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Physio-chemical changes during commercial transport and storage of mangoes / Amornita Taal Creus.

By:

Creus, Amornita Taal [author]

Material type: Text

TextLanguage: English Publication details: Los Baños, Laguna : University of the Philippines, 1977.Description: 109 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

634.44 C86 1977

Online resources:

Click here to view thesis abstract and table of contents

Abstract: CREUS, AMORNITA TAAL, University of the Philippines at Los Banos, June, 1977. Physio-chemical Changes During Commercial Transport and Storage of Mangoes Major Professor: Dre Ernesto Be. Pantastico Carabao mango fruits at mature green stage and packed in crates lined with different packaging materials were transported from Cebu to College, Laguna. Fruits with color index numbers 4 and 5 were obtained from fruits packed in crates lined with newsprint followed by fruits from perforated polyethylene bags. Sealed bags produced the least ripe. Fruits with the lowest percent injury. The inclusion of KMnO), inside sealed bags decreased the ethylene production of the fruits, consequently ripening was delayed,With advancing color development, total soluble solids increased while firmness and titratable acidity decreased. The appearance of decay and the percent infected fruits was reduced by hot water treatment but the rate of ripening in terms of color development and other chemical change was not affected. During storage, the rate of yellowing was faster on exposed fruits than those kept in sealed and perforated bags. Fruits stored for one week in sealed bags remained hard and green but brown spots developed after two weeks of storage with more discoloration thereafter. Fruits inside perforated bags were not injured. No brown spots on the peel was observed. The effectivity of calcium carbide for hastening ripening is inversely proportional to the degree of ripeness of treated fruits. Fruits in sealed polyethylene bags stored for two and three weeks failed to ripen normally in air even with the addition of CaC.e Hot water treatment extended the shelf life of fruits, while Cac, application reduced the shelf life of both hot water-treated and non-treated fruits. .

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Holdings ( 1 )
Title notes ( 4 )

Holdings
Item type	Current library	Collection	Call number	Materials specified	URL	Status	Notes	Date due	Barcode
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	Non-fiction	634.44 C86 1977 (Browse shelf(Opens below))		Link to resource	Room use only	T-1109		00002135

Thesis (M.S. - - Horticulture) University of the Philippines, College, Laguna.

Includes bibliographical references.

CREUS, AMORNITA TAAL, University of the Philippines at Los Banos, June, 1977. Physio-chemical Changes During Commercial Transport and Storage of Mangoes Major Professor: Dre Ernesto Be. Pantastico

Carabao mango fruits at mature green stage and packed in crates lined with different packaging materials were transported from Cebu to College, Laguna. Fruits with color index numbers 4 and 5 were obtained from fruits packed in crates lined with newsprint followed by fruits from perforated polyethylene bags. Sealed bags produced the least ripe. Fruits with the lowest percent injury. The inclusion of KMnO), inside sealed bags decreased the ethylene production of the fruits, consequently ripening was delayed,With advancing color development, total soluble solids increased while firmness and titratable acidity decreased.

The appearance of decay and the percent infected fruits was reduced by hot water treatment but the rate of ripening in terms of color development and other chemical change was not affected.

During storage, the rate of yellowing was faster on exposed fruits than those kept in sealed and perforated bags. Fruits stored for one week in sealed bags remained hard and green but brown spots developed after two weeks of storage with more discoloration thereafter. Fruits inside perforated bags were not injured. No brown spots on the peel was observed.

The effectivity of calcium carbide for hastening ripening is inversely proportional to the degree of ripeness of treated fruits. Fruits in sealed polyethylene bags stored for two and three weeks failed to ripen normally in air even with the addition of CaC.e

Hot water treatment extended the shelf life of fruits, while Cac, application reduced the shelf life of both hot water-treated and non-treated fruits. .

Submitted to the University Library April 10, 1987 T-1109