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Naphthalene acetic acid and ferrous sulphate induced changes in physico-chemical composition and shelf-life of ber

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Title Naphthalene acetic acid and ferrous sulphate induced changes in physico-chemical composition and shelf-life of ber
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Creator V.S. Meena, E. Nambi, Poonam Kashyap and K.K. Meena
 
Subject Ber, NAA, ferrous sulphate, shelf-life, fruit quality.
 
Description Not Available
The ber (Zizyphus mauritiana L.) fruits of cv. Gola were subjected to various treatments of naphthalene acetic
acid (NAAI) and ferrous sulphate to determine their effect on physico-chemical characteristics and shelf life of
fruits. NAA @ 0, 50, 75 and 100 ppm and ferrous sulphate @ 0, 0.2, 0.3 and 0.4% were applied alone as well as in combination form during fruit development stage (pea size). The results revealed that 100 ppm NAA and 0.4% FeSO4 was found most effective in significantly increasing the fruit weight (18.35 & 22.95%), fruit length (23.11 & 27.95%) and fruit width (20.15 & 17.9%) respectively over the control. Though, the TSS of fruits was slightly reduced. The application of 75 ppm NAA and 0.3% FeSO4 helped in maintaining the marketability and also reduced the fruit weight loss (2.19 and 2.41%) and fruit decay loss (10.37 and 9.81%), respectively over the control. Application of 100 ppm NAA and 0.4% FeSO4 was found most economical than the other treatments.
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Date 2019-12-03T05:59:23Z
2019-12-03T05:59:23Z
2013-03-01
 
Type Research Paper
 
Identifier Not Available
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http://krishi.icar.gov.in/jspui/handle/123456789/26506
 
Language English
 
Relation Not Available;
 
Publisher researchgate