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The present experiment was conducted to study the effect of pre-harvest bagging and spray of CaCl₂ and K₂SO₄ on quality and shelf life of mango fruits cv. Amrapali during two succeeding years. Trees of Amrapali mango were sprayed three times at 30, 20, and10 days before harvesting and bagging with brown paper bag 20 days before harvesting of fruits. Harvested fruits were stored under the ambient temperature (storage at room temperature) and observations were taken at three days intervals upto 18 days. The results indicated that the pre-harvest treatment of 2% CaCl₂+1% K₂SO₄+bagging was found superior to improve the quality of fruits in respect of highest fruits weight, firmness, TSS, ascorbic acid, total sugars, and β-carotene content with minimum black spotted fruits per cent and maintained it throughout the storage period upto 18 days. Fruits treated with 2% CaCl₂+1% K₂SO₄+bagging showed shelf life up to 12 days with lowest weight loss and highest organoleptic quality as against 6 days of untreated fruits (control).

Keywords: Black spotting, CaCl2, K2SO4, Pre-harvest treatments, Storage

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