Fruits are susceptible to insect pest infestations, bird attack, various pathogens, and mechanical damages, all of which can reduce their commercial value and thereby cause significant yield and economic losses. The objective of this study was to control mango pests and diseases as well as to improve the fruit quality of mango through bagging technology. An investigation was performed during the year 2016 from March to July for safe mango production by applying minimum use of pesticide entitled studies on influence of bagging on physico-chemical properties and shelf life of AJAHR, 4(4): 1-10, 2019; Article no.AJAHR.50807 2 mango cv. Langra. The mango fruits were bagged at marble stage (40 days from fruit set) with different types of bags which constituted the various treatments viz: T 1 : Brown paper bag; T 2 : White paper bag; T 3 : Polythene bag T 4 : Muslin cloth bag; T 5 : No bagging (control). Bagging with brown paper bag and white paper bag improved fruit retention, weight of fruit, diameter of fruit, pulp weight, total soluble solids, ascorbic acid, percent of citric acid, reducing sugars and β-carotene at harvest and ripe stage over control. Brown paper bag changed fruit color. In all cases good quality, cleaner, disease and insect free fruits were harvested. The sensory qualities in fruits of brown, white and muslin cloth bags were improved over control. Pre-harvest bagging also reduced occurrence of spongy tissue and the incidence of mealy bugs. These results indicate that fruit bagging can improve fruit quality through reduction in disease and insect-pest attack and shelf life of mango cv. Langra. Original Research Article

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To examine the groundwater quality a total of 120 groundwater samples were collected from two southern districts; Barguna (27 points) and Patuakali (33 points) of Bangladesh in two seasons viz., pre-monsoon (60 samples) and post-monsoon (60 samples) in 2012. A comprehensive analysis has been conducted to explore the groundwater hydrochemistry and effects of major ions on the suitability for potable water and agricultural uses. Geochemical analyses have clearly shown that the seasonal effect does change the order of abundance of major ions in the groundwater, while principal component analysis confirmed the reasons of extreme salinity and hardness. Piper diagram showed that the predominant hydrochemical facies for the groundwater were Na ? -Cl --SO 4 2-and Na ? -K ? -HCO 3 -types. The chloroalkaline index confirmed that the ion exchange was governed mainly in water phase. Equiline diagram explained the relationship among the alkali with total cations and anions where cations were more dominant than anions at 1:1 ratio. The Gibb's diagram illustrated the chemical composition of water mainly influenced by precipitation from the water sources. The molar ratio Cl -/Ranions and Na ? /Na ? ?Cl -indicated that the groundwater of the study area was affected by seawater intrusion. In addition to unsuitable salinity ([5000 ls/cm), Kelly's ratio, total hardness, sodium absorption ratio, residual Sodium carbonate, and Na % clearly indicated that the groundwater in the study area were not suitable for drinking, irrigation, and domestic uses. Moreover, the spatial distribution maps were drawn to observe the spatial extent of EC, TDS, SAR, and SSP using IDW technique. Thus, considering all the above findings this area needs special attention to ensure the supply of potable water and to maintain sustainable agricultural activities.

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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.