Interaction Effect of Mango Varieties and Chemical Spray Applications on Post-harvest Quality Parameters
K Harish Reddy *
Department of Fruit Science, Navsari Agriculture University, India.
T. R. Ahlawat
Navsari Agriculture University, India.
S. L. Chawla
Department of Floriculture and Landscape Architecture, Navsari Agricultural University, India.
Bhoomika Patel
Department of Horticulture, Navsari Agricultural University, India.
Shivanand Koti
Department of Fruit Science, Navsari Agriculture University, India.
*Author to whom correspondence should be addressed.
Abstract
Aim: To study the effect of mango varieties and chemicals and their interaction effect on post-harvest parameters.
Design: Randomized Block Design with Factorial Concept.
Place of Study: The present experiment was conducted during the years of 2021 and 2023 at the Regional Horticultural Research Station, ASPEE College of Horticulture, Navsari Agricultural University, Navsari, with the objective to know the impact of chemical spray application on post-harvest parameters of mango. The study was not conducted in 2022 due to no flowering.
Results: The highest total soluble solids (TSS 20.60 °Brix) was observed in variety V2 (Sonpari), while variety V3 (Amrapali) exhibited the highest levels of non-reducing sugars (11.00 %), total sugars (16.22 %) and lowest titrable acidity (0.217%). Variety V1 (Kesar) recorded the highest ascorbic acid (40.5 mg/100g) and reducing sugars (5.6 %). Among the chemical treatments, (GA3 30 mg/l + ZnSO4 0.25% + Boron 0.1%) resulted in the highest TSS (19.69°Brix) and C3 (Novel 1% + ZnSO4 0.25% + Boron 0.1%) resulted in the lowest titratable acidity (0.228%). The highest values for reducing sugars (5.69%), non-reducing sugars (9.81%), total sugars (15.51%), and ascorbic acid content (39.66 mg/100g) were recorded with chemical treatment C1 (NAA 20 mg/l + ZnSO4 0.25% + Boron 0.1%). The combination of variety V2 and chemical treatment C2 (Sonpari + GA3 30 mg/l + ZnSO4 0.25% + Boron 0.1%) resulted in the significantly highest TSS (21.61 °Brix), while the highest ascorbic acid (44.64 mg/100g) and reducing sugars (5.91%) were observed with V1C1 (Kesar + NAA 20 mg/l + ZnSO4 0.25% + Boron 0.1%). The highest non-reducing sugars (12.94%) and total sugars (18.67%) were recorded with the treatment combination V3C3 (Amrapali + Novel 1% + ZnSO4 0.25% + Boron 0.1%).
Conclusion: In conclusion, the study highlights the significant influence of both mango variety and chemical treatments on various quality parameters. Optimal combinations, such as V2 with C2 and V1 with C1, were found to enhance TSS (0 Brix), ascorbic acid (mg/100g), reducing sugars (%), and other important attributes, suggesting potential strategies for improving mango fruit quality.
Keywords: Mango, titrable acidity, reducing sugars, asorbic acid