article · Horticulturae
Covering Samar Bahisht Chaunsa mangoes with brown paper bags at the marble stage improves postharvest fruit quality during subsequent cold and ambient storage. In tests comparing bagged and non-bagged fruit stored at 12 degrees Celsius for up to 20 days and then kept at 25 degrees Celsius, fruit stored for zero and ten days retained edible quality for seven and five days at ambient temperatures, respectively. Bagged fruit demonstrated superior postharvest performance over non-bagged fruit, exhibiting slower weight loss, firmer flesh, and higher levels of total soluble solids, vitamin C, and total phenolic content. Bagged fruit also retained greater catalase and superoxide dismutase enzyme activities. However, extending cold storage to 20 days resulted in decay during ambient shelf storage for all fruit. Consequently, pre-harvest bagging presents an effective orchard practice for maintaining quality for up to ten days of cold storage and five days of ambient shelf life.
Maintaining fruit quality and reducing spoilage after harvest is essential for mango producers and distributors. This work demonstrates that a simple orchard technique, covering developing fruit with paper bags, protects nutritional attributes like vitamin C and slows physical deterioration. Identifying the limits of cold storage also helps prevent postharvest losses, offering clear guidelines on how long fruit can be stored before severe decay occurs.
This research highlights an applied, orchard-level practice that mango growers and packing facilities can adopt using widely available brown paper bags. Because the technique was evaluated under standard commercial maturity, cold storage, and retail temperature conditions, it represents a near-market intervention. The findings provide concrete storage thresholds, indicating that commercial transport and distribution should not exceed ten days in cold storage if a five-day ambient shelf life is required.
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The present study investigates the influence of on-tree fruit bagging on the quality and shelf life of mango (Mangifera indica L. cv. ‘Samar Bahisht Chaunsa’) during cold storage (12 °C ± 1; 85–90% RH) for 0, 10 and 20 days (d) and subsequent shelf storage under ambient conditions (25 °C ± 1; 60–65% RH). Fruits were covered with brown paper bags at the marble stage and then harvested at commercial maturity. Results showed that 0 d and 10 d cold-stored fruits, irrespective of bagging treatments, retained eatable quality and shelf-life up to 7 d and 5 d during ambient storage, respectively. However, bagged fruits had better postharvest performance compared with non-bagged fruits by exhibiting slower weight loss, higher fruit firmness, more total soluble solids, vitamin C and total phenolic content and higher activities of catalase and superoxide dismutase during cold storage and ambient shelf storage. On the other hand, 20 d cold-stored fruits, both bagged and non-bagged, were decayed when kept under ambient conditions. It is proposed that mango fruit bagging could be a potential cultural practice to preserve postharvest quality up to 10 d of cold storage, followed by 5 d under ambient conditions.
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DOI: 10.3390/horticulturae8090814
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