Work

Studies on Softening of Doka Dates By Sodium Chloride and Acetic Acid

Year: 1977

Type: article

Abstract: Berries of Khadrawi, Shamran, Zaidi and Thoory at full doka stage were treated with sodium chloride (0.5 per cent, 1.0 per cent, 2.0 per cent and 3.0 per cent), acetic acid (0.5 per cent, 1.0 per cent and 2.0 per cent) and combination of acetic acid (0.5 per cent, 1.0 per cent and 2.0 per cent) with 1.0 per cent sodium chloride. The increase in the concentration of sodium chloride in Khadrawi as well as in Shamran, resulted in a progressive increase in the percentage of fruits transformed into dang. Acetic acid in combination with 1.0 per cent salt induced formation of dang in these varieties, but when used alone, it failed to give satisfactory results, though the extent of softening was more than that in the control.

Source: Indian Journal of Horticulture

Authors: S. K. Kalra, J. S. Jawanda, Saurab Kishore Munshi

Language: English

Topic: Postharvest Quality and Shelf Life Management

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: diamond

OpenAlex ID: W2256300200

FWCI:

Cites:

Cited by: 5

Related to: 10