Optimization of ethylene concentration and exposure time for the ripening of mango var. Alphonso in farm level ripening chamber.
Venkatram P., Pandiarajan T.
Author Affiliation: Department of Food and Agricultural Process Engineering, Tamil Nadu Agricultural University, Coimbatore, India.
Trends in Biosciences 7 : 4259-4263
Abstract : A study was conducted to optimize the ethylene concentration and exposure time for the ripening of fruits. Mango fruit was selected and ripened by applying exogenous ethylene in a farm level wooden ripening chamber and the ripened fruits were analysed for the quality parameters viz., physiological loss in weight, firmness, colour values, pH, TSS and organoleptic score. The fruits were ripened with three different ethylene concentrations and exposure times viz., 400, 500 and 600 ppm and 15, 20 and 25 hours respectively. The treatment combination of 600 ppm ethylene concentration for an exposure time of 25 hours had better PLW, firmness, pH and TSS values of 3.78%, 5.99N, 5.84 and 16.2°B, respectively. The treatment combination of 500 ppm ethylene concentration for an exposure time of 25 hours had better 'L', 'a', 'b' and organoleptic values of 65.57, 13.85, 60.85 and 8.5, respectively Hence treatment combination of 500 ppm ethylene concentration and exposure time of 24 is optimum for ripening of mango fruits.