Title of article
Studies on Effect of Ethrel Dip Treatment on the Ripening Behaviour of Mango (Mangifera indica L.) Variety Neelum
Author/Authors
KULKARNI، S.G. نويسنده , , PRAKASH، M.N. KESHAVA نويسنده , , RAMANA، K.V.R. نويسنده , , KUDACIDKAR، V.B. نويسنده , , VASANTHA، M.S. نويسنده , , PRASAD، B.ARAVINDA نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2004
Pages
-215
From page
216
To page
0
Abstract
Alsi ke laddu, coconut taddu, gachak groundnut, green gram laddu, groundnut ke [addu and sundh ke {addu were the traditional foods prepared. The moisture content was found maximum in coconut laddu, protein content was found maximum in gachak-groundnut. Fat, crude fibre, energy, calcium and iron contents were maximum in alsi ke {addu as 29.85 g, 1.23g, 480 Keal, 142 mg and 23.95 mg, respectively on fresh weight basis.
Keywords
mango , EthreI , Mangifera indica , respiration , physico-chemical characteristics , Sensory quality , ripening
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Serial Year
2004
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Record number
119557
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