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
Recommended Citation
Cortez, Teresita L., "Factors affecting firmness of some fruits" (1972). Undergraduate Theses. 7442.
https://www.ukdr.uplb.edu.ph/etd-undergrad/7442
Document Type
Thesis