PJB-2023-188
Influence of epiphytic fluorescent pseudomonas on the shelf life and physiochemical properties of mango (Mangifera indicia) fruit stored at ambient temperature
Habiba, Rubina Noreen, Afshan Rahman and Jehan Ara
DOI:10.30848/PJB2024-6(41)
Abstract
An evaluation was performed to study the efficacy of postharvest application of epiphytic fluorescent Pseudomonas on mango “Safaid Chaunsa’ fruit with a view of elevating compositional quality and storage period. In the current study, Mango fruits were at the ripened stage 4. Surface treatment was performed by suspending the selected isolates of epiphytic fluorescent Pseudomonas namely HAB-10, HAB-15, and HAB-25 in water to 107 CFU/mL. For positive control, treatment with potassium sorbate (K-sorbate) 1 % was performed while treatment with sterilized distilled water acted as negative control. All fruits (treated and non-treated) were kept at 28±3ºC with 63-67% relative humidity for ten days. During study, samples were tested for changes in their physical and chemical composition such as total soluble solids (TSS), physiological loss in weight (PLW), pH, total titratable acidity (TTA), firmness, decay percent and total polyphenol content (TPC) on every fifth day. After nine days of storage, results demonstrated that; lower PLW, higher firmness, lower concentration of TSS and TTA and fluorescent Pseudomonas treated fruits showed least decay percent as compared to non-treated fruit set (control). After storage of ten days, higher content of phenols (TPC) was observed in fruits treated with HAB-15 tailed by HAB-25 and HAB-10 treatment. The epiphytic fluorescent Pseudomonas treated fruits showed slow rate of metabolic process and caused delay in ripening of fruits, ultimately maintaining better quality as compared to untreated fruits (control sets) during ten days of storage at ambient conditions.
To Cite this article:
Habiba, R. Noreen, A. Rahman and J. Ara. 2024. Influence of epiphytic fluorescent pseudomonas on the shelf life and physiochemical properties of mango (Mangifera indicia) fruit stored at ambient temperature. Pak. J. Bot., 56(6): DOI: http://dx.doi.org/10.30848/PJB2024-6(41)
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