Effect of maturity indices, post-harvest treatments and storage temperature on shelf-life of mango cv. KESAR

Mane, S. R.; Jadhav, Y. T.; Barkade, D. P.

doi:10.15740/has/tajh/11.1/202-207

Cited by 5 publications

(6 citation statements)

References 7 publications

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“…The lower and delayed ripening was noted at 9 and 12°C and in CA (12°C) storage as compared to ambient temperature. The decrease in ripening percent and increase in days for ripening at low temperature may be due to desirable inhibition of enzymatic activities leading to reduction in the respiration and ethylene production (Mane, 2009). These results are supported by Mann and Singh (1975) in mango and Deka et al (2006) in banana.…”

Section: Resultsmentioning

confidence: 61%

Alphonso mango conservation through exposure to gamma radiation

Yadav¹,

Patel²,

Patel³

et al. 2015

Afr. J. Food Sci.

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Dispensation of fresh produce especially fruits through radiation, involves exposure to short wave energy to achieve a specific purpose viz. reduce the weight loss and extend the ripening. An experiment was carried out to study the effect of irradiation and storage conditions in Alphonso mango on physiological weight loss and ripening. The experiment was laid out in completely randomized block design with factorial concept with three repetitions. The fruits were exposed to gamma radiation for different doses from the source of 60 Co at Board of Radiation and Isotope Technology, Bhabha Atomic Research Centre, Mumbai. There were sixteen treatment combinations of irradiation dose (I 1 -0.00, I 2 -0.20, I 3 -0.40 and I 4 -0.60 kGy) and storage temperature (S 1 -Ambient, S 2 -9°C, S 3 -12°C and S 4 -CA storage (12°C, O 2 2%, CO 2 3%). The data indicated that the fruits irradiated with 0.40 kGy gamma rays (I 3 ) recorded significantly minimum percent reduction in physiological loss in weight and extended the ripening. Similar pattern was noted when fruits were kept at 9°C storage temperature. Combined effect of 0.40 kGy gamma rays irradiation and 9°C storage temperature (I 3 S 2 ) also recorded maximum reduction in the physiological loss in weight and ripening percent throughout the storage period.

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Section: Resultsmentioning

confidence: 61%

Alphonso mango conservation through exposure to gamma radiation

Yadav¹,

Patel²,

Patel³

et al. 2015

Afr. J. Food Sci.

View full text Add to dashboard Cite

show abstract

“…The lower and delayed ripening was noted at 9 0 C and 12 0 C and in CA (12 0 C) storage as compared to ambient temperature. The decrease of ripening per cent and increase in days for ripening at low temperature may be due to desirable inhibition of enzymatic activities leading reduction in the respiration and ethylene production (Mane, 2009). These results are supported by Mann and Singh (1975) in mango and Deka et al (2006) in banana.…”

Section: Fig-3comined Effect Of Irradition and Storage Condition On mentioning

confidence: 61%

Exposure of Medium Dose Gamma Rays and Storage Conditions Influenced the Weight Loss and Ripening of Alphonso Mango

Yadav

Patel

Chawala

et al. 2016

International Journal of Sustainable Agricultural Research

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Processing of fruits through radiation, involves exposure to short wave energy to achieve a specific purpose viz. reduced the weight loss and extended the ripening. An experiment was carried out to study the effect of irradiation and storage conditions in Alphonso mango on physiological weight loss and ripening. The experiment was laid out in completely randomized block design withfactorial concept with three repetitions. There were sixteen treatment combinations of irradiation dose (I1 -0.00, I2 -0.20, I3 -0.40 and I4 -0.60

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“…It is usually preferred for indigenous market but now a days getting place in export market also. It is high yielder, regular bearer, having good consumer acceptance because of its attractive shape, size, colour of pulp and good keeping quality (Mane et al, 2016). So the present study was taken up to study the effect of certain pre harvest treatments on extending the post-harvest life of mango cv.…”

Section: Issn: 2319-7706 Volume 7 Number 06 (2018)mentioning

confidence: 99%

“…Besides, its excellent flavour, delicious taste, delicate fragrance and attractive colour, it is known as 'King of fruits'. It is considered to be a good source of ß-Carotene and vitamin-A, vitamin-B complex, vitamin-C, nutritive minerals, digestible sugars and trace elements (Mane et al, 2016). Post-harvest losses vary from 17 to 36 per cent in mango.…”

Section: Introductionmentioning

confidence: 99%