I-
{a)
S. J Sj
I w
H
(e)
(b)
- p
I
•,)
•j.:i ..);.
(d)
\
ci 'rIL
1
(f)
Figure 4.13.1: The physical appearance of antibiotic treated mango and control mango at 12th day (a) Tetracycline 20 ppm (b) Amoxicillin 10 ppm (c) Amoxicillin 50 ppm (d) Co-trimoxazole 20 ppm (e) Co-trimoxazole 30 ppm (f) Cefradine 50 ppm.
51
(9)
F IN
IRW
3 (ri)
^1
(I)
Ii . cri
(J)
Figure 4.13.2: The physical appearance of antibiotic treated mango and control mango at 12th day (g) Azithromycin 20 ppm (h) Azithromycin 30 ppm (i) Gemifloxacin 30 ppm (j) Control mango.
4.5 Effects of antibiotics on the improvement of quality
pH of mango pulp: As given in table 4.11 the pH in mango pulp was found to be higher in antibiotics treated mango pulp than those in control mango pulp. But at the last edible stage the pH was found to be varied between 5.24 to 6.32 in antibiotics treated mango pulp while that was found to be 5.19 in control mango pulp. The increase of pH was also reported in sweet orange cultivar of Jaffa by Chattopadhyay [70].
Total soluble solids (TSS) of mango pulp: It was found that the TSS was higher in antibiotics treated mango pulp than those in control mango pulp (table 4.11). At the last edible stage the TSS content varied between 11.5% to 19% in antibiotics treated mango pulp while that was found to be 10% in control mango. The increase of TSS was also reported in sweet orange cultivar of Jaffa by Chattopadhyay [70].
Moisture content of mango pulp : As given in Table 4.11, the moisture content in mango pulp was found to be higher in antibiotics treated mango pulp than that of control mango pulp. At ripen stage the moisture content of mango pulp from antibiotics treated mango was found to be varied between 84-87% while that was found to be about 82.66% in control pulp. Similar trends in changes of moisture content were reported in amine mango by Kennard and Winters [71].
Acidity of mango pulp: As given in table 4.11 the acidity in mango pulp was decreased the amount of acidity percentage as citric acid was found to be varied between 0.036 % to 0.07
% as citric acid in antibiotics treated mango pulp while that was found to be 0.08% as citric acid in control mango pulp. Reduction of acidities were also reported in sweet orange cultivar of Jaffa by Chattopadhyay [70], in tomato fruits by Parthasarathy [72].
Ascorbic acid (vitamin C) content of mango pulp: As presented in table 4.11 like acidity, the ascorbic acid content of mango pulp was found to be higher in antibiotics treated mango pulp than those in control mango pulp. At the last edible stage the ascorbic acid was found to be varied between 58.75 rng/100 g to 94 mgl100 g in antibiotics treated mango pulp while that was found to be 47.6 mg/100 g in control. The increase of ascorbic acid was also reported in sweet orange cultivar of Jaffa by Chattopadhyay [70], in goose berry fruits by Gupta V K and Mukherjee D [73].
f3-Carotene content of mango pulp: It can be concluded from the data presented in table 4.11 that the carotene was found to be higher in antibiotics treated mango pulp than those in control mango. At the last edible stage the carotene was found to be varied between
53
7970.4tg/100 g to 7975.3p.g/I00 g in antibiotic treated mango pulp while that was found to be 5963.2 igI100 g in control mango pulp. These results are in conformity with those of Hossain and Fattah [74].
Protein content of mango pulp: As presented in table 4.11 like acidity, the protein content of mango pulp was found to be higher in antibiotics treated mango pulp than those in control mango. At the last edible stage the protein was found to be varied between 0.60% to 1.03% in antibiotics treated mango pulp while that was found to be 0.57% in control mango pulp.
Total sugar content of mango pulp: As presented in table 4.11 like pH & TSS, the total sugar content of mango pulp was found to be higher in antibiotics treated mango pulp than those in control mango pulp. At the last edible stage the total sugar was found to be varied between 11.53% to 12.39% in antibiotics treated mango pulp while that was found to be 10.90% in control mango. The increase of total sugar was also reported in sweet orange cultivar of Jaffa by Chattopadhyay [70], in gosse Berry fruits by Gupta V K and Mukherjee D [73].
Reducing sugar content of mango pulp: As given in table 4.11 like pH & TSS, the reducing sugar content of mango pulp was also increased in antibiotics treated mango pulp. At the last edible stage the reducing sugar was found to be varied between 4.73% to 5.46% in antibiotics treated mango pulp while that was found to be 4.60% in control mango pulp. The increase of reducing sugar was also reported in sweet orange cultivar of Jaffa by Chattopadhyay [70], in goose berry fruits by Gupta V K and Mukherjee D [73].
