Effect of pre-cooling treatments for extending ripening in mango (Mangifera indica L.) cv. kesar, Alphonso and Rajapuri.

Effect of precooling on the storage life of three different mango cultivars was studied. Various precooling temperatures were adopted such as 6°C, 8°C, 10°C 12°C and control (ambient temperature) under the various treatments. Precooling of mango fruits, immediately after harvest, delayed ripening,without any deterioration in fruit quality. However, all the temperatures used were not equally effective.The pre-cooling temperature 8°C for 8 hours was found most significant in delaying ripening and extending shelf-life of fruits up to 2–3 days of control. It reduced the weight loss, increased total soluble solids and reduced acidity of mango fruits. While Pre-cooling at 6°C for 8 hours was found suitable all above characters in case of mango fruits cv. Rajapuri. In control treatment for (No pre-cooling) ripening of mango fruits was characterized by rapid loss in physiological weight which adversely affected bio-chemical qualities of the fruits.