Advances in Life Sciences
  • Year: 2016
  • Volume: 5
  • Issue: 2

Ripening Quality of Mango Fruit cv. Kesar Under Low Cost Ripening Chamber as Affected by Ethrel Exposure Durations and Fruit Maturity Stages

  • Author:
  • Spandana Maggidi1,, D. K. Sharma2
  • Total Page Count: 6
  • Page Number: 688 to 693

1Dept. of Fruit Science, ASPEE College of Horticulture & Forestry, Navsari Agril. University, Navsari, Gujarat, India

2Agri. Expt. Station, (Navsari Agril. University), Paria Ta., Pardi, Dist. Valsad-396145, Gujarat, India

*email: dksharma@nau.in

Online published on 9 December, 2016.

Abstract

The fruits ofmango cv. Kesarwere harvested at three different maturity stages (M1-80% maturity, M290% maturity, M3-100% maturity) and exposed to ethylene (100 ppm) for three different durations (E112 hrs, E2-24 hrs, E3-36 hrs) under the low cost ripening chambers i. e., air tight plastic tents. Nine treatments combinations were given and the fruits were evaluated for physico-chemical characters. The treatment T8 gave significantly best results in case of Organolepticscore (8.44), TSS (20.28 0Brix) and Total sugars (16.05%). T1 gave maximum shelf life (15.67 days), T8 gave the higher marketability percentage (96.26%) as compared to rest of the treatments. It is possible to get early and uniform ripening of mango fruits to fetch high market prices by using this technique.

Keywords

Mango, Kesar, Maturity, Ethrel, Ripening, Physico-chemical parameters