ICAR Research Data Repository for Knowledge Management

The mango, commonly referred to as the 'king of fruits' in the tropics, is relished the world over for its delicious flavour and luscious aroma. The world mango production stands at 23,852,000 MT. India is the world's largest producer of mango (12,000,000 MT). However, most of the fruit produced is consumed locally and India's contribution to the export market is minimal, primarily because post-harvest damages are high and the shelf-life of the fruit is low. One of the major post-harvest problems faced by farmers is that of sap-injury. The mango, in common with other members of the family Anacardiaceae, has an extensive system of ducts or lactifers in both fruit and stem. Mango sap or latex, which is contained within the ducts, is a viscous liquid having a low pH and a high oil content. The physiological role of mango sap is not known; it may have a defensive role against disease causing microorganisms and insect pests. Some of the methods suggested for control of sap-injury require harvesting the mangoes with intact stalk followed by (a) de-sapping by breaking the stalk and dipping in soil; (b) de-sapping the fruit on bamboo Structures; (c) plugging the cut end of the stalk with certain chemicals like sodium bicarbonate or aluminium potassium sulphate; d) giving the fruit a protective coating of wax or paraffinic oil, before de-sapping. All these methods have their own disadvantages. Moreover, in India, mangoes are usually harvested without proper precautions. As a result, fruits are often contaminated with sap. Therefore, sap-injury is a major problem. Some investigations on composition of mango sap and sap-injury have been reported in the literature, pertaining mainly to the Australian and US varieties. No such studies on mango sap or on sap-injury in Indian mango varieties have been reported as yet. Therefore, the major Objectives of the present investigations are:
1) To study the composition of the sap of a few Indian mango varieties;
2) To elucidate the mechanism of sap-injury in mango fruits, with special reference to components of mango sap, and of the mango peel, involved in sap-injury;
3) And to develop suitable methods to prevent, or control, sap-injury in mango fruits;