Effect of oil emulsions and precooling on the shelf life of mango cv. Amarpali.
Ran Singh, Sharma R. K., Jitender Kumar, Goyal R. K.
Author Affiliation: Department of Horticulture, CCS Haryana Agricultural University, Hisar - 125 004, India.
Haryana Journal of Horticultural Sciences 32 : 54-55
Abstract : Fruits of mango cv. Amrapali were dipped in 2% emulsion of refined oil or til [sesame] oil, or subjected to hydro-cooling at 10°C for 10 minutes. The fruits were air-dried, packed in cardboard boxes, and stored for 9 days. Physiological weight loss (PLW) was evaluated at 3-day intervals. PLW and total soluble solid (TSS) content increased with increasing storage duration. Hydro-cooling and oil emulsions significantly reduced PLW. The lowest PLW was observed in fruits treated with refined oil (8.77%), followed by til oil (8.95%). The TSS content was highest (15.8%) in the control fruits after 9 days of storage and lowest (13.4%) in fruits treated with refined oil after the same storage period. Acidity and ascorbic acid content decreased with increasing storage duration. Acidity and ascorbic acid content were lowest in the control.