Effectiveness of hot water treatment, waxing and cool chamber storage in prolonging the shelf life of mango.
Thangaraj T., Irulappan I.
Author Affiliation: Horticultural Research Station, Periyakulam 626 501, India.
South Indian Horticulture 36 : 327-328
Abstract : Mature green fruits of the cultivar Neelum were treated in different ways and stored in a cool chamber. The fruits were assessed for physiological weight loss and shelf life (days taken for 10% spoilage) and the data are tabulated. The least weight loss (2.3%) and the longest shelf life (9.7 days) were obtained with hot water treatment (52±1°C) + waxing with 10% Frutox + cool chamber storage.