Journal of Bioscience and Agriculture Research |
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RESEARCH ARTICLE:
Response of physical quality and biochemical characteristics to different maturity stages of Mangifera indica (cv. Amrapali)
Md. Rajibullah Jaman (1), Md. Fakhrul Hassan (1), Mahbub Rabbani (1), Tamal Patra Suvo (2) and Md. Rasel Ahmed (3)
1Dept. of Horticulture, Patuakhali Science and Technology University (PSTU), Patuakhali-8602, Bangladesh
2Dept. of Biochemistry and Food Analysis, Patuakhali Science and Technology University (PSTU), Patuakhali-8602, Bangladesh
3Dept. of Horticulture, Bangladesh Agricultural University (BAU), Mymensingh, Bangladesh
Article info.
Received: 22.03.17, Revised: 26.09.17, Available online: 25 November 2017.
J. Bios. Agric. Res. | Volume 15, Issue 02, pp. 1279-1286
Crossref: https://doi.org/10.18801/jbar.150217.158
Response of physical quality and biochemical characteristics to different maturity stages of Mangifera indica (cv. Amrapali)
Md. Rajibullah Jaman (1), Md. Fakhrul Hassan (1), Mahbub Rabbani (1), Tamal Patra Suvo (2) and Md. Rasel Ahmed (3)
1Dept. of Horticulture, Patuakhali Science and Technology University (PSTU), Patuakhali-8602, Bangladesh
2Dept. of Biochemistry and Food Analysis, Patuakhali Science and Technology University (PSTU), Patuakhali-8602, Bangladesh
3Dept. of Horticulture, Bangladesh Agricultural University (BAU), Mymensingh, Bangladesh
Article info.
Received: 22.03.17, Revised: 26.09.17, Available online: 25 November 2017.
J. Bios. Agric. Res. | Volume 15, Issue 02, pp. 1279-1286
Crossref: https://doi.org/10.18801/jbar.150217.158
FULL TEXT PDF:
158.17.15.2_response_of_physical_quality_and_biochemical_characteristics_to_different_maturity_stages_of_mango.pdf | |
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Title: Response of physical quality and biochemical characteristics to different maturity stages of Mangifera indica (cv. Amrapali)
Abstract: Mango fruit consumers often confuse to select exact fruits from markets. A study was conducted to analyze the physical quality and biochemical componentsat different stages ofmango cultivar “Amrapali”.The study was conducted at the postharvest laboratory, Department of Horticulture, PSTU during the period from January to December 2015. Stage-1 was marked when the peel color was dark olive green and turning toyellow at the seedand the subsequent maturity stages determined at 2-days intervals as stage-2 was olive, stage-3 was apple green, stage-4 was brown, stage-5 was saddle brown and stage-6 was dark golden rod in color. At each maturity stages, physical (peel color, firmness and weight loss) and biochemical (anthocyanin content, titratable acidity, pH, total soluble solids, ascorbic acid, reducing sugar, non-reducing sugar and total sugar) maturity indices were determined. The pH (4.54), anthocyanine content (430 mg/100 g), TSS (24.33%), reducing sugar (7.56%), non-reducing sugar (5.84%) and total sugar (13.40%) were significantly highest at stage-6 (dark golden rod colour). The titratable acidity (0.30%) and ascorbic acid (25.29 mg/100 g) were significantly highest at stage-1 (dark olive green). Firmness decreased gradually with the advancement of maturation and flesh color turned dark olive green to dark golden rod. Total soluble solids were increased while TA was gradually decreased with increase of maturity. Dark olive greencolour stage (stage-1) is suitable for harvesting and transportation due to highest physical quality and dark golden rod colour stage (stage-6) is suitable for consumption due to highest biochemical composition.
