Comparative Effect of Vinegar, Baking Soda and Sugar Solution on Stem End Rot of Mango

1. International Research Research and Development (IJTSRD) International Open Access Journal Comparative Effect of Vinegar, Baking Soda and Sugar Solution on Stem End Rot of Mango International Journal of Trend in Scientific Scientific (IJTSRD) Journal ISSN No: 2456 ISSN No: 2456 - 6470 | www.ijtsrd.com | Volume 6470 | www.ijtsrd.com | Volume - 2 | Issue – 5 Comparative Effect of Vinegar, Baking Soda and Sugar Solution o Comparative Effect of Vinegar, Baking Soda and Sugar Mrs. Juvaria Azmath Lecturer, Dept.of Zoology, Lecturer, Dept.of Zoology, St.Ann’s College for Women, Hyderabad, Telangana,India ABSTRACT Mango suffers from several diseases at all stages of its life and of these stem rot is of great economic importance as it causes huge losses. mango production. Stem rot disease is a destructive disease of mango and it is known to occur in India and other mango growing countries. Dothiorella dominicana, D. manqifera, Lasiodiplodiatheobromae, Phomopsismanqiferae are associated with stem end rot. Attempts to control the disease by radiation, fungicides and hot water have been unsuccessful. The antibiotic was found ineffective. There are certain copper fungicide prevent the stem end rot but they have side effects on the human beings. The present study was aimed to prevent the spoilage of mango due to stem end rot by using natural preservatives which are commonly used at home. Solutions of vinegar, baking s were taken and the mangoes were dipped in them and kept for 6-10 hrs. These solutions had a positive effect on the mango. Keywords: baking soda, fungi, mango, stem end rot, sugar, vinegar. INTRODUCTION Mangoes are juicy stone fruit from numerous species of tropical trees belonging plant genus Mangifera, cultivated mostly for their edible fruit. The the cashew family Anacardiaceae. Mangifera indica has been distributed worldwide to become one of the most widely cultivated fruits in the tropics parts of the plant, namely, trunk, branch, twig, leaf, petiole, flower and fruit are attacked by a number of pathogens including fungi, bacteria and algae. They cause several kinds of rot and most importantly stem end rod which is of great economic importance as end rod which is of great economic importance as they cause heavy losses in mango production disease is a destructive disease of mango and it is known to occur in India and other mango growing countries. Dothiorella dominicana, D. manqifera, Lasiodiplodiatheobromae, and Phomopsismanqiferae are the dominant fungi associated with stem end rot. In fruit from drier areas, stem end rot may be a more serious post-harvest disease than anthracnose in mangoes. The peculiarity of the rot is that the disease initiates around the stem-end as brown round area and gradually spreads to the stylar end covering the entire fruit. Diplodia stem- by Diplodianatalensis is an important postharvest disease of ripe mango fruits. There are many fungicides available in the market which are usually used for the stem end rot but these fungicides have side effects on human beings. I order to avoid these harmful effects natural methods can be used. Materials and Method: 6 mangoes were taken, out of them three were effected by stem end rot and three mangoes were healthy each of the mangoes (one healthy and one diseased ) were kept in vinegar solution, baking soda solution and sugar solution. Few mangoes which were healthy were kept separately. Result: The mangoes which were already effected by stem end rot spoilt completely, whereas the mangoes which were healthy had more shelf life than the mangoes kept separately without any medium. All the three media i.e. Baking soda,Vinegar and Sugar showed similar effect on the mangoes. effect on the mangoes. Mango suffers from several diseases at all stages of its stem rot is of great economic importance as it causes huge losses. mango production. Stem rot disease is a destructive disease of mango and it is known to occur in India and other mango growing countries. Dothiorella dominicana, D. they cause heavy losses in mango production Stem rot e disease of mango and it is known to occur in India and other mango growing countries. Dothiorella dominicana, D. manqifera, bromae, and Phomopsismanqiferae are the dominant fungi associated with stem end rot. theobromae, and fungi fungi and stem end rot may be a more harvest disease than anthracnose in mangoes. The peculiarity of the rot is that the disease end as brown round area and gradually spreads to the stylar end covering the entire Phomopsismanqiferae associated with stem end rot. Attempts to control the disease by radiation, fungicides and hot water have been unsuccessful. The antibiotic was found ineffective. There are certain copper fungicides which prevent the stem end rot but they have side effects on the human beings. The present study was aimed to prevent the spoilage of mango due to stem end rot by using natural preservatives