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Current IssueEditorial BoardOnline First ArticlesArchive

Research Article

volume 51 issue 5 (october 2017) : 437-442,   Doi: 10.18805/IJARe.A-4829

Effect of ethylene on physiological changes during ripening of mango (Mangifera indica L.) Cv. Kesar

V
V. P. Kad
J
J.K. Dhemre
N
N.D. Doke
D
D.G. Kadam
R
R.V. Patil
Cite article:- Kad P. V., Dhemre J.K., Doke N.D., Kadam D.G., Patil R.V. (2017). Effect of ethylene on physiological changes during ripening of mango (Mangifera indica L.) Cv. Kesar. Indian Journal of Agricultural Research. 51(5): 437-442. doi: 10.18805/IJARe.A-4829.

ABSTRACT

The mango fruit Cv. Kesar were exposed to ethylene gas (100 ppm) for 12, 18 and 24h in fruit ripening chamber (29.4-31.9oC. with 65-84 % R.H.) and the untreated fruit was kept at ambient temperature (26-30oC with 54-62% R.H.). The fruits were then removed from the ripening chamber at the end of exposure period, packed in corrugated fibreboard boxes and then kept at ambient condition to study the ripening behaviour. In ethephon dip treatments, the mango fruits were treated with ethephon at the concentration of 500,750 and 1000 ppm for five minutes, drained, packed in corrugated fibreboard boxes and then kept at ambient condition. It was found that mango Cv. Kesar exposed to the ethylene gas in the ripening chamber and ethephon dip treatment triggered the ripening process. It was observed that mango fruits Cv. Kesar ripened by exposing them to 100 ppm ethylene gas in ripening chamber for 18 hrs and storage at ambient condition recorded the maximum shelf life of 6 days and showed better results in respect of high overall acceptability score of 8.77. Similarly, mango fruits Cv. Kesar ripened by ethephon dip treatment of 750 ppm for 5 minutes and storage at ambient condition recorded the maximum shelf life of 8 days and showed better results in respect of high overall acceptability score of 8.66, respectively. The cost of ripening chamber for 800 kg fruits on per day interest and ethylene gas was considered for calculating the cost of ripening. The cost was found to be Rs 0.69 per kg. 

