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STUDIES ON LOW TEMPERATURE STORAGE OF ALPHONSO MANGO.

Author(s) : SHANTHA KRISHNAMURTHY, JOSHI S. S.

Type of article: Article

Summary

A COMPARATIVE STUDY ON THE EFFECT OF LOW TEMPERATURE STORAGE OF FRESHLY HARVESTED ALPHONSO MANGO AT 280 AND 303 K (7 AND 30 DEG C) WAS MADE WITH RESPECT TO HISTOCHEMICAL AND CHEMICAL CHANGES. THESE CHANGES WERE SIMILAR IN FRUITS STORED AT BOTH THE TEMPERATURES, BUT THERE WAS A DELAY IN THE CHANGES AT 280 K STORAGE. BEYOND 4 WEEKS OF STORAGE AT 280 K, DISRUPTION OF MESOCARP CELLS WAS OBSERVED. CAROTENOIDS DEVELOPMENT WAS INHIBITED AT 280 K STORAGE AND FRUITS DID NOT SHOW NORMAL RIPENING EVEN AFTER PROLONGED STORAGE OF 5 WEEKS. HOT WATER OR ETHREL DIP TREATMENT OF FRUITS STORED AT 280 K FAILED TO INDUCE NORMAL RIPENING.

Details

  • Original title: STUDIES ON LOW TEMPERATURE STORAGE OF ALPHONSO MANGO.
  • Record ID : 1990-1912
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 26 - n. 4
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

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