Some Sensory Attributes of Mango (Mangifera Indica L.) Fruit as Influenced by Fruit Size and Harvesting Methods during Storage

Purpose: A large quantity of mango fruits is lost annually in Adamawa State due to poor harvesting method, sizing, handling, packaging, transportation and storage, and therefore, amelioration becomes necessary. This experiment was carried out to study the effect of harvesting methods and harvested fruit size on some sensory attributes of mango fruit during storage. Research Method: Three harvesting methods were used to harvest the fruits, and the methods were namely, harvested and fell on the ground, harvested with locally fabricated picker and harvested and fell on foam. Two harvested fruit sizes were adopted for the study namely, big and small fruit. The experiment was laid out in a Split Plot Design with fruit size assigned to the main plot while harvesting methods were assigned to the subplots and replicated three times. Treatments consisted of two factors (fruit size and harvesting methods). Data were collected on fruit texture, fruit colour, and fruit marketability, subjectively. The data generated were subjected to Analysis of Variance (ANOVA). Means showing significant F-test were separated using Least Significant Difference (LSD). Findings: Results of the study showed that big fruits harvested with picker had better fruit texture, colour and marketability during storage and therefore, harvesting big mango fruits carefully without letting them drop to hit the ground is recommended for better sensory attributes of mango fruits. Research Limitation: The research determines the impact of harvesting methods and fruit size on the sensory qualities of mango fruit. The study limited itself to only three harvesting methods. Two, fruit sizes and one variety of mango (cv Zill). Original Value: This study provides information on some of the possible causes of wide spread high level of postharvest losses of mango fruit during storage in Adamawa State of Nigeria. Among other things, these losses are caused by poor harvesting methods and sizing of fruits.