Impact of temperature and relative humidity in quality and shelf life of mango fruit

Abstract

The quality of mango is affected by environmental factors, but only a few are the basic limiting factors. Temperature and relative humidity are serious problems under field conditions in harvesting, table and processing mango. In addition, these two basic factors affect quality of mango crop by influencing its physiological processes such as photosynthesis, respiration and other related aspects of the crop activities. This paper review is done for summarizing those factors, affecting mango environment in our country. Successful optimizing of the key factors (temperature and relative humidity) has been achieved with a range of selection of suitable growing seasons including proper environment. Temperature affects the growth and development of mango by denaturing of the activities of enzymes and light also affects the growth and all process by reducing the photosynthetic ability of mango crop.