Effect of Maturity Indices, Post-Harvest Treatments and Storage Temperature on Shelf-Life of Mango cv. KESAR

Shelf-life of fruit was significantly enhanced with minimum ripening percentage, higher number of healthy fruit percentage in Kesar mango having sp. gr. < 1.00 (M 3 ) fallowed by sp. gr. 1.00-1.02 (M 2 ). Wax coating 6 per cent (R 3 ) was effective to increasing the shelf-life of fruit, ripening days, healthy fruit per cent and minimum ripening per cent. Soft-rot diseases incidence was does not found in hot water (R 1 ) and bavistin (R 2 ) treatments. A comparative study on the effect of low temperature storage of fresh harvested mango stored at 15°C (T 1 ) and 20°C (T 2 ) was made with respect to physiological changes. Not only delay the ripening percentage with ripening day, but also increase the healthy fruit per cent in lower temperature at 15°C of storage temperature with 85 per cent RH up to 42 nd days of shelf-life.