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Studies on Effect of Ethrel Dip Treatment on the Ripening Behaviour of Mango (Mangifera indica L.) Variety 'Neelum'

Kulkarni, S. G. and Kudachikar, V. B. and Vasantha, M. S. and Keshava Prakash, M. N. and Aravinda Prasad, B. and Ramana, K. V. R. (2004) Studies on Effect of Ethrel Dip Treatment on the Ripening Behaviour of Mango (Mangifera indica L.) Variety 'Neelum'. Journal of Food Science and Technology, 41 (2). pp. 216-220. ISSN 0022-1155

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<p align="justify">'Neelum' mangoes were harvested at optimum stage of maturity and subjected to post-harvest dip treatment in 500 ppm ethrel - a ripening inducer (2-chloro-ethyl phosphonic acid) in water. Treated fruits were stored in ventilated plastic baskets for ripening at ambient conditions (24-29°C, RH 40-65%). Data revealed that ethrel treated fruits ripened 8 days with excellent sensory quality attributes, whereas control (untreated) fruits ripened in 12 days. Physico-chemical parameters such as total soluble solids (TSS), pH, reducing sugars, total sugars and total carotenoids showed increasing trend up to 8 days during ripening, whereas decreasing trend was noticed in fruit pressure (texture), specific gravity, total acidity and ascorbic acid. The rate of respiration in freshly harvested 'Neelum' mangoes were 47 mg/CO/kg/h. The respiration rate of ethrel treated fruits reached respiratory climacteric peak (140 mg CO/kg/h) on 4th day of storage whereas, control fruits reached the climacteric peak (95 mg CO/kg/h) on 6th day of storage. Sensory quality characteristics with respect to colour, taste and t1avour of ethrel treated 'Neelum' mangoes were found to be excellent.</p>

Item Type: Article
Uncontrolled Keywords: Mango, Mangifera indica, Ripening, Ethrel, Physico-chemical characteristics, Respiration, Sensory quality.
Subjects: 600 Technology > 08 Food technology > 24 Fruits > 06 Mango
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 08 Jun 2005
Last Modified: 08 Dec 2016 13:05
URI: http://ir.cftri.com/id/eprint/52

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