University of Khartoum

Effect of Ethrel in Aqueous Solution and Ethylene Released From Ethrel on Mango Fruit Ripening

Effect of Ethrel in Aqueous Solution and Ethylene Released From Ethrel on Mango Fruit Ripening

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dc.contributor.author Abugoukh, Abubakr A.
dc.contributor.other Horticulture en_US
dc.date 2003
dc.date.accessioned 2016-06-29T07:10:18Z
dc.date.available 2016-06-29T07:10:18Z
dc.date.submitted 2016
dc.identifier.uri http://khartoumspace.uofk.edu/123456789/22287
dc.description.abstract The effect of ethrel in aqueous solution and ethylene released from ethrel was evaluated on fruit ripening of `Kitchner', 'Dr 1Cnight' and `Abu-Samakai mango. Ripening was enhanced in all treated fruits of the three cultivars at all concentrations used. The ripening rate progressively increased with increase in concentration. Ethylene released from ethrel was more effective in triggering fruit ripening than dipping fruits in aqueous solution of ethrel. Depending on concentration and cultivar, ripening was 1-3 d faster-in fruits dipped in 500 and 1000 ppm ethrel and 1-5 d earlier in fruits treated with 250,500 and 1000 ppm ethylene released from ethrel, compared with untreated fruits. The effect on fruit ripening was indicated'by enhanced climacteric peak, increased skin colour, increased total soluble solids and decreased flesh firmness. en_US
dc.language.iso en en_US
dc.publisher University of Khartoum en_US
dc.subject Effect of ethrel en_US
dc.subject aqueous solution en_US
dc.subject ethylene released en_US
dc.subject ethrel en_US
dc.subject mango fruit ripening en_US
dc.title Effect of Ethrel in Aqueous Solution and Ethylene Released From Ethrel on Mango Fruit Ripening en_US
dc.type Publication en_US
dc.Faculty Agriculture en_US

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