Bidhya Poudel Chhetri* and Sudip Ghimire
Faculty of Agriculture (FOA), Agriculture and Forestry University, Rampur, Chitwan, Nepal
*Corresponding author's email: chhetribidhya480@gmail.com
*ORCID iD: 0000-0001-6035-1468

Abstract

The study was undertaken to evaluate the effects of different concentrations of gibberellic acid on the physiochemical attributes and shelf life of mango (Mangifera indica cv. Malda) from 17th June 2022 to 29th June 2022. The main objective of this research was to assess the appropriate concentration of gibberellic acid to prolong the shelf life of mango and the physicochemical properties of mango. The study contained 5 different concentrations of gibberellic acid as 5 treatments (0ppm, 100ppm, 200ppm, 300ppm and 400ppm) with four replications of each on a Completely Randomized Design (CRD). For each treatment destructive and nondestructive samples were prepared, non-destructive samples were used for observation of weight loss whereas destructive samples were used for observation of pH, fruit firmness, Titratable acidity, TSS and TSS: TA ratio. The fruits were evaluated at the one-day interval after the initial reading taken on the day of storage and further data were recorded after 2, 4, 6, 8, 10 and 12 days of storage. Among all the GA3 treatments, 400ppm GA3 recorded the minimum physiological weight loss, the highest TSS (20.380Brix), maximum fruit firmness (1.875 kg/cm2 ), maximum titratable acidity (0.1910%), maximum TSS: TA ratio (124.7) and minimum pH (6.725). The longest shelf life (12.75 days) was observed with fruit treated with a 400ppm concentration of gibberellic acid, similar to 300ppm of GA3 (12 days). Maximum retardation of physicochemical changes and prolongation of mango fruit storage life was observed at 400 ppm Gibberellic acid.