Impact of harvesting time and ascorbic acid treatment on lenticel browning of mango (Mangifera indica l.) variety ‘TomEJC’.

Abstract

Several factors affect mango fruit appearance and quality at the postharvest level. Lenticel browning in mango at postharvest stage is becoming one of the main problems in commercial cultivation as it is responsible for the quality loss of mango fruits in both domestic and international trade. Considering this aspect, a study was conducted to increase the postharvest quality of the mango variety ‘TomEJC’ by reducing postharvest lenticel browning. The effects of harvesting time and ascorbic acid concentrations on lenticel browning were tested with the samples obtained from Nelna Agri Development (Pvt) Ltd. The laboratory experiment was conducted at the Agronomy laboratory, Faculty of Agricultural Sciences, Sabaragamuwa University of Sri Lanka. The first experiment included two harvesting times (morning and evening harvesting) with four replicates. The second experiment was arranged based on the result of the first experiment with four treatments (dip in normal water, dipped in 150, 200 and 250 ppm ascorbic acid concentrations) for 5 minutes with three replicates. During the storage period after applying the treatments, parameters such as lenticels increasing percentage, colour changing percentage, moisture loss percentage, texture decrease percentage and brix value were recorded observations. According to the results, harvesting time was significantly affected on lenticel browning increase percentage and moisture decrease percentage. Mango harvesting in the evening has a lower lenticel browning increasing percentage (1.57±1.01%) and moisture decreasing percentage (8.64±1.34%). According to application of ascorbic acid treatments, all ascorbic treatments significantly decreased lenticels browning percentage. However, the best results were recorded by dipping in ascorbic acid treatment at 250 ppm (3.57±2.07%). In conclusion, mango harvesting in the evening and dipped in 250 ppm concentration of ascorbic acid could be recommended for reducing lenticel browning in 'TomEJC' at the post harvesting stage.