Effect of wrapping materials and ripening media on the physico-chemical compositions of custard apple (Annona squamosa Linn.)
1985
Chaudhory, A.S | Singh, G.N. | Singh, A.R. (Chandra Shekhar Azad Univ. of Agriculture and Technology, Kanpur (India). Dept. of Horticulture)
Effect of two wrapping materials and three ripening media on the physicochemical composition of custard apple fruits were studied. Loss in diameter and weight during ripening was comparatively less when the fruits were wrapped in the perforated polythene bags and ripened in wheat straw. Ascorbic acid content of the fruit was more when the fruits were ripened in wheat straw, whereas sugars were more in saw dust. However, ripening media could not change the total soluble solids and protein content of the custard apple fruits
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