Author(s):

Ashish Kumar Lamba, Sachin Kumar, Satya Prakash and Mohit

Abstract: Mango (Mangifera indica L.) is a dicotyledonous plant having order sapindales belonging to the family Anacardiaceae is juicy, with a single large kidney-shaped seed. The flavor is pleasant, rich and high in sugars and acid. Mango, often considered as king of tropical fruits, is an important fruit crop cultivated in the region. Mango has turn out to be one of the imperative commercial fruit crops in the whole world, being the second largest tropical crop next to bananas in terms of production, acreage, and popularity. The mango fruit having different shape as heart shaped, slender and long, kidney shaped, round and oval. Skin colour of ripened mango fruit can vary and it may be green, yellow, red, yellow green and yellow red. The yellow orange flesh have been surrounded the single flat seed which is contained in every mango. About 0.6% protein, 1.1% fiber has been contained by ripened mango pulp and from the above concentration considerable amount (2-4%) is of starch and calcium pectate has been anticipated to be 0.7%. The human diet can be maintained or balanced by consuming mango which provides up to 64-86 calories of energy to the humans. Chemical preservatives are used for providing the preservation effect to the stored mango pulp. These are also used for the control of microorganisms, or cease the activity of enzymes and also maintain the keeping quality of stored mango pulp. Of the pre-harvest treatments, application of Dehydrated Calcium Chloride (3%) + Carbendazim (0.1%) had better organoleptic quality (4.50). Poorest organoleptic quality among the pre-harvest chemicals and pesticide treatments was however observed in silver nitrate treated fruits (2.58-3.25). Addition of Carbendazim in the treatments significantly improved the organoleptic quality in comparison with treatments containing no Carbendazim.

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