Efficacy of Chemicals and Hot Water Treatments on Quality and Shelf Life of Amrapali Variety of Mango

An experiment was conducted to evaluate the effect of hot water and chemicals on quality shelf life Amrapali variety mango at Agriculture Forestry University, Rampur, Chitwan, Nepal. The laid out in completely randomized design with 6 treatments 4 replications. Physiologically matured fruits (200±20 g) were treated distilled for 10 minutes, @ 50°C 55°C carbendazim solution 0.1% minutes Sodium hypochlorite 100 ppm 2 minutes. untreated considered as control treatment. highest total soluble solid (18.15°Brix), lowest physiological loss weight (24.20%) spoilage (42.05%) observed 55°C. Therefore, post-harvest treatment found be effective maintaining mango.