Post haevest operations and Non Chemical Preservation of Mango

Post Harvest Operations and Non Chemical Preservation of Mango

Dr. Md. Abul Khayer Mian

SSO, RARS (BARI) Ishudi 6620,

Pabna, Bangladesh

Mango is a popular and tasteful fruit in Bangladesh. It is called the king of fruit. Mango grows in all districts of Bangladesh but superior quality grows in Rajshahi, Chapinababgonj and Thakurgonj regions. Mango cultivation is also spread in hilly districts. BARI aum 3 widely spread in the hilly areas through Directorate of Agricultural Extension (DAE). Mango rotten is a serious problem for preservation and maintaining it’s quality and market value. Mango is rotten if it is not operated and preserved properly after harvesting. Rotten mango is damaged and then it has no market and food value. This causes financial loss to the mango growers. So, it is important to preserve the mango properly for checking it’s rotten after harvesting. Mango is rotten through infection of some fungi. Diplodia natalensis, Coletotrichum gloeosporiodes, and Pseudomonas mangariferae are the major fungal agent for rotting of mango. Some bacteria like Bacterium carotovorus also caused mango rotten. Commercially systemic fungicides are used for mango preservation but it is harmful to human health. Mango can be preserved easily without application of fungicides. Hence, the following procedures should be followed:

1. Mango should be harvested by hand picking or by Thushi (ring with net). This will check the mango from injury or damage when falling from the tree. Injured mango can be easily infected by the fungi or bacteria. So, precautions should be taken for having the healthy mango.

2. Mango should be put at stretch keeping the mango stalk send to the ground. At this circumstances juice from mango stalk end falls to the ground saving the skin of mango. This juice helps to easy infection of mango skin by the fungi.

3. Mango should not be harvested at rains because moisture helps to easy infection of mango.

4. Rotten, inquired, damaged and infected mangoes should be separated after harvesting. One rotten or infected mango can easily infect the more adjacent mangoes.

5. Harvested mango should be kept under slightly hot water (52 ⁰C) for ten minutes and washed well. Then the mango should be air dried. OR

The mango should be kept under soap (detergent powder) water (@50-60g/10 liter water) and then washed well. After air drying it can be preserved easily for 7-10 days.

6. Rotten mango should be picked up and removed from the heap in every day. This will check the spread of infection and rotten of mango.

7. Mango should be packaged with softy hays and loose conditions for carrying. If it is in very compact condition the mango will be hurt and injured.

In this way mango can be preserved easily without application of fungicides. This preservation process is hygienic and mango can be saved from totting. The mango growers can be saved from losing of mango rotten. The technique is easy but it needed to spread to all man growers.