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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
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Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(11): 845-855
DOI: https://doi.org/10.20546/ijcmas.2017.611.099


Effect of Different Precooling and Storage Temperatures on Shelf Life of Mango cv. Alphonso
N.M. Kanade*, C.D. Pawar, V.S. Ghule, R.C. Gajbhiye and B.R. Salvi
Department of Horticulture, Dr. Balasaheb Sawant Konkankrishividyapeeth, Dapoli. MS- 415712, India
*Corresponding author
Abstract:

An experiment was conducted to study the effect of different precooling and storage temperatures on shelf life 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 ± 2ËšC, P3 - 18 ± 2ËšC, P4 – 15 ± 2ËšC and P5 - 12 ± 2Ëš C.) and four storage temperatures (S1 – Ambient temperature (27-30 ËšC), S2 - 18 ± 2ËšC, S3 – 15 ± 2ËšC and S4 - 12 ± 2Ëš C.). After precooling fruits were store for 21 days at different storage temperatures and after 21 days again brought to above precooling temperature by air cooling. Then the cooled fruits are kept for ripening for seven days at room temperature. The experiment was laid out in FCRD with two replications. The interaction P5S4 (Precooling at 12 ± 2Ëš C and storage at 15 ± 2ËšC.), showed the minimum physiological loss in weight (PLW) (9.11 %) followed by P5S3 (11.48 %), the interaction P5S3 recorded minimum shrivelling (0.00 %) and the interaction P5S4 recorded minimum spoilage (4.00 %) at 28 days of storage. The interaction P5S3 and P5S4 observed the maximum shelf life (28 days). The interaction P5S3 and P5S4 was significantly superior over others.


Keywords: Precooling, Storage, Temperature and Shelf life.
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How to cite this article:

Kanade, N.M., C.D. Pawar, V.S. Ghule, R.C. Gajbhiye and Salvi, B.R. 2017. Effect of Different Precooling and Storage Temperatures on Shelf Life of Mango cv. Alphonso.Int.J.Curr.Microbiol.App.Sci. 6(11): 845-855. doi: https://doi.org/10.20546/ijcmas.2017.611.099