Effect of Naturally Available Materials on Ripening Behaviour of Sapota Cv. Kalipatti

Naga Harshitha *

College of Horticulture, Sri Konda Laxman Telangana State Horticultural University, Rajendranagar, India.

A. Manohar Rao

College of Agriculture, Rajendranagar, Professor Jayasankar Telangana State Agricultural University, India.

Veena Joshi

College of Horticulture, Sri Konda Laxman Telangana State Horticultural University, Rajendranagar, India.

*Author to whom correspondence should be addressed.


Abstract

The present investigation entitled “Studies on the effect of naturally available materials on  ripening behaviour of Sapota (Manilkara achras (Mill) Fosberg) Cv. Kalipatti.” was carried out at PG laboratory in College of Horticulture, Rajendranagar during 2016 – 2017 and 2017 - 2018. Four different treatments involving sapota leaves, Paddy straw, Paper shreds and gunny bags were used for getting uniform ripening in sapota in completely randomized design with four replications. Each treatment consisted of 20 fruits per replication. Various physical parameters like physiological loss in weight, number of days for ripening, firmness, ripening, shelf life and spoilage were recorded. Among naturally available materials for ripening of fruits, the use of gunny bags (T4) recorded minimum physiological loss in weight (13.77 %), number of days taken for ripening (5.50 days) and maximum shelf life (11.50 days). Maximum ripening percent (73.70 %) was recorded with fruits ripened in paddy straw (T2).

Keywords: Kalipatti, physiological loss in weight, firmness, shelf life


How to Cite

Harshitha , N., Rao, A. M., & Joshi, V. (2024). Effect of Naturally Available Materials on Ripening Behaviour of Sapota Cv. Kalipatti. Journal of Advances in Biology & Biotechnology, 27(6), 150–159. https://doi.org/10.9734/jabb/2024/v27i6876

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