Effect of Bagging on Quality and Shelf Life of Mango (Mangifera indica L.) cv. BARI Mango- 4

The study was conducted to manage mango pests with maintaining fruit quality through fruit bagging technology. This research was executed from April, 2019 to August, 2019 for ensuring safe mango production with minimum use of pesticides. The fruits were bagged at the age of 45 to 50 days with different types of bags. Four treatments viz: No bagging (control), Brown paper double-layered bag; White paper single-layered bag; Transparent polythene bag were included. Apparently, brown and white paper bag showed maximum fruit weight (557.90 g and 498.67g), fruit length (10.77 and 10.67 cm), fruit diameter (24.90 and 24.67 cm) and pulp weight (465 and 453 g) respectively, compared to control treatment while polythene bag gave the minimum result. Meanwhile in bagging fruit chemical parameters of ascorbic acid, reducing and non reducing sugars, total sugars, total soluble solids, percent of citric acid and β-carotene were improved over polythene bag and control. The fruit color was non-persistent in brown paper bag. The sensory attributes of color and flavor in fruits of brown bags were improved over control. Fruit retention was significantly enhanced with brown paper bag (88.67%), white paper bag (87.00%) and control (82.33%) compared to polythene bag (61.33%). Fruits with brown paper bag gave the highest shelf life up to 12.67 days with the lowest weight loss and good physical appearances as against 10.67 days of control fruits. The infestation of fruit fly also had reduced by pre-harvest fruit bagging. These results indicate that fruit bagging can enhance fruit quality and shelf life of mango cv. BARI mango-4 through reduction insect-pest attack.