Abstract
The present postharvest investigation was aiming to assess the effect of various postharvest treatments on the storage behaviour of Mango cv. Himsagar during the year 2016-17 in the postharvest laboratory of Department of Horticulture and Postharvest Technology, Institute of Agriculture, Visva-Bharati, Sriniketan. Fresh fruits of uniform size, shape, colour, free from disease and bruises were harvested at physiological mature stage and after pre-cooling, desapping and washing were given various postharvest treatment of sodium hypochlorite (NaOCl: 100, 150, 200ppm), 6-benzyladenine (BA: 50, 100, 150ppm) and hot water (52 to 55o C) for 5, 10 and 15 minutes. The fruits were subjected to air dried and kept in 5 ply corrugated boxes (5% ventilation) with newspaper lining and stored in ambient conditions. The fruits were analysed for various physical quality attributes at different storage intervals up to 12 days. The results revealed that minimum physiological loss in weight (0, 3.07, 5.98 and 10.89%) and high surface (shrinkage) score (5, 5, 4.8 and 4.4) of the fruits after 3, 6, 9 and 12 days respectively were observed in BA (100ppm) treated fruits during storage. Moreover, higher flesh firmness retention and palatability rating have best resulted from BA treated fruits during storage. Hot water treatment for 5 minutes was found to be best in controlling the microbial spoilage percentage in all analysis intervals. This study shows that the storability and physical quality of mango cv. Himsagar can be favourably influenced during storage when treated with BA and hot water treatment.
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Claims 5
Claim · model-written summary
6-benzyladenine at 100ppm gave the minimum physiological weight loss of mango fruit during storage.
- Taxon
- Mango
_from_India.jpg?width=60)
Mangifera indicae0 - Material
- Himsagare0
- Treatment
- BA (100ppm)e1
- Outcome
- physiological loss in weighte1
- Direction
- minimume1
- Value
- 0, 3.07, 5.98 and 10.89%e1
- Qualifier
- after 3, 6, 9 and 12 dayse1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_from_India.jpg?width=500)
Verbatim
e0“storage behaviour of Mango cv. Himsagar”
e1“minimum physiological loss in weight (0, 3.07, 5.98 and 10.89%) and high surface (shrinkage) score (5, 5, 4.8 and 4.4) of the fruits after 3, 6, 9 and 12 days respectively were observed in BA (100ppm) treated fruits during storage”
Claim · model-written summary
6-benzyladenine at 100ppm gave the high surface (shrinkage) score of mango fruit during storage.
- Taxon
- MangoMangifera indicae0
- Material
- Himsagare0
- Treatment
- BA (100ppm)e1
- Outcome
- surface (shrinkage) scoree1
- Direction
- highe1
- Value
- 5, 5, 4.8 and 4.4e1
- Qualifier
- after 3, 6, 9 and 12 dayse1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“storage behaviour of Mango cv. Himsagar”
e1“minimum physiological loss in weight (0, 3.07, 5.98 and 10.89%) and high surface (shrinkage) score (5, 5, 4.8 and 4.4) of the fruits after 3, 6, 9 and 12 days respectively were observed in BA (100ppm) treated fruits during storage”
Claim · model-written summary
6-benzyladenine treatment gave higher flesh firmness retention of mango fruit during storage.
- Taxon
- MangoMangifera indicae0
- Material
- Himsagare0
- Treatment
- BA treated fruitse2
- Outcome
- flesh firmness retentione2
- Direction
- highere2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“storage behaviour of Mango cv. Himsagar”
e2“Moreover, higher flesh firmness retention and palatability rating have best resulted from BA treated fruits during storage”
Claim · model-written summary
6-benzyladenine treatment gave the best palatability rating of mango fruit during storage.
- Taxon
- MangoMangifera indicae0
- Material
- Himsagare0
- Treatment
- BA treated fruitse2
- Outcome
- palatability ratinge2
- Direction
- beste2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“storage behaviour of Mango cv. Himsagar”
e2“Moreover, higher flesh firmness retention and palatability rating have best resulted from BA treated fruits during storage”
Claim · model-written summary
Hot water treatment for 5 minutes was the best treatment for controlling microbial spoilage of mango at all analysis intervals.
- Taxon
- MangoMangifera indicae0
- Material
- Himsagare0
- Treatment
- Hot water treatment for 5 minutese3
- Outcome
- microbial spoilage percentagee3
- Direction
- beste3
- Qualifier
- in all analysis intervalse3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“storage behaviour of Mango cv. Himsagar”
e3“Hot water treatment for 5 minutes was found to be best in controlling the microbial spoilage percentage in all analysis intervals”
The same questions in other papers
N-benzyladenine · quality: postharvest · Mangifera indica (mango)Results agree
4 papers in the same direction as this paper
- positive
- positive
- positive
1 paper more in this group
See all 5 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.