Comparison of four ripening agents on mango
Opada, M.P.H.
In terms of efficiency, there was not much difference among the four ripening agents used. Among the four ripening agents used, there is a perceivable preference for squash peel based on the relatively high rating of the ripened fruits for the various parameters used for quality evaluation such as uniformity of peel color development and sweetness. CaC2 the most common ripening agent currently used showed decreased in fruit aroma and not as sweet when compared to the other ripening agents used. Differences among the ripening agents for all the parameters used to evaluate quality of the ripened fruit were not statistically significant. The major consideration which would influence one's decision to select squash peel and kakawati as alternative ripening agents instead of CaC2 is their ready availability and negligible cost
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