EFFECT OF POLYAMINES ON SHELF LIFE AND CHILLING INJURY OF MANGO CV.DASHEHARI

Abstract

The effect of post-harvest application of polyamines on shelf life and prevention of chilling injury of fruits of mango was studied. Mature fruits of mango cv. Dashehari were dipped in putricine (0.5 and 1 mM), spermine (0.5 and 1 mM) and spermidine (0.5 and 1mM), for 10 minutes. The fruits were surface dried and placed in cardboard cartons for storage under room and refrigerated conditions. Mango fruits treated with polyamines could be stored for longer duration in refrigerated storage without any sign of chilling injury. Fruits treated with putricine (1.0 mM) resulted in the lowest physiological loss in weight (11.77 %) compared to 18.49 in the control while spoilage was significantly reduced to 3.3 percent in mango fruits treated with 0.5mM putrecine compared to 13.3 percent in control after 28 days of storage under refrigerated condition . After four weeks of refrigerated storage chilling injury index was the lowest (0.86) in mango fruits treated with 1mM putricine whereas it was highest (4.0) in control. Storage life was extended to 4 weeks in mango fruits treated with 1 mM putricine compared to 2 weeks in control under refrigerated condition.