Hafiz Umer Javed
University of Agriculture, Pakistan
Hafiz Umer Javed has completed M.Sc. (Hons.) Horticulture (Postharvest)-2013 from University of Agriculture, Faisalabad-38040, Pakistan.His interest of research is Experimental layouts ,Vegetative and reproductive assessments.His major laboratory skills is Physico-chemical quality analysis, Mineral analysis (selected macro & micro-nutrients),Spectrophotometery, Stereomicroscopy,Statistical Analysis and Scientific writings etc.Presently he is working as Project Development Officer at European Union/UNIDO funded “Trade Related Technical Assistance (TRTA II) Program Code of Practices (COP) Project in Kinnow & Mango Industries”.
Mango fruit colour is one of the main criteria of consumer’s choice. Post-storage peel colour development is a serious issue in our commercial mango cv. S.B. Chaunsa. This study was aimed at evaluating the effect of pre-cooling and ripening temperature on quality and peel colour development under reefer and controlled atmosphere storage conditions. The fruit were harvested from a commercial orchard at physiological mature stage. After harvesting, fruit were physically de-sapped and subjected to prochloraz (0.5ml/L) dip followed by air drying, packaging and transport to PRTC in a reefer van at 18°C. At PRTC, the fruit subjected to pre-cooling for 8 hrs. at 12°C or 17°C, subsequently stored at 17°C under reefer and CA condition (4% CO2 & 6% O2) for different storage periods (10 & 20 days under reefer) and (10, 20, 30 and 35 days under CA). At removal, fruit were artificially ripened at two different temperatures (24°C or 35°C). The fruit response was significantly different under different treatment regimes. The experiment was laid down under CRD along with factorial design. Under reefer storage conditions (without CA), the fruit removed after 10 days of storage had 4-5 days of shelf life and in CA storage condition, the fruit removed after 10 & 20 days had 5-6 days of shelf life (including ethylene treatment period) at both ripening temperatures; whereas, the fruit removed from reefer (20 days) and CA (30 & 35 days) were found ripe (eating soft) at the time of removal (with 0 days shelf life), thereby not requiring anyethylene treatment. The peel colour development increased significantly at ripening temperature 35°C than 24°C and after removal to final ripe stage while pre-cooling temperature had non-significant effect. Significant difference was found among pre-cooling and ripening temperature regarding to physiological weight loss and respiration rate of reefer and CA stored fruit. Chilling injury, side rot and stem end rot were increased as the storage duration extends in CA stored conditions. Under reefer, the physico-chemical and organoleptic quality of fruit were found meritorious than the CA condition. This paper provides detail about treatment impact on physico-chemical, physiological and organoleptic quality attributes.
Keywords: S.B. Chaunsa quality, Pre-cooling temperature, Reefer and CA storage.