Effect of precooling and storage temperatures on ripening pattern of mango cv. Alphonso

Abstract

The study was conducted the effect of different precooling and storage temperatures on quality of mango cv. Alphonso. The experiment was carried out during the season May 2016 at R.F.R.S., Vengurle, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli with five precooling temperatures (P1 – Control, P2 – 21 ± 2 0C, P3 - 18 ± 2 0C, P4 – 15 ± 2 0C and P5 - 12 ± 2 0C.) and four storage temperatures (S1 – Ambient temperature (27-30 0C), S2 - 18 ± 2 0C, S3 – 15 ± 2˚C and S4 - 12 ± 2 0C.). After precooling fruits were stored for 21 days at different storage temperatures and again brought to above precooling temperature by air cooling after 21 days. Then the cooled fruits were kept for ripening for seven days at room temperature. It was found that the peak ripening was noticed after 14 days at ambient temperature (S1) and after 21 days at 18 0C (S2), 15 0C (S3) and 12 0C (S4) temperature. Interaction P5S4 showed maximum green fruits (36%) followed by P5S3 (28%) at 21 days storage. Maximum ripening was noticed in P5S3 (68%) at 28 days storage. The interaction P5S4 was significantly superior to others.