EFFECT OF PUTRESCINE AND CALCIUM CHLORIDE ON THE STORAGE AND QUALITY OF MANGO (Mangifera indica) cv. DUSEHRI
Loading...
Date
2011
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
PAU Ludhiana
Abstract
The investigations on the “Effect of putrescine and calcium chloride on the storage and
quality of mango cv.Dusehri” were conducted in the Department of Horticulture, PAU,
Ludhiana during 2009-2010. In group 1 experiment, mango trees were sprayed with
putrescine (1.0, 2.0, 3.0 mmol/l) and calcium chloride (1.0, 2.0, 3.0%) solution 10 days before
harvest. Fully matured fruits were harvested, washed, disinfected, dried and packed in
corrugated fibre board boxes (CFB). In group II experiment, fully matured fruits were dipped
in putrescine (1.0, 2.0, 3.0 mmol/l) and calcium chloride (1.0, 2.0, 3.0%) solutions.
Thereafter, fruits were dried and packed in corrugated fibre board boxes. Packed fruits from
both the groups were stored for 20 days in cold room (13±10C temperature) and 85-90% R.H.
Physico chemical analysis of fruits were done after 5, 10, 15 and 20 days of storage.
General appearance of fruits was better in treated fruits as compared to highly shrivelled
control fruits in both the groups. Treatment of mango fruits with chemicals significantly
reduced the physiological fruit weight loss. The maximum reduction in fruit weight loss was
recorded in putrescine 2.0 mmol/l and CaCl2 2.0 per cent in both groups. Rotting of fruits was
better checked with putrescine and calcium chloride treatments. Minimum rotting percentage
was recorded in putrescine 2.0 mmol/l and CaCl2 2.0 per cent. Organoleptic rating was better
with treatment CaCl2 2.0 per cent and putrescine 2.0 mmol/l in both the group. Total soluble
solids, TSS/acid ratio, -carotene content total and reducing sugars increased as the storage
period advanced and were higher in control fruits. The acidity of fruits decreased as the
storage period increased and maximum decrease in acidity was observed in control fruits. pre
harvest spray of putrescine 2.0 mmol/l (T8), calcium chloride 2.0 per cent (T11) and post
harvest dip of putrescine 2.0 mmol/l and calcium chloride 2.0 per cent were the best
treatments for prolonging the shelf life of mango fruits, by reducing the physiological loss in
weight and rotting , delaying ripening and maintaining the fruit quality during storage at 13
±10C temperature. However post harvest dip of calcium chloride 2.0 per cent was found more
effective and economical than pre harvest spray.
Description
Keywords
null