An approach to integrated post-harvest handling of mango.
Roy S. K., Joshi G. D.
Author Affiliation: Division of Fruits and Horticultural Technology, Indian Agricultural Research Institute, New Delhi 110?012, India.
: 649-661
Abstract : Alphonso mangoes were harvested when the first fruits started to fall, and were classified by specific gravity (sp.gr.) as to whether they floated in water (sp.gr. 1.00), 2.5% NaCl (sp.gr. 1.02) or 5% NaCl (sp.gr. 1.04). Of the fruits harvested at this time, 17% were immature (sp.gr. 1.00); this compares with 1-2% immature fruit following conventional commercial practice for harvesting. Fruits of sp.gr. 1.02-1.04 had the best flavour and texture. With increasing sp.gr. the fruit colour improved, but the incidence of the disorder spongy tissue also increased. Chilling injury in cold storage at 10°C occurred only in fruits of sp.gr. 1.02. A 5-minute hot (52°C) dip in Bavistin [carbendazim] (1000 p.p.m.) solution gave the best improvement in fruit shelf life. Fruits stored at 10° had longer storage life, higher moisture content and acidity, and higher levels of ascorbic acid and tannins, but lower TSS, sugar and total carotenoid pigment contents than fruits ripened at room temperature. In trials comparing containers for fruit transport, the least fruit weight loss and bruising occurred using partitioned, corrugated fibreboard boxes; the most damage occurred using conventional wooden boxes with dry grass and newspaper as cushioning material.