Influence of Putrescine and cold water on qualitative features and shelf life of mango (Mangifera indica L) fruit

Mango is a tropical crop that has been originated from south east areas of Asia. Mango has high decayed nature because it climacteric property. In order to investigate the effect of Putrescine and cold water treatments on post-harvest quality of mango, an experiment was done as factorial design in 2012. So local mango fruit was prepared at maturity stage, were treated with treatment combinations of Putrescine solution (0, 0.01, 0.1 mM) and cold distilled water (non-soaking and soaking for 30 and or 60 minutes). Quantitative and qualitative traits of fruit (like fresh and dry weight, length and width, firmness, total soluble solid, acidity, pH, taste and aroma, skin and pulp color) and also observation of rot symptoms have been measured. Results showed Putrescine and cold water treatments were affected fruit taste, acidity, and TSS/acidity ratio, also rot symptoms were reduced. Both concentrations of Putrescine affected the firmness and total soluble solids significantly. In all treatments combination of cold water and Putrescine fresh and dry weight was higher than control. The results indicated a positive and significant impact of mixed fruit dipping treatments in cold water and Putrescine in keeping appearance quality and improving storage life of mango fruit. Therefore the greatest concentration of Putrescine (0.1 mM) with immersion in cold water is recommended.