Effect of different methods of ripening on mango cv. ALPHONSO

Abstract

Effect of different methods of mango fruit ripening on Alphonso mango clearly shows that, the fruits ripened in\rcontrolled ripening chamber with grass cover recorded best results. Mango ripened in controlled ripening chamber induced early\rripening with significantly lower physiological loss in weight and better fruit quality parameters viz., pulp colour, taste, flavour,\rtexture, TSS and total sugars as compared to other methods of ethylene ripening.