Effect of gibberellic acid and Vapor Gard on ripening, amylase and peroxidase activities and quality of mango fruits during storage.
Khader S. E. S. A.
Author Affiliation: Central Institute of Horticulture for Northern Plains, Indira Nagar, Lucknow 226 016, India.
Journal of Horticultural Science 67 : 855-860
Abstract : The effects of postharvest treatment (dipping) of mango cv. Mallika fruits with 200 mg GA3/litre or 2.5% Vapor Gard (di-1-p-menthene) or both were studied during storage at ambient temperatures (34°-37°C) for 16 days or at 15° for 20 days. GA3 applied alone or with Vapor Gard significantly delayed fruit ripening, retarded ascorbic acid degradation (in the flesh) and chlorophyll degradation (in the peel) and reduced ?-amylase and peroxidase activities during storage. Dipping in Vapor Gard alone or with GA3 reduced percentage weight loss during storage at both temperatures. Dipping fruits in Vapor Gard + GA3 markedly delayed ripening in fruits stored at 15°. It is concluded that mangoes can be stored successfully for 20 days if they are dipped in 200 mg GA3/litre + 2.5% Vapor Gard and stored at 15°.