Articles
EFFECT OF CHILLING PERIOD AND TEMPERATURE ON RIPENING OF BAGHUGOSHA AND PATHARNAKH PEAR FRUITS
Article number
662_7
Pages
79 – 82
Language
English
Abstract
To standardize the ripening technique for Baghugosha and Patharnakh cultivars of pear, mature fruits of both the cultivars were chilled at 0 ± 3°C for 3 and 6 days and subsequently ripened for 3 and 6 days at 20°C and at room temperature.
The organoleptic score, firmness, total soluble solids and acidity were influenced significantly by chilling period, ripening temperature and ripening period in both the cultivars.
The organoleptic scoring improved with the progress of chilling and ripening period.
The fruit firmness decreased significantly with the increase in ripening and chilling period (both at room temperature and at 20°C). The fruits kept at room temperature were less firm as compared to those kept at 20°C. The total soluble solids and acidity increased with the advancement of chilling and ripening period in both the cultivars.
Fruits ripened at 20°C were of better quality as they recorded higher organoleptic rating and total soluble solids than those ripened at room temperature.
The organoleptic score, firmness, total soluble solids and acidity were influenced significantly by chilling period, ripening temperature and ripening period in both the cultivars.
The organoleptic scoring improved with the progress of chilling and ripening period.
The fruit firmness decreased significantly with the increase in ripening and chilling period (both at room temperature and at 20°C). The fruits kept at room temperature were less firm as compared to those kept at 20°C. The total soluble solids and acidity increased with the advancement of chilling and ripening period in both the cultivars.
Fruits ripened at 20°C were of better quality as they recorded higher organoleptic rating and total soluble solids than those ripened at room temperature.
Authors
S.S. Mann, H. Singh, R. Singh
Keywords
pear, Baghugosha, Patharnakh, ripening, chilling
Online Articles (72)