The effect of different temperature regimes on ripening quality of mango cv. Dashehari was investigated. Fruits were kept at 20, 25 °C in temperature controlled chambers and at room temperature. Fruits were analyzed periodically for physico-chemical characteristics after every 24 h interval up to 168 h of ripening period. Development of soluble solid contents (SSC), flesh softening and physiological loss of weight of fruits occurred progressively during ripening. Progression of ripening changes in fruit were found to be less at 20 and 25 °C than at room temperature. β-carotene content of pulp improved with ripening but declined after 144 h. Sensory quality (SQ) of mangoes ripened at lower temperature maintained for longer duration and were more acceptable than fruits ripened at room temperature. Pearson’s correlation matrix studies showed the inverse relationship of quality parameters SSC, β-carotene and SQ with firmness and titratable acidity during progressive ripening of fruits. Further, principal component analysis for extensive view of changes in quality parameters and their contribution to overall variability revealed that sensory quality (F1) contributed to maximum variation in ripening indices of fruit.

Physico-chemical changes during progressive ripening of mango (Mangifera indica L.) cv. Dashehari under different temperature regimes

POPULATION MONITORING AND MANAGEMENT OF FRUIT FLIES Bactrocera spp. INFESTING VEGETABLE AND FRUIT CROPS

Postharvest diseases and disorders reduce mango fruit quality and cause severe losses, sometime yielding completely unmarketable fruit. Further, the risk of fruit fly presence has made it mandatory to use hot water quarantine treatment (HWQT) as a pre-requisite for market access to countries like China and Iran. In this study, different fungicides and hot water quarantine treatments combinations were evaluated for their effects on mango fruit cv. Samar Bahisht Chaunsa, which were stored for 21 days at (13±1°C, 85±5%RH). Application of Topsin-M @ 1 g L -1 as field dip for 1 min (pre-transport) followed by HWQT @ 48°C for 60 min., significantly suppressed postharvest diseases. HWQT generally led to increased internal discoloration as compared to control, and hot water injury was higher in fruit subjected to Iran protocol (45°C for 75 min) compared to China protocol (48°C for 60 min). NaOCl alone or with HWQT, caused higher internal discoloration of fruit. All physical treatments induced some degree of soft nose but combination of NaOCl with HWQT was found to accelerate the problem compared to control. Fruits subjected to NaOCl @ 2.5 g 10L -1 and Topsin-M @ 1 g L -1 both followed by + HWQT @ 48°C for 60 min showed higher levels of total titratable acidity. However, non-significant effects of the treatments were observed on fruit colour, total soluble solids, total and non-reducing sugar contents and organoleptic acceptability of the fruits. Overall, postharvest, pre-transport application of Topsin-M @ 1 g L -1 followed by HWQT (48°C for 60 min) helped reduce incidence of postharvest diseases, besides fulfilling market access criteria. The higher degree of soft nose development in HWQT fruits; and generally poor post-storage peel colour development warrant further studies.

Effect of combined application of fungicides and hot water quarantine treatment on postharvest diseases and quality of mango fruit

JRD Tata Ecotechnology Centre, M.S. Swaminathan Research Foundation, 3rd Cross street, Taramani Institutional Area, Chennai 600 113, India. emails: ganesh@mssrf.res.in, ganchitra@ redif fmail.com. Phone: +91 44 22541229, 22541698, Fax: +91 44 22541319. Received on March 15, 2004; Revised on August 16, 2004 Abstract In the present study, fruits of brinjal or eggplant (cv. Pattabiram) were stored in cool chambers at room temper a-ture. Three different levels of water (100, 75 and 50 litres per day) were added through drip irrigation system to moisten the sand in the cool chamber. The physiological loss in weight and rotting percentage increased at room temperature, but decreased with increasing water level up to 100 litres per day. The shelf -life at room temperature which was hardly 3 days enhanced to 9 da ys with the addition of 100 litres of water per day. Keywords: Cool chamber, vegetable storage, brinjal or egg plant, shelf -life.

Studies on the application of different levels of water on Zero energy cool chamber with reference to the shelf-life of brinjal

The food habit of people has developed on the basis of experience and survival through successive generation. Primal man learnt that certain nuts, fruits, berries, leaves, roots, grains, mushrooms etc. could cause many ailments and even death. Presently they are thoroughly acquainted with the methods of excluding the harmful floristic elements growing in the wild. In view of the population in general and remote, hilly and inaccessible terrain in particular, wild edible plants of the Sewa catchment area has been surveyed. Extensive field survey has brought to light more than ninety plant species are used as edible. The paper discusses various categories of wild edible plants used by local inhabitants in different climatic regions of catchment area.

Wild edible plants of Sewa catchment area in Northwest Himalaya.

Effect of hydrocooling and Bavistin dip on the shelf life and quality of mango during storage under various environments.

Studies on hydrocooling in Kesar mango (Mangifera indica L.).

Integrated management of Bactrocera (Dacus) dorsalis (Hendel) in mangos.

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Effect of hydrocooling and Bavistin dip on the shelf life and quality of mango during storage under various environments.

Studies on hydrocooling in Kesar mango (Mangifera indica L.).

Integrated management of Bactrocera (Dacus) dorsalis (Hendel) in mangos.