Studies on extension of post-harvest storage life of mango (Mangifera indica).
Abdul Gofur, Shafique M. Z., Helali M. O. H., Ibrahim M., Rahman M. M., Alam M. S.
Author Affiliation: Fruit Processing & Preservation Research Division, BCSIR Laboratories, Rajshahi-6206, Bangladesh.
Bangladesh Journal of Scientific and Industrial Research 32 : 148-152
Abstract : The effects of hot water treatment (water at 52±2°C and containing 0, 1 or 2.5% CaCl2, for 5 min) or wax emulsion treatment on the storage life at room temperature (32-37°C) of fruits of 2 mango cultivars (Fazli and Ashwina) were investigated. Physiological weight loss (PWL) of fruits was determined every 2 days. Hot water treatment using 1% CaCl2 was the most effective at retarding fruit ripening; ripening was delayed by 5-8 days and spoilage was reduced. The shelf life of control fruits was short; fruits exhibited a rapid rate of ripening as evidenced by a rapid increase in total soluble solid (TSS) and by a rapid decrease in acidity and ascorbic acid content.