Effect of different precooling and storage temperatures on quality of mango cv. Alphonso

Abstract

An experiment was conducted to study 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˚C, P3 - 18 ± 2˚C, P4 – 15 ± 2˚C and P5 - 12 ± 2˚ C.) and four storage temperatures (S1 – Ambient temperature (27-30 ˚C), S2 - 18 ± 2˚C, S3 – 15 ± 2˚C and S4 - 12 ± 2˚ C.). 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 quality of Alphonso mango fruits were improved with minimum T.S.S. in the P3S2 (15.95 %), reducing sugar (3.75 %) in P2S2, total sugar (13.15 %) in P1S2, titrable acidity (0.29 %) and β-carotene (10018.95 µg/100 g) in P1S4 at 28th days of storage due to interactions effect of precooling and storage temperature. Each chemical parameter has shown best result with separate interaction except P1S4, which showed best results with titratable acidity and β-carotene content.