The highly perishable nature of the mango fruit which leads to quick deterioration in quality is the major limiting factor for mango growers of north India. Studies were, therefore, planned to determine the role of ‘enhanced freshness formulation’ (EFF) having hexanal as the main component in extending the storage life and quality of mango fruits of cultivar Dashehari. Aqueous formulations of hexanal are known to retard the activity of phospholipase-D thereby increasing the shelf-life and quality of stored fruits. Mango trees were given pre-harvest sprays of hexanal @800 µM, 1200 µM, 1600 µM and 2000 µM at 30 and 15 days before harvesting of the fruit. After harvest at physiologically mature stage, fruits were stored in walk-in-cool chambers at a temperature of 12 ± 2 °C and 85–90% relative humidity. These fruits were analysed for different physiological and biochemical parameters at weekly intervals till the stipulated storage period of 35 days. The results of the research revealed that the hexanal treatments widened the storage period of fruits while maintaining their freshness in comparison to the untreated mango fruits. Hexanal formulation @1600 µM significantly reduced the decay incidence, pectin methyl esterase activity and respiratory rate of mango fruits. These fruits also exhibited increased firmness, total soluble solids, acidity and maintained acceptable palatability up to 28 days of storage. The lower doses of EFF did not showed significant effect in expanding the storage span of fruits beyond 21 days while the higher dose of hexanal @2000 µM did not showed a significant enhancement in quality and storage life of mango fruits in comparison to hexanal @1600 µM.

芒果果实易腐烂的性质导致质量迅速下降，这是印度北部芒果种植者的主要限制因素。因此，计划进行研究以确定以己醛为主要成分的“增强新鲜度配方”(EFF) 在延长芒果品种 Dashehari 的储存期和质量方面的作用。已知己醛的水性制剂会延迟磷脂酶-D 的活性，从而延长储存水果的保质期和质量。在收获果实前 30 天和 15 天，对芒果树进行收获前喷雾剂，浓度为 800 µM、1200 µM、1600 µM 和 2000 µM。在生理成熟阶段收获后，将水果储存在温度为 12 ± 2 °C 和相对湿度为 85-90% 的冷库中。每周分析这些水果的不同生理和生化参数，直到规定的 35 天储存期。研究结果表明，与未经处理的芒果果实相比，己醛处理延长了果实的储存期，同时保持了其新鲜度。己醛配方@1600 µM 显着降低了芒果果实的腐烂发生率、果胶甲酯酶活性和呼吸频率。这些水果还表现出增加的硬度、总可溶性固形物、酸度，并在长达 28 天的储存期间保持可接受的适口性。