Abstract:
The study was conducted at the Pomology Project Department of Horticulture, College of Agriculture, Benguet State University, La Trinidad, Benguet from March to May 2016 to determine the ripening characteristics of mango fruit as affected by Bioethylene from different sources; to identify the variety of mango that will best respond to Bio ethylene treatments; and to identify the most appropriate source of Bio ethylene for the ripening of mango fruit.
Results showed that Indian mango variety best responded to Bioethylene treatments. Result reveals that mango fruits applied or treated with Madre de cacao leaves attained the shortest day to reach yellowing stage.
There were highly significant effect of the different ripening materials on the varieties of mango on the number of days from treatment to 50% yellowing, number of days from treatment to 100% yellowing and sugar content. Results revealed that the mango fruits applied with Madre de cacao attained the shortest day to ripen. But the untreated fruits obtained the highest percentage of sugar content. The sweetest mango fruit variety was Indian mango.
There were significant effect of the varieties of mango and the different Bio ethylene sources on the number of days from treatment to initial sign of yellowing. The results shows that passion fruits, Madre de cacao, and calcium carbide have comparable effect on the ripening of mango fruits.
There were no significant interaction effect between the variety of mango and the different Bio ethylene treatments on the number of days from treatment to 25% yellowing. However, significant interaction effects were observed on the number of days to initial signs of yellowing, number of days from treatment to 50% yellowing and sugar content.
Among the three varieties of mango fruits, Carabao mango variety treated with Madre de cacao were most acceptable and fruits ripened with dry banana fruits, Madre de cacao, avocado leaves and passion fruits had a better taste according to the respondents while the Indian mango variety treated with Madre de cacao and followed by passion fruits were the most acceptable and fruits ripened with ripe banana fruits, banana leaves, Madre de cacao, calcium carbide, avocado leaves and passion fruits had a better taste. Lastly, the untreated Apple mango variety were the most acceptable and the fruits treated with ripe banana fruits, avocado leaves followed by untreated fruits or the control had acceptable.
