This study involved hot water treatment of mango fruits at 55°C carried out at Agricultural Produce Market Committee (APMC), Nachane, Ratnagiri, Maharashtra followed by irradiation at 400 gray at Krushak (Krushi Utpadan Sanrakshan Kendra), Lasalgaon, Nashik, Maharashtra. Irradiated fruits were carried to Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Maharashtra. Fruits were kept for ripening under ambient and cold storage conditions. Chemical parameters viz pH (4.27), reducing sugar (2.54%), total sugar (11.05%) and ascorbic acid (35.46 mg/100 g) were found maximum in hot water treated and irradiated fruits.
Grading, hot water treatment, irradiation, cold storage; corrugated fiber board boxes
