SESSION—IX - SPECIAL PROBLEMS - III) SPONGY TISSUE IN MANGO

Spongy tissue has been attributed to variety, stage of maturity, nutritional imbalance, particularly those of calcium, zinc and boron.

In his special lecture, Dr. J. S. Katrodia indicated that recent studies in cv. Alphonso have indicated that convective heat arising from soil influences the occurrence of spongy tissue and that mulching and vegetation have reduced the incidence of this disorder. It has been observed that the malady develops if the harvested fruits are exposed to higher temperature and sun light. Further, normal ripening processes in the spongy tissue are hindered possibly due to inhibition of certain ripening enzymes, particularly amylase and invertase. Based on the present knowledge of spongy tissue, further recommendations for work have been made.

The effect of convective heat on the incidence of spongy tissue needs to be confirmed through further studies at different locations.

Further studies may also be concentrated on finding out the physico-chemical properties of the skin that may be responsible for making a variety susceptible or otherwise to spongy tissue.

Role of different nutrients in development of spongy tissue with the help of labelled elements need to be taken up to pin point the role of such elements.

Non-destructive techniques to identify the affected fruits need to be developed.

Development of varieties free from spongy tissue and of acceptable quality for different regions should be taken up.

Based on the results so far obtained, the following interim recommendations are made for adoption.

1. Fruits may be harvested at ‘B’ stage of maturity (corresponding to sp. gr. 1.00 to 1.02).
2. Convective heat may be minimized through simple cultural practices such as mulching and sod-culture.
3. The fruits after harvest should not be exposed to high temperatures and direct sun light.

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