Influence of Maturity Stages on Physicochemical Properties and Shelf-Life of Different Varieties of Mangoes under Ambient Storage Conditions

The present investigation was carried out in the laboratory of the Department of Horticulture and Department of Agro-Preocessing, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur from May 2021 to July 2021 with three mango varieties viz. Langra, Amropali and Ashwina were harvested at different maturity stages to observe their storability under ambient conditions. The experiment was set up following a completely randomized design with three replications. Results revealed that the studied varieties had significant differences in physical characteristics such as fruit weight and chemical properties like total soluble solids, total sugar, and reducing sugar. Only the pH changes in the varietal and maturity stages were non-significant in this regard. In the case of variety at 12 days after storage, the total soluble solid content ranged from 17.54 to 20.04%. Total sugar content decreased but pH and reducing sugar increased as storage day increased in case of variety and maturity stage. Change of vitamin-C in maturity stage II and III at 4, 8, and 12 days after storage had no significant differences among them. The highest dry matter (19.72%) content was found on Amrapali (19.08%); on the other hand, maturity stage III had the highest (19.08%) value at 12 days after storage in this respect.