International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2017, Volume : 5, Issue : 4
First page : (2090) Last page : (2096)
Article doi: http://dx.doi.org/10.18782/2320-7051.5399
Post-Harvest Factors Affecting on Shelf-Life and Quality of Mango cv. Langra
Rajesh Singh, Dinesh Kumar Ahirwar and Satish Singh Baghel*
Department of Horticulture, College Of Agriculture of Rewa, JNKVV, Jabalpur (M.P.)
*Corresponding Author E-mail: rewahortic@gmail.com
Received: 7.08.2017 | Revised: 16.08.2017 | Accepted: 17.08.2017
ABSTRACT
Post harvest losses in fruit crops ranges from 25-40%. Highly profits can be fetched out in distinct markets by maintaining the quality of fruits and reducing their losses through different postharvest applications. India produces large quantity of mango annually but faces big losses due to improper postharvest treatments. The experiment consisted of popular variety of mango in India “Langra”. The experiment was conducted on six thousand fruit collected from the mango cv. Langra at Fruit Research Station kuthulia, Rewa (M.P.) during the year 2012 to study the post-harvest factors affecting on shelf-life and quality of mango cv. langra. The postharvest treatments were: T1-MH (1000 ppm), T2-GA3 (250 ppm), T3- Hot water (50 +0C), T4- Potassium permanganate, T5-silver nitrate (1%), T6- Calcium nitrate (40 ppm), T7- wax emulsion coating (6%), T8- neem oil, T9- perforated polythene and T10- control. In this investigation, observations were recorded on the two parameters viz., physical and chemical at an interval of 4 days for a total period of 12 days during storage. The maximum fruit weight (232.90 g) and fruit length (10.47 cm) was observed in T1. Maximum stone weight (12.17%) was observed in T7. The maximum pulp thickness was show with T4 (1.43 cm). The maximum Acidity (0.44%) and T.S.S. (19.510Brix) was showed in T4, while maximum sugar acidity ratio (48.60) was noted in T9. The maximum shelf life in (day) room temperature after ripening was recorded in T4 (13.87 day) while minimum shelf life in (day) room temperature after ripening was found in control (T10).
Key words: Shelf-life, Potassium permanganate, Silver nitrate, Pulp, Perforated polythene, Acidity.
Full Text : PDF; Journal doi : http://dx.doi.org/10.18782
Cite this article: Singh R., Ahirwar D. K. and Baghel, S,S., Post-Harvest Factors Affecting on Shelf-Life and Quality of Mango cv. Langra, Int. J. Pure App. Biosci.5(4): 2090-2096 (2017). doi: http://dx.doi.org/10.18782/2320-7051.5399
