The Starch Iodine Test for Determining Stage of Maturation in Apples

Smith, Rebecca B.; Lougheed, E. C.; Franklin, E. W.; McMillan, I.

doi:10.4141/cjps79-113

Cited by 86 publications

(50 citation statements)

References 7 publications

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“…The increase may also be possible due to numerous anabolic and catabolic processes taking place Initial value of colour at harvest L =45. 5, a=-9.9, b =16.7 (n=3) in the fruit preparing it for senescence (Smith et al 1979). Kulkarni et al (2004) reported an increase in TSS and sugars in mango fruits treated with ethrel.…”

Section: Plwmentioning

confidence: 95%

Studies on optimization of ripening techniques for banana

et al. 2010

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Fruits of banana (Musa spp) cultivar 'Grand Naine' were harvested at physiological green mature stage. The fi rst lot of fruit was exposed to ethylene gas (100 ppm) for 24 h in ripening chamber. The second lot was treated with different concentrations of aqueous solution of ethephon (250, 500, 750, 1000 ppm) each for 5 min. The fruits were packed in plastic crates and stored in ripening chamber maintained at 16-18°C and 90-95% RH. Treatment with ethylene gas (100 ppm) or ethephon (500 ppm) resulted in adequate ripening of fruits after 4 days with uniform colour, pleasant fl avour, desirable fi rmness and acceptable quality and better shelf-life. The untreated control fruits were hard textured and poor in colour and quality. The ripening with ethylene gas or ethephon treatment seems to hold promise in reducing postharvest losses and boosting the economy of banana growers and traders.

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Section: Plwmentioning

confidence: 95%

Studies on optimization of ripening techniques for banana

et al. 2010

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“…The increase in TSS during ripening may result from an increase in concentration of organic solutes as a consequence of water loss (Ryall and Pentzer, 1982). The increase may also be possible due to numerous anabolic and catabolic processes taking place in the fruit preparing it for senescence (Smith et al, 1979). Kulkarni et al (2004) reported an increase in TSS and sugars in mango fruits treated with ethrel.…”

Section: Effect On Total Soluble Solids (Tss)mentioning

confidence: 98%

Effect of different treatments of ethrel on ripening behaviour and post- harvest quality of mango (Mangiferaindica L.) during storage

Kaur

2017

JANS

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An experiment was done to assess the effect of various post harvest treatments of ethrel on ripening behaviour and post harvest quality of mango cv. Amrapali (Mangifera indica L.) during storage at Punjab Agricultural University, Regional Research Station, Gurdaspur during the years 2013-14 and 2014-15. The experiment was planned under completely randomized design (CRD) with three replications. The treatment units was six fruits per replication. Total five treatments and control were applied. The objective of this work was to evaluate the effects of various concentrations of ethrel (500 ppm, 750 ppm, 1000 ppm,1250 ppm, 1500 ppm and control ) on shelf life of mango fruits when stored under ambient conditions. The treated fruits were assessed for physiological changes fruit colour, flavour/aroma, organoleptic taste, marketability, ripening, specific gravity, moisture loss, decay, physiological loss in weight (PLW), total soluble solids (TSS), acidity and sugars. The observations were recorded at 5, 8 and 11 days after storage. At 11 th day of storage these mangoes exhibited deep yellow fruit colour with excellent flavour, organoleptic taste and highly acceptable marketability at 1000 ppm ethrel treatment as compared to other ethrel doses. Fruit ripening (100%), specific gravity (0.84), TSS(23°Brix) and sugars(20.65%) were highest in the fruits treated with 1000ppm ethrel as compared to rest of treatments at 11 th day of storage. Lowest moisture loss (8.5%), decay (1%), PLW(12.50%) and acidity(0.12%) were observed in the fruits treated with 1000ppm of ethrel as compared to rest of treatments at 11 th day of storage. The beneficial effect of the present study is to overcome the problem of uneven and late ripening of Amrapali mango by postharvest treatment of ethrel at 1000 ppm at their mature green stage to develop typical fruit flavour with excellent fruit quality.

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“…Starch iodine test (Lugol solution) was performed by visual evaluation on halved fruits and by scoring samples on a 'Golden Delicious' standardized 1-9 scale [20]. Single fruits were tested for pulp firmness with an 11.3 mm plunger (Newton) hand penetrometer (Turoni, Italy) and with an Atago N1 (Atago Co., Tokyo, Japan) refractometer (°Brix) for soluble solids content (SSC).…”

Section: Colour and Physiochemical Fruit Parametersmentioning

confidence: 99%