ISHS Acta Horticulturae 231: II International Symposium on Mango
SPONGY TISSUE IN MANGO—CAUSES AND CONTROL MEASURES |
| Author: | J.S. Katrodia |
| Abstract:
Inspite of the economic importance and increasing demand, the spread of mango cultivation, particularly Alphonso, is handicapped by certain problems, among which the development of spongy tissue in its fruits has received general attention of the scientists for the last 20 years. It has been reported that Jamadar, Vanraj, Olour, Goamankur, Vellaikolamban, Swarnarekha and Fernandin are also susceptible to spongy tissue disorder. The peculiarity of this malady is that the external symtoms of spongy tissue affected fruits are not apparent either at the time of picking or at the ripe stage. The affected tissue is visible only when the ripe fruit is cut into two halves. The overall loss due this malady is about 30 per cent, which amounts to nearly Rs 135 million. Now-a-days, it has become a serious problem in Alphonso mango. As a result of this malady, the quality of affected fruit is very much impaired. It renders the fruit unfit for human consumption and fetches low value in the market. Hence, it has become a bottleneck in export and expansion of its cultivation in Maharashtra, Karnataka, Andhra Pradesh and Gujarat States where it is grown commercially (Rane et al, 1976). The spongy tissue, a ripening disorder, is often described as soft centre, white corky tissue or internal breakdown in Alphonso mango. This disorder is peculiar to South India only. The problem of spongy tissue exists neither in Hawaii nor in other areas like Caribbean region, Latin America and Florida where mangoes are grown (Nakasone, 1975). Although, the incidence of spongy tissue was reported as early as 1932, not much is known regarding its exact causes and control. But recently, Katrodia and Rane (1979) have pointed out that convective heat acts as a causal agent and vegetation or mulch over the soil helps in protecting the fruits from the spongy tissue disorder. The work done so far on different aspects of this disorder in mango fruit is reviewed. | |
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