Influence of Cling Film Wrapping and Bavistin on Shelf Life of Mango Fruits (cv. Pairi).
Reddy T. V., Madaiah D., Nagaraju C. G.
Author Affiliation: Division of Horticulture, University of Agricultural Sciences, GKVK, Bangalore - 560 065, India.
Mysore Journal of Agricultural Sciences 38 : 496-499
Abstract : An experiment was conducted to determine the effect of cling film wrapping and Bavistin (carbendazim) application on the postharvest behaviour and quality of mango cv. Pairi fruits. The treatments comprised: fruits not wrapped and stored in ambient condition (T1); fruits not wrapped and stored in evaporative cool chamber (T2); fruits wrapped individually with cling wrap and stored in ambient condition (T3); fruits wrapped individually with cling wrap and stored in cool chamber (T4); fruits dipped in 0.1% Bavistin for 2 minutes and stored in ambient condition (T5); fruits dipped in 0.1% Bavistin for 2 minutes and stored in cool chamber (T6); fruits dipped in 0.1% Bavistin for 2 minutes, dried, wrapped individually with cling wrap and stored in ambient condition (T7); and fruits dipped in 0.1% Bavistin for 2 minutes, dried, wrapped individually with cling wrap and stored in cool chamber (T8). Cling wrapping, Bavistin treatment and cool chamber storage, individually or in combination, significantly reduced the physiological loss in weight of mango fruits. Colour change from green to yellow or pink was delayed by cling wrap, Bavistin and lower temperature in the cool chamber. The highest storage life and the least rotting was recorded in the fruits treated with Bavistin, cling wrapped and stored in cool chamber.