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Jadhav, Y. T.
- Physiological Changes Induced by Maturity Indices, Post-Harvest Treatments and Storage Temperature in Mango cv. KESAR
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1 Ratnai College of Agriculture, Akluj (M.S.), IN
1 Ratnai College of Agriculture, Akluj (M.S.), IN
Source
The Asian Journal of Horticulture, Vol 11, No 1 (2016), Pagination: 30-35Abstract
Fruit volume, Physiological weight in loss of Kesar' mango gradually increase till the end of shelf-life and exhibited inversely proportional relationship with specific gravity of fruit while the maximum physiological loss in weight in immature fruits with sp.gr. less than 1.00 as compared sp.gr. more than l.00. Whereas, maximum organoleptic evaluation reported in sp.gr. more than 1.02. Dip treatment of harvested fruits in bavistin 500 ppm for 5 min. had been found to be useful for enhancing the flavour and consumer acceptability. Beneficial effect on minimizing physiological weight loss, maximum fruit volume and firmness in wax coating (6%) followed by bavistin 500 ppm for 5 min. Delay in PLW, maximum fruit volume and firmness with lower organoleptic score were registered at 15°C of storage temperature with 85 per cent RH.Keywords
Kesar, Maturity Indices, PLW, Waxing, Fruit Volume.
References
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- El-salhy, F.T.A., Khafagy, S.A.A. and Haggag, L.F. (2006). The changes that occur in mango fruits treated by irradiation and hot water during cold storage. J. Applied Sci. Res., 2(11):864-868.
- Jain, S.K., Mukherjee, S. and Gupta, N.K. (2001). Effect of post harvest treatments and storage condition on the quality of mango during storage.Haryana J. Hort. Sci., 30(3&4): 183-187.
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- Roy, S.K. and Joshi, G.D. (1988). An approach to integrated post-harvest handling of mango. Acta Hort., 231:649-661.
- Salunkhe, D.K. and Desai, B.B. (1984).Mango in post harvest Biotechnology of fruits. ICRC press, BOCA Raton, Florida USA, pp. 77-94.
- Singh, R., Sharma, R.K., Kumar, J. and Goyal, R.K. (2003). Effect of oil emulsion and pre cooling on shelf-life of mango cv. AMRAPALI. Haryana J. Hort. Sci., 32(1&2): 54-55.
- Tandon, D.K., Karla, S.K. and Singh, B.P. (1988). Ripening pattern of specific gravity graded Dashehari. Indian J. Hort., 45 (4&5) : 219-24.
- Waskar, D.P. and Masalkar, S.D. (1997). Effect of hydrocooling and Bavistin dip on the shelf-life and quality of mango during storage under various environmental conditions. Phytoparasitica., 25:1.
- Response of Water Soluble Fertilizers on Maturity Days, Productivity Per Day and Yield of Banana (Musa paradisiaca L.) cv. GRAND NAINE
Abstract Views :210 |
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Authors
Affiliations
1 Ratnai College of Agriculture, Akluj (M.S.), IN
1 Ratnai College of Agriculture, Akluj (M.S.), IN
Source
The Asian Journal of Horticulture, Vol 11, No 1 (2016), Pagination: 75-80Abstract
Application of water soluble fertilizers and micronutrients through drip irrigation is easy, efficient and uniform method with minimum labour involvement to maximize productivity and profit in horticulture crops. The investigation entitled "Response of water soluble fertilizers in banana (Musa paradisiaca L.) cv. GRAND NAINE" was conducted at Regional Horticultural Research Station, N.A.U., Navsari during 2011-12 and 2012-13. From economic point of view, 100 per cent RDF water soluble fertilizer (W3) at 15th days interval and micronutrient Grade- IV at 3rd, 6th and 9th MAP (M1) treatments gave maximum productivity per day (kg/ha) and net realization. So, 100 per cent RDF through water soluble fertilizer successfully reduced crop duration, increase yield (t/ha), maximizing productivity in kg/ha/day and net realization of banana fruit cv. GRAND NAINE.Keywords
Banana, Productivity, Yield, Net Realization.References
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- Yadav, M.K. (2005). Effect of micronutrients on growth, yield and quality of banana (Musa paradisiaca L.) cv. GRAND NAINE M. Sc (Hort.) Thesis, Navsari Agricultural University, Navsari, GUJARAT (INDIA).
- Effect of Maturity Indices, Post-Harvest Treatments and Storage Temperature on Shelf-Life of Mango cv. KESAR
Abstract Views :208 |
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Authors
Affiliations
1 Ratnai College of Agriculture, Akluj (M.S.), IN
1 Ratnai College of Agriculture, Akluj (M.S.), IN
Source
The Asian Journal of Horticulture, Vol 11, No 1 (2016), Pagination: 202-207Abstract
Shelf-life of fruit was significantly enhanced with minimum ripening percentage, higher number of healthy fruit percentage in Kesar mango having sp. gr. < 1.00 (M3) fallowed by sp. gr. 1.00-1.02 (M2). Wax coating 6 per cent (R3) was effective to increasing the shelf-life of fruit, ripening days, healthy fruit per cent and minimum ripening per cent. Soft-rot diseases incidence was does not found in hot water (R1) and bavistin (R2) treatments. A comparative study on the effect of low temperature storage of fresh harvested mango stored at 15°C (T1) and 20°C (T2) was made with respect to physiological changes. Not only delay the ripening percentage with ripening day, but also increase the healthy fruit per cent in lower temperature at 15°C of storage temperature with 85 per cent RH up to 42nd days of shelf-life.Keywords
Mango, Kesar, Maturity Indices, Shelf-Life, Waxing.References
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- Physiological Changes Induced by Maturity Indices, Post Harvest Treatments and Storage Temperature in Mango cv. KESAR
Abstract Views :165 |
PDF Views:1
Authors
Affiliations
1 Ratnai College of Agriculture, Akluj (M.S.), IN
1 Ratnai College of Agriculture, Akluj (M.S.), IN
Source
The Asian Journal of Horticulture, Vol 11, No 2 (2016), Pagination: 295-300Abstract
Fruit volume, physiological loss in weight of Kesar’ mango gradually increased till the end of shelf-life and exhibited inversely proportional relationship with specific gravity of fruit while the maximum physiological loss in weight in immature fruits with sp.gr. less than 1.00 as compared sp.gr. more than l.00. Whereas, maximum organoleptic evaluation reported in sp.gr. more than 1.02. Dip treatment of harvested fruits in bavistin 500 ppm for 5 min. had been found to be useful for enhancing the flavour and consumer acceptability. Beneficial effect on minimizing physiological weight loss, maximum fruit volume and firmness was in wax coating (6%) followed by bavistin 500 ppm for 5 min. Delay in PLW, maximum fruit volume and firmness with lower organoleptic score were registered at 15°C of storage temperature with 85 per cent RH.