Pre-harvest application of hexanal formulations for improving post-harvest life and quality of mango (Mangifera indica L.) cv. Dashehari

• Published in: Journal of food science and technology 2020-11, Vol.57 (11), p.4257-4264
• Main Authors: Kaur, Kirandeep, Kaur, Gagandeep, Brar, Jaswinder Singh
• Format: Article
• Language: English
• Subjects: Acidity; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Cultivars; Esterase; Food Science; Freshness; Fruits; Hexanal; Mangoes; Nutrition; Original; Original Article; Palatability; Pectin; Relative humidity; Respiration; Respiratory rate; Shelf life; Sprays; Storage life
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-020-04464-9

The highly perishable nature of the mango fruit which leads to quick deterioration in quality is the major limiting factor for mango growers of north India. Studies were, therefore, planned to determine the role of ‘enhanced freshness formulation’ (EFF) having hexanal as the main component in extending the storage life and quality of mango fruits of cultivar Dashehari. Aqueous formulations of hexanal are known to retard the activity of phospholipase-D thereby increasing the shelf-life and quality of stored fruits. Mango trees were given pre-harvest sprays of hexanal @800 µM, 1200 µM, 1600 µM and 2000 µM at 30 and 15 days before harvesting of the fruit. After harvest at physiologically mature stage, fruits were stored in walk-in-cool chambers at a temperature of 12 ± 2 °C and 85–90% relative humidity. These fruits were analysed for different physiological and biochemical parameters at weekly intervals till the stipulated storage period of 35 days. The results of the research revealed that the hexanal treatments widened the storage period of fruits while maintaining their freshness in comparison to the untreated mango fruits. Hexanal formulation @1600 µM significantly reduced the decay incidence, pectin methyl esterase activity and respiratory rate of mango fruits. These fruits also exhibited increased firmness, total soluble solids, acidity and maintained acceptable palatability up to 28 days of storage. The lower doses of EFF did not showed significant effect in expanding the storage span of fruits beyond 21 days while the higher dose of hexanal @2000 µM did not showed a significant enhancement in quality and storage life of mango fruits in comparison to hexanal @1600 µM.