Effect of different bagging material on fruit biochemical parameters in Mango cv. Banganpalli

A field investigation was conducted to improve the quality of Mango cv. Banganpalli fruits through bagging at Dr. YSRHU-College of Horticulture, Anantharajupeta, Dr. YSR Horticultural University, Andhra Pradesh during April 2022 and April 2023 of two successive years. The main objective of the experiment to improve fruit quality and to obtain more income for the farmers with different bagging materials and the experiment was laid out in a Factorial Randomized Block Design with eleven treatments replicated thrice. The experiment was using different bagging materials at two different intervals (2 and 3 MAF). Bagging material i.e, nylon, organza, news-paper, two-layered yellow, brown and reddish brown colour, butter paper, polythene, zip lock, polythene coated brown paper bags were used for the study and uncovered fruits were kept as control. The various biochemical parameters i.e., total soluble solids, titrable acidity, ascorbic acid, total sugars, reducing sugars and non-reducing sugars was noticed at different storage intervals i.e., 3, 5, 7, 9, 12 and 14 days after harvesting. The results indicated significant effect with two layered reddish brown colour bag at different storage intervals i.e., 3, 5, 7, 9, 12 and 14 DAH for parameters total soluble solids, ascorbic acid content, total sugars, reducing sugars and non-reducing sugars and results also found minimum titrable acidity.