Grading of Litchi cv.Bombai and its Effect on Quality and Storage

Language: English

Published by LAP LAMBERT Academic Publishing Okt 2010, 2010

3843365695 / 9783843365697

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Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermanyBuchWeltWeit Ludwig Meier e.K.

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Softcover

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This item is printed on demand - it takes 3-4 days longer - Neuware -Being a non climacteric fruit litchi undergoes little or no compositional changes after harvest. Commercially it is essential to recognize the harvest maturity. A ripe litchi fruit tastes sweet and few commercially cultivated varieties attain this level of taste perfection when those are harvested or marketed.In order to get a remunerative price, care must be taken to harvest litchi fruits at fully matured stage and then fruits are to be graded, packed and suitably stored. Studies revealed that Full Red fruits were higher in TSS content and lower in acidity as compared to partial red fruits and consequently TSS / acid ratio of Full Red fruits were higher than those of partial red fruits. On the other hand, the TSS content of large fruits was maximum followed by Medium and Small fruits. Conversely acid content of fruits were minimum with larger fruits and maximum with Small fruits. As a result of which TSS / acid ratio of fruits declined as fruit size decreased.The proportion of Larger fruits could be more with preharvest Application of Gibberelic acid (GA3) which gave quality fruis with higher brix: acid ratio. 80 pp. Englisch.…

Seller Inventory # 9783843365697

Title
Grading of Litchi cv.Bombai and its Effect on Quality and Storage
Author
Suhrita Chakrabarty
Publisher
LAP LAMBERT Academic Publishing Okt 2010
Publication year
2010
Condition
Neu
Binding
Taschenbuch
Language
English
ISBN 10
3843365695
ISBN 13
9783843365697
Item weight
137 grams
Dimensions
220x150x5 mm

BuchWeltWeit Ludwig Meier e.K.

Bergisch Gladbach, Germany

5-star seller

AbeBooks seller since January 11, 2012

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BuchWeltWeit Ludwig Meier e.K.

Germany