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Delayng ripening of mangoes using various methods / by Anna Christina Rosetti V. Reyes, Kristal Charen E. Sidamon, Frances Aaron E. Cruz.

By:

Reyes, Ana Christina Rosetti V [author]

Contributor(s):

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2006.Description: ix, 27 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

634.44 R33 2006

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

Science High School, College of Education (CED)

Abstract: CRUZ, FRANCES AARON E., REYES ANNA CHRISTINA ROSETTI V., SIDAMON, KRISTAL CHAREN E. Applied Research III, Cavite State University, Science High School, March 2006. Delaying Ripening of Mangoes Using Various Methods Adviser: Prof. Edna Vida The study “Delaying Ripening of Mangoes Using Various Methods” was conducted at the Research Center, Cavite State University, Indang, Cavite. It aimed to determine the best method to lengthen the storage life of mangoes. Four different methods with different temperatures were used to delay the ripening of mangoes: ambient, saw dust, clay jar, and air-conditioned. The mangoes were stored until they ripened. Different methods of storing the mango fruits were used in this study and also served as treatments: Treatment 1 (ambient) 10 mangoes were placed in a basin and were covered by a fine net, and then it was placed in a room temperature area. In treatment 2 (clay jar), moisten the outer part of the clay jar before putting the mangoes, then cover it with manila paper. Treatment 3 (saw dust) the mangoes were again placed in a basin and were mixed with sawdust. In the last treatment (air-conditioned room) the mangoes were again placed in a basin and were covered with a fine net then placed in an air-conditioned room. All four treatments were replicated three times. Analysis of variance reveals significant results among treatments with regard to titratable acidity of carabao mangoes from the first day to the last day of storage. The result indicates that the lower the temperature, the higher the level of acidity. Analysis of variance reveals significant result among treatments with regard to total soluble solid of carabao mangoes from the first day to the last day of storage. It shows that the higher the temperature, the faster the fruits ripen. Analysis of variance reveals significant result among treatments with regard to percent weight loss of carabao mangoes from the initial day to the last stage of storage. The weight of the mango lessens as the fruit ripens because the weight of the seeds of the mangoes lessens as the fruit ripens. Treatment 4 (air-conditioned) has the longest storage life because of its low temperature. Treatment 2 (clay jar), has the shortest storage life because of its high temperature.

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Holdings ( 1 )
Title notes ( 5 )

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 R33 2006 (Browse shelf(Opens below))		Link to resource	Room use only	R-504		00000973

Research Study (Applied Research IV - - General Science Curriculum) Cavite State University.

Includes bibliographical references.

Science High School, College of Education (CED)

CRUZ, FRANCES AARON E., REYES ANNA CHRISTINA ROSETTI V., SIDAMON, KRISTAL CHAREN E. Applied Research III, Cavite State University, Science High School, March 2006. Delaying Ripening of Mangoes Using Various
Methods Adviser: Prof. Edna Vida

The study “Delaying Ripening of Mangoes Using Various Methods” was conducted at the Research Center, Cavite State University, Indang, Cavite. It aimed to determine the best method to lengthen the storage life of mangoes.

Four different methods with different temperatures were used to delay the ripening of mangoes: ambient, saw dust, clay jar, and air-conditioned. The mangoes were stored until they ripened.

Different methods of storing the mango fruits were used in this study and also served as treatments: Treatment 1 (ambient) 10 mangoes were placed in a basin and were covered by a fine net, and then it was placed in a room temperature area. In treatment 2 (clay jar), moisten the outer part of the clay jar before putting the mangoes, then cover it with manila paper. Treatment 3 (saw dust) the mangoes were again placed in a basin and were mixed with sawdust. In the last treatment (air-conditioned room) the mangoes were again placed in a basin and were covered with a fine net then placed in an air-conditioned room. All four treatments were replicated three times.

Analysis of variance reveals significant results among treatments with regard to titratable acidity of carabao mangoes from the first day to the last day of storage.

The result indicates that the lower the temperature, the higher the level of acidity.

Analysis of variance reveals significant result among treatments with regard to total soluble solid of carabao mangoes from the first day to the last day of storage. It shows that the higher the temperature, the faster the fruits ripen.

Analysis of variance reveals significant result among treatments with regard to percent weight loss of carabao mangoes from the initial day to the last stage of storage.

The weight of the mango lessens as the fruit ripens because the weight of the seeds of the mangoes lessens as the fruit ripens.

Treatment 4 (air-conditioned) has the longest storage life because of its low temperature. Treatment 2 (clay jar), has the shortest storage life because of its high temperature.

Submitted to the University Library R-504