References on Mango

Badshah Islam, Abdur Rab

Author Affiliation: Department of Agriculture, Abdul Wali Khan University, Mardan, Pakistan.
Pure and Applied Biology 5 : 91-101

Abstract : Present study investigated the influence of storage temperature (5, 10 and 15±1°C) and duration (5, 10, 15, 20, 25 and 30 days) on mango fruit quality during post storage. Physico-chemical attributes of mango fruit were analyzed after 3 days post-storage simulated marketing. The experiment was laid out in a completely randomized design with three repeats. With the increase in pre-simulation storage duration, fruit juice pH and reducing sugars increased, while fruit firmness, titratable acidity and non-reducing sugars decreased during simulated marketing. The mean total soluble solids (TSS) initially increased and then declined as the pre-simulation time was prolonged. The fruits subjected to 10±1°C maintained the highest mean TSS followed by 5±1°C, which was the least in fruits subjected to 15±1°C. Fruit firmness (0.88 kg cm-2), titratable acidity (0.53%) and non-reducing sugars (6.67%) were the highest in fruits exposed to 5±1°C before simulated marketing. Likewise, reducing sugars increased with the rise in storage temperature. The interaction revealed a steady increase in reducing sugars and slow decrease in non-reducing sugars of fruits exposed to 5±1°C, which indicates the slow conversion of carbohydrate polymers into monomers. The TSS continued to increase up to 25 days in fruits stored at 5±1°C and on day 30 it declined whereas, such decline during simulated marketing, was observed after 5 and 15 days respectively in fruits stored at 15 and 10±1°C. Fruits stored at 5±1°C maintained better quality attributes however, the incidence of chilling injury at 5±1°C restricted mango storage at the same temperature. Therefore, if proper measures for the alleviation of chilling injury are not available, fruits of mango cv. Langra may be stored at 10±1°C.