EFFECT OF PRECOOLING AND STORAGE CONDITIONS ON SHELF LIFE AND QUALITY OF MANGO (Mangifera indica L.)
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Date
2018
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DEPARTMENT OF HORTICULTURE B. A. COLLEGE OF AGRICULTURE ANAND AGRICULTURAL UNIVERSITY
Abstract
The present investigation entitled, “Effect of precooling and storage conditions on shelf life and quality of mango cv. Kesar”, was carried out at the Horticulture Research Farm, Fruit Processing Center and PG laboratory of Department of Horticulture with collaboration of Department of Post harvest Engineering and Technology, Anand Agricultural University, Anand during the May-June 2017 to study the impact of precooling and storage conditions to increase the shelf life, minimize the post harvest losses and increase quality in mango fruit cv. Kesar. Precooling treatments were Ice cooling for 15 minutes, Ice cooling for 30 minutes, Hydrocooling at 10°C temperature for 15 minutes and Hydrocooling at 12°C temperature for 30 minutes with untreated (Control) were kept in different storage conditions like Ambient condition, Zero energy cool chamber and Cold storage at 13±2°C. The experiment was laid out in Factorial Completely Randomized Design with three repetitions. Matured freshly harvested mango fruits of uniform size were treated with different precooling treatments. After precooling treatment fruits were air dried and kept in CFB boxes at different storage condition. The fruits were analyzed periodically for various physical and bio-chemical changes. Among the physical parameters like PLW, marketable fruits, spoilage of fruits and biochemical parameters, TSS (°Brix), acidity, total sugar, reducing sugar, non reducing sugar and ascorbic acid (mg/ 100g pulp) were analyzed at 3 days interval till the spoilage of fruits at room temperature and the interval for five days were kept for ZECC and cold storage at 13±2°C conditions and organoleptic evaluation like pulp colour, pulp taste, texture, aroma and overall acceptability were carried out at ripening stage of fruits.
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