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in
| Title : |
Effect of Different Maturity Stages and Surface Treatments on Shelf life of Mango cv. Maldah |
| Material Type: |
printed text |
| Authors: |
Neelam Subba, Author ; Keshab Gliimire, Author ; B.L. Yadav, Author |
| Pagination: |
71-74 p. |
| Languages : |
English (eng) |
| Keywords: |
Maturity stages, surface treatments, TSS, TTA |
| Abstract: |
The effect of maturity stages and surface treatment on shelf life of mango cv. Maldah
was studied in room temperature (27-31°C and 67-84% RH) at farmers' storage
condition in Mulghat (370masl). The shelf life of mango harv_ested at three different
stages; mature green, half ripe and full ripe was subjected to three different surface
treatments; hot water dip (53:t.2°C for 5 min), 2% CaCI2 for 10 minutes, individual
polythene wrap and control. Through out the storage time, the changes in fruit weight,
number of fruits decay, total soluble solids (TSS), total titratable acidity (TTA} were
measured. The interaction effect of maturity stages and surface treatment was found
significant on shelf life of fruit. The study revealed that mango could be stored for 7-10
days at room temperature with surface treatments; hot water treatment and surface
treatment of fruits with CaCI2 solution were found effective in all three stages for
controlling post haNest losses due to anthracnose. Fruit loss due to disease was 21,
29.3 and 34.06% higher in three stages of maturity respectively in control in
comparison to hot water treated fruits. Weight loss due to shrinkage was found lowest
(1.67, 2.83 & 7.53-14.50 gm) in fruits individually wrapped in polythene in three stages
respectively. Other quality parameters such as changes in TSS and TT A did not differ
significantly among surface treatments. |
| Link for e-copy: |
http://elibrary.narc.gov.np/?r=207 |
in
Effect of Different Maturity Stages and Surface Treatments on Shelf life of Mango cv. Maldah [printed text] / Neelam Subba, Author ; Keshab Gliimire, Author ; B.L. Yadav, Author . - [s.d.] . - 71-74 p. Languages : English ( eng) | Keywords: |
Maturity stages, surface treatments, TSS, TTA |
| Abstract: |
The effect of maturity stages and surface treatment on shelf life of mango cv. Maldah
was studied in room temperature (27-31°C and 67-84% RH) at farmers' storage
condition in Mulghat (370masl). The shelf life of mango harv_ested at three different
stages; mature green, half ripe and full ripe was subjected to three different surface
treatments; hot water dip (53:t.2°C for 5 min), 2% CaCI2 for 10 minutes, individual
polythene wrap and control. Through out the storage time, the changes in fruit weight,
number of fruits decay, total soluble solids (TSS), total titratable acidity (TTA} were
measured. The interaction effect of maturity stages and surface treatment was found
significant on shelf life of fruit. The study revealed that mango could be stored for 7-10
days at room temperature with surface treatments; hot water treatment and surface
treatment of fruits with CaCI2 solution were found effective in all three stages for
controlling post haNest losses due to anthracnose. Fruit loss due to disease was 21,
29.3 and 34.06% higher in three stages of maturity respectively in control in
comparison to hot water treated fruits. Weight loss due to shrinkage was found lowest
(1.67, 2.83 & 7.53-14.50 gm) in fruits individually wrapped in polythene in three stages
respectively. Other quality parameters such as changes in TSS and TT A did not differ
significantly among surface treatments. |
| Link for e-copy: |
http://elibrary.narc.gov.np/?r=207 |
|
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