Author(s):

NM Kanade, RC Gajbhiye and CD Pawar

Abstract: The study was conducted the effect of different precooling and storage temperatures on quality of mango cv. Alphonso. The experiment was carried out during the season May 2016 at R.F.R.S., Vengurle, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli with five precooling temperatures (P₁ – Control, P₂ – 21 ± 2 ⁰C, P₃ - 18 ± 2 ⁰C, P₄ – 15 ± 2 ⁰C and P₅ - 12 ± 2 ⁰C.) and four storage temperatures (S₁ – Ambient temperature (27-30 ⁰C), S₂ - 18 ± 2 ⁰C, S₃ – 15 ± 2˚C and S₄ - 12 ± 2 ⁰C.). After precooling fruits were stored for 21 days at different storage temperatures and again brought to above precooling temperature by air cooling after 21 days. Then the cooled fruits were kept for ripening for seven days at room temperature. It was found that the peak ripening was noticed after 14 days at ambient temperature (S₁) and after 21 days at 18 ⁰C (S₂), 15 ⁰C (S₃) and 12 ⁰C (S₄) temperature. Interaction P₅S₄ showed maximum green fruits (36%) followed by P₅S₃ (28%) at 21 days storage. Maximum ripening was noticed in P₅S₃ (68%) at 28 days storage. The interaction P₅S₄ was significantly superior to others.

DOI: 10.22271/phyto.2020.v9.i3n.11384

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