ISHS Acta Horticulturae 231: II International Symposium on Mango
NOTE ON EXTENSION OF STORAGE LIFE OF MANGO FRUITS BY TAL PROLONG |
| Authors: | A.G. Huddar, B.C. Bharali, K.R. Thimma Raju |
| Abstract:
Among the commercial varieties of mango, Dushehari and Mallika are the two outstanding varieties known for excellent edible and keeping qualities of fruit. Dushehari scored the highest as a processing cultivar in North India (Adsule and Ray, 1975). Among the newly developed hybrids, Mallika, a cross between Neelum and Dushehari is becoming increasingly important due to its better keeping quality, firm flesh, good size, excellent external and internal colour, pulp quality and high pulp stone ratio, excellent taste and flavour. But inspite of good qualities of these two varieties of mango, information regarding post-harvest storage is inadequte: Hence, it was felt necessary to develop proper post-harvest techniques to enhance the storage life of these mangoes. Tal-prolong, a sugar based chemical has been used in the present study as a post-harvest treatment for prolonging the shelf-life of fruits at ambient temperatures by delaying and extending the ripening processes. This is done by reducing the rate of metabolic processes in fruits which lead eventually to ripeness, over-ripeness and decay as observed in these studies. It works by coating the fruit with a very fine membrane, which modifies the rate at which gas exchange takes place, thereby changing the balance of carbon dioxide and oxygen inside the fruit, slowing the respiration and delaying repening. It consists of three ingredients, all of which have been approved by the EEC and the joint FAO/WHO Expert Committee on Food Additives (JECFA). Dushehari and Mallika mango fruits treated with 1.5 per cent Tal-prolong were found to have least PLW during storage followed by 1 per cent concentration. Treatment with 1 per cent and 1.5 per cent Tal-prolong reduced the rate of increase in total soluble solids throughout the storage period. During storage, total soluble solids increased from 10.8 to 18.2°B in the case of Dushehari and 9.4 to 22.0°B in the case of Mallika cultivar. Total titrable acidity (citric acid) decreaseed from 1.25 to 0.18 per cent in the case of Dushehari and Mallika cultivars respectively during storage. The 1 per cent Tal-prolong treatment of Dushehari and 1.5 per cent treatment of Mallika improved the retention of acidity upto 10th and 15th day of storage respectively. The treatment with 1.5 per cent concentration of Tal-prolong on Dushehari fruits and significantly higher ascorbic acid content throughout the storage period | |
Download Adobe Acrobat Reader (free software to read PDF files) | |
