Studies on different Stages of Maturity on Post Harvest quality of Mango (Mangifera indica L.) Cv. Chinnarasam and Navaneetham

Author: S. Venkatesh, A. Kiran Kumar, A. Bhagwan and S. Narender Reddy

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Abstract

The reduction in post-harvest losses, suitable harvesting stage of fruit (maturity) and optimum ripening conditions to have the best quality and longer shelf life has not been recognized in developing countries. This study was conducted to find the optimum stages of maturity and ripening conditions that ensure better quality for fresh consumption and long distance marketing. An experiment was carried out to investigate the studies on different stages of maturity (7-9oB TSS stage, and 9-11oB TSS stage) on ripening and post harvest quality of mango cv. Chinnarasam and Navaneetham. Fruits harvested at different stages of maturity (7-9oB TSS stage, and 9-11oB TSS stage) were assessed for physicochemical parameters such as physiological loss in weight (%), firmness(kg cm-2), colour score for peel and juice, days taken to ripening, peel to pulp ratio, spoilage (%), and shelf life(days) and observations were recorded at an interval of 3 days at ambient temperature. Ethrel treated fruits showed early and uniform ripening thereby enhancing the quality. Mango fruits harvested at 9-11°B TSS stage recorded better physio-chemical parameters and organoleptic score with good flavor, texture and overall acceptability. From the experiment it was concluded that the mango fruits cv Chinnarasam and Navaneetham harvested at 9-11oB TSS stage were significant and superior in post-harvest quality.

Keywords

Post harvest quality, mango and shelf life

Conclusion

The results of the experiment were briefly summarized and concluded below. In Chinnarasam and Navaneetham fruits harvested at maturity stage 9-11°B recorded significantly better-quality parameters when compared to maturity stage 7-9°B, However, the shelf life was less in maturity stage 9-11°B. Among the two maturity stages maturity stage 2 (TSS 9-11°) have more Physiological loss in weight when compared to maturity stage 1 (TSS 7-9°). Among the fruits harvested at different two maturity stages maturity stage 2 (TSS 9-11°) have less Fruit firmness when compared to maturity stage 1 (TSS 7-90). The spoilage loss was significantly high in fruits harvested at 9-11°B TSS stage of maturity due to high susceptibility to fruit rots. Mango fruits harvested at 7-9°B TSS recorded higher shelf life followed by 9-11°B TSS stage. Mango fruits harvested at 9-11oB TSS stage showed significantly higher TSS than 7-9°B TSS. Mangoes at 7-9°B indicated highest acidity than 9-11oB TSS. Mangoes at 9-11°B maturity showed lowest vitamin ‘C’ than 7-9°B maturity. Mangoes harvested at 7-9°B showed significantly low reducing sugars than harvested at 9-11°B maturity. Mango fruits harvested at 9-11°B TSS stage showed significantly higher total sugars compared to 7-9 0B TSS. Mangoes harvested at 9-11°B showed significantly high Brix/Acid Ratio as compared to7-9°B TSS.

References

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How to cite this article

S. Venkatesh, A. Kiran Kumar, A. Bhagwan and S. Narender Reddy (2022). Studies on different Stages of Maturity on Post Harvest quality of Mango (Mangifera indica L.) Cv. Chinnarasam and Navaneetham. Biological Forum – An International Journal, 14(4): 1232-1240.