Abstract:
The study was conducted at the laboratory of Sher-e-Bangla Agricultural
University, Dhaka during the period from June to August 2014 to study the
effect of different artificial ripening agents on quality and shelf life of mango.
The experiment comprised of two factors; Factor A: Mango variety
:
Lakhanvhog, V
2
: Langra, V
: Himsagar; Factor B: Ripening agents
0
: No ripening agents
3
1
: CaC
2
@ 10 g/kg of fruit, R
: Ethrel @ 1000
ppm and R
3
2
: Ethephon @ 1000 ppm. The study was laid out in a Completely
Randomized Design with three replications. In case of variety, at different days
after harvest
2
showed the better performance, followed by V
. The
highest shelf life
, while the lowest shelf life
1
2
. For different ripening agents, at different DAH, all of the
studied physical, chemical parameters and microbial characters, showed suitable
performances in R
2
treatment and R
treatment showed the lowest performances.
The highest shelf life
1
, while the lowest shelf
life
1
0
. Due to the combined effect of different variety and
ripening agents, at different DAH, all of the studied physical, chemical
parameters and microbial characters, the better performance were recorded from
V
2
R
2
and the lowest performance from V
1
R
. The highest shelf life
2
R
0
1
and the lowest shelf life
treatment combination. It was revealed that, ethrel @ 1000 ppm is suitable for
ripening agents in consideration of quality and shelf life of mango and among
the mango variety langra was superior.
