INFLUENCE OF ECO-FRIENDLY POST HARVEST TREATMENTS ON PULP CHROMA AND HUE ON MANGO CV. ALPHONSO FRUITS

Abstract

The effect of post-harvest treatments on instrumental chroma value and hue angle of mango (cv. Alphonso) fruit
pulp was studied. Green and mature mango cv. Alphonso fruits were subjected to various prestorage treatments
viz., hot water, chitosan, Aloe vera gel, salicylic acid, boric acid and azoxystrobin, Solanum nigrum leaf extract
and Trichoderma harzianum. The fruits were surface dried and placed in corrugated fibre board boxes and cold
stored (13±1oC) for 4 weeks and in ambient condition for 1 week. The treated mango fruits did not alter much
chroma and hue angle values as compared to untreated fruits throughout the storage period. Mango fruits dipped
in hot water for 50-55°C for 5 minutes recorded minimum changes in C* (45.68) followed by 1 % chitosan
treatment for 1 minute (48.01) as compared with control (62.01) after 28+7 days of storage. Similarly, a
minimum change in h° (10.22) was in chitosan treatment. In conclusion, hot water and chitosan treatments were
effective in maintaining the pulp color, indicating the reduced ripening process and extended storage life of
mango cv. Alphonso fruits.