Effect of Ethrel on the Starch Sugar Changes of Off-Season Fruits of Mango (M<i>angifera indica</i> l. Var. Neelum) during Ripening

Abstract

The present investigation is aimed at studying the effect of ethrel on the ripening of offseason fruits of Mangifera indica L. var. Neelum. The control fruits were kept in the laboratory naturally while the experimental fruits were treated with different concentrations of ethrel (100, 200 and 300 ppm). In control fruits, partial ripening led to incomplete metabolic changes, which did not alter the presence of sourness in the fruits. Hence, they were not fit to be eaten. On the other hand, the fruits treated with different concentrations (100, 200 and 300 ppm) of ethrel ripened on 13 th day, 11 th day and 9 th day respectively after treatment. The colour changed from green greenish to yellow and the fruits were palatable in nature. The starch decreased during ripening, both in the treated and control fruits. On the other hand, the sugar, -amylase, -amylase, activities increased. Among the different 100, 200 and 300 ppm ethrel treatments, the 200 ppm alone had the optimum effect on the ripening of off-season fruits of Mangifera indica L. var. Neelum.

Effect of different treatments of ethrel on ripening behaviour and post- harvest quality of mango (Mangiferaindica L.) during storage

“…Maximum decrease (0.12%) in total acidity was found in fruits treated with 1000 ppm ethrel at 11 th day of the storage treatment. Similar finding was also noted in mango Venkatesan and Tamilmani, 2013;Das et al 2011Das et al , 2013 and papaya . The result indicates that the acidity content declined significantly with the increase in days of storage.…”

“…It was reported that post-harvest treatment with ethrel promoted ripening of mango fruits, and the treated fruits were less firm than the treated ones (Mohamed Nour and Abu Goukh, 2010). A similar drop in flesh firmness was reported in guava Abu Goukh and Bashir, 2003) and mango (Venkatesan and Tamilmani, 2010). Decreasing fruit firmness might be associated with fruit softening which is coincide with the report of Ali et al (2011).…”

“…In ripening mango, sharp physiochemical changes that occur are softening of the fruit, change in odour and flavour, increase in sugar content, reduction in organic acids, and formation of pigments, especially carotenoids (Ulrich, 1970). The fruit firmness were decreased during the ripening period in the treated than in control fruits in mango (Venkatesan and Tamilmani, 2013). Siddiqui and Dhua (2009) reported that in respect of firmness of fruits, the results revealed that it decreased with the ripening of the fruit of ethrel treated mangoes.…”

“…Kulkarni et al (2004) reported an increase in TSS and sugars in mango fruits treated with ethrel. Post-harvest treatments with ethylene or ethrel were reported to induce fruit ripening and increased TSS in oranges (El Rayes, 2000) and mangoes (Siddiqui and Dhua, 2009;Mohamed Nour and Abu-Goukh, 2010;Venkatesan and Tamilmani, 2013). The increase in TSS during ripening might be due to the alteration or transformation in cell wall structure and break down of complex carbohydrates, pectic substances, hemicellulose or other polysaccharide into simple sugars and dehydration of fruits during storage (Kittur et al, 2001).…”

Physiochemical changes during different stages of fruit ripening of climacteric fruit of mango (Mangifera indica L.) and non-climacteric of fruit cashew apple (Anacardium occidentale L.)

“…The changes in physio-chemical characteristic features during ripening was studied in detail by earlier researchers (Khan et al, 2008;Rodrigo et al, 2009;Ali et al, 2011;Venkatesan and Tamilmani, 2013).…”