Key Words: Mangifera indica, Physiological characteristics, Bio-chemicals and Maturity indices
Abstract: Mango fruit consumers often confuse to select exact fruits from markets. A study was conducted to analyze the physical quality and biochemical componentsat different stages ofmango cultivar “Amrapali”.The study was conducted at the postharvest laboratory, Department of Horticulture, PSTU during the period from January to December 2015. Stage-1 was marked when the peel color was dark olive green and turning toyellow at the seedand the subsequent maturity stages determined at 2-days intervals as stage-2 was olive, stage-3 was apple green, stage-4 was brown, stage-5 was saddle brown and stage-6 was dark golden rod in color. At each maturity stages, physical (peel color, firmness and weight loss) and biochemical (anthocyanin content, titratable acidity, pH, total soluble solids, ascorbic acid, reducing sugar, non-reducing sugar and total sugar) maturity indices were determined. The pH (4.54), anthocyanine content (430 mg/100 g), TSS (24.33%), reducing sugar (7.56%), non-reducing sugar (5.84%) and total sugar (13.40%) were significantly highest at stage-6 (dark golden rod colour). The titratable acidity (0.30%) and ascorbic acid (25.29 mg/100 g) were significantly highest at stage-1 (dark olive green). Firmness decreased gradually with the advancement of maturation and flesh color turned dark olive green to dark golden rod. Total soluble solids were increased while TA was gradually decreased with increase of maturity. Dark olive greencolour stage (stage-1) is suitable for harvesting and transportation due to highest physical quality and dark golden rod colour stage (stage-6) is suitable for consumption due to highest biochemical composition.
Key Words: Mangifera indica, Physiological characteristics, Bio-chemicals and Maturity indices
HOW TO CITE THIS ARTICLE?
APA (American Psychological Association)
Jaman, M. R., Hassan, M. F., Rabbani, M., Suvo, T. P. and Ahmed, M. R. (2017). Response of physical quality and biochemical characteristics to different maturity stages of Mangifera indica (cv. Amrapali). Journal of Bioscience and Agriculture Research,15(02), 1279-1286.
MLA (Modern Language Association)
Jaman, M. R., Hassan, M. F., Rabbani, M., Suvo, T. P. and Ahmed, M. R. “Response of physical quality and biochemical characteristics to different maturity stages of Mangifera indica (cv. Amrapali)”. Journal of Bioscience and Agriculture Research, 15.02(2017), 1279-1286.
Chicago and orTurabian
Jaman, M. R., Hassan, M. F., Rabbani, M., Suvo, T. P. and Ahmed, M. R. “Response of physical quality and biochemical characteristics to different maturity stages of Mangifera indica (cv. Amrapali)”. Journal of Bioscience and Agriculture Research, 15. no. 02(2017), 1279-1286.
APA (American Psychological Association)
Jaman, M. R., Hassan, M. F., Rabbani, M., Suvo, T. P. and Ahmed, M. R. (2017). Response of physical quality and biochemical characteristics to different maturity stages of Mangifera indica (cv. Amrapali). Journal of Bioscience and Agriculture Research,15(02), 1279-1286.
MLA (Modern Language Association)
Jaman, M. R., Hassan, M. F., Rabbani, M., Suvo, T. P. and Ahmed, M. R. “Response of physical quality and biochemical characteristics to different maturity stages of Mangifera indica (cv. Amrapali)”. Journal of Bioscience and Agriculture Research, 15.02(2017), 1279-1286.
Chicago and orTurabian
Jaman, M. R., Hassan, M. F., Rabbani, M., Suvo, T. P. and Ahmed, M. R. “Response of physical quality and biochemical characteristics to different maturity stages of Mangifera indica (cv. Amrapali)”. Journal of Bioscience and Agriculture Research, 15. no. 02(2017), 1279-1286.
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- Hassan, M. K. (2006). Final Report: Postharvest loss Assessment: A study to formulate policy for postharvest loss reduction of fruits and vegetables and socio-economic uplift of the stakeholders. p. 188.
- Lane, J. H. and Eynon, L. (1923). Method for determination of reducing and non-reducing sugars. J. Soc. Chem. Ind. 42, 32-37.
- Nilesh, B. and Banik, B. C. (2005). Yield and physico-chemical properties of some mango cultivars in new alluvial zone of West Bengal. Environment and Ecology. Calcutta, India: MKK Publication 23. pp. 503-506.
- Rahim, M. A. (2009). Fruits for national economy and poverty reduction. Paper presented at the National Seminar on Fruit Show and Festival. China Bangladesh Friendship Centre, 16 June, 2009.
- Ranganna, S. (1979). Manual of analysis of fruit and vegetable products. Tata Mc Graw Hill publishing company Ltd., New Delhi. p. 634.
- Sims, D. A. and Gamon, J. A. (2002). Relationships between leaf pigment content and spectral reflectance across a wide range of species, leaf structures and developmental stages. Bernard field station, 81, 337-354. https://doi.org/10.1016/S0034-4257(02)00010-X
- USDA (United States Department of Agriculture) (2015). Nutritional Data Base for Standard. Retrieved from https://ndb.nal.usda.gov/ndb/search/list.
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