International Journal of Horticulture, 2024, Vol.14, No.3, 175-185 http://hortherbpublisher.com/index.php/ijh 175 Research Report Open Access Effect of Different Concentrations of Salicylic Acid as Post-harvest Treatment on Physicochemical Properties and Shelf Life of Mango (Mangifera indica cv. Bombay green) Shova Shrestha1 , Bishal Shrestha2, Arati Chapai 1 , Prativa Acharya1, Nisha Bhandari 1, Susma Adhikari 1 1 College of Natural Resource Management, Bardibas, Mahottari, Agriculture and Forestry University, Rampur, Chitwan, 44200, Nepal 2 Department of Horticulture, Agriculture and Forestry University, Rampur, Chitwan, 44200, Nepal Corresponding authors: shovastha2057@gmail.com; chapaiarati100@gmail.com International Journal of Horticulture, 2024, Vol.14, No.3 doi: 10.5376/ijh.2024.14.0020 Received: 08 Apr., 2024 Accepted: 15 Jun., 2024 Published: 01 Jul., 2024 Copyright © 2024 Shrestha et al., This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Preferred citation for this article: Shrestha S., Shrestha B., Chapai A., Acharya P., Bhandari N., and Adhikari S., 2024, Effect of different concentrations of salicylic acid as post-harvest treatment on physicochemical properties and shelf life of mango (Mangifera indica cv. Bombay green), International Journal of Horticulture, 14(3): 175-185 (doi: 10.5376/ijh.2024.14.0020) Abstract This study was undertaken at the Horticulture Laboratory of College of Natural Resource Management Bardibas, Mahottari, Nepal in 2023. Physiological loss in weight, fruit firmness, shelf life, pulp pH, Total soluble solids (TSS), Titratable acidity (TA), and TSS: TA ratio were to be determined for the study. The study contained 5 different concentrations of salicylic acid as five treatments (0 ppm, 50 ppm, 100 ppm, 150 ppm and 200 ppm) with four replications of each on a Completely Randomized Design (CRD). For each treatment destructive and non-destructive sample were prepared. Data obtained from various biochemical analyses of physicochemical properties (physiological loss in weight, total soluble solids, titratable acidity, pulp pH, TSS: TSS ratio, and shelf life of mango) were recorded and statistically analyzed by using Gen-Stat software. The fruits were evaluated at the three-day interval after the initial reading taken on the day of storage and further data were recorded after 3,6,9,12, and 15 days of storage. Among all the salicylic acid treatments, @200 ppm recorded the minimum physiological loss in weight, the highest total soluble solids (21.44ºBrix), maximum fruit firmness (1.91 kg/cm2), highest titratable acidity (0.166%), highest TSS: TA ratio (129.4), and minimum pulp PH (6.00). The longest shelf life was observed with fruit treated with a 200 ppm concentration of salicylic acid (15.71 days) which was similar to 150 ppm of salicylic acid (15.35 Days). Salicylic acid at 200 ppm showed the best performance in retarding the changes in physicochemical properties and prolonging the shelf life of mango fruits. Keywords Post-harvest treatment; Bombay green; Shelf life; Physicochemical properties; Salicylic acid Introduction The mango (Mangifera indica L.) is a dicotyledonous plant of the family Anacardiaceae, generally cultivated in tropical and subtropical climatic zones. The mango is referred to as the ‘king of fruits’ (particularly in India) due to its nutritional benefits, excellent exotic flavor and versatile uses. Mango is a pulpy, sweet, climacteric drupe fruit. It is mostly eaten when it is fresh and ripe. Alternatively, processed mangoes are also consumed in the form of juices, nectars, pickles, jams and fruit creams, among others. Consumer acceptance of mango fruit relies on both external and internal quality. More than 150 varieties of mango are cultivated worldwide. Mango is considered to have originated from southern Asia, and more specifically from eastern India, Burma and the Andaman Islands (Alkan and Kumar, 2018). Mango delivers nutritional value. Providing about 64-86 calories of energy per 100 g of mango play a vital role in balancing the human diet (Abdel Salam et al., 2022). Mango is also an excellent source of vitamins and minerals such as potassium, calcium, magnesium, etc. Insufficient arrangements for post-harvest management such as storage, processing, marketing infrastructures, and preservation lead to post-harvest losses (Mitrannavar, 2012). Therefore, appropriate measures should be adopted to prolong the shelf life of mangoes. The post-harvest life of mango is very less in Nepal because of the insufficiency of cold storage, transport facilities, and a sound marketing system (Hoa et al., 2002). Optimal post-harvest treatments seek to slow down the physiological processes of senescence and maturation, inhibit the development of physiological disorders and minimize the risk
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