Ripening behaviour of mango fruits graded on specific gravity basis.

Subramanyam, H. and Gouri, S. and Krishnamurthy, S. (1976) Ripening behaviour of mango fruits graded on specific gravity basis. Journal of Food Science and Technology, India, 13 (2). 84-86, 19 ref..

PDF JFST_13(2)_84-86.pdf Restricted to Registered users only Download (206kB)

Abstract

Freshly harvested mangoes were graded into 3 groups on the basis of sp. gr. They were allowed to ripen at room temp. (26 plus/minus 2 degree C). Fruits were evaluated for their acceptability on the 14th day. Chemical analysis was carried out for acidity, total sugars, total soluble solids, starch, and carotene. It was observed that the fruits having sp. gr. in the range 1 to 1.02 at harvest were at the optimum stage of maturity. Changes in pectin fractions and pectin methylesterase activity have also been noted.

Item Type:	Article
Uncontrolled Keywords:	RIPENING-; mangoes, sp. gr. & ripening of; MANGOES-; sp. gr. & ripening of mangoes; DENSITY-
Subjects:	600 Technology > 08 Food technology > 24 Fruits > 06 Mango 600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions:	Fruit and Vegetable Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	19 Mar 2010 04:42
Last Modified:	19 Mar 2010 04:42
URI:	http://ir.cftri.res.in/id/eprint/7068

Actions (login required)

View Item