Optimization of irradiation and storage temperature for delaying ripening process and maintaining quality of Alphonso mango fruit (Mangifera indica L.)

Alphonso mango fruit has high nutritional values, pleasant flavor, delicious taste as well as beautiful appearance and hence is known as the king of mango verities. The experiment was arranged from the 2008 and 2010 with 16 treatment combinations of irradiation dose (that is, 0.00, 0.20, 0.40, and 0.60 kGy) and stored at different storage temperatures viz., ambient at 27 ± 2°C and 60 to 70% RH, 9°C and 90% RH, 12°C and 90% RH, and Control atmospheric storage (12°C, O2 2%, CO2 3% and RH 90%). The fruits were exposed to gamma radiation from the source of 60Co. The two years collective data indicated that, the significantly minimum percent reduction in physiological loss in weight, reduced ripening percent, increased marketability of fruits, maximum total soluble solids, total and reducing sugars, and ascorbic acid content and minimum acidity were noted in 0.40 kGy gamma rays irradiated fruits stored at 12°C as compared to the other irradiated or unirradiated fruits stored at ambient condition and other storage environment. Suggestions were made for maximizing maintained physiological changes and quality by use of irradiation and adequate storage facilities for hygiene produce. Key words: Alphonso mango, irradiation, marketability, ripening, quality, storage temperature.