Effect of Various Post-Harvest Treatments on the Physiology of Kesar Mango

Parmar, Pooja; Chundawat, B. S.

doi:10.17660/actahortic.1989.231.30

Cited by 8 publications

(5 citation statements)

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“…Maximum reducing sugar content was recorded in fruits which were untreated while minimum reducing sugar content was recorded in the fruits treated with 6% CaCl 2 under both the storage conditions (ambient as well as refrigerated) and same was with the total sugars, this may be a consequence of release of sugar during starch hydrolysis. Peach is a climacteric fruit, rich in starch reserves and during post -harvest storage starch is hydrolyzed and liberating reducing sugars with its enhancement during storage (Parmar andChundawat, 1988, Kapse, 1993). Kaur et al, (2005) while working on pear by using different concentrations of calcium chloride solutions (4, 6 and 8%) and thereafter, individually wrapping in different wrappers, viz.…”

Section: Resultsmentioning

confidence: 99%

Influence of Different Postharvest Calcium Treatments and Storage Conditions on Quality of Peach cv. Shan-e-Punjab

Singh¹,

Jasrotia²,

Bakshi³

et al. 2017

Int.J.Curr.Microbiol.App.Sci

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Section: Resultsmentioning

confidence: 99%

Influence of Different Postharvest Calcium Treatments and Storage Conditions on Quality of Peach cv. Shan-e-Punjab

Singh¹,

Jasrotia²,

Bakshi³

et al. 2017

Int.J.Curr.Microbiol.App.Sci

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“…Peroxidases are indices of ripening and senescence [1]. Cytokinins such as kinetin involved in respiration and ethylene production [38,39], had no catalytic effect on cantaloupe peroxidase. Increased respiration and ethylene production often accompany fresh cut processing of fruits and vegetables [40,22].…”

Section: Resultsmentioning

confidence: 99%

Cantaloupe melon peroxidase: Characterization and effects of additives on activity

Lamikanra¹,

Watson

2000

Nahrung

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Peroxidase in cantaloupe melon (Cucumis melo L. var. reticulatus Naud.), a fruit commonly fresh cut processed, was characterized to determine reaction pathway, optimal conditions for activity and effect of some additives on enzymatic action. Mn2+, CaCl2, NaNO2 and kinetin had partial inhibitory effects on enzyme activity. Activity was effectively inhibited by compounds capable of chelating peroxidase heme iron such as diethyldithiocarbamate and tiron, but unaffected by EDTA. Free radical scavenger, superoxide dismutase, also had no effect on reaction velocity. Enzymatic action was consistent with that of ascorbate peroxidase based on the relatively higher affinity for ascorbate over guaiacol. Optimum activity temperature was 50-55 degrees C. The enzyme was stable at temperatures below 40 degrees C and at 50 degrees C for up to 10 min. Over 90% of total activity was lost at 80 degrees C within 5 min. Broad pH optima, 5.5-7.5 at 50 degrees C and 6-7 at 30 degrees C, were obtained. Peroxidase activity in cantaloupe was higher than those in strawberry (Fragaria ananassa Duch.) and lettuce (Lactuca sativa L.), suggesting a relatively high oxidative stress in fresh cut cantaloupe. The potential use of ascorbate as an additive in fresh cut cantaloupe melon was demonstrated by its ability to preserve color in minimally processed fruits for 25 days at 4 degrees C, possibly as a result of an enhanced antioxidative action of the ascorbate-peroxidase complex and trace metal ion cofactors.

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“…These materials also reduced the losses and prolonging the shelf life of mango (Tefera et al, 2007;Benitez et al, 2006;Fawaz, 2006;Muy et al, 2004;Fonseca et al, 2004). Gibberellic acid (GA3) 2000 ppm gave a highly effective treatment for retarding rate (Parmar et al, 1989). If mangoes are treated with GA3 150 ppm and Bavistin 1000 ppm, both the treatment slowdown the process of ripening.…”

Section: Introductionmentioning

confidence: 99%

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

Islam

Sarkar

et al. 2013

Aceh Int. J. Sci. Technol

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This experiment consisted of two popular mango varieties in Bangladesh (viz., Langra and Khirshapat) and four different levels of Gibberellic acid (GA3) solution, namely control, 100, 200 and 400 ppm. The two factors experiment was assigned in randomized complete block design with tree replicates. Data obtained from various biochemical analyses in terms of physicochemical properties and shelf life of postharvest mango, were recorded and statistically analyzed for comparison among the mean values using DMRT and LSD. The results of the experiments exhibited that only the single effect of varieties was found to be significant in most of the parameters studied. Variety the Langra performed better in accumulating higher quantity of dry matter, ash, vitamin c content in all four experiments over Khirshapat. On the other hand, the Khirshapat showed better performance in achieving higher quantity of moisture, progressively lost physiological weight as well as extended shelf life and delayed skin color changes than Langra at all the storage duration.

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Effect of Various Post-Harvest Treatments on the Physiology of Kesar Mango

Cited by 8 publications

References 0 publications

Influence of Different Postharvest Calcium Treatments and Storage Conditions on Quality of Peach cv. Shan-e-Punjab

Influence of Different Postharvest Calcium Treatments and Storage Conditions on Quality of Peach cv. Shan-e-Punjab

Cantaloupe melon peroxidase: Characterization and effects of additives on activity

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

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