International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2017, Volume : 5, Issue : 4
First page : (1102) Last page : (1103)
Article doi: http://dx.doi.org/10.18782/2320-7051.5699
Post Harvest Physiology of Mango
G. Vijay Krishna1, T. Bharath2, N. Nalini2 and Harshad Singh Thakur3
1SKLTSHU; 2PJTSAU, Hyderabad; 3Ph.D Scholars, Hyderabad
*Corresponding Author E-mail: bharath032@gmail.com
Received: 28.07.2017 | Revised: 6.08.2017 | Accepted: 7.08.2017
POPULAR ARTICLE
Mango is considered one of the choicest fruit of the world, because of its attractive colour, delicious taste, and excellent nutritional properties. It is the largest subtropical fruit crop grown in India, where it occupies with an area of 2.31million hector, with a production of 15.02 million tons (NHB 2015). The world fruit trade is expanding but mango sales are restricted by improper handling and inadequate transport facilities, because of its high perishable nature around 25-40% of post harvest losses occurs in total produce of mango (NHB 2015). To minimize these post harvest losses and for prolong shelf life of fruits we have to thoroughly know about post harvest physiology of mango. Ripening is part of the natural senescence of mango fruit. It is an irreversible process that contributes changes in chemical constituents, flavour and texture. Mango is a climacteric fruit and ripens quite rapidly after harvest. Several physiological changes occurs in association with fruit ripening of mango those were: flesh colour from greenish yellow to yel1ow to orange in al1cultivars, chlorophyll decreases and carotenoid content increases flesh firmness decreases and juiciness increases; starch is converted into sugars, total soluble solids (TSS) content increases; titratable acidity decreases; CO, production rate increases from 40-50 to 160-200 mg/kg/h at 20°C; and ethylene production rate increases from 0.1-0.2 to 1-3 μI/kg/h at 20°C (Gowda and Huddar 2000).
Luiz Carlos de Oliveira Lima et al., 2001 concluded that mango fruit affected with spongy tissue exhibited much lower amylase activity and reducing and non-reducing sugars, but exhibited much higher starch content during storage at 12 ± 2°C and 90 ± 5% RH for 28 days, when compared to healthy tissue of ‘Tommy Atkins’.characterization of an expansin gene, MiExpA1 that is correlated with softening in mango and MiExpA1 expression is ethylene dependent and its expression increases with the progression of ripening (Vidhu A. et al., 2005). Mamiro Peter et al., 2006 reported that smoked pit ripening method shows significantly higher ripening percentage, PLW(%) and pulp yield percentage compares to other treatments in case of mango cv. Dodo. Hot water treatment, in combination with the high CO2 concentration (CA3), served to synergistically improve external fruit quality and extend shelf life by inhibiting ethylene biosynthesis in mango fruits (Youngmok Kim et al., 2007).
Full Text : PDF; Journal doi : http://dx.doi.org/10.18782
Cite this article: Krishna, G.V., Bharath, T., Nalini, N. and Thakur, H.S., Post Harvest Physiology of Mango, Int. J. Pure App. Biosci. 5(4): 1102-1103 (2017). doi: http://dx.doi.org/10.18782/2320-7051.5699
