Mango fruits have a very limited shelf-life and fruits cannot be stored for a longer time at room temperature are particularly seasonally specific. Fruits were exposed to putrescine (1, 2 mM), hexanal (2, 3%) and carboxymethyl cellulose (1, 2%) for 15-minutes in an effort to enhance their shelf life. At 4-day intervals, ambient conditions were used to determine the physiological loss of weight (PLW), firmness, respiration rate, TSS and titratable acidity. In comparison to the control (13.56% and 167.69 mlCO2/kg/h), fruits treated with PUT (2 mM) exhibited a lower PLW (5.35%) and respiration rate (145.57 mlCO2/kg/h). Higher firmness (2.26 kg), a slower rate of TSS decrease and titratable acidity were all retained in fruits treated with 2 mM PUT. Control fruits soon lost firmness under storage and TSS duplication was more rapid. In conclusion, post-harvest dip treatment of 2 mM PUT dipped for 15-min effectively stored up to 23.54 days under ambient condition.

Mango, Putrescine, Hexanal, Carboxymethyl cellulose, Postharvest dip andShelf life

Putrescine (PUT 2.0 mM) maintained the fruit firmness, delayed the physiological loss in weight, respiration rate and delayed changes in TSS and titratable acidity of mango fruit, hence the PUT can be effectively used to maintain the postharvest quality and to improve the storage life of mango fruits up to 23.54 days in ambient condition.

Vishwanath, Laxman Kukanoor, Kirankumar Gorabal, Shantappa Tirakannanavar, Praveen Jholgiker and Sumangala Koulagi (2022). Influence of Post-harvest Treatments on Shelf Life and Quality of Mango (Mangifera indica L.) cv. Alphonso. Biological Forum – An International Journal, 14(4a): 472-475.