The Asian Journal of Horticulture

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Physiological Changes Induced by Maturity Indices, Post-Harvest Treatments and Storage Temperature in Mango cv. KESAR


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1 Ratnai College of Agriculture, Akluj (M.S.), India
     

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Fruit volume, Physiological weight in loss of Kesar' mango gradually increase till the end of shelf-life and exhibited inversely proportional relationship with specific gravity of fruit while the maximum physiological loss in weight in immature fruits with sp.gr. less than 1.00 as compared sp.gr. more than l.00. Whereas, maximum organoleptic evaluation reported in sp.gr. more than 1.02. Dip treatment of harvested fruits in bavistin 500 ppm for 5 min. had been found to be useful for enhancing the flavour and consumer acceptability. Beneficial effect on minimizing physiological weight loss, maximum fruit volume and firmness in wax coating (6%) followed by bavistin 500 ppm for 5 min. Delay in PLW, maximum fruit volume and firmness with lower organoleptic score were registered at 15°C of storage temperature with 85 per cent RH.

Keywords

Kesar, Maturity Indices, PLW, Waxing, Fruit Volume.
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  • Physiological Changes Induced by Maturity Indices, Post-Harvest Treatments and Storage Temperature in Mango cv. KESAR

Abstract Views: 295  |  PDF Views: 1

Authors

Shailendra R. Mane
Ratnai College of Agriculture, Akluj (M.S.), India
Y. T. Jadhav
Ratnai College of Agriculture, Akluj (M.S.), India
D. P. Barkade
Ratnai College of Agriculture, Akluj (M.S.), India

Abstract


Fruit volume, Physiological weight in loss of Kesar' mango gradually increase till the end of shelf-life and exhibited inversely proportional relationship with specific gravity of fruit while the maximum physiological loss in weight in immature fruits with sp.gr. less than 1.00 as compared sp.gr. more than l.00. Whereas, maximum organoleptic evaluation reported in sp.gr. more than 1.02. Dip treatment of harvested fruits in bavistin 500 ppm for 5 min. had been found to be useful for enhancing the flavour and consumer acceptability. Beneficial effect on minimizing physiological weight loss, maximum fruit volume and firmness in wax coating (6%) followed by bavistin 500 ppm for 5 min. Delay in PLW, maximum fruit volume and firmness with lower organoleptic score were registered at 15°C of storage temperature with 85 per cent RH.

Keywords


Kesar, Maturity Indices, PLW, Waxing, Fruit Volume.

References