Controlling the ripening of soursop during post harvest storage /
Biceda, Ryan
Controlling the ripening of soursop during post harvest storage / by Ryan Biceda and Mark Jason Ravelo - Indang, Cavite : Cavite State University- Main Campus, 2000. - viii, 23 pages : 28 cm. illustrations ;
Applied Research IV (General Science Curriculum) Cavite State University
Includes bibliographical references.
Science High School, College of Education (CED) Science High School, College of Education (CED)
BICEDA, RYAN H. and RAVELO, MARK JASON 0O., School of Education, Laboratory School, Cavite State University,Indang, Cavite, March 2000. CONTROLLING THE RIPENING OF SOURSOP DURING POSTHARVEST STORAGE. Adviser: Prof. Josefino A. Viado and Dr. Arnulfo Pascual.
The study was conducted to determine the possibility of controlling the ripening of soursop during postharvest storage and know the effect of chemicals to soursop fruit and to determine which chemical has the capacity in controlling the post harvest disease.
Twenty freshly picked soursop fruits were grouped into four treatments. TO (control), T1 (100 ppm of hypochlorous acid), T2 (100 ppm of sulfamic acid) and T3 (100 ppm of sodium-o-phenylphenate). Each fruit was stored and observed for five days after the chemicals had been applied to soursop fruits.
Result showed that 100 ppm of hypochlorous acid can control the ripening of soursop without hazardous effect to its taste and appearance.
Soursop--Postharvest
634.41 / B47 2000
Controlling the ripening of soursop during post harvest storage / by Ryan Biceda and Mark Jason Ravelo - Indang, Cavite : Cavite State University- Main Campus, 2000. - viii, 23 pages : 28 cm. illustrations ;
Applied Research IV (General Science Curriculum) Cavite State University
Includes bibliographical references.
Science High School, College of Education (CED) Science High School, College of Education (CED)
BICEDA, RYAN H. and RAVELO, MARK JASON 0O., School of Education, Laboratory School, Cavite State University,Indang, Cavite, March 2000. CONTROLLING THE RIPENING OF SOURSOP DURING POSTHARVEST STORAGE. Adviser: Prof. Josefino A. Viado and Dr. Arnulfo Pascual.
The study was conducted to determine the possibility of controlling the ripening of soursop during postharvest storage and know the effect of chemicals to soursop fruit and to determine which chemical has the capacity in controlling the post harvest disease.
Twenty freshly picked soursop fruits were grouped into four treatments. TO (control), T1 (100 ppm of hypochlorous acid), T2 (100 ppm of sulfamic acid) and T3 (100 ppm of sodium-o-phenylphenate). Each fruit was stored and observed for five days after the chemicals had been applied to soursop fruits.
Result showed that 100 ppm of hypochlorous acid can control the ripening of soursop without hazardous effect to its taste and appearance.
Soursop--Postharvest
634.41 / B47 2000