Effect of Eco-Friendly Post Harvest Treatments on Decay Index of Mango Fruits Cv. Alphonso
نویسندگان
چکیده
منابع مشابه
Effect of Pre-Harvest Salicylic Acid and Iron Treatments on Postharvest Quality of Peach Fruits
Peach is a highly corrosive fruit with a short shelf life (less than 7 days at room temperature)susceptible to diseases, pathogens and physical damage. The storage or marketable life ofhorticultural crops can be extended by various treatments applied to them after and/or beforeharvesting. Fruits are usually treated with a range of materials [(e.g. salicylic acid (SA)] to...
متن کاملeffect of postharvest application of chitosan and calcium chloride on decay and quality attributes of sweet cherry
چکیده ندارد.
15 صفحه اولeffect of oral presentation on development of l2 learners grammar
this experimental study has been conducted to test the effect of oral presentation on the development of l2 learners grammar. but this oral presentation is not merely a deductive instruction of grammatical points, in this presentation two hypotheses of krashen (input and low filter hypotheses), stevicks viewpoints on grammar explanation and correction and widdowsons opinion on limited use of l1...
15 صفحه اولeffect of essential oils of medicinal plants on post-harvest stability of fruits quality and decay management of kinnow mandarin
to study the effect of essential oils of medicinal plants on post-harvest stability of fruits quality and decay management of kinnow mandarin, this experiment was carried out as factorial in completely randomized design with four replications. essential oils of thyme, mint, fennel, rosemary, ajowan and cummin at two levels 500 and 750 ml/l were applied to wounded and non-wounded fruits, that ha...
متن کاملEffect of post-harvest salicylic acid treatments on fruit quality of peach cv. "Flordaprince" during cold storage
Peach [Prunus persica (L.) Bastch.] "cv. Flordaprince" fruits at commercial maturity were immersed in 0, 0.5, 1.0 and 1.5 mM salicylic acid (SA) solution for 10 min, stored at 0 ◦ C for 28 days, then moved to 20 ◦C for 3 days to simulate shelf life. Fruit weight losses, firmness, TSS, acidity, Vit.C, sugars, anthocyanin, total phenols and two enzymes namely peroxidase and polyphenol oxidase act...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: International Journal of Current Microbiology and Applied Sciences
سال: 2018
ISSN: 2319-7692,2319-7706
DOI: 10.20546/ijcmas.2018.705.001