Degreening of citrus reticulata blanco "lafu" ethylene and ethephon

Date

4-1983

Degree

Bachelor of Science in Agriculture

Major Course

Major in Horticulture

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Doroteo B. Mendoza, Jr.

Abstract

From the experiment on degreening of Citrus reticulate Blanco 'Ladu', where different concentrations of ethylene and ethephon and 1000 ppm ethylene caused the fastest degreening rate. Per cent weight loss was highest on fruits subjected to 2,000 ppm ethephon and 500 ppm ethylene. Titratable acidity decreased in uniform rate in all experimental fruits. Total soluble solids increased with the control while a decrease was observed in treated fruits.

The secont experiment, where 'Ladu' fruits were degreened at various stages of ripeness, it was ascertained that 2,000 ppm ethephon used at all stages of ripeness gave better color appearance than 1,000 ppm ethylene. Per cent weight loss was highest on fruits at 26 - 50% ripeness treated with 1,000 ppm ethylene. Titratable acidity decreased in all experimental fruits at all stages of ripeness. Total soluble solids of untreated fruits increased while TSS of treated fruits decreased at all stages of ripeness. Disease development was highest on fruits dipped in 2,000 ppm ethephon while shrivelling was higher on fruits with ethephon and ethylene than the control.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

Thesis

Document Type

Thesis

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