Study on pre-cooling treatments for extending ripening in mango (Mangifera indica L.) cv. Kesar.
Bhalerao P. P., Pandit P. S.
Author Affiliation: ASPEE College of Horticulture and Forestry, Navsari Agricultural University, Navsari, Gujarat, India.
International Journal of Processing and Post Harvest Technology 1 : 111-113
Abstract : Pre-cooling is one of the important treatment in entire cold supply chain of fruits. It is not only removing the field heat but also enhance the shelf life by slowing down the metabolic activity of fruit during storage and ripening. The mango fruits cv. Kesar were harvested at its maturity stage (specific gravity 1.00-1.02) with 1 cm pedicel followed by desapping. The fruit were pre-cooled as per treatments at 6, 8, 10 and 12°C for 2, 5 and 8 hour time combinations with subsequent storage at ambient condition (25-35°C±2°C and 60-80±2% RH) along with control (without pre-cooling). 8°C temperature pre-cooling of Kesar mango for 8 hours was found to be the most significant as compared to other treatments. The treatment tended to reduce the weight loss and total soluble solids which helped in increasing the shelf life of Kesar mango.