quality of mango (Mangifera indica L.) cv. Mollika”. Journal of Bioscience and Agriculture Research, 15.01(2017), 1246-1254.
​
Chicago and orTurabian
Islam, M. T., Shamsuzzoha, M., Rahman, M. S., Haque, M. M. and Alom, R. (2017) “Influence of pre-harvest bagging on fruit quality of mango (Mangifera indica L.) cv. Mollika”. Journal of Bioscience and Agriculture Research, 15. no. 01(2017), 1246-1254.
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