Effect of some chemicals and cooling on the shelf life of mango.
Chauhan K. S., Jitender Kumar, Sharma R. K., Ran Singh
Author Affiliation: Department of Horticulture, Haryana Agricultural University, Hissar 125 004, India.
Haryana Journal of Horticultural Sciences 16 : 218-222
Abstract : Fruits of the cv. Deshehari were harvested at the colour break stage and packed in wooden boxes with paper lining as a cushioning material, after dipping in a solution of aminoethoxy vinylglycine at 10 p.p.m., hot water (35°C) or cold water (10°) for 10 minutes. Fruits were stored at room temperature (42 ± 4°). Half of the fruits in each treatment were packed in wooden boxes lined with KMnO4 soaked paper. Fruits dipped in hot or cold water were the best as there was minimum weight and decay loss. Various quality parameters such as TSS and acidity were not significantly affected by these treatments.