Vol. 11, Issue 11 (2022)

A field experiment was conducted at Regional Horticultural Research Station, ASPEE College of Horticulture and Forestry, Navsari Agricultural University, Navsari to study the effect of seaweed extract at different pH levels of foliar solution on quality and shelf life of mango cv. Kesar during the year 2018-19 and 2019-20. Mango trees treated with three pH levels of spray solution viz., A1: 4.5 pH, A2: 5.5 pH and A3: Best available water and four concentrations of seaweed extract namely, S1: 1%, S2: 2%, S3: 3%, S4: 4%. All the twelve treatment combinations were repeated thrice. Results of two year experiments revealed that the foliar spray solution at pH 4.5 levels and 1% seaweed extract were improved quality parameters like, TSS, ascorbic acid content, total sugars, reducing sugars, non-reducing sugars, ß- carotene content and increased shelf life and lower the acidity. Sensory parameters recorded highest score for colour and flavor in A2S4 treatment. While, taste in A1S4 and odour were recorded in A1S3 treatment in mango cv. Kesar.