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Control of spoilage and inhibition of ripening in alphanso mangoes by fumigation.

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Title Control of spoilage and inhibition of ripening in alphanso mangoes by fumigation.
 
Creator Subramanyam, H.
Moorthy, N. V. N.
Subhadra, N. V.
Muthu, M.
 
Subject 05 Insect/Pest Control
06 Mango
 
Description Mango fruits were treated with methyl bromide (MB), methyl formate (MF), ethylene oxide (EO) or chloropicrin (CP) at a concn. of 32 mg/l., and stored for 21 days at room temp. (23-30 degree C) with RH 45-65% or at low temp. (11-12 degree C) with a RH of 95%, followed by a hot water dip and storage at 23-30 degree C for ripening. At room temp., MF and EO inhibited ripening up to the 16th day of storage. On the 20th day, 91 and 100% resp. of the fruit were ripe. MB was the least effective inhibitor of ripening. CP caused severe injury to the fruits, which did not ripen at either storage temp. At low temp. storage, fruit treated with EO developed excellent colour and texture, whereas MB and MF treated fruit showed signs of chemical injury and untreated controls had a shrivelled appearance. Spoilage of fruits was at a minimum after EO and MF treatment at either storage temp. Ethylene oxide can be sucessfully used for inhibiting ripening and delaying spoilage of mangoes stored at room temp.
 
Date 1969
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/3617/1/Tropical%20Science%20Vol.%20Xl%2C%20No.2.pdf
Subramanyam, H. and Moorthy, N. V. N. and Subhadra, N. V. and Muthu, M. (1969) Control of spoilage and inhibition of ripening in alphanso mangoes by fumigation. Tropical Science, 11. pp. 120-125.