Please use this identifier to cite or link to this item: http://krishikosh.egranth.ac.in/handle/1/69891
Authors: KIRAN KUMAR KASAMALLA
Advisor: Dr. A. BHAGWAN
Title: STUDIES ON THE SYNERGISTIC EFFECTS OF ANTIOXIDANTS AND MODIFIED ATMOSPHERE PACKAGING ON CHILLING INJURY AND STORAGE LIFE OF GUAVA cv. ALLAHABAD SAFEDA
Publisher: Dr. Y.S.R. HORTICULTURAL UNIVERSITY
Language: en
Type: Thesis
Agrotags: effects of antioxidants , MODIFIED ATMOSHERE PACKAGING, combination treatments
Abstract: A set of three experiments, on the effects of antioxidants (benzyl adenine 50, 100 ppm, methyl jasmonate 0.1,1µM or thiabendazole 500,750 ppm and oxalic acid 4, 6 mmol) modified atmosphere packaging (fruits packed in polypropylene bags with 2 pores, 4 pores , 6 pores, 8 pores and 10 pores) and combination of antioxidants (four best of antioxidants) and MAP (first two best of MAP) on chilling injury and storage life of guava cv. Allahabad safeda stored at 6 ± 1º C was conducted at Fruit Research Station, Sangareddy, Medak District, Telangana. In all the experiments, the design followed is completely randomized design with factorial concept with three replications per treatment. Various physical parameters like PLW (%), fruit firmness (kg.cm-2), chilling injury (rotting, skin scald), shelf life (in days), ripening (in days), organoleptic evaluation and biochemical parameters like TSS (°Brix), titratable acidity (%), ascorbic acid (mg/100g), brix-acid ratio and electrolyte leakage (%) were estimated at an interval of 5 days during storage in all the experiments. Guava fruits cv. Allahabad safeda were dipped in different concentrations of antioxidants and stored at 6 ± 1º C. Fruits treated with benzyl adenine 50 ppm recorded significantly lowest PLW, ripening and highest fruit firmness, organoleptic evaluation. Significantly lowest chilling injury was recorded in the fruits treated either with benzyl adenine 50 ppm or methyl jasmonate 0.1µM with corresponding increase in the shelf life of up to 26.63, 25.42 days respectively. The fruits kept under control recorded the shelf life of up to 20.05 days only. BA 50 ppm and methyl jasmonate 0.1µM have significantly reduced the chilling injury and corresponding electrolyte leakage. Biochemical parameters like titratable acidity and electrolyte leakage were significantly lowest in the fruits treated with benzyl adenine 50 ppm. Significantly highest TSS and brix-acid ratio were recorded in fruits treated with benzyl adenine 50 ppm. Significantly highest ascorbic acid was recorded with either benzyl adenine 50 ppm or methyl jasmonate0.1 µM. Guava fruits cv. Allahabad safeda were packed in polypropylene bags with different ventilation (2, 4, 6, 8 and 10 pores) and stored at 6 ± 1º C. Fruits packed in polypropylene bags with 4 pores significantly recorded lowest PLW. Significantly highest fruit firmness and organoleptic evaluation were recorded in fruits packed in polypropylene bags with 4 pores. Significantly lowest chilling injury and electrolyte leakage was recorded in fruits packed in polypropylene bags with 4 pores and corresponding increase the shelf life of upto 25.63 days. The fruits kept under control recorded a shelf life of 20.05 days only. Titratable acidity was significantly lowest in fruits packed in polypropylene bags with 4 pores. Fruits packed in polypropylene bags with 4 pores recorded significantly highest TSS, brix-acid ratio and ascorbic acid. Guava fruits cv. Allahabad safeda were treated with four best antioxidants (benzyl adenine 50 ppm or methyl jasmonate 0.1µM or thiabendazole 500 ppm and oxalic acid 6 mmol) and then packed in two best treatments of MAP (fruits packed in polypropylene bags with 2 pores or 4 pores) and stored at 6 ± 1º C. The combination treatments of fruits packed in polypropylene bags with 4 pores + benzyl adenine 50 ppm recorded significantly lowest chilling injury and corresponding electrolyte leakage followed by 4 pores + methyl jasmonate 0.1µM or 4 pores + thiabendazole 500 ppm or 4 pores + oxalic acid 6 mmol recorded significantly lowest chilling injury correspondingly increased the shelf life upto 29.45, 28.40,28.38 and 28.35 days respectively. The combination treatments of fruits packed in polypropylene bags with 4 pores + benzyl adenine 50 ppm recorded significantly lowest ripening, PLW, highest fruit firmness and highest organoleptic evaluation. Biochemical parameters like highest TSS, highest ascorbic acid and lowest electrolyte leakage were recorded with the fruits packed in polypropylene bags with 4 pores + benzyl adenine 50 ppm. Significantly lowest titratable acidity was recorded with the fruits packed in polypropylene bags with 4 pores + benzyl adenine 50 ppm Significantly highest brix-acid ratio was recorded with the fruits packed in polypropylene bags with 4 pores + benzyl adenine 50 ppm. The combination of antioxidants and MAP enhanced the shelf life of 4.46 and 4.17 days over the MAP or antioxidants used alone, respectively.
Issue Date: 2014-09
Appears in Collections:Thesis

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STUDIES ON THE SYNERGISTIC EFFECTS OF ANTIOXIDANTS AND MODIFIED ATMOSPHERE PACKAGING ON CHILLING INJURY AND STORAGE LIFE OF GUAVA cv. ALLAHABAD SAFEDA2.42 MBAdobe PDFView/Open Request a copy


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