Author(s):

Farheen H Halepotara, Dilip R Kanzaria, Jignasa H Rajatiya, Meera B Solanki and Kalapi Dodiya

Abstract: An investigation entitled “Effect of heat unit and time duration required for maturation of mango (Mangifera indica L.) cv. Kesar.” was undertaken with an objective to evaluate different maturity stages of Kesar mango for physical and quality characters. The study was carried out at Fruit Research Station, Lal Baug, Department of Horticulture, College of Agriculture, Junagadh Agricultural University, Junagadh, during the year 2016. The experiment was laid out in RBD with eight stages of mango maturity viz., 85 days, 90 days, 95 days, 100 days, 105 days, 110 days, 115 days, 120 days (after fruit set) with three replications. The mango fruits harvested from trees were selected for the study and in each tree, 100 fruits were labelled at fruit set of above mentioned days. From the results of the present investigation, it’s revealed that among the different time period taken for maturity significantly influenced the physical parameters, quality parameter, time taken to maturity, marketable fruits and spoilage of fruits in mango cv. Kesar. Mango fruits harvested at 105 days of fruit set (T₅) with accumulation of 1020 HU was found to be the best. Fruits harvested at 105 days reported better physical characteristics and quality parameters like TSS, minimum acidity, sugars, carotenoid content, and more marketable fruits with minimum spoilage which are more acceptable in the market.

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