Progressive Horticulture

The present investigation was carried out to evaluate the response of various pre harvest (GA₃ and thio-phenate methyl) treatments followed by post-harvest application (salicylic acid, 1-MCP and hot water) with the objective to find out the suitable treatments which could preserve physical, bio-chemical and organoleptic properties of Amrapali mango to the best possible extent. The physical parameters of fruits, viz., minimum PLW (14.65%), and spoilage percentage (28.895% up to 17^th day) was recorded with T₂ (GA₃ + Thiophenate methyl+ hot-water dipping + 1-MCP dipping) closely followed by T₁ (GA₃ + Thiophenate methyl+ hot-water dipping+ salicylic acid). The chemical composition of the fruits, viz., minimum reduction in TSS (5.49°), maximum retention of acidity (.07828), were also recorded with the application of T₂ (GA₃ +Thiophenate methyl + hot-water dipping + 1-MCP dipping) closely followed by T₁ (GA₃ + Thiophenate methyl + hot-water dipping + salicylic acid) exept in acidity where T₂ was same value as (GA₃ + carbedazim +1-MCP + no hot water dipping) during 17 days of storage.