Articles
EFFECT OF CERTAIN POST-HARVEST TREATMENTS ON SHELF LIFE OF STRAWBERRY CV. CHANDLER
Article number
696_96
Pages
547 – 550
Language
English
Abstract
The experiment was carried out to prolong shelf life of strawberry cv.
Chandler, using calcium salts and ascorbic acid.
Fully ripe fruits picked up during first week of February were dipped in different concentrations of calcium nitrate (0.5, 1.0, and 2.0%), calcium chloride (0.05, 0.10, and 0.20%) and ascorbic acid (0.01, 0.02 and 0.05 %) at 10 ° C for five minutes.
Air dried fruits were packed in plastic punnets (200 g capacity) and kept in cool chamber (85% RH and 8&pludmn;1° C). Physico- chemical analysis of treated fruits was done after 3, 6 and 9 days of storage.
The best results were obtained with 0.05% calcium chloride in respect of prolonging shelf life (9 days). Lower acid, moderate TSS and higher sugar contents were recorded with this treatment.
Calcium chloride treated fruits were more acceptable owing to their better appearance.
For higher vitamin C and minimum physiological loss in weight (PLW), ascorbic acid (0.05%) dip was found better, but the fruits developed water-soak spots, hence undesirable to apply.
Chandler, using calcium salts and ascorbic acid.
Fully ripe fruits picked up during first week of February were dipped in different concentrations of calcium nitrate (0.5, 1.0, and 2.0%), calcium chloride (0.05, 0.10, and 0.20%) and ascorbic acid (0.01, 0.02 and 0.05 %) at 10 ° C for five minutes.
Air dried fruits were packed in plastic punnets (200 g capacity) and kept in cool chamber (85% RH and 8&pludmn;1° C). Physico- chemical analysis of treated fruits was done after 3, 6 and 9 days of storage.
The best results were obtained with 0.05% calcium chloride in respect of prolonging shelf life (9 days). Lower acid, moderate TSS and higher sugar contents were recorded with this treatment.
Calcium chloride treated fruits were more acceptable owing to their better appearance.
For higher vitamin C and minimum physiological loss in weight (PLW), ascorbic acid (0.05%) dip was found better, but the fruits developed water-soak spots, hence undesirable to apply.
Publication
Authors
R. Asrey, R.K. Jain
Keywords
post-harvest treatments, shelf life, strawberry
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