Abstract

Author:
Abhishek Singh, Subodh Paudel1, Ankita Pradhan, Supriya Chaulagain, Shasi Kumar Keshari, Bishal Shrestha

Doi: 10.26480/sfna.02.2024.64.69

This is an open access article distributed under the Creative Commons Attribution License CC BY 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited

The study was conducted at the horticulture laboratory of College of Natural Resource Management (CNRM) Bardibas, Nepal. The research aimed to assess the effect of GA3 on the physiochemical characteristics and shelf life of “Bombay green” and identify the optimal concentration of gibberellic acid for the optimum postharvest life of mango. The experiment followed a Completely Randomized Design (CRD) with five treatments and four replications. Mangoes were treated with gibberellic acid at concentrations of 0ppm (T1 – control), 25ppm (T2), 50ppm (T3), 75ppm (T4), and 100ppm (T5). Physiochemical parameters such as mango pulp pH, total soluble solids, titratable acidity, fruit firmness, physiological weight loss, and shelf life were analyzed. Fruits treated with 100ppm GA3 exhibited the least physiological weight loss (31.64%), lowest pulp pH (5.8), and lowest total soluble solids (18.57°Brix). The highest titratable acidity (0.14%) and fruit firmness (1.12kg/cm2) were recorded with 100 ppm GA3. In comparison, the highest physiological weight loss (59.11%), pulp pH (6.22), total soluble solids (21.23°Brix), and lowest titratable acidity (0.14%) and fruit firmness (1.35 kg/cm2) were observed in the control group (0 ppm). Fruits treated with 100 ppm GA3 exhibited the longest shelf life (13.42 days), while untreated fruits (0 ppm) had the shortest shelf life (9.87 days). Hence, optimal results were achieved with gibberellic acid application at 100 ppm, effectively extending the shelf life and maintaining mango fruits’ physiochemical attributes.