STUDIES ON EFFECTS OF HOT-WATER TREATMENTS ON BIOCHEMICAL CONSTITUENTS AND SHELF-LIFE OF BER, GUAVA. AND POMEGRANATE FRUITS
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Date
1997-01-24
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MAHATMA PHULE KRISHI VIDYAPEETH RAHURI, DIST. AHMEDNAGAR, MAHARASHTRA. (INDIA)
Abstract
The present investigation was carried out to study the effects of hot-water treatments on some biochemical constituents and shelf-life of ber (Zizyphus mauritiana Lam.), guava (Psidium qua Java L.) and pomegranate (Punica granatum L.) fruits during storage. The fruits after harvesting wereplaced in polyethylene bags and stored at the ambient conditions. The hot-water treated fruits were analysed at periodical intervals for assessing effects on various biochemical parameters. The results obtained ndicated that hot-water treatments at 40°C for 30 min and 60°C for 30 sec. were found more effective in improving the quality of fruits. Lower temperatures and/or shorter exposure treatments were XI bstract contd.... Kor A.N. comparatively less effective. The hot-water treated fruits had accelerated loss of itratable acidity, leaving the TSS of the fruits unchanged. The fruits treated with hot water showed a higher physiological loss in weight (PLW) as compared to those of the untreated controls. The contents of ascorbic acid and total polyphenols of the hot-water treated fruits decreasedmore rapidly than those of the untreated control fruits. A hot water treatment at higher temperature (60°C) was found to beeffective in decreasing the reducing, non-reducing and total sugars of the fruits, whereas treatments at 40-50°C had higher contents of sugars during the storage period. The results indicated that the hot - water treated fruits of ber, guava and pomegranate were marketablyacceptable for upto 12, 9 and 20 days, respectively from the period of harvesting. The hot»water treatment of tropical and subtropical fruits needs to be investigated on a commercial scale for increasing their quality and marketability.
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sowing, intercropping, wheats, tillage equipment, seed drilling, crops, mustard, fertilizers, land resources, chickpeas