Studies on the reduction of postharvest losses and enhance the storage life of mango (Mangifera indica L.) cultivar of aswina and also its quality characteristics as affected by plant hormones.
Yeasmin F., Ibrahim M., Morshed M. H.
Author Affiliation: Department of Chemistry, Khulna University of Engineering and Technology, Khulna-9203, Bangladesh.
International Journal of Sustainable Agricultural Technology 7 : 13-18
Abstract : Freshly harvested and uniformly ripe mango cultivar of aswina was collected from the experimental mango research garden of BCSIR Laboratories, Rajshahi, Bangladesh during June to July, 2007 and 2008. The application of plant hormone as (IAA, NAA and 2, 4-D) at various concentration (10, 20 and 30 ppm) for enhance the storage life, postharvest weight loss and quality characteristics of mango cultivar of aswina were studied. The storage life of treated mangoes was prolonged 40.00% as compared to that from control one and the hormone treatments with 20 ppm IAA, 20 ppm NAA and 10 and 30 ppm 2, 4-D concentrations were found to be more effective in prolonging 6 days of storage life of this cultivar. But at the last edible stage the weight loss of hormone treated mangoes with NAA, 20 ppm concentration was the lowest (43.35%) as compared to that of control one (56.29%). The physical characters such as appearance, colour, flavor, taste and texture of treated mangoes were more attractive and acceptable than those of control one. The nutritional value of mango was also affected remarkably after treatment with plant hormones. The quality of hormone treated mangoes might be superior in terms of vitamin C, total soluble solids, total sugar, reducing sugar, non reducing sugar content of its pulp which were higher than those of control one. At the last edible stage chemical analysis of hormone treated mango pulp showed the increased amount of total sugar (30.25%), reducing sugar (19.58%), non-reducing sugar (22.82%), total soluble solids (17.74%) and vitamin C (20.03%) while the amount of titrable acidity (18.11%) was decreased as compared to that from control mango.