Effect of post-harvest treatments on shelf-life and quality of mango in evaporative cool chamber and ambient conditions.
Dhemre J. K., Waskar D. P.
Author Affiliation: Department of Horticulture, Mahatma Phule Krishi Vidyapeeth, Rahuri - 413 722, India.
Journal of Food Science and Technology (Mysore) 40 : 316-318
Abstract : Freshly harvested mango (cv. Kesar) fruits were subjected to treatments of wax, wax coupled with carbendazim (0.1%) and captan (0.2%). These fruits and untreated lot (as control) were kept for storage at room temperature (24.18-30.57°C with 47.50-74.00% RH) and in cool chamber (21.36-23.15°C with 87.00-91.50% RH). Results indicated that the fruits treated with wax coupled with carbendazim (0.1%) could be kept up to 26 days in cool chamber as against 20 days at room temperature. Data on shelf-life, physiological loss in weight (PLW), total soluble solids, acidity and total sugars indicated that the cool chamber might be an ideal on-farm storage facility for maintaining quality and market acceptability of mango.