REFERENCES

  1. Anonymous. (2014). Indian Horticulture Database - 2014. National Horticulture Board, Ministry of Agriculture, Government of India, Gurgaon, INDIA, p.2-3.
  2. Daware, P. M. (2012). Studies on period of exposure to ethylene gas in KKV fruit ripening chamber on storage behavior of mango (Mangifera indica L.) Cv. Alphonso, M.Sc. (Agri.) Thesis submitted to Dr. B.S.K.K.V., Dapoli.
  3. Deepa, J. and Preetha, P. (2014). Influence of exposure time, temperature and ethylene concentration on the ripening of mango fruits. Trends in Biosciences, 7(20): 3260-3267.
  4. Dhemre, J.K. (2001).Studies on extending the shelf life of mango (Mangifera indica L.) Cv. Kesar. Ph.D. (Agri.) thesis submitted to MPKV, Rahuri, (Maharashtra) India. 
  5. Dhemre, J.K.,Waskar, D.P.,Masalkar, S.D. and Gaikwad, R.S.(2005). Effect of post harvest treatments on shelf life and quality of mango cv Kesar in cool storage and ambient conditions. Agricultural Science Digest, 25 (2): 79-84.
  6. Dhillon, W. S. and Mahajan, B. V. C. (2011). Ethylene and ethephon inducing fruit ripening in pear. J. of Stored Products and Postharvest Research, 2(3): 51-54.
  7. Gaikwa, R.S, Masalkar, S.D and Dhermre J.K.(2006). Effect of post-harvest treatments on organolaptic evaluation and quality of Alphonso mango Fruits. Agricultural Science Digest, 26(1):42-42.
  8. Gill, P.S., Jawandha, S.K., Kaur, N. and Verma, A. (2015). Changes in fruit colour of Dushehari mangoes during ethephon induced ripening. Int. J. of Agri. Envr. and Biotehnol., 8 (1):97-101.
  9. Kulkarni, S. G., Kudachikar, V. B., Vasantha, M. S., Keshava, P. M. N., Arvinda, P. B., and Ramana K. V. R. (2004). Studied on ethrel dip treatment on the ripening behaviour of mango (Mangifera indica L.) variety ‘Neelam’. J. Food Sci. Technol., 41: 12-13. 
  10. Lagunes, L., Tovar, M., Mata, M., Vadillo, J. C., Cruz, J. D. L. and Garcia, H. S. (2007). Effect of exogenous ethylene on ACC content and ACC oxidase activity during ripening of Manila Mango subjected to hot water treatment, Springer Science + Business Media.
  11. Mahajan, B. V. C., Kaur, Tajender, Gill, M. I. S., Dhaliwal, H. S., Ghuman, B. S. and Chahil, B. S. (2010). Studies on optimization of ripening techniques for banana. J Food Sci Technol., 7(3):315–319.
  12. Panse, V. G. and Sukhatme, P. V. (1995). Statistical Methods for agricultural workers. 4th Edn. I.C.A.R., New Delhi, p. 58-152. 
  13. Pujari, K.H. and Mehta, V.B. (2010). Low cost ripening chamber for mango. A paper presented in International mango symposium 2010 held at Sanya China.
  14. Venkatram, P. and Pandiarajan, T. (2014). Optimization of ethylene concentration and exposure time for the ripening of mango var. Alphonso in farm level ripening chamber. Trends in Biosciences, 7(24): 4259-4263.
  15. William, O. A., Ibok, O., and William, O. E. (2009). Effect of Ethy-Gen II® ripening concentrate on ripening and sensory properties of mangoes (Mangifera indica L.). Pakistan Journal Nutrition, 8(10) :1641-1644.
  16. Waskar, D.P. and Dhemre, J.K. (2005). Effect of precooling on extending the post harvest life of Kesar mango fruits. Indian Journal of Agricultural Research, 39 (1): 42-46
  17. Zagade, V.V and Ralekar, P.P (2014). Chemical composition ripening behavior and organoleptic quality of mango Cv. Alphonso as influenced by period of maturity. Plant Archives, 14(2):751-756. 
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    Research Article

    volume 51 issue 5 (october 2017) : 437-442,   Doi: 10.18805/IJARe.A-4829

    Effect of ethylene on physiological changes during ripening of mango (Mangifera indica L.) Cv. Kesar

    V
    V. P. Kad
    J
    J.K. Dhemre
    N
    N.D. Doke
    D
    D.G. Kadam
    R
    R.V. Patil
    Cite article:- Kad P. V., Dhemre J.K., Doke N.D., Kadam D.G., Patil R.V. (2017). Effect of ethylene on physiological changes during ripening of mango (Mangifera indica L.) Cv. Kesar. Indian Journal of Agricultural Research. 51(5): 437-442. doi: 10.18805/IJARe.A-4829.

    ABSTRACT

    The mango fruit Cv. Kesar were exposed to ethylene gas (100 ppm) for 12, 18 and 24h in fruit ripening chamber (29.4-31.9oC. with 65-84 % R.H.) and the untreated fruit was kept at ambient temperature (26-30oC with 54-62% R.H.). The fruits were then removed from the ripening chamber at the end of exposure period, packed in corrugated fibreboard boxes and then kept at ambient condition to study the ripening behaviour. In ethephon dip treatments, the mango fruits were treated with ethephon at the concentration of 500,750 and 1000 ppm for five minutes, drained, packed in corrugated fibreboard boxes and then kept at ambient condition. It was found that mango Cv. Kesar exposed to the ethylene gas in the ripening chamber and ethephon dip treatment triggered the ripening process. It was observed that mango fruits Cv. Kesar ripened by exposing them to 100 ppm ethylene gas in ripening chamber for 18 hrs and storage at ambient condition recorded the maximum shelf life of 6 days and showed better results in respect of high overall acceptability score of 8.77. Similarly, mango fruits Cv. Kesar ripened by ethephon dip treatment of 750 ppm for 5 minutes and storage at ambient condition recorded the maximum shelf life of 8 days and showed better results in respect of high overall acceptability score of 8.66, respectively. The cost of ripening chamber for 800 kg fruits on per day interest and ethylene gas was considered for calculating the cost of ripening. The cost was found to be Rs 0.69 per kg. 

