Asian Journal of Bio Science

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Effect of Putrescine and Packaging on Storage of Mango (Mangifera indica)


Affiliations
1 Department of Fruit Science, Punjab Agricultural University, Ludhiana, Punjab, India
     

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Mango is a perishable fruit and its ripening period coincides with the summer months under north Indian conditions. It has very short life at ambient temperature and high post-harvest losses. Keeping it in view, an experiment was planned to study the effect of putrescine and LDPE packaging on storage life and quality of mango fruits cv. Langra. Physiologically mature and uniform fruits of mango were treated with putrescine @0.0, 1.0, 2.0 and 3.0 mmolL-1. Treated fruits were air dried in shade and packed individually in perforated LDPE bags before storage at 130 C and 85-90 per cent RH for 4 weeks. Results revealed that fruits treated with putrescine @2.0 mmolL-1 alongwith LDPE packaging retained best quality in terms of high palatability rating, good blend of TSS and acidity and low physiological loss in weight and spoilage percentage

Keywords

Polyamine, Mangifera Indica, Palatability Rating, Spoilage, Quality
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  • Effect of Putrescine and Packaging on Storage of Mango (Mangifera indica)

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Authors

S. K. Jawandha
Department of Fruit Science, Punjab Agricultural University, Ludhiana, Punjab, India
M. S. Gill
Department of Fruit Science, Punjab Agricultural University, Ludhiana, Punjab, India
N. P. Singh
Department of Fruit Science, Punjab Agricultural University, Ludhiana, Punjab, India
P. P. S. Gill
Department of Fruit Science, Punjab Agricultural University, Ludhiana, Punjab, India
Navtej Singh
Department of Fruit Science, Punjab Agricultural University, Ludhiana, Punjab, India

Abstract


Mango is a perishable fruit and its ripening period coincides with the summer months under north Indian conditions. It has very short life at ambient temperature and high post-harvest losses. Keeping it in view, an experiment was planned to study the effect of putrescine and LDPE packaging on storage life and quality of mango fruits cv. Langra. Physiologically mature and uniform fruits of mango were treated with putrescine @0.0, 1.0, 2.0 and 3.0 mmolL-1. Treated fruits were air dried in shade and packed individually in perforated LDPE bags before storage at 130 C and 85-90 per cent RH for 4 weeks. Results revealed that fruits treated with putrescine @2.0 mmolL-1 alongwith LDPE packaging retained best quality in terms of high palatability rating, good blend of TSS and acidity and low physiological loss in weight and spoilage percentage

Keywords


Polyamine, Mangifera Indica, Palatability Rating, Spoilage, Quality

References