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Introduction.
Mangoes are climacteric,
harvested at a mature green stage. Post harvest changes are
principally concerned with events associated with ripening and
senescence and with effects of post-harvest handling
techniques devised to control the occurrence and rate of these events.
Mangoes are highly perishable
some times due to over-ripening they increased susceptibility of
mature mango develop anthracnose and other bacterial, viral and fungus
diseases. Some time internal breakdown, premature ripening of the
mesocarp around the seed in unripe fruit that results
in to un-marketable fruit. Control of mango fruit ripening by
transformation using the antigens strategy either with ethylene
controlling or polygalactouronase gene, could control jelly seed.
Pre and post-harvest of
mangoes fruits.
Disease caused by virus, fungi,
bacteria, algae and lichens, phsiological disorders, nutrition
deficiencies, parasities, injuries occours due to environment,
diseases of post harvest due to pre-harvest treatment transit,
storage. All these have to be controlled by proper treatment and
management of pre and post-harvest, to give mangoes long shelf-life
and without any loss of nutrients, shape, colour, size and other
things.
Post-harvest disease occours due
to high moisture content, vital heat produced due to accelerated rate
of respiration, high temperature in transport containers and storage
place. |
