Allahabad Safeda thesis submitted to RajmataVijayarajeScindiaKrishiVishwaVidyalaya. Rajudohre, 2016.Influence of post harvest treatments on shelf life and quality of guava (PsidiumguajavaL.) cv. Response of post-harvest treatments on nutritional characteristics and shelf life of litchi cv. (1979).Handbook of Analysis and Quality Control for Fruit and Vegetable Products. (1972).The effect of growth regulator on changes in fruits Thomson seedless during cold storage.Journal of American society of horticultural sciences.97:67-70. Pool, R.M, Weaver, R.J and klliewer, W.M. India Science and Technology: 2008: S&T for Rural India and Inclusive Growth. Key Issues in Post Harvest Management of Fruits and Vegetables in India. Statistical Methods for Agricultural Workers, ICAR Publication, New Delhi, pp. National Horticulture Database.(2015-16).National Horticulture Board, Ministry of Agriculture, Government of India.http:/area-pro/database-2015. Poat harvest profile of mango,Directorate of marketing& inspection, Nagapur. (1967).Physico chemical changes in Indian guava during fruitadevelopment.Currentscience.36:675-678. Effect of post-harvest application of calcium nitrate and gibberellic acid on the storage life of plum. (1964).Plant growth and development, Mc Graw-Hill Book Company, New York 183-295. (1981).Ripening studies in sapota fruits (Achras sapota L).Indian Food Packers.35:42-45. Ingle,G.S, Khedkar, D.M and Dabhade, R.S. Prolonging the shelf life of guava ( Psidium guajava L.). Influence of fruit maturity on the effect of postharvest calcium treatment on decay of ‘Golden Delicious’ apples. Effect of foliar application of calcium chloride on shelf-life and quality of strawberry. Thesis submitted to Acharya N.G.Ranga Agricultural University, Hyderabad.īose, T. U.S.A.īharathi and Srihari.(2004) Post harvest treatment on storage life of sapota. Association of official Analytical Chemists (AOAC), 14th edition, Washington D.C. Hence, it could be concluded that post harvest chemical treatment with calcium nitrate, calcium chloride (1%, 2%) has the potential to control spoilage, prolong the storage life and preserve valuable attributes of post harvest quality of mango, presumably because of its effect on inhibition of ripening and senescence processes by lowering the respiration rate.Īnonymous.(1984). The significant (5%) impact of treatment is found on the least decay percentage in the order of fruits treated with calcium nitrate (2%) followed by 1% Ca(NO3)2, 2% CaCl2 and 1% CaCl2. All tested treatments indicated a significant delay in the change of weight loss (16.84%), ripening (51.66%), decaying percentage (46.66) and retained firmness (3.23 kg/cm2) of fruits and biochemical qualities viz., total soluble solids(22.33Brix), sugar accumulation (18.17%) and tritratable acidity on 16th day in mango fruits compared to control. He physicochemical characteristics and shelf life of mango fruits treated with calci- um chloride (CaCl2-1%, 2%), calcium nitrate (Ca(NO3)2-1%, 2%), potassium nitrate (KNO3-1%, 2%) and carboxyl methyl cellulose (CMC - 0.5, 1%) were studied.
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