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Effect of postharvest treatments on shelf life and quality of mango in evaporative cool chamber and ambient conditions.

Author(s) : DHEMRE J. K., WASKAR D. P.

Type of article: Article

Summary

Freshly harvested 'kesar' mango fruits were subjected to treatments of wax, wax coupled with carbendazim and captan. These fruits and an untreated control lot were kept at room temperature and in a cool chamber. Results indicated that the 'kesar' mango fruits treated with wax coupled with carbendazim could be kept up to 26 days in a cool chamber against 20 days at room temperature. Data on shelf life, physiological weight loss, acidity and total sugars indicated that the cool chamber might be an ideal on-farm storage facility for maintaining the quality and market acceptability of mango.

Details

  • Original title: Effect of postharvest treatments on shelf life and quality of mango in evaporative cool chamber and ambient conditions.
  • Record ID : 2004-1806
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 40 - n. 3
  • Publication date: 2003/05
  • Document available for consultation in the library of the IIR headquarters only.

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