    REFERENCES

    1. Anonymous. (2014). Indian Horticulture Database - 2014. National Horticulture Board, Ministry of Agriculture, Government of India, Gurgaon, INDIA, p.2-3.
    2. Daware, P. M. (2012). Studies on period of exposure to ethylene gas in KKV fruit ripening chamber on storage behavior of mango (Mangifera indica L.) Cv. Alphonso, M.Sc. (Agri.) Thesis submitted to Dr. B.S.K.K.V., Dapoli.
    3. Deepa, J. and Preetha, P. (2014). Influence of exposure time, temperature and ethylene concentration on the ripening of mango fruits. Trends in Biosciences, 7(20): 3260-3267.
    4. Dhemre, J.K. (2001).Studies on extending the shelf life of mango (Mangifera indica L.) Cv. Kesar. Ph.D. (Agri.) thesis submitted to MPKV, Rahuri, (Maharashtra) India. 
    5. Dhemre, J.K.,Waskar, D.P.,Masalkar, S.D. and Gaikwad, R.S.(2005). Effect of post harvest treatments on shelf life and quality of mango cv Kesar in cool storage and ambient conditions. Agricultural Science Digest, 25 (2): 79-84.
    6. Dhillon, W. S. and Mahajan, B. V. C. (2011). Ethylene and ethephon inducing fruit ripening in pear. J. of Stored Products and Postharvest Research, 2(3): 51-54.
    7. Gaikwa, R.S, Masalkar, S.D and Dhermre J.K.(2006). Effect of post-harvest treatments on organolaptic evaluation and quality of Alphonso mango Fruits. Agricultural Science Digest, 26(1):42-42.
    8. Gill, P.S., Jawandha, S.K., Kaur, N. and Verma, A. (2015). Changes in fruit colour of Dushehari mangoes during ethephon induced ripening. Int. J. of Agri. Envr. and Biotehnol., 8 (1):97-101.
    9. Kulkarni, S. G., Kudachikar, V. B., Vasantha, M. S., Keshava, P. M. N., Arvinda, P. B., and Ramana K. V. R. (2004). Studied on ethrel dip treatment on the ripening behaviour of mango (Mangifera indica L.) variety ‘Neelam’. J. Food Sci. Technol., 41: 12-13. 
    10. Lagunes, L., Tovar, M., Mata, M., Vadillo, J. C., Cruz, J. D. L. and Garcia, H. S. (2007). Effect of exogenous ethylene on ACC content and ACC oxidase activity during ripening of Manila Mango subjected to hot water treatment, Springer Science + Business Media.
    11. Mahajan, B. V. C., Kaur, Tajender, Gill, M. I. S., Dhaliwal, H. S., Ghuman, B. S. and Chahil, B. S. (2010). Studies on optimization of ripening techniques for banana. J Food Sci Technol., 7(3):315–319.
    12. Panse, V. G. and Sukhatme, P. V. (1995). Statistical Methods for agricultural workers. 4th Edn. I.C.A.R., New Delhi, p. 58-152. 
    13. Pujari, K.H. and Mehta, V.B. (2010). Low cost ripening chamber for mango. A paper presented in International mango symposium 2010 held at Sanya China.
    14. Venkatram, P. and Pandiarajan, T. (2014). Optimization of ethylene concentration and exposure time for the ripening of mango var. Alphonso in farm level ripening chamber. Trends in Biosciences, 7(24): 4259-4263.
    15. William, O. A., Ibok, O., and William, O. E. (2009). Effect of Ethy-Gen II® ripening concentrate on ripening and sensory properties of mangoes (Mangifera indica L.). Pakistan Journal Nutrition, 8(10) :1641-1644.
    16. Waskar, D.P. and Dhemre, J.K. (2005). Effect of precooling on extending the post harvest life of Kesar mango fruits. Indian Journal of Agricultural Research, 39 (1): 42-46
    17. Zagade, V.V and Ralekar, P.P (2014). Chemical composition ripening behavior and organoleptic quality of mango Cv. Alphonso as influenced by period of maturity. Plant Archives, 14(2):751-756. 
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