Please use this identifier to cite or link to this item: http://krishikosh.egranth.ac.in/handle/1/5810129371
Authors: T. Manvitha
Advisor: Dr. A. KIRAN KUMAR
Title: STUDIES ON EFFECT OF POST HARVEST ETHYLENE TREATMENT ON QUALITY AND SHELF LIFE OF BANANA (Musa paradisiaca) Cv. GRAND NAINE IN LOW COST RIPENING CHAMBER
Publisher: College of Horticulture, Rajendranagar, HYD-30
Citation: Sri Konda Laxman Telangana State Horticultural University, Rajendranagar, Hyderabad-30
Language: en
Type: Thesis
Pages: 217
Agrotags: null
Keywords: EFFECT OF POST HARVEST, ETHYLENE TREATMENT, QUALITY AND SHELF LIFE, LOW COST RIPENING CHAMBER
Abstract: The present research entitled “studies on effect of post harvest ethylene treatment on quality and shelf life of banana (Musa paradisiaca) Cv. Grand Naine in low cost ripening chamber” was conducted in the post harvest laboratory in College Of Horticulture, Rajendranagar, Hyderabad during the year 2018-2019. The experiment was laid in factorial completely randomized block design with three replications. The experiment was executed with the objectives to study the effect of number of pulsings of ethylene gas on quality and shelf life of banana, to study the effect of different concentrations of ethylene gas on ripening behaviour of banana and to standardise concentration and number of pulsings for ripening of banana in a low cost ripening chamber. In the experiment, two factors viz., I) ethylene doses, II) number of pulsings were taken for test. Banana fruits were treated with different ethylene doses of 50 ppm, 75 ppm, 100 ppm and 125 ppm along with number of pulsings, 6 pulsings in 24 hours @ 4 hrs. interval, 4 pulsings in 24 hours @ 6 hrs. interval, 2 pulsings in 24 hours @ 12 hrs. interval, 1 pulsing in 24 hours @ 24 hrs. interval. The study revealed that significant differences were noticed among the treatments in banana Cv. Grand Naine for different physical parameters. Among different ethylene concentrations (50ppm, 75 ppm, 100 ppm and 125 ppm), there was an increasing trend observed during ripening in physiological loss in weight, pulp to peel ratio, fruit colour score, spoilage and there was decreasing trend in DA meter readings, fruit firmness and peel thickness. Ethylene @ 100 ppm showed significantly better results for all the parameters under study. During ripening of banana Cv. Grand Naine biochemical changes were observed with different ethylene concentrations. Among all the quality parameters there was gradual increase in TSS (17.10 oBrix to 24.10 oBrix), total sugars (6.67% to 14.50%), reducing sugars (2.26% to 8.99%) and non-reducing sugars (3.11% to 6.49%). Ethylene @100 ppm proved the significantly better results for the above parameters. Among different number of pulsings, 6 pulsings in 24 hours @ 4 hrs. interval, 4 pulsings in 24 hours @ 6 hrs. interval, 2 pulsings in 24 hours @ 12 hrs. interval and 1 pulsing in 24 hours @ 24 hrs. interval in banana Cv. Grand Naine during ripening. 2 pulsings in 24 hours @ 12 hrs. interval showed significantly lowest in physiological loss in weight, fruit firmness, DA meter reading and spoilage, and highest in fruit colour score, pulp to peel ratio and shelf life, followed by 1 pulsing in 24 hours @ 24 hrs. interval number of pulsings. In quality parameters also 2 pulsings in 24 hours @ 12 hrs. interval and 1 pulsing in 24 hours @ 24 hrs. interval showed better results than 6 pulsings in 24 hours @ 4 hrs. interval and 4 pulsings in 24 hours @ 6 hrs. interval number of pulsings. The interaction between different ethylene concentrations and number of pulsings has shown the significant results viz., ethylene@100 ppm with 2 plusings in 24 hours @12 hr. interval and ethylene @100 ppm with 1 pulsing in 24 hours @ 24 hrs. interval resulted better among all the other treatments in physical and chemical parameters. From the results, it can be concluded that ethylene concentrations (50 ppm, 75 ppm, 100 ppm and 125 ppm) and number of pulsings,( 6 pulsings in 24 hours @ 4 hrs. interval, 4 pulsings in 24 hours @ 6 hrs. interval, 2 pulsings in 24 hours @ 12 hrs. interval and 1 pulsing in 24 hours @ 24 hrs. interval) enhanced the fruit ripening. Fruits treated with ethylene @100 ppm with 2 pulsings in 24 hours @ 12 hrs. interval and ethylene @ 100 ppm with 1 pulsing in 24 hours @ 24 hrs. interval resulted good in uniform ripening, less spoilage, least Physiological loss in weight, high pulp to peel ratio and more shelf life when compared with all other treatments. Whereas control fruits remained unripen for 7 days without losing its firmness and colour. Finally, to conclude ethylene @ 100 ppm with 2 pulsings in 24 hours @ 12 hrs. interval followed by ethylene @ 100 ppm with 1 pulsing in 24 hours @ 24 hrs. interval can be recommended for uniform ripening, quality and storage up to five days under normal room temperature.
Description: The present research entitled “studies on effect of post harvest ethylene treatment on quality and shelf life of banana (Musa paradisiaca) Cv. Grand Naine in low cost ripening chamber” was conducted in the post harvest laboratory in College Of Horticulture, Rajendranagar, Hyderabad during the year 2018-2019. The experiment was laid in factorial completely randomized block design with three replications. The experiment was executed with the objectives to study the effect of number of pulsings of ethylene gas on quality and shelf life of banana, to study the effect of different concentrations of ethylene gas on ripening behaviour of banana and to standardise concentration and number of pulsings for ripening of banana in a low cost ripening chamber.
Subject: Fruit Science
Theme: The present research entitled “studies on effect of post harvest ethylene treatment on quality and shelf life of banana (Musa paradisiaca) Cv. Grand Naine in low cost ripening chamber” was conducted in the post harvest laboratory in College Of Horticulture, Rajendranagar, Hyderabad during the year 2018-2019. The experiment was laid in factorial completely randomized block design with three replications. The experiment was executed with the objectives to study the effect of number of pulsings of ethylene gas on quality and shelf life of banana, to study the effect of different concentrations of ethylene gas on ripening behaviour of banana and to standardise concentration and number of pulsings for ripening of banana in a low cost ripening chamber.
Research Problem: STUDIES ON EFFECT OF POST HARVEST ETHYLENE TREATMENT ON QUALITY AND SHELF LIFE OF BANANA (Musa paradisiaca) Cv. GRAND NAINE IN LOW COST RIPENING CHAMBER
These Type: M.Sc
Issue Date: 2019-06-27
Appears in Collections:Thesis

Files in This Item:
File Description SizeFormat 
M-000224..RHM2017-25..T.Manvitha.pdfSTUDIES ON EFFECT OF POST HARVEST ETHYLENE TREATMENT ON QUALITY AND SHELF LIFE OF BANANA (Musa paradisiaca) Cv. GRAND NAINE IN LOW COST RIPENING CHAMBER15.5 MBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.