EFFECT OF PREHARVEST CHEMICAL TREATMENTS AND MULCHING ON MARKETABILITY AND QUALITY OF 'DASHEHARI' MANGO
Ten-year-old Dashehari mango trees of uniform vigour, size and maintained under consistent cultural practices were selected for the study. Eight treatments comprising of polythene mulching (during September) and preharvest chemical spray of calcium chloride (CaCl2) at 2.0, 4.0 and 6.0%, calcium nitrate (CaNO3) at 4.0%, potassium sulphate (K2SO4) at 1.0% and borax at 1.0% in combination with polythene mulching and control (water spray without mulching) were used at 30 days before anticipated harvest date. On the basis of pooled analysis of two years data, it was revealed that the treatment of borax at 1.0% with mulching was found more effective for increasing the fruit weight (161.66 g) and yield (37.20 kg tree-1). Its use was also found effective for increasing the TSS (16.22 and 19.51°B), total sugar (8.98 and 15.94%) and for decreasing the acidity (0.32 and 0.16%) at time of harvest and end of storage period, respectively, as compared to control. At the 10th day of storage the maximum fruit marketability (90.01%) and minimum physiological loss in weight (23.99%) were observed with the treatment of CaCl2 at 2.0% in combination with mulching. The effect of CaCl2 at 2 and 4% and CaNO3 at 4% on fruit marketability (90.01, 86.12 and 85.45%) was found statistically at par. Therefore, the use of CaCl2 at 2.0% seems more economical for improving the fruit marketability (shelf life). Thus the study indicated that preharvest application of CaCl2 at 2.0% with polythene mulching is effective for improving the fruit marketability and decreasing the physiological loss in weight (PLW), whereas, the borax at 1.0% with mulching proved effective for improving the fruit quality of Dashehari mango.
Singh, A.K., Singh, C.P. and Chauhan, P. (2015). EFFECT OF PREHARVEST CHEMICAL TREATMENTS AND MULCHING ON MARKETABILITY AND QUALITY OF 'DASHEHARI' MANGO. Acta Hortic. 1066, 193-199
Mangifera indica, shelf-life, PLW, yield, TSS, acidity, total sugar