Effect of maturity indices, post-harvest treatments and storage temperature on shelf-life of mango cv. KESAR

Abstract

Shelf-life of fruit was significantly enhanced with minimum ripening percentage,\rhigher number of healthy fruit percentage in Kesar mango having sp. gr. < 1.00 (M3) fallowed by\rsp. gr. 1.00-1.02 (M2). Wax coating 6 per cent (R3) was effective to increasing the shelf-life of\rfruit, ripening days, healthy fruit per cent and minimum ripening per cent. Soft-rot diseases\rincidence was does not found in hot water (R1) and bavistin (R2) treatments. A comparative\rstudy on the effect of low temperature storage of fresh harvested mango stored at 150C (T1) and\r200C (T2) was made with respect to physiological changes. Not only delay the ripening percentage\rwith ripening day, but also increase the healthy fruit per cent in lower temperature at 150C of\rstorage temperature with 85 per cent RH up to 42nd days of shelf-life.