Please use this identifier to cite or link to this item:
https://csirspace.foodresearchgh.site/handle/123456789/1421
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Abu, M. | - |
dc.contributor.author | Abbey, L. D. | - |
dc.contributor.author | Amey, N. K. | - |
dc.date.accessioned | 2021-03-15T08:30:55Z | - |
dc.date.available | 2021-03-15T08:30:55Z | - |
dc.date.issued | 2021 | - |
dc.identifier.citation | Journal Of Horticulture and Postharvest Research, 4 (1), 87-100 | en |
dc.identifier.issn | 2588-4883 | - |
dc.identifier.issn | 2588-6169 | - |
dc.identifier.uri | https://csirspace.foodresearchgh.site/handle/123456789/1421 | - |
dc.description.abstract | Purpose: Fruit ages (early, mid, and late harvest stages) of Haden, Kent, Palmer, and Keitt mango varieties were determined through age-control and established for physiological (early harvest) and eatripeness stages (mid and late harvests). This was followed by determining physicochemical properties at these stages that could be used as simple harvest indicators for export and local markets. Research Method: Randomized Complete Block Design and Completely Randomized Design with four replications in each case were used. For each of the four varieties, five mango trees were sampled at random in each of the four replications of a mango plantation when fruits were physiologically matured. Findings: Physiological and ripe maturity index values were 8.94, 6.88, 7.25, and 6.56 oBrix respectively, for soluble solids; 24.9, 8.5, 35.5, and 23.8 mg.100g-1 respectively, for ascorbic acid; 3.25, 3.50, 3.33, and 3.49 respectively, for pH; and 18.5, 17.5, 19.5, and 17.0 oBrix respectively, for total soluble solids; 8.05, 3.32, 5.52, and 3.66 mg.100g-1 respectively, for ascorbic acid; 5.11, 4.08, 5.00, and 5.80 respectively, for pH; respectively. Pulp colour (turning yellow) was nearly the same for the different varieties at physiological maturity but varied when ripe, with uniform consistent texture at both stages. Limitations: No limitations to report. Originality/Value: Fruit should be harvested after full maturity in order to develop the most adequate organoleptic quality and the longest post-harvest life, and before full ripeness but should never be over-ripe or immature for any purpose unless otherwise | en |
dc.language.iso | en | en |
dc.publisher | Department of Horticultural Science, Faculty of Agriculture, Amir Abad Campus, University of Birjand, Birjand, Iran | en |
dc.subject | Age control | en |
dc.subject | Eat ripeness stage | en |
dc.subject | Mango fruit | en |
dc.subject | Physiological maturity | en |
dc.subject | Physicochemical constituents | en |
dc.title | Relation of harvesting time on physicochemical properties of Haden, Kent, Palmer and Keitt mango varieties for export and local markets | en |
dc.type | Article | en |
dc.journalname | Journal Of Horticulture and Postharvest Research | en |
Appears in Collections: | Food Research Institute |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
JHPR_4_1_Abu_et al.pdf | 1.02 MB | Adobe PDF | View/Open |
Items in CSIRSpace are protected by copyright, with all rights reserved, unless otherwise indicated.