Effect of maleic hydrazide and 2,4,5‐trichlorophenoxy propionic acid on ripening and quality of mango fruit

Abstract

Dipping in hot water accelerated the ripening process and reduced fungal spoilage in Mangifera indica cv. Pairi mangoes. Accelerated ripening was counteracted by incorporation of maleic hydrazide (MH) in the dip water, thereby extending the storage life with minimum fungal spoilage. 2,4,5‐Trichlorophenoxy propionic acid (2,4,5‐TP) also delayed the ripening process, but did not improve skin colour. Hot water treatment with or without MH and 2,4,5‐TP increased the carotene content of the flesh. These compounds did not significantly alter the chemical composition or quality of the fruit.

Changes in Ripening Associated Biochemical and Enzymatic Characteristics of Late Season Mango (<i>Mangifera indica,</i> L.) of Bangladesh

“…On the contrary at ripen stage, the TSS increased almost 3-fold (Table 1). Similar results were reported by Krishnamurty and Subramanyam [5]. This 3-fold increase in TSS may be due to the hydrolysis of starch to sucrose at the ripen stage [5,16].…”

“…Similar results were reported by Krishnamurty and Subramanyam [5]. This 3-fold increase in TSS may be due to the hydrolysis of starch to sucrose at the ripen stage [5,16]. At mature (unripe) stage, the TA content was 1.06% while it reduced to about one third at ripen stage.…”

“…These results are consistent with that reported by Jha et al [17]. Above results differ to some extent from the findings for Fazli and Langra produced in India [5]. At mature stage, the RS content was 6-fold higher than that at ripen stage indicating that the RS content decreased significantly with the ripening of mango due to the hydrolysis of polysaccharide.…”

“…The values obtained in this study for unripe and ripe mangoes were higher than that reported for Fazli and Langra cultivars of India [5]. This indicated that vitamin-C content decreased significantly with the ripening of mango.…”

“…The physicochemical process during and after ripening of fruit also needs to be studied extensively for the development of proper storage methods. Several authors [5] studied the post-harvest losses and physiological changes in mango. But such experimental studies have not been carried out for Ashwina variety of mangoes.…”