Evaluation of sensory attributes of mango fruits CV ‘Alphonso’ as influenced by pre-harvest treatments

Abstract

In the present investigation, fruits of trees treated with Azoxystrobin sprays at 0.1 per cent scored higher for the colour and appearance of peel and pulp (7.91 and 8.15). This is further confirmed by the presence of significantly higher β carotene content (59.12 ppm) in the pulp of the mango fruits under the same treatment imparting a bright yellow colour to the pulp. Unimpeded and coordinated ripening process facilitated by Azoxystrobin lead to the maintenance of sensory quality of mango fruits. For similar reasons, this treatment scored significantly higher for texture (8.22), and taste and flavour (8.45) and therefore scored organoleptic ally superior for overall acceptability (8.18). Lack of colour development with lower β carotene (47.68 ppm) content followed by minimum sensory scores for peel (4.31), pulp (4.91), texture (4.82) and taste (4.59) of the control fruits made the control fruits organoleptic ally less acceptable (4.65).