A causative factor for the development of spongy tissue, a major physiological disorder in Alphonso mango has been found and an ecofriendly formulation developed for its prevention

Mango Spongy Tissue : The cause of spongy tissue formation in Alphonso mango was identified for the first time in the world. Physiological and biochemical studies have firmly established that the disorder is caused due to the premature onset of germination-associated events in the seed during fruit maturation on the tree/ postharvest ripening stages. Radiotracer studies using tritiated water confirmed the increased mobilization of water from mesocarp to seed during spongy tissue formation. Pre harvest application of GA3 to fruits during fruit development phase resulted in an increase of seed amylase activity, fruit respiratory rate and a proportionate increase of the incidence of spongy tissue while paclobutrazol application reduced the seed amylase activity, fruit respiration and spongy tissue incidence further confirming the fact that the formation of spongy tissue in Alphonso mango is influenced by the activity of seed.

Research studies on Spongy tissue

Studies conducted on stone weevil affected fruits of Alphonso mango clearly established the decisive role played by the seed in the formation of spongy tissue.
An eco-friendly formulation is developed and tested in farmers’ fields in the Konkan region for the successful control of the disorder.

Spongy tissue disorder of Alphonso mango has been plaguing both domestic and export marketing. Indian Institute of Horticultural Research, Bengaluru, for the first time in the world, developed an environmentally-safe formulation ‘Arka Saka Nivarak’ for prevention of spongy tissue. "Arka Saka Nivaraka’ liquid formulation needs to be applied twice at pre-harvest stage between 40 to 60 per cent maturity, either by dipping the fruits (while on the tree) in solution or by spray on the fruits, @ 100 to 125ml/ litre. Dipping ensures 100 per cent prevention of spongy tissue, while, spray results in 95 to 98 per cent success as a few fruits may escape contact with the formulation. Dipping uses up lesser quantity of the formulation and is economical, while, spray consumes more volume of the formulation and is, thereby, slightly more expensive. Pre-harvest dip treatment of fruits twice between 40-60 per cent maturity stage @100 - 125ml/litre costs around 0.50 paisa/fruit, including labour charges. Fruit-dippers of various capacities have also been developed by IIHR for ease of dipping fruits while on the tree, and these dippers reach a height of upto 20' to 25' .

Fruits treated with Arka Saka Nivaraka two weeks after harvest

The formulation also helps to improve fruit quality like higher fruit weight (10-20%), better appearance, uniform development of colour both externally and internally, better fruit firmness, improved pulp texture, aroma and extended shelf-life of fruits (up to 3 weeks under ambient conditions).  

Alphonso mango growers are recommended to use ‘Arka Saka Nivaraka’ to obtain high quality fruits for export as well as for domestic market at an affordable cost, and earn extra income by obtaining higher quantity of marketable fruits. The technology is available for commercialization.