Influence of hot water quarantine and fungicidal treatments on postharvest quality management of mango

This research work was designed to check the influence of hot water quarantine and fungicidal treatments on postharvest quality management of mango cultivars ('Sindhri' and 'Sufaid Chaunsa') because of their acceptability and export potential. The impact of hot water quarantine treatments on different sizes of mango cultivars and combined effect of hot water and fungicidal treatments have not been studied on these two mango cultivars. For this purpose, research was comprised of two experiments. In the first experiment, effect of different hot water dip treatments (HWDT) and fruit sizes were checked on the postharvest quality management of mangoes subjected to different treatments i.e. T1 = HWDT at 48 degree C for 60 min; T2 = HWDT at 48 degree C for 75 min; T3 = HWDT at 48 degree C for 90 min; T4 = HWDT at 50 degree C for 60 min; T5 = HWDT at 50 degree C for 75 min and T6 = HWDT at 50 degree C for 90 min. While, in the second experiment the performance of HWDT followed by fungicidal applications (T1 = control; T2 = HWDT at 48 degree C for 60 min; T3 = HWDT + Scholar hot dip 0.6 mL/L for 5 min; T4 = HWDT + Scholar cold dip 0.6 mL/L for 5 min; T5 = HWDT + Scholar hot spray 0.6 mL/L for 5 min and T6 = HWDT + Scholar cold spray 0.6 mL/L for 5 min) were evaluated on mango fruit quality. For fruit ripening temperature was (30 plus minus 2 degree C) with 6065% relative humidity. Regarding fruit quality, different parameters were observed including physical, physiological, organoleptic and biochemical characteristics. In experiment # 1 significant results were found regarding HWT scalding, lenticels, weight loss, fruit flavour, pulp colour, fruit texture and fruit aroma; while, non-significant results were observed for peel colour, skin browning, stem end rot, anthracnose, body rots, shriveling, softness, fruit taste, soluble solid contents (SSC), titratable acidity, SSC: TA ratio and ascorbic acid contents. On the other hand, in experiment # 2 significant difference was observed for HWT scalding, fruit weight loss, SSC and SSC: TA ratio; while, non-significant results was found regarding peel colour, skin browning, stem end rot, anthracnose, body rots, shriveling, fruit softness, fruit taste, flavour, pulp colour, texture, aroma, titratable acidity and ascorbic acid contents. So, current study showed that the hot water and postharvest fungicidal treatments are phytosanitary or quarantine treatments which plays important role to maintain the postharvest quality of mango fruits with controlling postharvest diseases.