Please use this identifier to cite or link to this item: http://krishikosh.egranth.ac.in/handle/1/5810127386
Authors: GOVINDU YUGANDHAR
Advisor: Dr. A. BHAGWAN
Title: STUDIES ON THE EFFECTS OF LOW TTEMPEATURE ON CHILLING INJURY OF MANGO AND ITS ALLVIATION WITH ANTIOXIDENS AND PACKAGING TREATMENTS DURING STORAGE OF DIFFERENT COMMERCIAL VARIETIES OF MANGO
Publisher: College of Horticulture, Rajendranagar, HYD-30
Citation: Sri Konda Laxman Telangana State Horticultural University, Rajendranagar, Hyderabad-30
Language: en
Type: Thesis
Pages: 1-270
Agrotags: null
Keywords: STUDIES ON THE EFFECTS OF LOW TTEMPEATURE ON CHILLING INJURY OF MANGO AND ITS ALLVIATION WITH ANTIOXIDENS AND PACKAGING TREATMENTS DURING STORAGE OF DIFFERENT COMMERCIAL VARIETIES OF MANGO
Abstract: A set of two experiments on the effects of low temperature storage on the chilling injury of five mango cv Banganpalli, Dashehari, Peddarasam, Chinnarasam and Totapari and the effects of antioxidants (benzyl adenine 100, 150 ppm, methyl jasmonate 0.1 μM, 1 μM and salicylic acid at 0.1 mM and 1.0 mM) and modified atmosphere packaging (fruits packed in polypropylene bags with 20 % poring) on the chilling injury of mango cv. Banganpalli stored at 8 ± 1º C were conducted at Fruit Research Station, Sangareddy, Medak District, Telangana. In the first experiments, the design followed is Completely Randomized Design with Factorial concept with four replications per treatment and in the second experiment the design followed is Factorial Completely Randomized Design with various antioxidants and packaging as factors. Various physical parameters like PLW (%), fruit firmness (kg.cm-2), chilling injury (rotting, skin scald), shelf life (in days), and biochemical parameters like TSS (%), titratable acidity (%), reducing and total sugars, ascorbic acid (mg/100g), brix-acid ratio and electrolyte leakage (%) were estimated at an interval of 5 days during storage in all the experiments till the spoilage of the fruits. In the first experiment, significantly lowest chilling injury was recorded in mango cv Totapari followed by Peddarasam. Significantly highest chilling injury was recorded in the mango cv Chinnarasam. In those varieties where chilling injury was highest, significantly maximum electrolyte leakage was recorded. Irrespective of the variety, storage at low temperature has significantly delayed the ripening process. However, in those mango cultivars where the chilling injury was recorded minimum, the ripening was delayed when compared with that of varieties where the chilling injury was recorded maximum. Based on the criteria of chilling injury score of 1.5, maximum number of days (52 days) was recorded in mango cv Totapari in reaching the chilling injury score of 1.5. However, minimum number of days (29 days) was recorded in mango cv Chinnarasam in reaching the chilling injury score of 1.5. Further, the chilling injury in mango cv Totapari and Peddarasm were observed from 25th day onwards while in other varieties it was observed from 15th day onwards. The chilling injury score in mango cv Banganapalli and Dashehari were at par. The various physico chemical parameters indicated reduced chilling injury symptoms of the mango cv Totapari. In the second experiment, fruit of mango cv. Banganpalli were dipped in different concentrations of antioxidants and stored at 8 ± 1º C with or without packed in polypropylene packaging material. A fruits treated with salicylic acid 0.1 mM and 1.0 mM was equally effective and recorded significantly lowest chilling injury, electrolyte leakage, PLW, and highest fruit firmness. The treatment salicylic acid at both concentrations is on par with that of fruit treated with methyl jasmonate at 0.1 and 1.0 um. In control fruit, significantly highest chilling injury was recorded with corresponding increase in the electrolyte leakage. The treatment which has reducing the chilling injury has significantly lowered the electrolyte leakage. Irrespective of any treatment, the fruit stored at low temperature exhibited delayed ripening process and the colour score of the fruit has not crossed colour score of 2.0. Further, those treatments which reducing the chilling injury, there is a delayed ripening when compared with that of control as reflected in the physico chemical parameters. Regarding the packaging material, the fruits with packaging in polypropylene have significantly reduced the chilling injury when compared with fruits without packaging. Further, the fruit with packaging, irrespective of the antioxidant treatments were found to be in good conditions.
