FIND OUT AN EASY METHOD FOR PROLONGING THE SHELFLIFE OF GREEN MANGO

Abstract

The study was conducted to find out an easy method for prolonging the shelf life of green mangoes for effective utilization during off season. The mangoes were in six groups stored properly in refrigerator, freezer, 65% sugar solution, 20% salt solution, mustard oil and at room temperature (without any treatment). It arose some problems like weight loss, discoloration and evaporation of ice crystals occurred in tissues during storage. The NaCI solution at different concentration (0.5M, 1M, 1.5M, 2M and 2.5M) were used for preservation of the green mangoes to overcome the accumulated problem. The green mango slices were immersed in different concentration (0.5M, 1M, 1.5M, 2M and 2.5M) of NaCl solution. The non treated green mango gave a good quality about 8 days, whereas immersion in 20% Salt Solution, mustard oil, 65% sugar solution and stored in refrigerator and freezer increased the shelf life by 8 days, 8 days, 10 days, 22 days and 67 days respectively. The use of NaCl Solution at the concentration of 0.5M, 1M, 1.5M, 2M and 2.5M resulted in an extension of shelf life of green mangoes by 41 days, 48 days, 55 days, 62 days and 76 days respectively. To prolong the shelf life by at least 76 days, the green mangoes should be preserved in 2.5M NaCl solution for further processing domestically and industrially that would minimize the post harvest losses and preservation cost to some extent.