Effect of postharvest treatments on shelf life and quality of Alphonso mango fruits in cool chamber and ambient conditions.
Masalkar S. D., Gaikwad R. S., Dhemre J. K.
Author Affiliation: Postharvest Technology Division, Department of Horticulture, Mahatma Phule Krishi Vidyapeeth, Rahuri - 413 722, India.
Orissa Journal of Horticulture 34 : 69-73
Abstract : Newly harvested fruits of mango cv. Alphonso were treated with waxol (6%) or calcium chloride (2%), singly or in combination with carbendazim (0.1%) or captan (0.2%). Treated and untreated (control) fruits were stored at room temperature (27.18-32.57°C and 47.50-74.00% relative humidity or RH) or in a cold chamber (21.36-23.15°C and 81.00-91.50% RH). Fruits treated with calcium chloride (2%) + waxol (6%) + carbendazim (0.1%) could be kept up to 22 days in cool chamber, compared to 16 days at room temperature. With regard to shelf life, organoleptic score, TSS [total soluble solids], acidity, total sugar content and total carotenoid content, a cold chamber may be an ideal on-farm storage facility for maintaining the quality and market acceptability of Alphonso mango fruits.