MORPHOLOGICAL AND PHYSICO-CHEMICAL DIVERSITY IN SOME INDIGENOUS MANGO (Mangifera indica L.) GERMPLASM OF PAKISTAN
نویسندگان
چکیده
منابع مشابه
Effect of Potassium Permanganate on Physico-Chemical Changes and Shelf Life of Mango (Mangifera indica L.)
Mango fruits (cv. Fazli and Khirsapat) were treated with 3 dosages (5, 10 and 20g) of Potassium permanganate (PP) and kept in sealed polythene bags at normal room temperature (28-33 C). It was observed that PP had little effect on colour development in both the cultivars. All the treated fruits remained green upto 6 days of storage. All the treatments delayed ripening of mango fruits from 2.37 ...
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Alphonso is the most delicious variety of mango (Mangifera indica L.) known for its excellent texture, taste, and richness with vitamins and minerals. The present study was attempted to evaluate the impact of Mr. Trivedi’s biofield energy treatment on morphological characteristics, quality, yield and molecular assessment of mango. A plot of 16 acres lands used for this study with already grown ...
متن کاملPhysicochemical, morphological, thermal and rheological properties of starches separated from kernels of some Indian mango cultivars (Mangifera indica L.)§
The starches separated from kernels of five different Indian mango cultivars (Chausa, Totapuri, Kuppi, Langra and Dashehari) were investigated for physicochemical, morphological, thermal and rheological properties. Mean granule length and width of the starches separated from mango cultivars ranged between 15.8–21.7 and 8.7–14.1 mm, respectively. The shape of starch granules varied from oval to ...
متن کاملMango (Mangifera indica L.) Lyophilization Using Vacuum-Induced Freezing
Abstract—Lyophilization, also called freeze-drying, is an important dehydration technique mainly used for pharmaceuticals. Food industry also uses lyophilization when it is important to retain most of the nutritional quality, taste, shape and size of dried products and to extend their shelf life. Vacuum-Induced during freezing cycle (VI) has been used in order to control ice nucleation and, con...
متن کاملVolatile components from mango (Mangifera indica L.) cultivars.
The volatile components of 20 mango cultivars were investigated by means of simultaneous distillation-extraction, GC, and GC-MS. Three hundred and seventy-two compounds were identified, of which 180 were found for the first time in mango fruit. The total concentration of volatiles was approximately 18-123 mg/kg of fresh fruit. Terpene hydrocarbons were the major volatiles of all cultivars, the ...
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ژورنال
عنوان ژورنال: Pakistan Journal of Agricultural Sciences
سال: 2017
ISSN: 0552-9034,2076-0906
DOI: 10.21162/pakjas/17.2945