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Dipping in hot water accelerated the ripening process and reduced fungal spoilage in Mangifera indica cv. Pairi mangoes. Accelerated ripening was counteracted by incorporation of maleic hydrazide (MH) in the dip water, thereby extending the storage life with minimum fungal spoilage. 2,4,5‐Trichlorophenoxy propionic acid (2,4,5‐TP) also delayed the ripening process, but did not improve skin colour. Hot water treatment with or without MH and 2,4,5‐TP increased the carotene content of the flesh. These compounds did not significantly alter the chemical composition or quality of the fruit.

Mandarin orange trees bearing the monsoon crop* were sprayed with CLPA and 2,4,5-T and NOA 8 weeks before harvest. Fruits treated with 2,4,5-T (25 and 50 pprn) and CLPA (25 pprn) had 34, 35 and 28"/, more weight, respectively, than the control and also had higher percentage of juice and reduced pomace content with a corresponding increase in peel moisture. When stored for 35 days at 4 2 4 5 "~ and 85-90% R.H., the treated fruits suffered less physiological loss in weight, a greater percentage of them being in marketable condition as compared with the untreated ones. The vitamin C loss also was much less during storage. The treatments had little effect on respiratory activity, although there was a peak on the fourteenth day of storage, possibly a respiratory climacteric.

The parameters for optimum maturity of fruit of ‘Pairi’ variety mango, harvested near Mysore from 1964 to 1969, have been found to be 260 ± 20 g in weight, olive green surface color, and outgrown shoulders. In addition, pH and color of the pulp in terms of chromaticity coordinate x were useful indices. Other parameters were not consistent. Respiration climacteric maximum was delayed in immature fruits and advanced in over-mature fruits. Fruits of optimal maturity recorded the climacteric maximum on the 9th day ± 1 at ambient storage of 26 ± 2°C and 45–65% RH. Sugar accumulation was maximum at about the time of the climacteric peak in respiration and sucrose was predominant. The chemical composition of the fruit was more or less similar over several seasons and harvests.