which are commonly used at home. Solutions of vinegar, baking soda and sugar were taken and the mangoes were dipped in them and 10 hrs. These solutions had a positive effect are the the dominant dominant -end rot incited is an important postharvest There are many fungicides available in the market which are usually used for the stem end rot but these fungicides have side effects on human beings. In order to avoid these harmful effects natural methods baking soda, fungi, mango, stem end rot, 6 mangoes were taken, out of them three were effected by stem end rot and three mangoes were healthy each of the mangoes (one healthy and one vinegar solution, baking soda solution and sugar solution. Few mangoes which were from numerous species belonging , cultivated mostly for their The Mangifera indica, to to the the flowering edible fruit. genus genus belongs belongs to to has been distributed worldwide to become one of the The mangoes which were already effected by stem end rot spoilt completely, whereas the mangoes which were healthy had more shelf life than the mangoes kept separately without any medium. All the three media i.e. Baking soda,Vinegar and Sugar showed tropics. All the parts of the plant, namely, trunk, branch, twig, leaf, attacked by a number of pathogens including fungi, bacteria and algae. They cause several kinds of rot and most importantly stem @ IJTSRD | Available Online @ www.ijtsrd.com @ IJTSRD | Available Online @ www.ijtsrd.com | Volume – 2 | Issue – 5 | Jul-Aug 2018 Page: 1789

2. International Journal of Trend in Scientific Research and Development (IJTSRD) ISSN: 2456 International Journal of Trend in Scientific Research and Development (IJTSRD) ISSN: 2456 International Journal of Trend in Scientific Research and Development (IJTSRD) ISSN: 2456-6470 Mangoes before treating with the solutions: Mangoes before treating with the solutions: Mangoes treated with Vinegar Mangoes treated with Mangoes treated with baking soda sugar solution Mangoes treated with sugar solution Mangoes kept as control Discussion: Use of vinegar and sugar to prevent microbial growth is an ancient technique that remains important today for the preservation of foods. Baking soda is also used i many parts of the country to preserve foods. Vinegar is fermentation of sugar and water solutions and is an effective natural preservative. The acetic acid in vinegar kills microbes and stalls food spoilage Bacteria evolved in environments where the concentration of sugars and salts is the same as or lower than those High sugar concentrations cause the bacterium to lose water by osmosis and it doesn't have any cellular machinery to pump it back in against the osmotic gradient. This is also called as sugar curing. other antimicrobial mechanisms of sugar include interference with a microbe's enzyme activity and weakening the molecular structure of its DNA. Sugar may also provide an indirect form of preservation by serving to accelerate accumulation of antimicrobial serving to accelerate accumulation of antimicrobial Use of vinegar and sugar to prevent microbial growth is an ancient technique that remains important today for the preservation of foods. Baking soda is also used i many parts of the country to compounds from the growth of certain other compounds from the growth of certain other organisms. Conclusion: The preservation of mangoes using solutions of Baking soda, Vinegar and Sugar was found to be effective and can be used as a convenient and cheap option for preservation of mangoes. References: 1.Fruit and Vegetable diseases by K. 2.Post Harvest diseases of fruits and vegetables Barkai Golan 3.https://www.daf.qld.gov.au/business priorities/plants/fruit-and.../stem 4.https://www.actahort.org/books/24/24_44.htm 5.https://www.livestrong.com/article/301425 are-some-natural-preservatives/ preservatives/ is made made from from the the The preservation of mangoes using solutions of Baking soda, Vinegar and Sugar was found to be effective and can be used as a convenient and cheap option for preservation of mangoes. and water solutions and is an . The acetic acid kills microbes and stalls food spoilage Bacteria evolved in environments where the the same as or than concentrations cause the bacterium to lose water by osmosis and it doesn't have any cellular machinery to pump it back in against the osmotic gradient. This is also called as sugar curing. The lower those inside inside the the cell cell. Fruit and Vegetable diseases by K. G. Mukerji Post Harvest diseases of fruits and vegetables-R. https://www.daf.qld.gov.au/business- and.../stem-end-rot of sugar include interference with a microbe's enzyme activity and https://www.actahort.org/books/24/24_44.htm https://www.livestrong.com/article/301425-what- weakening the molecular structure of its DNA. Sugar may also provide an indirect form of preservation by @ IJTSRD | Available Online @ www.ijtsrd.com @ IJTSRD | Available Online @ www.ijtsrd.com | Volume – 2 | Issue – 5 | Jul-Aug 2018 Page: 1790