Effect of wrapping materials on ripening and quality of mango fruit
1993
Syed, S.A. | Haq, C.A. (Mango Research Station, Shujabad (Pakistan))
The present studies were conducted at Mango Research Station, Shujabad to find out a proper packing material and ripening period of mango fruit. Four different packing materials/chemicals were tried for 5 to 7 days. The organoleptic evaluation of fruit showed that its fragrance and taste were best in case of fruit wrapped in newspaper and packed for 7 days (scoring 4.52 and 4.50, respectively). But the fruit wrapped in newspaper and treated with calcium carbide (at the rate of 2 g/1 kg of fruit) reduced its fragrance and taste (scoring after 6th day, i.e. 4.05 and 4.25, respectively) during 1987. Colour development was maximum in both these treatments 7 days after packing for ripening from 4.62 to 4.82. Other wrapping materials, like tissue paper and paper shreds could not produce any desirable result. Results of both years study were almost similar.
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