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

摘要

AbstractDipping in hot water accelerated the ripening process and reduced fungal spoilage inMangifera indicacv. 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