Effect of Ethephon and Storage Temperature on Physico-chemical Changes during Ripening of Mango (Mangifera indica L.) Cv. Neelum
Er. K. Lavanya, D. Bhaskara Rao, L. Edukondalu, R. Lakshmypathy, V. Srinivasa Rao
Current Journal of Applied Science and Technology · pp. 1–11 · Published 25 Nov 2019
10.9734/cjast/2019/v38i630387Abstract
Mango fruits Cv. Neelum treated with ethephon of different concentrations i.e. 250, 500, 750 and 1000 ppm for five minutes at different temperature conditions viz., 16, 20, 24 and 28ºC with 80% RH ripened in ripening chamber and untreated fruits kept at ambient temperature (30-34ºC). Then the mango fruits were analyzed for physico-chemical changes and sensory qualities. It was found that mango Cv. Neelum ethephon dip treatment placed in the ripening chamber triggered the ripening process and showed that the significant increasing trends in L*, a*, b* values of colour, TSS (°Brix), PLW (%), reducing sugars (%), pH and decreasing trends in firmness (N), acidity during ripening in all the treatment combinations during advancement of storage period in ripening chamber. It was observed that mango fruits Cv. Neelum ripened by ethephon dip treatment of 750 ppm for 5 minutes at 20ºC, 80% RH showed better results in respect of a high overall acceptability score of 8.50.
Cited by 4
Sagar Datir, Sharon Regan · Journal of Agricultural and Food Chemistry · 2022
Júlia Scherer Santos, Luan Salgado Leopoldino, Camilla Sena da Silva · Brazilian Archives of Biology and Technology · 2025
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