Effects of hot water with captan on the storage and quality of mango fruits (Mangifera indica L.) cv. Langra and Safderpasand.
Roy B. N., Biswas S., Saha S. K., Pramanick S.
Author Affiliation: State Horticultural Research Station, Krishnagar, West Bengal, India.
South Indian Horticulture 28 : 5-7
Abstract : Mature green mango fruits were harvested and treated with hot water at 52, 55 or 58 deg C with captan (0.5%) for 5 minutes. The fruits were then air dried and stored at room temperature (approximately 32 deg C). Ripening was retarded in both cvs, extending the storage life of treated fruits by 3-4 days. Storage life of untreated (control) fruits was 6 days. Data are tabulated for chemical constituents including ascorbic acid, sugar and starch contents after storage.