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Effect of Ethrel on the Starch Sugar Changes of Off-Season Fruits of Mango (Mangifera indica l. Var. Neelum) during Ripening
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Effect of Ethrel on the Starch Sugar Changes of Off-Season Fruits of Mango (Mangifera indica l. Var. Neelum) during Ripening

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Abstract:

The present investigation is aimed at studying the effect of ethrel on the ripening of off-season 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 13th day, 11th day and 9th 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, α-amylase, β-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.

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Periodical:

International Letters of Natural Sciences (Volume 7)

Pages:

1-12

DOI:

https://doi.org/10.56431/p-026q5m

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Online since:

December 2013

Authors:

T. Venkatesan*, C. Tamilmani

Keywords:

Amylase, Fruit Ripening, Starch, Sugar

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