A review of different articles related to artificial ripening was done. Focus was given on the hazards and applications of calcium carbide for artificial ripening, being a very common practice in Nepalese Market. Litterateurs showed many hazardous aspects of carbide use and also standard procedures of safety handling aspects. But being banned by regulation, due to its hazardous aspects and lack of proper handling methods among users, it was concluded that the use of calcium carbide is to be strictly monitored and controlled.A review of different articles related to artificial ripening was done. Focus was given on the hazards and applications of calcium carbide for artificial ripening, being a very common practice in Nepalese Market. Littera...
There is a global upsurge in terminal diseases due to unnoticed intake of toxic chemicals. One of su...
The aim of the study was to determine the postharvest fruit quality of mango cv. Alphonso treated wi...
Abstract: Green mature fruits of mango cv. SS-1 (Kala Chaunsa) were immersed for 10 minutes in 2.5, ...
A review of different articles related to artificial ripening was done. Focus was given on the hazar...
Introduction: Ripening agent is a material that is used to accelerate the fruit ripening activity ...
Calcium carbide (CaC2) is used as a chemical fruits ripening agent. A specific amount of phosphine g...
Fruit ripening has fostered the growth of a large-scale global industry in agricultural products. As...
Calcium carbide (CaC) reacts with moisture in the air to produce acetylene (CH) gas, an analog of et...
The objective of this study is to identify hazard, risk and recommended control mechanism for CaC2 h...
This experiment was carried out at Chia-yi Experiment Station of Taiwan Agricultural Researsh Instit...
The most common mineral employed in the management of fruit cracking is calcium (Ca). Ca is a xylem ...
A study aiming at increasing Ca content in red flesh dragon fruit (Hylocereus polyrhizus) via pre-ha...
Not AvailableThe aim of the study was to determine the postharvest fruit quality of mango cv. Alphon...
The study was conducted to examine the effects of CaCl 2 postharvest treatment on development of ant...
Introduction: Calcium Carbide (CaC2) use for fruit ripening become dubious in recent years when vari...
There is a global upsurge in terminal diseases due to unnoticed intake of toxic chemicals. One of su...
The aim of the study was to determine the postharvest fruit quality of mango cv. Alphonso treated wi...
Abstract: Green mature fruits of mango cv. SS-1 (Kala Chaunsa) were immersed for 10 minutes in 2.5, ...
A review of different articles related to artificial ripening was done. Focus was given on the hazar...
Introduction: Ripening agent is a material that is used to accelerate the fruit ripening activity ...
Calcium carbide (CaC2) is used as a chemical fruits ripening agent. A specific amount of phosphine g...
Fruit ripening has fostered the growth of a large-scale global industry in agricultural products. As...
Calcium carbide (CaC) reacts with moisture in the air to produce acetylene (CH) gas, an analog of et...
The objective of this study is to identify hazard, risk and recommended control mechanism for CaC2 h...
This experiment was carried out at Chia-yi Experiment Station of Taiwan Agricultural Researsh Instit...
The most common mineral employed in the management of fruit cracking is calcium (Ca). Ca is a xylem ...
A study aiming at increasing Ca content in red flesh dragon fruit (Hylocereus polyrhizus) via pre-ha...
Not AvailableThe aim of the study was to determine the postharvest fruit quality of mango cv. Alphon...
The study was conducted to examine the effects of CaCl 2 postharvest treatment on development of ant...
Introduction: Calcium Carbide (CaC2) use for fruit ripening become dubious in recent years when vari...
There is a global upsurge in terminal diseases due to unnoticed intake of toxic chemicals. One of su...
The aim of the study was to determine the postharvest fruit quality of mango cv. Alphonso treated wi...
Abstract: Green mature fruits of mango cv. SS-1 (Kala Chaunsa) were immersed for 10 minutes in 2.5, ...