'Carabao' mango quality is affected by preharvest bagging at two maturity stages and subsequent hot water treatment

Abstract

Mango fruit quality is affected by both field and postharvest practices. The effects of preharvest bagging materials, namely newspaper and white Taiwan paper bags, used at two fruit maturity stages (58 and 76 days after flower induction, DAFI) on the fruit retention and harvest quality; and hot water treatment (HWT, 52-55°C for 5 min) on the postharvest characteristics of 'Carabao' mango were evaluated. Bagging fruit with the Taiwan paper bag at 76 DAFI resulted in higher fruit retention at 95.33%. The Taiwan paper bag showed a higher percentage of fruit with scab, but the degree of defects was low affecting mostly 1 to 5% of the fruit area. Use of the Taiwan paper bag also resulted in a higher percentage of fruit acceptable for export (92%) compared to newspaper (81%) and unbagged fruit (67%). This could also be attributable to the intensive spraying of pesticides in the farm that resulted in low insect pest incidence. Bagging of fruit at the later stage of 76 DAFI reduced the degree and percentage of fruit with anthracnose with high total soluble solids (TSS) of fruit. Newspaper bags advanced the ripening of fruit as indicated by rapid peel color change on the 8th day; and increased weight loss and TSS. Taiwan paper bag and HWT provided some control of the development of anthracnose and stem-end rot resulting in better quality and longer shelf life. Given the pest management of the mango trees in the farm, preharvest bagging with Taiwan paper bag at 76 DAFI and subsequent HWT showed efficacy in controlling the diseases, maintained better quality and prolonged the shelf life of 'Carabao' mango fruit. © 2022 International Society for Horticultural Science. All rights reserved.