Influence of Fruit Bagging on Chemical Quality of Mango (Mangifera indica L.) Varieties

An experiment was conducted to study the Influence of fruit bagging on quality of mango fruit (Mangifera indica L.) in different varieties viz., Kesar, Alphonso, Langra, Vanraj. The treatments comprised with five different colures of bags (brown, old newspaper, yellow, and white) with control. Organoleptic evaluation (colour (7.33) and taste (7.47)) and carotenoides content (4.07 µg/g of tissue) recorded significantly maximum in brown paper bags (T1). Significantly maximum carotenoids content (5.60 µg/g of tissue) recorded in interaction between brown paper bagged Kesar fruits (V1T1) and higher content of chlorophyll was in unbagged Vanraj fruits (V4T5). It is concluded from the present study that the under South Gujarat condition, Fruits were bagging with brown paper bag, gave better results in all of the parameters. Kesar and Alphonso variety showed better results in respect of the parameters. Kesar variety (V1) recorded maximum organoleptic evaluation colour (7.42), texture (7.63), taste (7.55), flavor (7.50)], TSS (20.58 0B) and carotenoids contents (3.90 µg/g of tissue), whereas, Alphonso variety (V2) recorded highest quantity of total sugar (14.15%), reducing sugar (4.04%), non-reducing sugar (10.11%) and ascorbic acid (22.23 mg/100 g pulp). The minimum titrable acidity (0.16%) was obtained with both Langra and Vanraj varieties. Vanraj variety (V4) received maximum chlorophyll content (4.48 µg/g tissue).