INFLUENCE OF PUTRESCINE AND COLD WATER ON QUALITATIVE FEATURES AND SHELF LIFE OF MANGO (MANGIFERA INDICA L) FRUIT

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

AZARKISH P.; SHAMILI M.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2015 | Volume:12 | Issue:47 Page(s): 65-74

Download Full-Text

Persian Verion

View:

776

Download:

Cites:

Information Journal Paper

Title

INFLUENCE OF PUTRESCINE AND COLD WATER ON QUALITATIVE FEATURES AND SHELF LIFE OF MANGO (MANGIFERA INDICA L) FRUIT

Author(s)

AZARKISH P. | SHAMILI M. | Issue Writer Certificate

Keywords

COLDQ2

POSTHARVESTQ2

POLY AMINESQ2

QUALITYQ2

TEMPERATUREQ2

Abstract

Mango is a tropical crop that has been originated from south east areas of Asia. Mango has high decayed nature because it climacteric property. In order to investigate the effect of Putrescine and COLD water treatments on post-harvest QUALITY of mango, an experiment was done as factorial design in 2012. So local mango fruit was prepared at maturity stage, were treated with treatment combinations of Putrescine solution (0, 0.01, 0.1 mM) and COLD distilled water (non-soaking and soaking for 30 and or 60 minutes). Quantitative and qualitative traits of fruit (like fresh and dry weight, length and width, firmness, total soluble solid, acidity, pH, taste and aroma, skin and pulp color) and also observation of rot symptoms have been measured. Results showed Putrescine and COLD water treatments were affected fruit taste, acidity, and TSS/acidity ratio, also rot symptoms were reduced. Both concentrations of Putrescine affected the firmness and total soluble solids significantly. In all treatments combination of COLD water and Putrescine fresh and dry weight was higher than control. The results indicated a positive and significant impact of mixed fruit dipping treatments in COLD water and Putrescine in keeping appearance QUALITY and improving storage life of mango fruit. Therefore the greatest concentration of Putrescine (0.1 mM) with immersion in COLD water is recommended.

Cites

No record.

References

No record.

Cite

APA: Copy

AZARKISH, P., & SHAMILI, M.. (2015). INFLUENCE OF PUTRESCINE AND COLD WATER ON QUALITATIVE FEATURES AND SHELF LIFE OF MANGO (MANGIFERA INDICA L) FRUIT. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 12(47), 65-74. SID. https://sid.ir/paper/71597/en

Vancouver: Copy

AZARKISH P., SHAMILI M.. INFLUENCE OF PUTRESCINE AND COLD WATER ON QUALITATIVE FEATURES AND SHELF LIFE OF MANGO (MANGIFERA INDICA L) FRUIT. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2015;12(47):65-74. Available from: https://sid.ir/paper/71597/en

IEEE: Copy

P. AZARKISH, and M. SHAMILI, “INFLUENCE OF PUTRESCINE AND COLD WATER ON QUALITATIVE FEATURES AND SHELF LIFE OF MANGO (MANGIFERA INDICA L) FRUIT,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 12, no. 47, pp. 65–74, 2015, [Online]. Available: https://sid.ir/paper/71597/en

Related Journal Papers