CHANGES IN QUALITY ATTRIBUTES OF MANGO IN RESPONSE TO DIFFERENT RIPENING TEMPERATURE REGIMESP.P.S. Gill, S.K. Jawandha, Nav Prem Singh, Navdeep Kaur and Annu Verma
The experiment was carried out to investigate the influence of different temperature regimes on quality of mango fruits during ripening at Punjab Agricultural University, Ludhiana. Mango fruits of cv. Langra were harvested at physiological mature stage and kept at 20 ± 1 oC, 25 ± 1 oC in temperature controlled chambers and at ambient temperature for ripening. Fruits were analyzed for physico-chemical characteristics from 48 to 168 h of ripening period periodically at 24 h interval. Fruits kept at ambient temperature showed quality changes at rapid rate as compared to those kept at lower temperatures. The physiological loss in weight of fruits increased with ripening and maximum loss in weight was recorded at ambient temperature. The difference in ripening temperature had significant influence on ripening percent of fruits. The ripening rate was enhanced with increase in ripening temperature. There was decrease in fruit firmness with progressive increase in ripening period. Similarly, fruits placed at ambient temperature showed sharp decline in firmness during ripening. Soluble solids content and acidity had negative correlation, indicating that with ripening temperature soluble contents increased while juice acidity decreased.
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