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Effect of calcium carbide on ripening and quality of Alphonso mangoes.

Padmini, Nagaraj. and Ramana, K. V. R. and Aravinda Prasad, B. and Mallikarjunaradhya, S. and Patwardhan, M. V. and Ananthakrishna, S. M. and Rajpoot, N. C. and Lalitha, Subramanyan (1984) Effect of calcium carbide on ripening and quality of Alphonso mangoes. Journal of Food Science and Technology, 21 (5). 278-282, 9 ref..

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Mature green Alphonso mangoes harvested at (i) early, (ii) mid, and (iii) late stages were grouped into floaters (sp. gr. less than 1) and sinkers (sp. gr. greater than 1) and stored at 27 plus/minus 4 degree C and RH 55 plus/minus 15% in wooden boxes lined with craft paper and with packets of calcium carbide (CC) (2 g/kg). Fruits treated with CC ripened in 7 days in all groups compared to 14-17 days needed for the control (without CC). There was no significant difference in soluble solids content, pH and titratable acidity by CC treatment; carotenoid content of treated fruits was higher in the initial stages. Sensory analysis indicated that the treated fruits were softer and had less intense aroma. The sinkers had better colour, appearance and odour in both the control and treated groups. It is concluded that CC treatment gave uniform and attractive yellow skin colour and the fruits softened quickly.

Item Type: Article
Uncontrolled Keywords: RIPENING-; mangoes, calcium carbide & ripening of Alphonso; MANGOES-; calcium carbide & ripening of Alphonso mangoes
Subjects: 600 Technology > 08 Food technology > 24 Fruits > 06 Mango
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 22 Jun 2016 07:42
Last Modified: 22 Jun 2016 07:42
URI: http://ir.cftri.res.in/id/eprint/6646

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