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.
| 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 |
Reducing Sugar, Non-Reducing Sugar, Ascorbic Acid, Fruit Pulp, Total Sugar Content
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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
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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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}
}
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 -
Department of Horticulture, Bangladesh Agricultural University, Mymensingh, Bangladesh
Department of Civil Engineering, Southern University Bangladesh, Chattagram, Bangladesh
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