International Journal of Horticulture, 2024, Vol.14, No.3, 175-185 http://hortherbpublisher.com/index.php/ijh 178 reading was recorded at room temperature. The Refractometer was cleaned with water and muslin cloth after every use. 1.5.4 Titratable acidity (%) TA Titratable acidity was examined by the titration of diluted fruit juice (5 mL) with 100 mL distilled water and 2 drops of phenolphthalein indicator (Ranganna, 1979) against base 0.1 N NaOH solutions. The following formula was used to compute the percent titratable acidity. TA (%) = (0.1N NaOH * mL of NaOH consumed * EA * 100)/VS Where, TA =Titratable acidity; N NaOH =Normality of NaOH; NaOH=Sodium hydroxide; m.eq.wt. =Mill equivalent weight of predominant acid=0.067; VS= volume of sample i.e. 5 mL 1.5.5 TSS: TA ratio The TSS: TA ratio serves as a critical indicator in determining the balance between total soluble solids and titratable acidity in the samples analyzed. Total soluble solids represent the concentration of sugars, organic acids, and other soluble substances, while titratable acidity measures the acidity present in the solution. The calculated TSS: TA ratio provides insights into the sensory attributes and quality characteristics of the samples, helping to assess their suitability for various applications, such as food processing or agricultural product evaluation. TSS: TA ratio was evaluated by using the following formula: TSS: TA= Total soluble solid/Titratable acidity 1.5.6 Pulp pH The pH of mango fruit juice was determined by using an automatic digital pH meter (Hanna instruments, pHep). Firstly, the pH meter was calibrated with a neutral buffer solution with a pH of 4.0 or 7.0 and then checks the pH of the pulp juice. 1.5.7 Shelf life (Days) Shelf life was calculated by counting the period between the first day of storage after treatment and the end of the edible life of fruits. The shelf life was counted until the mangoes were less than 50% deteriorate of each treatment and each replication. 1.6 Statistical analysis All collected data were entered into MS-Excel for statistical analysis and subjected to Analysis of variance (ANOVA) using the GenStat 15th edition. Duncan’s Multiple Range Test at a 5%level of significance (DMRT) was used to separate the means of treatments that were significantly different. 2 Results and Analysis 2.1 Physiological loss in weight (%) PLW The effect of different concentrations of salicylic acid on physiological loss in weight of mango fruits during storage is presented in Table 1 and Figure 2. Data presented in Table 1 clearly shows that there was a progressive increase in physiological loss in weight in all treatments with an increase in storage period. Minimum physiological weight loss was observed in the fruits treated with 200 ppm salicylic acid of 200 ppm concentration followed by the fruits treated with 150 ppm of SA ,100 ppm of SA, and 150 ppm of SA where the highest physiological loss in weight was recorded for control fruits on each sampling at 9 days after storage. 2.2 Fruit firmness The results clearly indicated that mango fruits fruit firmness significantly decreased with the advancement storage period (Table 2; Figure 3) The lowest fruit firmness was obtained in untreated fruits while the highest fruit firmness was obtained in 200 ppm salicylic acid followed by 150,100 and 50 ppm of salicylic acid. Salicylic acid decreased the rate of fruit softening as it delays the progress of some components of the ripening of fruit, preventing some changes as triggered by ethylene.
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