2.6.7. Decay Incidence

Decay incidence on mango fruits was assessed through the method reported by Khaliq et al. [27] and Eshetu et al. [26]. Fruits were carefully observed for fungal and bacterial infection after 7, 14 and 21 days. Scale was observed as 1 = no decay, 2 = 0–5% decay, 3 = 5–25%, 4 = 25–50%, 5 = 50–75%, 6 = >75%. Percentage of fungal and bacterial decay was calculated by the following equation:

$$\text{Decay incidence} = \frac{\sum(\text{decay level} \times \text{Number of fruit at that level})}{\text{Total number of fruit} \times \text{Maximum decay level}} \times 100\tag{7}$$
