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Effect of maleic hydrazide and 2,4,5-trichlorophenoxy propionic acid on ripening and quality of mango fruit.

Krishnamurthy, S. and Subramanyam, H. (1970) Effect of maleic hydrazide and 2,4,5-trichlorophenoxy propionic acid on ripening and quality of mango fruit. Pesticide Science, 1 (2). pp. 63-65.

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Abstract

Dipping in hot water accelerated the ripening process and reduced fungal spoilage in Mangifera indica, Pairi mangoes. Accelerated ripening was counteracted by incorporation of maleic hydrazide (MH) in the dip water, thereby extending the storage life with min. fungal spoilage. 2,4,5-trichlorophenoxy propionic acid (2,4,5-TP) also delayed the ripening process, but did not improve skin colour. Hot water treatment with or without MH and 2,4,5-TP increased the carotene content of the flesh. These compounds did not significantly alter the chemical composition or quality of the fruit.

Item Type: Article
Uncontrolled Keywords: RIPENING-; Effect of treatments on ripening of mangoes; MANGOES-; MALEIC-ACID,-HYDRAZIDE; Effect of /maleic hydrazide/ on ripening of mangoes; PROPIONIC-ACID,-(2,4,5-TRICHLOROPHENOXY)-; Effect of /2,4,5-trichlorophenoxy propionic acid/ on ripening of mangoes; WATER-; Effect of / dipping in hot water/ on ripening of mangoes; SPOILAGE-; Effect of treatments on /spoilage/ of mangoes; STORAGE-; Effect of treatments on /storage life of mangoes; COLOUR-; Effect of treatments on /colour/ of mangoes; CAROTENES-; Effect of treatments on /spoilage; storage life; colour; carotene content/ of 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: 22 May 2012 09:00
Last Modified: 22 May 2012 09:00
URI: http://ir.cftri.com/id/eprint/7343

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