Ripening and Rheological Properties of Mango as Influenced by Ethrel and Calcium Carbide

Journal of Food Science and Technology

Volumn 35, Issue 4, 1998, Pages 358-360

  Pal, R K ^a  

^a INDIAN AGRICULTURAL RESEARCH INSTITUTE   (India)

Author keywords

'Rataul'; Calcium carbide; Ethrel; Mango; Pulp rupture force; Ripening

Indexed keywords

EID: 0000262339     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (8)

1. AOAC (1975) Official Methods of Analysis. Association of Official Analytical Chemists. Washington, DC, pp 401, 575 and 829
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3. Mann SS, Dhillon BS (1974) Effect of ethrel and calcium carbide on ripening of mango. Progressive Horticulture 6:59-62
4. Medlicott AP, Sigrist MM, Reynolds SB, Thompson AK (1987) Effect of ethylene and acetylene on mango fruit ripening. Ann Appl Biol 111:439-444
5. Pal RK, Roy SK (1996) On-farm storage of Langra mango (Mangifera indica Linn) Indian Food Packer 48(2):31-35
6. Panse VG, Sukhatme PV (1978) Statistical Methods for Agricultural Workers, Indian Council of Agricultural Research, New Delhi, pp. 48, 148
7. Roy SK (1973) A simple rapid method for estimation of total carotenoid pigments in mango. J Food Sci Technol 10(1): 45
8. Subramanyam H, Moorthy, HVN, Lakshminarayana S, Krishnamurthy S (1972) Studies on harvesting, transport and storage of mango. International Society for Horticultural Science, 24:260-264