Articles
Influence of pedicel retention and ascorbic acid on postharvest life of ber in cold chamber
Article number
1116_22
Pages
125 – 130
Language
English
Abstract
Ber fruits are perishable in nature and cannot be stored for a longer period under ambient conditions.
The storage of ber fruits with pedicel retention at low temperature needs special attention to minimize respiration losses.
The fruits of ‘Umran’ were picked along with the pedicel dipped for 5 min in ascorbic acid at 1, 2 and 3%, packed in 2 kg capacity CFB boxes and kept in cold chamber at 7°C temperature and 90-95% RH. The lowest PLW (6.08%) was found in fruits treated with ascorbic acid 2% after third week of storage.
The untreated fruits kept with pedicel resulted in lowest PLW (6.86%) than the fruits kept without pedicel (10.20%). Palatability rating of fruits was recorded 6.5-7.0/9.0 after third week and 3.0-4.0 after fourth week in different treatments.
Less spoilage and better fruit firmness was noted in ascorbic acid 1-2% after third week.
There was fast increase in spoilage of fruits after fourth week.
The pedicels were properly retained with the fruits up to third week but start detaching after fourth week of storage.
TSS was slightly decreased after third week in all the treatments and registered further decline thereafter.
The acidity and vitamin C content decreased with the advancement of storage.
Retention of ascorbic acid was better in ascorbic acid 2% after third week.
Total sugars were estimated higher in all the ascorbic acid treatments up to third week followed by decrease at later stage.
Ber fruits retained with pedicel and treated with ascorbic acid (2%) could be stored in cold chamber (7°C) for three weeks in good condition.
The storage of ber fruits with pedicel retention at low temperature needs special attention to minimize respiration losses.
The fruits of ‘Umran’ were picked along with the pedicel dipped for 5 min in ascorbic acid at 1, 2 and 3%, packed in 2 kg capacity CFB boxes and kept in cold chamber at 7°C temperature and 90-95% RH. The lowest PLW (6.08%) was found in fruits treated with ascorbic acid 2% after third week of storage.
The untreated fruits kept with pedicel resulted in lowest PLW (6.86%) than the fruits kept without pedicel (10.20%). Palatability rating of fruits was recorded 6.5-7.0/9.0 after third week and 3.0-4.0 after fourth week in different treatments.
Less spoilage and better fruit firmness was noted in ascorbic acid 1-2% after third week.
There was fast increase in spoilage of fruits after fourth week.
The pedicels were properly retained with the fruits up to third week but start detaching after fourth week of storage.
TSS was slightly decreased after third week in all the treatments and registered further decline thereafter.
The acidity and vitamin C content decreased with the advancement of storage.
Retention of ascorbic acid was better in ascorbic acid 2% after third week.
Total sugars were estimated higher in all the ascorbic acid treatments up to third week followed by decrease at later stage.
Ber fruits retained with pedicel and treated with ascorbic acid (2%) could be stored in cold chamber (7°C) for three weeks in good condition.
Authors
S. Kaur, J.S. Bal
Keywords
Zizyphus mauritiana, pedicel, dipping, storage, shelf-life, fruit quality, ‘Umran’
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