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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(9): 2012-2018
DOI: https://doi.org/10.20546/ijcmas.2017.609.247


Effect of Fruit Ripening Agents on Composition and Storage Quality of Muskmelon
Bindu, Manoj Sharma*, Jatinder Manan and Amandeep Kaur
Krishi Vigyan Kendra, Kapurthala 144620, Punjab, India
*Corresponding author
Abstract:

A survey was conducted in the niche areas of muskmelon and found that hybrids Bobby and Muskan were suitable for long distant transportation. 30 fruits each of Bobby and Muskan hybrids were obtained from farmer’s field to carry out this experiment in the Krishi Vigyan Kendra, Kapurthala laboratory during the months of May-June, 2017. This experiment was carried out for 5 days keeping in view the maximum and after a gap of 24 hr, two muskmelon fruits each from all three treatments were weighed, cut and measured for different parameters daily for consecutive 5 days. The data revealed that fruit weight of Muskan on 3rd day (0.949 g) was at par with initial harvest weight of Bobby (0.933 g) revealing that initial weight of fruit had its impact else ripening agent had no impact on variation in fruit weight. TSS of Muskan on 3rd day (12.217 oBrix) was at par with Bobby on 1st day (12.4317 oBrix), although on 5th day in Muskan, the TSS was significantly higher than Bobby on 1st day, thus, genetic makeup of hybrid plays major role in increasing TSS than ripening agents. pH in case of Bobby increased by 18.4 per cent and 14.8 per cent for Muskan with the passage of time. The pH value was maximum for both the hybrids with calcium carbide, at par with Ethephone and statistically higher than control in both the hybrids. In fruit diameter decrease was gradual with the duration but its impact was more on Muskan than Bobby, which might be due to initial higher fruit diameter of the fruit. It can be concluded that muskmelon fruits can be ripened naturally at room temperature during the months of May-June as the day temperature exists between 40 to 45o C and there is no need to make use of any ripening agent while transporting the fruit to the distant markets.


Keywords: Calcium carbide, Ethephone, Fruit diameter, Fruit weight, pH, Muskmelon hybrids, Rind thickness, TSS
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How to cite this article:

Bindu, Manoj Sharma, Jatinder Manan and Amandeep Kaur. 2017. Effect of Fruit Ripening Agents on Composition and Storage Quality of Muskmelon.Int.J.Curr.Microbiol.App.Sci. 6(9): 2012-2018. doi: https://doi.org/10.20546/ijcmas.2017.609.247