Author(s):

Ashish Kumar Lamba, Sachin Kumar, Satya Prakash and Mohit

Abstract: Skin colour of mango fruits is an important character influencing the marketing of fruits. Better skin colour of fruit makes the commodity more attractive and such fruits fetch better price in the market. In the present study the visible surface colour of treated fruits was recorded at ripening with colour difference meter and Royal Horticultural Society colour chart. The fruits treated with lower and higher concentration of Calcium chloride and Dehydrated Calcium chloride with 0.1% Carbendazim retained better colour (Yellow) during ambient storage as compared to other treatments, whereas the skin colour of fruits treated with higher concentration (3%) of Calcium chloride and Dehydrated Calcium chloride without Carbendazim was yellowish green. The fruits treated with Silver nitrate with or without Carbendazim had skin colour of greenish yellow or yellowish green or yellow with black spot, while the fruits treated with Calcium chloride and Dehydrated Calcium chloride at lower concentration had greenish yellow skin as compared to control fruits which had green skin colour. Addition of Carbendazim in treatments significantly improved the skin colour. The fruits treated with Calcium chloride 2% and Dehydrated Calcium chloride 2% had skin colour of greenish yellow. However, pre-harvest treated fruits with Calcium chloride 3%, Dehydrated Calcium chloride 3%, had yellowish green skin colour. Fruit skin colour of Silver nitrate (with or without Carbendazim) treated fruits was badly affected. In all the fruits treated with Silver nitrate with or without Carbendazim had black spots on fruit skin. For example the fruits treated with pre-harvest treatment of silver nitrate 100-200 ppm with Carbendazim had greenish yellow to yellowish green skin colour with black spots, while fruits treated with 100-200ppm Silver Nitrate 100ppm + 0.1% Carbendazim had yellowish green to yellow skin colour with black spots. When Carbendazim was added in these treatments, the skin colour of fruit was changed from greenish yellow to yellowish green or yellowish green to yellow with skin colour.

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