INFLUENCE OF HOT WATER TREATMENT AND WAX COATING ON QUALITY AND STORAGE LIFE OF MANGO (MANGIFERAINDICA L.) FRUITS CV. AMRAPALIUNDER AMBIENT CONDITION

摘要

The experiment was conducted during two successive years 2010-11 and 2011-12 to study the effect of post harvest hot water treatment and wax coating on quality and storage life of Amrapali mango fruits under ambient condition. Fruits were harvested atgreen mature stage and treated with four post harvest treatments (T|) Hot water treatment at 52 ±2 0C for 5 minutes, (T2) Wax coating of 6% wax emulsion, (T3) Hot water treatment + Wax coating and (T4) water was taken as control. Treated fruits were packed in CFB boxes and stored under ambient condition. Results revealed that the fruit treated with (HWT+Wax coating) was found to be best to prolong the shelf life of fruits upto 15 days with lowest PLW per cent and highest organoleptic quality against only 9 days was recorded in control in both years. Treatment with (HWT+Wax coating) retained the highest quality of fruits with lesser changes in chemical characteristics during the ambient storage in both years.