Description: A set of two experiments on the effects of low temperature storage on the chilling injury of five mango cv Banganpalli, Dashehari, Peddarasam, Chinnarasam and Totapari and the effects of antioxidants (benzyl adenine 100, 150 ppm, methyl jasmonate 0.1 μM, 1 μM and salicylic acid at 0.1 mM and 1.0 mM) and modified atmosphere packaging (fruits packed in polypropylene bags with 20 % poring) on the chilling injury of mango cv. Banganpalli stored at 8 ± 1º C were conducted at Fruit Research Station, Sangareddy, Medak District, Telangana. In the first experiments, the design followed is Completely Randomized Design with Factorial concept with four replications per treatment and in the second experiment the design followed is Factorial Completely Randomized Design with various antioxidants and packaging as factors. Various physical parameters like PLW (%), fruit firmness (kg.cm-2), chilling injury (rotting, skin scald), shelf life (in days), and biochemical parameters like TSS (%), titratable acidity (%), reducing and total sugars, ascorbic acid (mg/100g), brix-acid ratio and electrolyte leakage (%) were estimated at an interval of 5 days during storage in all the experiments till the spoilage of the fruits.
Subject: Fruit Science
Theme: A set of two experiments on the effects of low temperature storage on the chilling injury of five mango cv Banganpalli, Dashehari, Peddarasam, Chinnarasam and Totapari and the effects of antioxidants (benzyl adenine 100, 150 ppm, methyl jasmonate 0.1 μM, 1 μM and salicylic acid at 0.1 mM and 1.0 mM) and modified atmosphere packaging (fruits packed in polypropylene bags with 20 % poring) on the chilling injury of mango cv. Banganpalli stored at 8 ± 1º C were conducted at Fruit Research Station, Sangareddy, Medak District, Telangana. In the first experiments, the design followed is Completely Randomized Design with Factorial concept with four replications per treatment and in the second experiment the design followed is Factorial Completely Randomized Design with various antioxidants and packaging as factors. Various physical parameters like PLW (%), fruit firmness (kg.cm-2), chilling injury (rotting, skin scald), shelf life (in days), and biochemical parameters like TSS (%), titratable acidity (%), reducing and total sugars, ascorbic acid (mg/100g), brix-acid ratio and electrolyte leakage (%) were estimated at an interval of 5 days during storage in all the experiments till the spoilage of the fruits.
Research Problem: A set of two experiments on the effects of low temperature storage on the chilling injury of five mango cv Banganpalli, Dashehari, Peddarasam, Chinnarasam and Totapari and the effects of antioxidants (benzyl adenine 100, 150 ppm, methyl jasmonate 0.1 μM, 1 μM and salicylic acid at 0.1 mM and 1.0 mM) and modified atmosphere packaging (fruits packed in polypropylene bags with 20 % poring) on the chilling injury of mango cv. Banganpalli stored at 8 ± 1º C were conducted at Fruit Research Station, Sangareddy, Medak District, Telangana. In the first experiments, the design followed is Completely Randomized Design with Factorial concept with four replications per treatment and in the second experiment the design followed is Factorial Completely Randomized Design with various antioxidants and packaging as factors. Various physical parameters like PLW (%), fruit firmness (kg.cm-2), chilling injury (rotting, skin scald), shelf life (in days), and biochemical parameters like TSS (%), titratable acidity (%), reducing and total sugars, ascorbic acid (mg/100g), brix-acid ratio and electrolyte leakage (%) were estimated at an interval of 5 days during storage in all the experiments till the spoilage of the fruits.
These Type: M.Sc
Issue Date: 2016-11-26
Appears in Collections:Thesis

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