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Anand Agricultural University, Anand

Anand Agricultural University (AAU) was established in 2004 at Anand with the support of the Government of Gujarat, Act No.(Guj 5 of 2004) dated April 29, 2004. Caved out of the erstwhile Gujarat Agricultural University (GAU), the dream institution of Sardar Vallabhbhai Patel and Dr. K. M. Munshi, the AAU was set up to provide support to the farming community in three facets namely education, research and extension activities in Agriculture, Horticulture Engineering, product Processing and Home Science. At present there seven Colleges, seventeen Research Centers and six Extension Education Institute working in nine districts of Gujarat namely Ahmedabad, Anand, Dahod, Kheda, Panchmahal, Vadodara, Mahisagar, Botad and Chhotaudepur AAU's activities have expanded to span newer commodity sectors such as soil health card, bio-diesel, medicinal plants apart from the mandatory ones like rice, maize, tobacco, vegetable crops, fruit crops, forage crops, animal breeding, nutrition and dairy products etc. the core of AAU's operating philosophy however, continues to create the partnership between the rural people and committed academic as the basic for sustainable rural development. In pursuing its various programmes AAU's overall mission is to promote sustainable growth and economic independence in rural society. AAU aims to do this through education, research and extension education. Thus, AAU works towards the empowerment of the farmers.

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20132
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Subject: Horticulture × End date: 2014 × Start date: 2012 × Type: Thesis × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    IMPACT OF POST-HARVEST TREATMENTS ON SHELF-LIFE AND QUALITY OF SAPOTA [Manilkara achras (Mill.) FOSBERG] FRUITS AND CHIPS CV. KALIPATTI
    (AAU, Anand, 2013) PATEL, PINAKIN DASHRATHBHAI; Vihol, N. J.
    With objective to evaluate the efficacy of different growth regulators with wax coating for quality parameters of sapota fruits and chips, to extend the shelf-life of sapota fruits and chips and to find out the best combination to minimize the post-harvest losses in sapota fruits at ambient condition an experiment was conducted at the laboratory of the Department of Horticulture, Anand Agricultural University, Anand during the year 2007-08 and 2008-09. In sapota fruits, fruit weight and fruit volume was considerable the higher under the treatment of AgNO3 @ 20 ppm. The physiological loss in weight was minimized under the treatment of AgNO3 @ 40 ppm during early i.e. 6th, 9th and 12th day of storage period. Generally marketability of the sapota fruits was quite high under the treatment of GA3 @ 100 and 200 ppm throughout the storage period during both the years of experiment. Due to prevailing high temperature during the storage period, fruits showed high tendency to shrivel. The treatment GA3 @ 200 ppm delayed rate of ripening during the both years. Fruits treated with this treatment required 9.33, 9.00 and 9.17 days for ripening during both years as well as in pooled results. Considerable compactness of sapota fruits was observed under the treatment of NAA @ 200 ppm during second year experiment and in pooled data. Most of the fruits showed high tendency to shrivel due to high temperature prevailed during the storage period of both the years. Quality of ripe fruits in terms of high T.S.S. (22.00, 21.75, 22.50, and 22.75 0brix) was recorded under the treatment of GA3 @ 100 ppm throughout the storage period on pooled basis during both the year experiment. Lower acidity (0.089 %) was recorded under treatment of NAA @ 200 ppm during early storage i.e. at 6th day of storage followed by GA3 @ 200 ppm treatment which recorded considerable the lowest acidity (0.065, 0.038 and 0.021 %) on pooled basis at 9th 12th and 15th day of storage in both year experiment. Reducing sugars content (8.55 %) was higher under AgNO3 @ 20 ppm during 9th day of storage period followed by GA3 @ 100 and GA3 @ 200 ppm treatment, which recorded 8.98 and 9.62 per cent acidity at 12th and 15th day of storage, respectively on pooled basis. The fruits treated under AgN03 @ 40 ppm found to accumulate higher total sugars (17.77, 18.10 and 18.41 %) during 6th, 9th and 12th day of storage, while, 20.13 per cent of total sugars was recorded under the treatment of NAA @ 200 ppm at 15th day of storage period. Organoleptic score was not influenced by the growth regulators and AgN03. Sapota fruits treated with wax 6 per cent showed considerable high fruit weight (82.97 g) and volume (64.39 ml) at final stage of storage and the minimum physiological loss in weight throughout the storage period resulted in delayed the rate of ripening by recording 7.78, 8.06 and 7.92 days to reach ripening. The treatment also found to control spoilage at 12th and 15th day of storage. Wax coating treatment could not much influence the quality characters viz., T.S.S. and acidity throughout the storage period. Higher reducing sugars (8.12, 8.27, 8.63 and 8.84 %) and total sugars (16.02, 17.20, 17.75 and 18.95 %) were recorded under the treatment of wax 3 per cent in pooled data during second year of experiment during all the days of storage period, respectively. Looking to the organoleptic score of sapota chips, higher score for colour (6.83 and 6.50) was recorded under the treatment of GA3 @10G ppm during second year. Under treatment NAA @ 200 ppm 30.67 per cent recovery of chips could achieved during second year. Reducing sugars content (26.21, 25.25, and 25.73 %) at 3rd month and (26.73, 26.00 and 26.37 %) at 6th month was noted under the treatment of NAA @ 100 ppm during first and second year as well as in pooled data, respectively. The treatment GA3 @ 200 ppm showed higher accumulation of total sugars (51.73, 50.15, 51.93 and 50.40 %) during both the years at 3rd and 6th month of storage period, respectively. Wax coating treatment could not influence much more on organoleptic evaluation, physical parameter and chemical parameters of sapota chips. From the above mentioned results it can be concluded that GA3 @ 200 ppm was the best treatment which not only extend the shelf-life of sapota fruits but also reduced the post-harvest losses and degradative metabolism during ripening without adversely affecting quality of sapota fruits cv. 'Kalipatti'. Dipping of fruits in different growth regulators incorporated with wax 6 per cent could help to reduce the post-harvest losses the fruits. For improving the quantitative and qualitative parameters of sapota chips GA3 @ 100 and GA3 @ 200 ppm was found to be the best treatment, respectively.
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    ThesisItemOpen Access