Effect of pre-storage treatments and temperature regimes on shelf-life and respiratory behaviour of ripe Baneshan mango.
Narayana C. K., Pal R. K., Roy S. K.
Author Affiliation: Division of Fruits and Horticultural Technology, Indian Agricultural Research Institute, New Delhi 110?012, India.
Journal of Food Science and Technology (Mysore) 33 : 79-82
Abstract : Uniform fruits of mango cv. Baneshan were given the following prestorage treatments: (i) dipping in 500 p.p.m. Bavistin [carbendazim] at 52°C for 5 min; (ii) stem-end waxing with molten wax; (iii) bagging in 10 µm HM-film with 0.48% ventilation; (iv) combination of (i) and (ii); (v) combination of (i) and (iii); (vi) combination of (ii) and (iii); (vii) combination of (i), (ii) and (iii); and (viii) control (no prestorage treatment). Fruits were then stored under ambient conditions (29.11-33.81°), in an evaporative cool chamber (23°) or in a cool store (13°). The shelf life of untreated fruits in these conditions was 4, 6 and 9 days, respectively. Treatment (vii) was the most effective for extending shelf life, increasing it to 8, 12 and 23 days in the different conditions, respectively. Treatment (vii) resulted in the lowest respiration rate in ripe fruits.