Physico-chemical quality of `Sindhri' and `Sufaid Chaunsa' mangoes in relation to different ripening strategies

Mango industry is the second major fruit industry of Pakistan, being cultivated in the whole subcontinent. Ripening of mango is very important for good fruit quality. Calcium carbide (CaC2) is traditionally used in Pakistan as well as in various other countries. However, due to its health hazardous effects present study was scheduled to evaluate the physico-chemical quality of cv. `Sindhri' and cv. 'Sufaid Chaunsa' mangoes in relation to different ripening strategies. This study comprised of three experiments. Fruits were harvested from a commercial orchard at physiological mature green stage, de-sapped, subjected to fungicidal treatment, transported to PRTC. In first experiment cv. `Sindhri' fruits were subjected to stimulated pre-shipment ethylene (100 ppm) at 24 degree C for 24 hours with (8 hours) interval followed by holding at 12 plus minus 1 degree C (85-90% RH) for 28 days, 25 plus minbus 1 degree C (55-60% RH) for 8 days and 33 plus minus 2 degree C (55-60% RH) for 6 days. In second experiment mango fruits of cv. 'Sufaid Chaunsa' were kept at three temperatures for ripening (25 plus minus 1 degree C, 33 plus minus 2 degree C and 35 plus minus 2 degree C with 55-60% RH) for 10 days. In third experiment mango fruits of cv. 'Sufaid Chaunsa' were exposed to different ripening agent i.e. Calcium Carbide (CaC2) @ 1 Sachet/ Box of 14 fruits (1 Sachet = 3g), Ripener-1 (China), 1 Sachet / Box of 14 fruits (1 Sachet = 3 g) and Ripener-2 (China), 1 Sachet / Box of 14 fruits (1 Sachet= 2 g) with control treatment and were ripened at 33 plus minus 2 degree C (55-60% RH) for 7 days. All the experiments were laid down under completely randomized design. The results of the first experiment showed that, pre-shipment ethylene treatment significantly affected the fruit physical and biochemical attributes at three different post treatment temperatures. Fruits stored at 12 plus minus 1 degree C for 28 days showed better physical and biochemical characters as compared to fruits held at 25 plus minus 1 degree C and 33 plus minus 2 degree C for 8 and 6 days, respectively. Similarly in second experiment, fruits of cv. 'Sufaid Chaunsa' ripened at 25 plus minus 1 degree C showed better physical and biochemical attributes than higher temperatures (33 and 35 plus minus 2 degree C) after 10 days of harvest. However, total carotenoids level was less at lower temperature than higher ones in both experiments. In third experiment mango fruits treated with Ripener I showed good physical and biochemical characteristics as compared to fruits ripened with Ripener II and CaC2.