International Journal of Horticulture, 2024, Vol.14, No.3, 175-185 http://hortherbpublisher.com/index.php/ijh 182 Figure 5 Post-harvest treatments of salicylic acid on Titratable acidity of mango Table 5 Effect of different concentrations of salicylic acid on the TSS: TA ratio of mango (Mangifera indica L.cv. Bombay green) in Bardibas, Mahottari, 2023 Treatments TSS: TA Initial 3DAS 6DAS 9DAS 12DAS 15DAS Control 3.93 13.80a 52.66a 87.83a - - 50 ppmSA 3.93 9.53b 32.23b 75.48b 80.56a - 100 ppmSA 3.93 8.74bc 25.86bc 61.00c 78.48ab 99.8c 150 ppmSA 3.93 7.75cd 21.12c 40.28d 71.09b 116.5b 200 ppmSA 3.93 6.51d 13.91d 30.63 61.45c 129.4a Grandmean 3.93 9.27 29.16 59.04 72.9 110.3 CV% - 9.1 14.9 5.6 6.9 5.3 SEM(±) - 0.42 2.17 1.65 2.53 2.95 LSD - 1.27 6.56 4.99 7.80 9.43 F-value - *** *** *** *** ** Notes: Treatment means in a column with same letters are not significantly different according to DMRT at 5% level of significance, CV = Coefficient of Variation, LSD = Least Significant Difference, SEM (±) = Standard Errors of Means, DAS=Days after Storage, * = significantly different at (p<0.05), ** = highly significant different at (p<0.01), *** = very significantly different at (p<0.001) 2.6PulppH The effect of different concentrations of salicylic acid shows a significant difference in the pulp pH of mango (p) during the storage with (Table 6; Figure 6). Highest pH was observed in control fruits at all stages of the storage period followed by the fruit treated with 50, 100, 150 and 200 ppm of SA. Fruits treated with salicylic acid maintained lower pH which could be attributed to the effect of SA on fruits, which lead to a slowdown of respiration. Pulp pH declines this phenomenon is due to the oxidation of acid during storage. The application of salicylic acid of 200 ppm concentration had the lowest pH as compared to the control fruits in this study. 2.7 Shelf life of fruits The shelf life of fruits was significantly influenced by different concentrations of salicylic acid (SA) during storage with (Table 7; Figure 7). Shelf life is the period required to be fully ripe to retain optimum marketing and eating qualities where the damage should not exceed more than 50%. The shelf life ranged from 9.27 to 15.71 days were recorded from different concentrations of salicylic acid. The longest shelf life (15.71 day) was observed from the fruits treated with 200 ppm SA followed by the fruits treated with 150 ppm SA (15.35 day), 100 ppm (15.22 day), and 50 ppm SA (12.25 day) while the shortest shelf life (9.27 day) was observed in control.
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