Effect of Harvesting Stages and Storage Temperature on Quality Attributes and Post-Harvest Shelf-Life of Mango (Mangifera indica)

In the present study, a combination of physicochemical maturity indices parameters of mango fruit was continuously measured from full bloom stage. Three different harvesting stages were-immature (100th days from full bloom), mature (110th days from full bloom) and over mature (120th days from full bloom) stages. Thereafter, the shelf life and quality attributes of mango fruit were assessed by storing the fruit at optimum storage temperature (12 °C) and ambient storage temperature (27 °C). It was observed that the mango harvested at mature condition could be stored up to 22 days and 6 days, at 12 °C and 27 °C, respectively. The quality attributes like total soluble solids, titratable acidity, physiological weight loss, firmness and puncture strength of matured mango stored at optimum temperature were 22.45 °Brix, 0.32, 9.86%, 41.98 and 14.41 N, respectively at the end of the storage period. These were higher when compared to the values obtained for the over-matured mango, for the same parameters. This affirmed that harvesting over mature or immature fruits might again results into their lower market value and lesser acceptability among the consumers.