Articles
Effect of postharvest dip treatment of calcium chloride and wax on postharvest behavior of custard apple fruits
Article number
1241_80
Pages
541 – 548
Language
English
Abstract
Custard apple is one of the most popular tropical underutilized fruit crops of the world appreciated for delicate flavour.
Custard apple fruits are seasonal and possess very short shelf life at ambient storage hence, pre-storage treatments coupled with cold storage is highly beneficial to improve their storability.
The main problem of postharvest losses associated with custard apples is rapid loss of firmness.
To combat the problem, custard apple fruits were exposed to pre-storage treatments involving CaCl2 (4%) and wax (1:10) and combination of two.
The treatment time is maintained for 5 min.
The fruits were stored in cold storage (10±1°C) for 12 days.
Observations on various physico-chemical parameters were recorded at four-days interval.
The results indicated that the minimum physiological loss in weight (16.57%), respiration rate (24.24 mL CO2 kg-1 h-1), total soluble solids (22.25 °B), titratable acidity (0.27%) and minimum change in instrumental color values viz., peel L* (52.51), a* (-2.02), b* (30.12), C* (29.24) and h° angle (93.93) and maximum firmness (2.49 N) were noticed in combination treatment as compared to fruits received no treatments.
In conclusion, combined pre-storage treatment of CaCl2 (4%) and wax (1:10) for 5 min effectively delay the ripening changes in custard apple.
Custard apple fruits are seasonal and possess very short shelf life at ambient storage hence, pre-storage treatments coupled with cold storage is highly beneficial to improve their storability.
The main problem of postharvest losses associated with custard apples is rapid loss of firmness.
To combat the problem, custard apple fruits were exposed to pre-storage treatments involving CaCl2 (4%) and wax (1:10) and combination of two.
The treatment time is maintained for 5 min.
The fruits were stored in cold storage (10±1°C) for 12 days.
Observations on various physico-chemical parameters were recorded at four-days interval.
The results indicated that the minimum physiological loss in weight (16.57%), respiration rate (24.24 mL CO2 kg-1 h-1), total soluble solids (22.25 °B), titratable acidity (0.27%) and minimum change in instrumental color values viz., peel L* (52.51), a* (-2.02), b* (30.12), C* (29.24) and h° angle (93.93) and maximum firmness (2.49 N) were noticed in combination treatment as compared to fruits received no treatments.
In conclusion, combined pre-storage treatment of CaCl2 (4%) and wax (1:10) for 5 min effectively delay the ripening changes in custard apple.
Authors
G.J. Suresh, S.L. Jagadeesh
Keywords
Annona squamosa, CaCl2, wax coating, respiration rate, firmness, quality, storage
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