Effect of Different Covering Material on Ripening and Physiochemical Properties of Dasheri Mango (Mangifera indica)

Abstract

The present experiment was conducted at Department of Horticulture, Naini Agricultural Institute, Sam Higginbottom University of Agriculture, Technology and Sciences, Prayagraj during the session 2021-2022. The experiment was laid out in randomized block design with three replications, and the study consists of Nine treatments combinations including control by using different covering materials on ripening and physiochemical properties of Dasheri Mango (Mangifera indica)”. The best treatment was T2 (Banana Leaves) & T6 (Rice Straw) which shows highest values in all the parameters viz. Fruit weight (g) (163 & 155.41),Fruit diameter (mm)  (59.16 & 58.41), Days of ripening (11.50 & 10.83), Total soluble solids (0Brix) (13.21 & 12.83), Ascorbic acid (mg/100g) (28.21 & 28.25), Total sugar(%) (12.21 & 11.95 ), Reducing sugar(%) (4.87 & 4.88), Non-reducing sugar(%) (7.34 & 7.05) and also found superior in organoleptic score of colour and appearance, texture, flavour and overall acceptability of Mango fruit. In terms of benefit cost ratio, the highest net return was found in the same treatment T2 (Banana Leaves).