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Temperature storage and the ripening behaviour of Alphonso.

Ramana, K. V. R. and Aravinda Prasad, B. and Krishnaprasad, C. A. and Patwardhan, M. V. and Dhanaraj, S. and Ananthakrishna, S. M. (1984) Temperature storage and the ripening behaviour of Alphonso. Indian Food Packer, 38 (1). 58-66, 15 ref..

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Abstract

Low temp. storage and ripening behaviour of early and late harvest (15 days after early harvest) Alphonso mangoes, were studied. Total storage life of 28 days (22 days at 12.8 degree C, RH 90-95% and 6 days at room temp. (23-30 degree C), 45-65% RH) for early and 20 days (15 days at 12.8 degree C and 5 days at room temp.) for late harvests were obtained compared to 16 and 14 days resp. for room temp. stored fruits. The overall quality of low temp. stored fruits ranged between fair to good at the end of the storage period. Fruits held at room temp. for 9 to 11 days and then transferred to 12.8 degree C did not improve in shelf life or overall quality except for increased total carotenoids. Low temp. storage reduced the development of carotenoids even with final ripening at room temp. Chilling injury was greater in fruit with higher soluble solids content at the time of low temp. storage. Anthracnose and stem end rot caused greater spoilage in low temp. stored fruits. Data on ripening index, physiological loss in wt., sensory quality of the fruit and levels of soluble solids, acidity and carotenoids are presented.

Item Type: Article
Uncontrolled Keywords: KEEPING-QUALITY; mangoes, keeping quality of temp. low stored; STORAGE-FRUITS; RIPENING-; mangoes, ripening of temp. low stored; MANGOES-; keeping quality of temp. low stored mangoes
Subjects: 600 Technology > 08 Food technology > 24 Fruits > 06 Mango
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 28 May 2014 07:02
Last Modified: 28 May 2014 07:02
URI: http://ir.cftri.com/id/eprint/6618

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