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ANTI-SAP CHEMICALS AND HOT WATER QUARANTINE TREATMENT EFFECTS ON STORAGE LIFE AND FRUIT QUALITY OF MANGO CV. SAMAR BAHISHT CHAUNSA

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dc.contributor.author ABDUL JABBAR
dc.contributor.author MALIK, AMAN ULLAH
dc.contributor.author MEHDI MAQBOOL
dc.contributor.author MUHAMMAD AMIN
dc.contributor.author MUNAZZA SAEED
dc.contributor.author RABIA HAMEED
dc.date.accessioned 2022-12-21T04:08:10Z
dc.date.available 2022-12-21T04:08:10Z
dc.date.issued 2012-04-20
dc.identifier.citation Jabbar, A., Malik, A. U., Maqbool, M., Amin, M., Saeed, M., & Hameed, R. (2012). Anti-sap chemicals and hot water quarantine treatment effects on storage life and fruit quality of mango cv. Samar Bahisht Chaunsa. Pak. J. Bot, 44(2), 757-64. en_US
dc.identifier.issn 2070-3368
dc.identifier.uri http://142.54.178.187:9060/xmlui/handle/123456789/15392
dc.description.abstract This study aimed at testing the combined effects of anti-sap chemicals and hot water quarantine treatment (HWQT: 48°C-60min) on a commercial mango cv. Samar Bahisht (S.B.) Chaunsa, as potential protocol for export to China. The physiologically mature mango fruit were harvested along with 4-5 cm pedicel. After de-stemming, the fruits were treated with potential anti-sap chemicals: calcium hydroxide [Ca(OH)2], potassium aluminium sulphate [KAl(SO4)2.12(H2O)], Tween-80 [C64H124O26]. After chemical application, half of the fruit lot was subjected to HWQT as per protocol, while the remaining half was kept without HWQT. The fruit after treatments were air dried, packed in cardboard boxes and stored (13±1°C, 85% RH) for 21 days. Sapburn injuries were scored after 24, 48, 72 hrs and 21days of storage. After storage the fruit were allowed to ripe at room temperature and assessed for physical disorders and disease incidence. Fruit were also analysed for firmness, peel colour, sugars, titratable acidity, total carotenoids, ascorbic acid contents and organoleptic characteristics (pulp colour, texture, taste, aroma, flavour). Sapburn injury score showed significant differences for chemicals and chemical-HWQT interactions. De-stemming under lime [Ca (OH)2] followed by HWQT showed least sapburn injury with more firm fruit. HW treated fruit showed significantly lower anthracnose disease incidence (1.68 vs 2.42), while higher sugars (18.32 vs 14.56%) with more pulp browning (0.74 vs 0.48) and higher total carotenoids (67.0 vs 56.1µg/g) compared to without HWQT. Organoleptic evaluation revealed smoother pulp texture in fruit without HWQT. It was concluded that mango desapping with 1.0% lime solution, followed by HWQT (48°C-60min), did not significantly impair quality during 21 days of storage, beside controlling sapburn injury and meeting market access requirement. However, in view of the exhibited heat induced effects, more studies are needed on HWQT effects on various maturity levels and improving post-storage colour development in mango cv. S.B. Chaunsa, for its export to China, by sea or road, using refrigerated containers. en_US
dc.language.iso en en_US
dc.publisher Karachi: Pakistan Botanical Society, University of Karachi en_US
dc.title ANTI-SAP CHEMICALS AND HOT WATER QUARANTINE TREATMENT EFFECTS ON STORAGE LIFE AND FRUIT QUALITY OF MANGO CV. SAMAR BAHISHT CHAUNSA en_US
dc.type Article en_US


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