Vol. 11, Issue 4 (2022)

Author(s):
Dr. IV Srinivasa Reddy

Abstract:
One of the main problems in the marketing of mango in Telangana is sap burn damage. It is characterized by causing dark brown spots or blackish streaks on mango fruits. The symptoms of contact with sap may not be apparent initially, but can be perfectly distinguished in a few days or as the ripening process occurs. Sap burn damage reduces the quality and shelf life of mango fruits as it promotes a higher incidence of anthracnose and can vary according to the region, season, age of the tree, maturity stage at harvest, and variety. The management practices to reduce sap burn damage are sodium chloride (5.0%) and calcium hydroxide (0.5 and 1.0%) for 5 min; alum (0.5 and 1.0%); use of Agral®, Cold Power®, Mango Wash® detergents; sodium hydroxide (2.0%); cut with peduncle > 5 cm and remove peduncle after 24 h; desapping for 20 min up to 4 h; Lemon (0.5%); Sodium bicarbonate (1.0%): Tween 80; Sodium lauryl sulfonate or sodium hypochlorite (0.1%) or dry-decolorized; Commercial or enzymatic detergent (0.1%); Sodium carboxymethyl cellulose and sodium lauryl sulfate; wax coating based on polyethylene; DC Tron (100-1000 μL / L).