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Title: Studies on physico chemical changes and shelf life of mango Mangifera indica L cv Amrapali
Researcher: Jha, Pawan Kumar
Guide(s): Singh, D B
Keywords: Horticulture
Mangifera indica L.
Upload Date: 23-Jan-2013
University: Sam Higginbottom Institute of Agriculture, Technology and Sciences
Completed Date: 2012
Abstract: Mango fruits take 6-10 days to ripe under ambient temperature and become over ripe and spoiled in 15 days . A series of physical and chemical changes take place during the process of ripening. In this back drop a study on physico-chemical changes and shelf life of mango (Mangifera indica L.) fruits cv. Amrapali was planned and conducted at SHIATS, Allahabad with the objectives newlineviz. to find out suitable measures for extending the storage life, to observe the physical and chemical changes in fruits, to assess the organoleptic changes during storage and to ascertain the feasibility and economic aspects of the different treatments. The experiment was conducted for two years i.e 2010 and 2011 with 24 treatments in three replications in completely randomized newlinedesign . The treatments ranged from T1 (control) to T24 (gibberellic acid + hot water treatment + frutox wax emulsion 6% + aluminium laminated polythene film 260 gauge) . Different types of observations like physiological loss in weight , loss in volume ,specific gravity , change in size, newlineweight of pulp, stone and peel along with their ratio, respiration rate ,days taken for complete ripening and days taken for senescence were taken under physical parameters whereas under chemical parameters total soluble solids, titrable acidity ,pH value ,ascorbic acid ,reducing sugar and total sugar were observed. Besides the organoleptic evaluation the economics of different treatment were also worked out. The treatment T24 (gibberellic acid 50 ppm + hot water treatment + frutox wax emulsion 6% + aluminum laminated polyethylene film 260 gauge) was found to be the best both in year-wise performance and pooled analysis with respect to all the physical and chemical parameters under observation .However, under organoleptic evaluation T15(hot water treatment + frutox wax emulsion 6% + low density polythene film 400 gauge ) was newlinefound to be the best.
Pagination: --
Appears in Departments:Department of Horticulture

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01_title.pdfAttached File166.92 kBAdobe PDFView/Open
02_certificate & declarations.pdf37.91 kBAdobe PDFView/Open
03_contents.pdf25.08 kBAdobe PDFView/Open
04_list of tables.pdf34.85 kBAdobe PDFView/Open
05_acknowledgement & abstract.pdf44.12 kBAdobe PDFView/Open
06_chapter 1.pdf59.8 kBAdobe PDFView/Open
07_chapter 2.pdf119.22 kBAdobe PDFView/Open
08_chapter 3.pdf151.54 kBAdobe PDFView/Open
09_chapter 4.pdf611.47 kBAdobe PDFView/Open
10_chapter 5.pdf52.62 kBAdobe PDFView/Open
11_bibliography.pdf121.37 kBAdobe PDFView/Open

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