Non-reducing sugar content of mango pulp: As given in table 4.11 like p1-I & TSS, the higher non-reducing sugar content of mango pulp was found in antibiotics treated mango pulp than those in control pulp. At the last edible stage the non-reducing sugar was found to be varied between 6.50% to 8.00% in antibiotics treated mango pulp while that was found to be 6.30% in control mango. The increase of non-reducing sugar was also reported in sweet orange cultivar of Jaffa by Chattopadhyay [70], in goose Berry fruits by Gupta V K and Mukherjee D [73].
Table 4.11: Comparative physico-chemical data of control and antibiotics treated mango at the last edible stage
Acidity I
f3- Total Non-
Treatments
TSS pH (As
citric Moisture Vitamin C
Carotene Protein Fe (Iron)
Sugar
Reducin Sugar
g reducing
acid)
(mg/bOg)
(pg/loOg) % mgllOOg
g!lOOg gllO0g Sugar gll0Og
Control 10.0 5.19 0.08 82.66 47.60 5963.2 0.57 0.7218 10.90 4.60 6.30
Tetracycline
20 ppm 12.0 5.25 0.07 87.08 71.10
__________
7972.4
__________
0.79
________
0.9344 9.79 5.46 4.33 Amoxicillin
50 ppm
11.5 5.25 0.05 86.08 47.00 7975.3 1.03 1.0529 6.59 4.75 1.84
Co-trimoxazole
15.0 6.20 0.05
20 ppm
84.17 94.00 7971.5 0.38 0.4602 8.96 4.69 4.27
Co-trimoxazole
30 ppm
19.0 6.25 0.05 80.23 60.00 7970.4 0.54 0.6204 9.77 4.73 5.04
Ciprolloxacin
20 ppm
18.5 6.15 0.06 81.68 47.00 7973.4 0.49 0.4010 11.53 5.04 6.50
Ce frad in
30 ppm
17.0 6.32 0.04 81.38 72.00 7971.3 0.39 0.7858 9.99 4.59 5.40
Azithromycin
15.0 5.65 0.07
20 ppm 82.71 47.60 7972.5 0.46 1.2985 12.39 4.41 8.00
Cefixime
20 ppm
14.0 6.31 0.05 84.49 58.75 7971.0 0.60 0.6909 9.80 4.06 5.74
Cefixirne
30 ppm
13.5 5.24 0.07 86.16 35.25
i 7975.2
I 0.50 0.7572 10.32 3.95 6.39
q
55
CHAPTER V
Conclusion and Recommendations
Even though mango is a delicious juicy fruit produced abundantly in our country but very limited research attention was given to improve the physical and chemical characteristics of such by the application of antibiotics at the post harvest period. Most of the research work has been concentrated in connection of the morphological behavior, variety development and some limited works done on the physico-chemical composition of mango. This research protocol has been undertaken with an objective to control the post harvest losses and to improve the physical as well as chemical characteristics and also to increase the shelf life of mango by the application of antibiotics.
The present study clearly demonstrated that the application of antibiotics solution was very much effective in reducing the physiological loss in weight of mango fruits in vivo as well as in vitro. So, mango producers might take proper measure after harvesting of mango to control the post harvest losses and also to increase the shelf life of mango by the application of antibiotics.
The present data clearly indicated that the physical as well as chemical characteristics of mango were improved significantly with the treatment of antibiotics. Firstly, the shelf life of mango was increased after application of antibiotics. Further the antibiotics treated mango might be considered superior over the control one in respect to the following characteristics, such as development of physical appearance, colour, flavour, taste, texture etc. The antibiotics treated mangoes are also considered to be of good quality in respect to the following characteristics, such as increase of total sugar content, increase of vitamins content, minerals etc. Further the pH of the antibiotics treated mango pulp became slightly higher than control one suggesting the increase of sweetness of preserved mango which also indirectly indicates the improvement of quality of mango by application of antibiotics.
It was also clearly evident from the present study that most of the antibiotics treated mango possessed increase of shelf life and reduction of physiological loss in weight as well as increase of total sugar, total soluble solids and vitamins per 100 g of mango pulp.
In conclusion, the relevant experimental basis has been recommended to the mango growers, wholesalers & the retailers to use the tetracycline 20 ppm, amoxicillin 10 & 50
co-trimoxazole 20 & 30 ppm, cefradine 50 ppm, azithromycin 20 & 30 and gemifloxacin 30
1- ppm solutions as these are the most effective concentrations for the reduction of post harvest losses, extension of shelf life as well as quality of fazli mango.
57
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