Ecology, Environment and Conservation Paper

Vol 21, Issue 4, 2015; Page No.(1873-1877)

EFFECT OF SCURTING BAG ON PHYSICO-CHEMICAL PROPERTIES OF MANGO CV. KESAR

S.M. Shinde, P.M. Haldankar, Y.R. Parulekar, P.C. Haldavanekar, S.G. Bhave, S.G. Godase and K. E. Lawande

Abstract

An investigation was undertaken to study the effect of scurting bag for pre-harvest fruit bagging on physicochemical properties of Mango Cv. Kesar during 2012-2014. Marble stage (30 days after fruit set) and egg size fruit (45 days after fruit set) were randomly selected for bagging. The field experiment was conducted in Randomised Block Design with 7 treatments of Scurting bag viz, T1 : Bagging with Scurting bags at marble stage and removal of bags after 45 days.; T2: Bagging with Scurting bags at marble stage and removal of bags after 60 days.; T3: Bagging with Scurting bags at marble stage and removal of bags after 75 days.; T4 : Bagging with Scurting bags at egg stage and removal of bags after 45 days; T5: Bagging with Scurting bags at egg stage and removal of bags after 60 days; T6: Bagging with Scurting bags at egg stage to till harvest; T7: control (No bagging). All the treatments were replicated three times with a unit of 30 fruits per replication per treatment. Scurting bag improved fruit retention, fruit weight, fruit diameter, pulp weight, TSS, reducing sugars, total sugars of mature fruits. The sensory qualities were maintained by bagging treatments. The disease and pests were significantly reduced by preharvest bagging. Bagging with Scurting bags at egg stage and removal of bags after 60 days were found to be meritorious.

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