The present experiment titled "pre harvest bagging enhanced quality and shelf life of mango cv. Langra" was conducted during the year 2017 at the mango orchard near Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh. The research was carried out in the Randomized Complete Block Design with three replications. Mango fruits were bagged at 35, 45 and 55 days after fruit set with different types of bags which constituted various treatments viz.: T1: Transparent polythene bag, T2: White paper single layered bag, T3: Brown paper double layered bag, T4: control (no bagging). In fruit physical parameter result bagged at 35 days after fruit set with white paper and brown paper bag recorded maximum fruit length (97.93 and 103.5 mm), fruit diameter (79.27 and 84.85 mm), fruit weight (311.66 g and 329.2 g), pulp weight (278.9 g and 289.8 g) respectively, and minimum result was found in polythene bag and control. Meanwhile in fruit chemical parameter of total sugar, reducing and non-reducing sugars, total soluble solids, ascorbic acid, pH and β-carotene were improved over control. Brown paper bag changed fruit color. The sensory qualities in fruits of brown and white paper bags were improved over control. Fruits treated with brown paper bag showed shelf life upto 11 days with lowest weight loss and good physical quality as against 6days of unbagged fruits (control). These results specify that fruit bagging can improve fruit quality through diminution in disease and insect-pest infestation and shelf life of mango cv. Langra.

Trace metals concentration and proximate composition of raw and boiled silver pomfret (Pampus argenteus) from coastal area and retail market were determined to gain the knowledge of the risk and benefits associated with indiscriminate consumption of marine fishes. The effects of cooking (boiling) on trace metal and proximate composition of silver pomfret fish were also investigated. Trace element results were determined by the Energy Dispersive X-ray Fluorescence (EDXRF) Spectrometer wherein fish samples from both areas exceeded the standard limits set by FAO/WHO for manganese, lead, cadmiumm and chromium and boiling has no significant effects on these three metal concentrations. Long-term intake of these contaminated fish samples can pose a health risk to humans who consume them.

This study was designed to develop cakes incorporating jack-fruit pulp. The seed free jackfruit bulbs blend were used at the level of 10%, 20%, 30% and 40% to prepare jackfruit cake The physical and chemical properties of cakes were analyzed and compared with plane cake (without jack-fruit pulp).The cake containing 10% jack-fruit pulp was best among the samples on the basis of rust and crumb colour and texture of the cakes..The flavours of the cake containing 20% jack-fruit pulp were better than other cakes. The statistical analysis of organoleptic test response of sensory attributes revealed that colour, flavour, taste, texture and overall acceptability werehigher in the cakes containing 10% and 20% jackfruitpulp than normal cake.Shelf life of jack-fruitcakes were decreased with the increased level of substitution of jackfruit pulp during seven day storage on the basis of microbial count.Cake containing 10% jack-fruit showed acceptable physical characteristics, sensory attributes and microbial load.

Three spice samples (garlic, ginger, and turmeric) were gamma-irradiated at a dose of 0.05 and 0.1 kGy. The effects of irradiation treatment on the content of antioxidant markers (such as, total phenol, and flavonoid content, antioxidant activity, and reducing power) after boiling of fresh and gamma irradiated spices were investigated. Results indicated that the antioxidant quality of ginger has improved when treated with irradiation but irradiation treatment gradually decreased the antioxidant parameters with increasing dose in turmeric. For garlic, lower dose (0.05 kGy) was useful to retain antioxidant value after boiling than higher dose gamma radiation. In addition, boiling showed a significant loses of total phenol content and DPPH radical scavenging activity as well as other antioxidant markers were observed for fresh ginger and garlic. But fresh turmeric showed reverse phenomena upon boiling. The changes of bioactive compound upon irradiation and boiling might contribute to antioxidant activity of studied spices. Practical applicationGamma irradiation has been recognized as an effective method for inhibiting sprouting in rhizome spices along with improving safety of spices by inactivating food-borne pathogens. In the present research, influence of gamma irradiation and boiling treatment on antioxidant status in different spices has been determined. Though irradiation has no positive effect on antioxidant parameters in boiled turmeric while irradiated ginger and garlic showed improvement of antioxidant markers in boiled sample. This result demonstrates that gamma irradiation could be a potential tool to improvement of antioxidant quality in cooked spices. K E Y W O R D Santioxidant activity, boiling treatment, gamma irradiation, spice