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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 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
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Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(2): 1563-1571
DOI: https://doi.org/10.20546/ijcmas.2018.702.188


Effect of Ethylene on Qualitative Changes during Ripening of Mango (Mangifera indica L.) cv. Kesar
N.D. Doke, J.K. Dhemre* and V.P. Kad
Post-Harvest Technology Centre, Mahatma Phule Krishi Vidyapeeth, Rahuri-413722 Dist: Ahmednagar, Maharashtra, India
*Corresponding author
Abstract:

Mango fruit Cv. Kesar were exposed to ethylene gas (100 ppm) for 12, 18 and 24 hrs in fruit ripening chamber and were then removed from the ripening chamber at the end of exposure period, packed in corrugated fibre board boxes and then kept at ambient condition to study the ripening behaviour. In another trial, the mango fruits were treated with ethephon at the concentration of 500,750 and 1000 ppm for five minutes, drained, packed in corrugated fibre board boxes and then kept at ambient condition. It was found that mango Cv. Kesar exposed to the ethylene gas in the ripening chamber and ethephon dip treatment triggered the ripening process. It was also noticed that more the period of exposure to ethylene gas and more the concentration of ethephon, faster was the ripening process and showed the significant increasing trends in TSS, sugars, ß carotene, and decreasing trends in titratable acidity and ascorbic acid in all the treatment combinations during advancement of storage period. It was observed that mango fruits Cv. Kesar ripened by exposing them to 100 ppm ethylene gas in ripening chamber for 18 hrs and storage at ambient condition recorded the maximum shelf life of 6 days and showed better results in respect of high overall acceptability score of 8.77. Similarly, mango fruits ripened by ethephon dip treatment of 750 ppm for 5 minutes and storage at ambient condition recorded the maximum shelf life of 8 days and showed better results in respect of high overall acceptability score of 8.66, respectively. The cost of ripening chamber for 800 kg fruits on per day interest and ethylene gas was considered for calculating the cost of ripening. The cost was found to be Rs. 0.69 per kg.


Keywords: Mango, Ripening, Ethylene, Ethephon, Quality
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How to cite this article:

Doke, N.D., J.K. Dhemre and Kad, V.P. 2018. Effect of Ethylene on Qualitative Changes during Ripening of Mango (Mangifera indica L.) cv. Kesar.Int.J.Curr.Microbiol.App.Sci. 7(2): 1563-1571. doi: https://doi.org/10.20546/ijcmas.2018.702.188