Changes in Color and Physiological Components of The Postharvest Mango (Mangifera indica L.) Influenced by Different Levels of GA3

Islam, Md. Khairul; Islam, Ashraful; Sarkar, M. A. R.; Khan, M. Z. H.; Yeasmin, Shabiha

doi:10.13170/aijst.2.2.704

Cited by 2 publications

(7 citation statements)

References 8 publications

(8 reference statements)

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“…The duration of the exposure to 1-MCP and GA3 dipping were 24 hours and 10 minutes, respectively. These results are in accordance with those reported by Islam et al (2013a). They reported that, mango fruits weight loss percentage and decay incidence gradually and significantly increased with prolonging of storage period.…”

Section: Fruit Weight Loss Decay and Marketable Percentagessupporting

confidence: 93%

“…These results are in harmony with the findings of Chutichudet et al (2016) on mango fruits, who reported that postharvest application of 1-MCP reduced physiological loss in weight in comparison to untreated fruits. Moreover, these results are conformity with the findings of Wahdan et al (2011) and Islam et al (2013a). They reported that, dipping mango fruits in GA 3 reduced weight loss during storage.…”

Section: Fruit Weight Loss Decay and Marketable Percentagessupporting

confidence: 93%

“…They reported that, postharvest treatment of 1-MCP prevented or delayed chlorophyll degradation and retained the highest hue angle value in comparison to control during storage. In addition, these results are in line with those obtained by (Islam et al, 2013a), who illustrated that mango fruits treated with GA 3 delayed colour development and retarding chlorophyll degradation in the peel as compared to untreated fruits during storage.…”

Section: Fruit Firmnesssupporting

confidence: 91%

“…The duration of the exposure to 1-MCP and GA3 dipping were 24 hours and 10 minutes, respectively. These results are in line with those obtained by Islam et al (2013a) and Chutichudet et al (2016). They mentioned that, skin colour of mango fruits changed from green and greenish yellow to yellow and pulp was changed from yellow to orange with prolonging of cold storage period.…”

Section: Fruit Firmnesssupporting

confidence: 91%

“…In mangoes, postharvest treatment with GA 3 at 200 or 300 ppm delayed ripening and changes in colour of fruit and reduced an increasing in total soluble solids content, total sugar, loss of ascorbic acid content, acidity and physiological loss in weight during storage and shelf life period (Feng et al, 2016). Moreover application of GA 3 on mangoes significantly decreased fruit weight loss during storage (Wahdan et al, 2011 andIslam et al, 2013a). In addition, GA 3 treatment significantly slowed the rate of rind colour change, softening and maintained internal fruit quality of 'Clementine' mandarin and 'Washington' navel orange fruits during cold storage (El-Otmani and Coggins, 1991).…”

mentioning

confidence: 99%

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Increasing Storability of Mango cv. "Zibda” Fruits by 1-methylcyclopropene and Gibberellic acid Postharvest Applications

2016

NIDOC-ASRT

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he effects of postharvest applications of 1-methylcyclopropene (1-MCP) and gibberellic acid (GA 3) on fruit quality of stored mango cv. 'Zibda' at 13°C were studied during two successive seasons, 2014 and 2015. Fruits divided into three equal groups and treated with 0, 1 and 1.5 ppm of 1-MCP. Applications were performed by placing each group into a hermetic chamber and exposing them to the gas for 24 hours at room temperature. After the duration of 1-MCP applications, the fruits in each group divided into three equal subgroups and mangoes were dipped into aqueous solutions of GA 3 at 0, 50 and 100 ppm concentration for ten minutes. All treatments were stored at 13°C for five weeks. All postharvest applications significantly increased fruit storability and reduced the deterioration rate of mango fruits during storage. Moreover, the combination treatments of 1-MCP with GA 3 were more effective in this aspect. This experiment revealed that, postharvest application of 'Zibda' mango fruits with exposed to 1-MCP for 24 hours or dipped in GA 3 solution for ten minutes especially combined treatments before storage at 13°C alleviated decay incidence reduced weight loss percentage and increased marketable fruit percentage. In addition, these applications delayed the variability of fruit colour, decreased loss of fruit firmness and maintained inner fruit quality for up to five weeks at 13°C followed by three days shelf life at room temperature.

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Section: Fruit Weight Loss Decay and Marketable Percentagessupporting

confidence: 93%

Section: Fruit Weight Loss Decay and Marketable Percentagessupporting

confidence: 93%

Section: Fruit Firmnesssupporting

confidence: 91%

Section: Fruit Firmnesssupporting

confidence: 91%

mentioning

confidence: 99%

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Increasing Storability of Mango cv. "Zibda” Fruits by 1-methylcyclopropene and Gibberellic acid Postharvest Applications

2016

NIDOC-ASRT

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Seed priming and GA3 field application enhanced growth, yield and postharvest quality of okra

Dhakal,

Hassan,

Rajib

et al. 2023

Trends Hortic.

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Highly nutritive and antioxidants-enriched okra (Abelmoschus esculentus) gets sub-optimal field yield due to the irregular germination coupled with non-synchronized harvests. Hence, the research aimed at assessing the combined impact of seed priming and field-level gibberellic acid (GA3) foliar spray on the yield and post-harvest quality of okra. The lab studies were conducted using a complete randomized design (CRD), while the field trials were performed following a factorial randomized complete block design (RCBD) with three replications. Okra seeds were subjected to ten different priming methods to assess their impact on seed germination and seeding vigor. In the premier step, okra seeds were subjected to ten different priming methods, like hydro priming for 6, 12, and 18 h, halo priming with 3% NaCl at 35 ℃, 45 ℃, and 60 ℃, acid priming with 80% H2SO4 for 2.5, 5, and 10 min. Based on the observation, hydro priming for 12 h exhibited the best germination rate (90%), followed by halo seed priming at 60 ℃ and acid priming for 5 min. Furthermore, the halo priming at 60 ℃ demonstrated the greatest seedling vigor index (1965), whereas acid priming for 5 min resulted in favorable outcomes in terms of early emergence in 2.66 days. In addition, varying concentrations of GA3 (0, 100, 200, and 300 ppm) were also administered to the best three primed seedlings for evaluating their field performance. The findings indicated that applying GA3 at a concentration of 300 ppm to seedlings raised through acid priming (80% H2SO4 for 5 min) resulted in improved leaf length, reduced time to flowering (first and 50%) and harvest, increased pod diameter, individual pod weight, and yield per plant (735.16 g). Additionally, the treatment involving GA3 at 300 ppm with halo priming (3% NaCl) at 60 ℃ exhibited the longest shelf life (21 days) of okra with the lowest levels of rotting (6.73%) and color change (1.12) in the polyethylene storage condition.

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Changes in Color and Physiological Components of The Postharvest Mango (Mangifera indica L.) Influenced by Different Levels of GA3

Cited by 2 publications

References 8 publications

Increasing Storability of Mango cv. "Zibda” Fruits by 1-methylcyclopropene and Gibberellic acid Postharvest Applications

Increasing Storability of Mango cv. "Zibda” Fruits by 1-methylcyclopropene and Gibberellic acid Postharvest Applications

Seed priming and GA3 field application enhanced growth, yield and postharvest quality of okra

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