Please use this identifier to cite or link to this item: http://krishikosh.egranth.ac.in/handle/1/5810129845
Authors: YADDANAPUDI POOJA
Advisor: Dr. A. KIRAN KUMAR
Title: STUDIES ON EFFECT OF ETHYLENE TREATMENT ON DEGREENING OF ACID LIME (Citrus aurantifolia S.) Cv. Balaji 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: 188
Agrotags: null
Keywords: EFFECT OF ETHYLENE TREATMENT ON DEGREENING, LOW COST RIPENING CHAMBER
Abstract: The present research study entitled “Studies on Effect of Ethylene Treatment on Degreening of Acid Lime (Citrus aurantifolia S.) Cv. Balaji in Low Cost Ripening Chamber” was conducted at post-harvest laboratory, college of horticulture, Sri Konda Laxman Telangana State Horticultural University, Rajendranagar, Hyderabad, during the year 2018-2019. The experiment was laid out in completely randomized design with factorial concept with 16 treatments in 3 replications. The data was recorded four days interval. The results obtained from the investigation were briefly summarized and concluded here under. In the experiment, two factors viz., (A) Ethylene concentrations, (B) Number of pulsings were taken for test. Acid lime Cv. Balaji fruits were allowed to degreen in Low Cost Ripening Chamber with ethylene treatment with different levels of ethylene concentrations i.e. A1 (5ppm), A2 (10ppm), A3 (15ppm) and A4 (20ppm) were given four levels of number of pulsings viz., (B1) 6 pulsings in 24 hrs @ 4 hrs. interval (B2) 4 pulsings in 24 hrs @ 6 hrs. interval (B3) 2 pulsings in 24 hrs @ 12 hrs. interval and (B4) 1 pulsing in 24 hrs @ 24 hrs. interval. The study revealed that significant difference was noticed in Acid lime Cv. Balaji for different physical parameters. Among different ethylene concentrations (5ppm, 10 ppm, 15ppm and 20ppm) there was an increasing trend during ripening in physiological loss in weight, hedonic score, spoilage and there was decreasing trend in DA meter readings, fruit firmness and peel thickness. Ethylene @ 15 ppm showed better results for all the parameters. During degreening of Acid lime Cv. Balaji biochemical changes were observed with different ethylene concentrations. Among all the quality parameters 32 there was gradual increase in TSS, juice recovery and there was decreasing trend in titrable acidity and ascorbic acid content. Ethylene @15 ppm proved the 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 Acid lime Cv. Balaji during ripening, 1 pulsing in 24 hours @ 24 hrs. interval showed lowest physiological loss in weight, fruit firmness, DA meter reading and spoilage, and highest in hedonic score, peel thickness and shelf life, followed by 2 pulsings in 24 hours @ 12 hrs. interval. In quality parameters also 1 pulsing in 24 hours @ 24 hrs. interval and 2 pulsings in 24 hours @ 12 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 @15 ppm with 4 pulsings in 24 hrs. @ 6 hrs. interval and ethylene @15 ppm with 2 pulsings in 24 hrs. @ 12 hrs. interval resulted better among all the other treatments in physical and chemical parameters. Finally, to conclude 15 ppm ethylene with 4 pulsings in 24 hours @ 6 hrs. interval followed by 15 ppm ethylene with 2 pulsings in 24 hours @ 12 hrs. interval can be recommended for Acid lime Cv. Balaji for uniform degreening and storage up to sixteen days in normal room temperature.
