Effect of post-harvest treatments on shelf life and qualiuty of mango cv. kesar in cool storage and ambient conditions

Freshly harvested Kesar mango fruits were subjected to treatments of wax (6%), wax coupled with carbendazim (0.1%), captan (0.2%). These fruits and untreated lot (as control) were kept for storage at room temperature (24.18–30.57°C with 47.50–74.00% RH) and in cool storage (10°C with 90.095.0% RH). Results indicated that the Kesar mango fruits treated with wax coupled with carbendazim (0.1%) could be kept upto 50 days in cool storane as against 20 days at room temperature. Data on shelf life, physiological loss in weight (PLW), TSS, acidity and total sugars indicated that the cool storage might be an ideal storage facility in order to increase the domestic as well as export marketing of Kesar mango fruits.