Effect of post-harvest treatments of putrescine on storage of Mango cv. Langra

Abstract

Mango is a perishable fruit and its ripening period coincides with the summer months under North Indian conditions. It has very short life at ambient temperature and high post-harvest losses. By keeping it in view, an experiment was planned to study the effect of putrescine on storage life and quality of mango fruits cv. Langra. Physiologically matured and uniform fruits of mango were treated with putrescine (0.0, 1.0, 2.0 and 3.0 mmol/L). Treated fruits were air dried in shade and stored at 13°C and 90-95% relative humidity (RH) for four weeks. Results revealed that fruits treated with putrescine at 2.0 mmol/L retained the best quality in terms of high palatability rating, good blend of Total soluble solids (TSS) and acidity and low physiological loss in weight and spoilage percentage.