Effect of Different Types of Bagging Materials and Its Timing on Quality Mango Production in Barind Region of Bangladesh

To improve the quality fruits of mango (cv. Banana) in Barind areas of Bangladesh three bagging materials were used for three time points e.g. 35, 45 and 55 days. Based on the paper bag three treatments (T1, T2 and T3) were undertaken for the study. Here, T1 = brown, T2 = white, T3 = black polyethylene bag, and for the Control (C) no paper bag was used. When the fruit size was around (7.24 cm long) the bagging materials were applied for its proper covering. Results showed that for all cases like- fruit color (green-yellowish), length (13.75-15.24 cm long), diameter (4.70-5.08 cm long), weight (293.20 g to 350.12 g), TSS (27.00-32.33%), yield (25.34-30.41 t/ha), skin colour (skin sunburn), and fruit quality (reducing splitting and mechanical damage, internal quality of mango), and finally for the ix) shelf life (15.25 days) the brown paper bag gave the best results at 35 days comparisons with other treatments. Without paper bag the control gave the poor results of the studied parameters. Results showed that the shortest shelf-life (8.56 days) was found in control. From this finding it may be concluded that for quality fruits production the bagging types and the duration is very much important. It is clear to us that the bagging with brown paper at 35 days showed better and it is recommended for mango traders, growers and all stakeholders in Bangladesh. It is important for small organic growers who want to sell high quality and healthy fruit of Banana mango to our local and foreign market. This technology is very environment friendly and also cost-effective. J. Bio-Sci. 32(2): 83-92, 2024