Effect of Bagging on Chemical Properties of Mango (Mangifera indica L.) cv. Alphonso
An experiment was conducted to study the effect of bagging on growth and development of mango (Mangifera indica L.) cv. Alphonso in the year 2012 from March to June, undertaken in Randomized Block Design. Mango fruits were subjected to six types of bagging treatments with 3 replications at 60 days after fruit set. Results showed that the chemical parameters such as moisture content, acidity, TSS, reducing, non-reducing sugars and β-carotene were not significantly varied due to bagging. Further the total sugars in fruits of muslin cloth and scurting bags were improved at ripe stage over control. The sensory quality in fruits of scurting and muslin cloth bags was improved over control.