References on Mango

Gautam B., Sarkar S. K., Reddy Y. N.

Author Affiliation: Department of Horticulture, Acharya N.G. Ranga Agricultural University, Rajendranagar, Hyderabad 30, India.
Indian Journal of Horticulture 60 : 135-139

Abstract : To investigate the efficiency of postharvest treatments on the shelf life and quality of mango cv. Bangapalli, fruits were collected, washed, air-dried and dipped in chemicals for 3 minutes. Treatments comprised: 1000 ppm maleic hydrazide (MH), 500 ppm NAA, hot water at 50±2°C, 40 ppm AgNO3, 1% calcium nitrate, 6% wax emulsion coating, storage in cardboard box containing 10 g permanganate-silica gel at room temperature, storage at 15°C with 0.1% Bavistin [carbendazim], and/or storage in zero energy cool chamber (ZECC). The treatments significantly retarded ripening compared to the control. Ripening retardation was maximum in fruits treated with wax emulsion coating + ZECC storage, followed by dipping in calcium nitrate + ZECC storage. Both treatments delayed ripening by more than 6 days over the control. The maximum delay in spoilage was observed in fruits treated with permanganate-silica gel + ZECC storage, followed by AgNO3 + ZECC storage. Generally, ZECC storage retarded the time of fruit spoilage irrespective of the treatment combined with it. At the fourth day, the maximum fruit number ripened in the control, while the minimum percent of ripening was observed in calcium nitrate treatment, which was at par with NAA and MH + ZECC treatments. No ripening was recorded in the following treatments: Bavistin, wax coating both under ambient and ZECC storage, and NAA + ZECC storage. Fruits subjected to various postharvest treatments (Bavistin, wax emulsion coating and NAA) and stored under either ZECC or cold storage conditions recorded lower TSS, TSS:acid ratio, reducing, nonreducing and total sugars, and higher total titratable acidity and ascorbic acid content compared to the control. Hot water treatment did not exhibit any effect on the quality.