Factors affecting firmness of some fruits

Date

6-1972

Degree

Bachelor of Science in Agriculture

Major Course

Major in Agronomy

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Ernesto B. Pantastico

Co-adviser

Doroteo B. Mendoza Jr.

Abstract

Data on cleocellosis, as measured by a pressure tester, and the rate of ripening of individual fruits using a penetrometer were taken to evaluate fruit firmness. Oleocellosis (blemish due to the oil release) of calamansi decreased as temperature and relative humidity increased. Light intensity per as does not affect the occurrence of cleocellosis. Ripening in chico, caimito, bananas and mangoes started from the stem end. However, the subsequent rate of ripening from the stem end towards the rest of the fruit differed. It was relatively uniform in bananas, faster at the stylar end than at the equator in mangoes, and increasing from the equator end in chico and caimito.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

Thesis

Document Type

Thesis

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