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Jawandha, S. K.
- Effect of Putrescine and Packaging on Storage of Mango (Mangifera indica)
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Authors
Affiliations
1 Department of Fruit Science, Punjab Agricultural University, Ludhiana, Punjab, IN
1 Department of Fruit Science, Punjab Agricultural University, Ludhiana, Punjab, IN
Source
Asian Journal of Bio Science, Vol 8, No 1 (2013), Pagination: 28-31Abstract
Mango is a perishable fruit and its ripening period coincides with the summer months under north Indian conditions. It has very short life at ambient temperature and high post-harvest losses. Keeping it in view, an experiment was planned to study the effect of putrescine and LDPE packaging on storage life and quality of mango fruits cv. Langra. Physiologically mature and uniform fruits of mango were treated with putrescine @0.0, 1.0, 2.0 and 3.0 mmolL-1. Treated fruits were air dried in shade and packed individually in perforated LDPE bags before storage at 130 C and 85-90 per cent RH for 4 weeks. Results revealed that fruits treated with putrescine @2.0 mmolL-1 alongwith LDPE packaging retained best quality in terms of high palatability rating, good blend of TSS and acidity and low physiological loss in weight and spoilage percentageKeywords
Polyamine, Mangifera Indica, Palatability Rating, Spoilage, Quality
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