title: Influence of different desapping agents on the incidence of sapburn, ripening behaviour and quality of mango.
abstract: Sapburn injury in mango is regarded as the most serious problem as it reduces the aesthetic appeal and downgrade the fruit quality with considerable economic losses. For the control of sapburn injury, physiologically mature mango fruits of cv. Chausa were harvested along with 5-8 cm stalk attached. Immediately after harvesting, fruits were de-stemmed and treated with different desapping agent solutions [calcium hydroxide (1 %), sodium hydroxide (1 %), alum (0.5 and 1 %)] by dipping them for 5 min. In control fruits, the pedicels were removed and sap was allowed to spread freely over the fruit surface. After treatment application, fruits were air-dried and stored at ambient condition (30 ± 2 °C) for 12 days. Among the treatments, fruits desapped with sodium hydroxide (1 %) showed significantly lower (7.6-fold) sapburn injury followed by alum (0.5 %) treatment than control. Respiration and ethylene evolution rates were also significantly suppressed and delayed with sodium hydroxide (1 %) treatment. Fruit firmness and functional properties like, antioxidant capacity, total carotenoids and total phenolics content were also found higher in sodium hydroxide (1 %) treated fruits. Pectin methyl esterase and polygalacturonase enzyme activity were recorded higher in fruits of control and calcium hydroxide treatment however; it was suppressed by sodium hydroxide and alum treatments. Fruit quality parameters like color, total soluble solids, titratable acidity and total sugars content were found higher in calcium hydroxide and sodium hydroxide treated fruits than control and alum treated fruits.
authors.affiliation: Department of Post Harvest Technology, K.R.C. College of Horticulture, University of Horticultural Sciences, Arabhavi, 591 310 Karnataka India.
authors.forename: Kalyan
authors.initials: K
authors.lastname: Barman
authors.affiliation: Division of Post Harvest Technology, Indian Agricultural Research Institute, New Delhi, 110 012 India.
authors.forename: Ram
authors.initials: R
authors.lastname: Asrey
authors.affiliation: Division of Post Harvest Technology, Indian Agricultural Research Institute, New Delhi, 110 012 India.
authors.forename: R K
authors.initials: RK
authors.lastname: Pal
authors.affiliation: Division of Post Harvest Technology, Indian Agricultural Research Institute, New Delhi, 110 012 India.
authors.forename: S K
authors.initials: SK
authors.lastname: Jha
authors.affiliation: Division of Post Harvest Technology, Indian Agricultural Research Institute, New Delhi, 110 012 India.
authors.forename: Swati
authors.initials: S
authors.lastname: Sharma
keywords: Antioxidant capacity; Enzyme activity; Firmness; Functional quality; Mango; Sapburn