Efficacy of different concentration of sodium hypochlorite and 6-benzyladenine on the physicochemical attributes of post-harvest mango (Mangifera indica L.)

Mangoes are climacteric fruits that undergo a decline in both quantity and quality during the post-harvest period. Although post-harvest treatments enhance quality, studies comparing different chemical concentrations are scarce. This study evaluated the effectiveness of various chemical treatments in prolonging the shelf life and preserving the post-harvest quality of mangoes, as well as to analyze how varying concentrations of chemical treatments affect physiochemical and spoilage attributes under post-harvest conditions. The experiment followed a Completely Randomized Design (CRD) with seven treatments and three replications. Treatments included sodium hypochlorite (NaOCl) at 100 ppm, 150 ppm and 200 ppm, and 6-benzyladenine (BA) at 50 ppm, 100 ppm and 150 ppm, along with 5-minute immersion in distilled water. BA (100 ppm) treatment resulted in minimum weight loss (26.07%), spoilage (22%) and maximum total soluble solids (16.83 degrees Brix) and sugar acid ratio (114.36) at 12 days after storage (DAS). Both BA treatments (100 ppm and 150 ppm) extended the shelf life to 13 days, with the highest firmness (2.1 kg cm(-2)). NaOCl (200 ppm) treatment resulted in the highest titratable acidity (0.1831%) at 12 DAS. BA-treated fruits, particularly at 100 ppm, exhibited superior physicochemical attributes and an extended shelf life. However, the efficacy of the tested chemicals should be evaluated on a larger scale, encompassing various ecological regions and cultivars.