Please use this identifier to cite or link to this item: http://nopr.niscpr.res.in/handle/123456789/13810
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dc.contributor.authorSingal, Suman-
dc.contributor.authorKumud, Madan-
dc.contributor.authorThakral, Seema-
dc.date.accessioned2012-04-11T05:49:29Z-
dc.date.available2012-04-11T05:49:29Z-
dc.date.issued2012-03-
dc.identifier.issn0976-0512 (Online); 0976-0504 (Print)-
dc.identifier.urihttp://hdl.handle.net/123456789/13810-
dc.description61-64en_US
dc.description.abstractCommercial ripening is an essential part of fruit business as ripe fruits are not suitable to carry and distribute due to their fast rottening. Therefore, fruit traders pick unripe fruits and utilize different methodologies to fasten the ripening process of fruits. The present study is aimed at investigating potential of apple as a ripening agent as an alternative to the indiscriminately used ripening agent, calcium carbide, which is reported to be carcinogenic in nature. The study indicated that apple can also hasten the ripening process of banana similar to the synthetic chemicals and can be exploited as a natural and safer mode for fruit ripening. en_US
dc.language.isoen_USen_US
dc.publisherNISCAIR-CSIR, Indiaen_US
dc.relation.ispartofseriesInt. cl. (2011.01)- A23B 7/00en_US
dc.rights CC Attribution-Noncommercial-No Derivative Works 2.5 Indiaen_US
dc.sourceIJNPR Vol.3(1) [March 2012]en_US
dc.subjectCalcium carbideen_US
dc.subjectEthyleneen_US
dc.subjectRipening agenten_US
dc.subjectBananaen_US
dc.subjectArtificial ripeningen_US
dc.subjectAppleen_US
dc.titleApplication of apple as ripening agent for bananaen_US
dc.typeArticleen_US
Appears in Collections:IJNPR Vol.3(1) [March 2012]

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