Description: The present research study entitled “Studies on Effect of Ethylene Treatment on Degreening of Acid Lime (Citrus aurantifolia S.) Cv. Balaji in Low Cost Ripening Chamber” was conducted at post-harvest laboratory, college of horticulture, Sri Konda Laxman Telangana State Horticultural University, Rajendranagar, Hyderabad, during the year 2018-2019. The experiment was laid out in completely randomized design with factorial concept with 16 treatments in 3 replications. The data was recorded four days interval. The results obtained from the investigation were briefly summarized and concluded here under. In the experiment, two factors viz., (A) Ethylene concentrations, (B) Number of pulsings were taken for test. Acid lime Cv. Balaji fruits were allowed to degreen in Low Cost Ripening Chamber with ethylene treatment with different levels of ethylene concentrations i.e. A1 (5ppm), A2 (10ppm), A3 (15ppm) and A4 (20ppm) were given four levels of number of pulsings viz., (B1) 6 pulsings in 24 hrs @ 4 hrs. interval (B2) 4 pulsings in 24 hrs @ 6 hrs. interval (B3) 2 pulsings in 24 hrs @ 12 hrs. interval and (B4) 1 pulsing in 24 hrs @ 24 hrs. interval. The study revealed that significant difference was noticed in Acid lime Cv. Balaji for different physical parameters. Among different ethylene concentrations (5ppm, 10 ppm, 15ppm and 20ppm) there was an increasing trend during ripening in physiological loss in weight, hedonic score, spoilage and there was decreasing trend in DA meter readings, fruit firmness and peel thickness. Ethylene @ 15 ppm showed better results for all the parameters. During degreening of Acid lime Cv. Balaji biochemical changes were observed with different ethylene concentrations. Among all the quality parameters 32 there was gradual increase in TSS, juice recovery and there was decreasing trend in titrable acidity and ascorbic acid content. Ethylene @15 ppm proved the 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 Acid lime Cv. Balaji during ripening, 1 pulsing in 24 hours @ 24 hrs. interval showed lowest physiological loss in weight, fruit firmness, DA meter reading and spoilage, and highest in hedonic score, peel thickness and shelf life, followed by 2 pulsings in 24 hours @ 12 hrs. interval. In quality parameters also 1 pulsing in 24 hours @ 24 hrs. interval and 2 pulsings in 24 hours @ 12 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 @15 ppm with 4 pulsings in 24 hrs. @ 6 hrs. interval and ethylene @15 ppm with 2 pulsings in 24 hrs. @ 12 hrs. interval resulted better among all the other treatments in physical and chemical parameters. Finally, to conclude 15 ppm ethylene with 4 pulsings in 24 hours @ 6 hrs. interval followed by 15 ppm ethylene with 2 pulsings in 24 hours @ 12 hrs. interval can be recommended for Acid lime Cv. Balaji for uniform degreening and storage up to sixteen days in normal room temperature.
Subject: Fruit Science
Theme: The present research study entitled “Studies on Effect of Ethylene Treatment on Degreening of Acid Lime (Citrus aurantifolia S.) Cv. Balaji in Low Cost Ripening Chamber” was conducted at post-harvest laboratory, college of horticulture, Sri Konda Laxman Telangana State Horticultural University, Rajendranagar, Hyderabad, during the year 2018-2019. The experiment was laid out in completely randomized design with factorial concept with 16 treatments in 3 replications. The data was recorded four days interval. The results obtained from the investigation were briefly summarized and concluded here under. In the experiment, two factors viz., (A) Ethylene concentrations, (B) Number of pulsings were taken for test. Acid lime Cv. Balaji fruits were allowed to degreen in Low Cost Ripening Chamber with ethylene treatment with different levels of ethylene concentrations i.e. A1 (5ppm), A2 (10ppm), A3 (15ppm) and A4 (20ppm) were given four levels of number of pulsings viz., (B1) 6 pulsings in 24 hrs @ 4 hrs. interval (B2) 4 pulsings in 24 hrs @ 6 hrs. interval (B3) 2 pulsings in 24 hrs @ 12 hrs. interval and (B4) 1 pulsing in 24 hrs @ 24 hrs. interval. The study revealed that significant difference was noticed in Acid lime Cv. Balaji for different physical parameters. Among different ethylene concentrations (5ppm, 10 ppm, 15ppm and 20ppm) there was an increasing trend during ripening in physiological loss in weight, hedonic score, spoilage and there was decreasing trend in DA meter readings, fruit firmness and peel thickness. Ethylene @ 15 ppm showed better results for all the parameters. During degreening of Acid lime Cv. Balaji biochemical changes were observed with different ethylene concentrations. Among all the quality parameters 32 there was gradual increase in TSS, juice recovery and there was decreasing trend in titrable acidity and ascorbic acid content. Ethylene @15 ppm proved the 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 Acid lime Cv. Balaji during ripening, 1 pulsing in 24 hours @ 24 hrs. interval showed lowest physiological loss in weight, fruit firmness, DA meter reading and spoilage, and highest in hedonic score, peel thickness and shelf life, followed by 2 pulsings in 24 hours @ 12 hrs. interval. In quality parameters also 1 pulsing in 24 hours @ 24 hrs. interval and 2 pulsings in 24 hours @ 12 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 @15 ppm with 4 pulsings in 24 hrs. @ 6 hrs. interval and ethylene @15 ppm with 2 pulsings in 24 hrs. @ 12 hrs. interval resulted better among all the other treatments in physical and chemical parameters. Finally, to conclude 15 ppm ethylene with 4 pulsings in 24 hours @ 6 hrs. interval followed by 15 ppm ethylene with 2 pulsings in 24 hours @ 12 hrs. interval can be recommended for Acid lime Cv. Balaji for uniform degreening and storage up to sixteen days in normal room temperature.
Research Problem: STUDIES ON EFFECT OF ETHYLENE TREATMENT ON DEGREENING OF ACID LIME (Citrus aurantifolia S.) Cv. Balaji IN LOW COST RIPENING CHAMBER
These Type: M.Sc
Issue Date: 2019-07-18
Appears in Collections:Thesis

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