Effect of GA3 as a post-harvest treatment of mango fruit on ripening, amylase and peroxidase activity and quality during storage

Khader, S. E. S. A.; Singh, Balvindra; Khan, Shamim Ahmed Kamal Uddin

doi:10.1016/0304-4238(88)90060-x

Cited by 26 publications

(19 citation statements)

References 12 publications

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“…The increment in sugars during storage was least in fruits treated with CaCl 2 1.5% + ZECC (T 6 ) followed by CaCl 2 1% + ZECC (T 5 ) while it was maximum in control (T 1 ). Less increment in sugars during storage in the treated fruits was due to less weight loss that caused less dehydration of fruits (Khader et al 1988, Kumar and Nath 1993, Dhemre and Wasker 2003.…”

Section: Resultsmentioning

confidence: 93%

Effect of zero energy cool chamber and post-harvest treatments on shelf-life of fruits under semi-arid environment of Western India. Part 1. Ber fruits

Singh¹,

Singh²,

Joshi³

et al. 2010

J Food Sci Technol

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Effect of zero energy cool chamber (ZECC) along with post-harvest treatments (including CaCl 2 , mustard oil and K 2 SO 4 separately) on shelf-life and fruit quality attributes of ber (Zizyphus mauritiana Lamk.) cv 'Gola' during storage under semi-arid ecosystem of Gujarat was studied. Increase in physiological loss in weight (PLW), spoilage loss, total soluble solids, total sugars, reducing sugar and reduction in titratable acidity, and ascorbic acid during storage were observed in all treatments. Fruits treated with CaCl 2 1.5% and stored in ZECC recorded least PLW (17.1%), spoilage loss (20%), respiratory activity (0.25 mg CO 2 /kg/h) and exhibited 7 days of shelf-life, followed by CaCl 2 1% + ZECC, while untreated fruits had 3 days of economic shelf-life. Fruits stored in ZECC recorded 6 days shelf-life. Highest respiration rate was in control (0.45 mg CO 2 /kg/h) on 9 th day of storage. Data on fruit quality attributes indicated that ZECC + CaCl 2 1.5% or ZECC alone might be an ideal on-farm storage facility for maintaining the quality of ber fruits under semi-arid environment of Western India.

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Section: Resultsmentioning

confidence: 93%

Effect of zero energy cool chamber and post-harvest treatments on shelf-life of fruits under semi-arid environment of Western India. Part 1. Ber fruits

Singh¹,

Singh²,

Joshi³

et al. 2010

J Food Sci Technol

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show abstract

“…Sprays of GA 3 have been widely adopted in commercial orchards because they have consistently been shown to increase fruit firmness and size (Clayton et al, 2006 andOzkaya et al, 2006). Gibberellic acid is also known to delay ripening and senescence of fruits (Khadar, 1988). Therefore the present investigation was under taken to find out the effect of pre harvest application of nutrients and plant growth regulators on physiochemical quality of peach cv.…”

Section: Introductionmentioning

confidence: 99%

Effect of Potassium Nitrate, GA3 and Salicylic acid on Fruit Yield and Quality of Peach [Prunus persica (L) Batsch] cv. Shan-i-Punjab

Singh¹,

Kaur²

2018

Int.J.Curr.Res.Aca.Rev.

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Article InfoThe present Study entitled Effect of Potassium nitrate, GA 3 and Salicylic acid on fruit yield and quality of peach cv. Shan-i-Punjab was carried out in a well maintained Peach orchard of Khalsa College, Amritsar during 2016-2017. In the trial, 30 peach trees with uniform size and vigour were selected and were sprayed with KNO 3 @ 1.00, 2.00 & 3.00 per cent and plant growth regulators SA @ 0.50, 1.00 & 1.50 mM and GA 3 @ 25, 50 & 100 ppm before harvesting to find out the optimum concentration of these chemicals for improving the fruit yield and quality characters. The investigation was laid out in RBD (Randomised Block Design) with ten treatments which replicated thrice.The results of present study revealed that the fruit physical characteristics were significantly improved with the application of GA 3 and biochemical characters were significantly improved with the spray of potassium nitrate. Significant fruit length (6.25 cm), fruit breadth (5.35 cm), fruit weight (93.04 g), fruit set (69.70%) and fruit yield (63.23 kg/tree) were recorded under treatment GA 3 100 ppm whereas fruit TSS (11.33 %), TSS: acid ratio (24.39), reducing sugars (2.69 %), total sugars (6.91 %) and organoleptic rating (9.00) were recorded under treatment T 3 (KNO 3 3.00 %). The former treatment also produced yellow colored fruits with red blush and reduced titratable acidity.

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“…The decline in acidity of fruits is due to higher utilization of acid in evapotranspiration with the progress of storage as reported by Khader et al, (1988).…”

Section: Resultsmentioning

confidence: 88%

“…Similar, results have been obtained by Panwar (2006), Gaya (2008) and Bhatt (2009) in mango. The increase in evapotranspiration changes with progress of storage might be responsible for high physiological loss in weight of fruits as reported by Khader et al, (1988). Two years pooled data in Table 1 on total soluble solids (TSS) of mango fruits stored at ambient conditions showed that the minimum TSS of fruits from day of harvest to 8 days of storage were found in control trees fruits, while, maximum TSS was found with application of 75 kg vermicompost per tree.…”

Section: Resultsmentioning

confidence: 93%

Effect of Organic Manures on Physical and Chemical Characteristics of Mango cv. Dashehari at Ambient Storage Conditions

Kumar¹,

Kumar²,

Singh³

et al. 2018

Int.J.Curr.Microbiol.App.Sci

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Effect of GA3 as a post-harvest treatment of mango fruit on ripening, amylase and peroxidase activity and quality during storage

Cited by 26 publications

References 12 publications

Effect of zero energy cool chamber and post-harvest treatments on shelf-life of fruits under semi-arid environment of Western India. Part 1. Ber fruits

Effect of zero energy cool chamber and post-harvest treatments on shelf-life of fruits under semi-arid environment of Western India. Part 1. Ber fruits

Effect of Potassium Nitrate, GA3 and Salicylic acid on Fruit Yield and Quality of Peach [Prunus persica (L) Batsch] cv. Shan-i-Punjab

Effect of Organic Manures on Physical and Chemical Characteristics of Mango cv. Dashehari at Ambient Storage Conditions

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