Influence of pre and post-harvest treatments on shelf life and fruit quality of mango (mangifera indicaL.) cv. Amrapali

Abstract

The present investigation was carried out to evaluate the response of various pre harvest (GA3 and thio-phenate methyl) treatments followed by post-harvest application (salicylic acid, 1-MCP and hot water) with the objective to find out the suitable treatments which could preserve physical, bio-chemical and organoleptic properties of Amrapali mango to the best possible extent. The physical parameters of fruits, viz., minimum PLW (14.65%), and spoilage percentage (28.895% up to 17th day) was recorded with T2 (GA3 + Thiophenate methyl+ hot-water dipping + 1-MCP dipping) closely followed by T1 (GA3 + Thiophenate methyl+ hot-water dipping+ salicylic acid). The chemical composition of the fruits, viz., minimum reduction in TSS (5.49°), maximum retention of acidity (.07828), were also recorded with the application of T2 (GA3 +Thiophenate methyl + hot-water dipping + 1-MCP dipping) closely followed by T1 (GA3 + Thiophenate methyl + hot-water dipping + salicylic acid) exept in acidity where T2 was same value as (GA3 + carbedazim +1-MCP + no hot water dipping) during 17 days of storage.