STUDIES ON MODIFIED ATMOSPHERIC PACKAGING AND IRRADIATION ON SHELF LIFE AND QUALITY OF SAPOTA (Manilkara achras (Mill.)Forsberg) cv. KALIPATTI
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Date
2010-12
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ANDHRA PRADESH HORTICULTURAL UNIVERSITY
Abstract
A set of two experiments on the effect polypropylene packaging (a modified atmospheric packaging) and combination of irradiation on storability at low temperature, shelf life and quality of sapota fruits cv. Kalipatti was conducted at Fruit Research Station, Sangareddy, APHU, A.P. In the first experiment sapota fruit cv. Kalipatti were packed in polypropylene bags of 100 and 150 guage with and without perforation and stored at 15 OC for 15 and 30 days and transferred to room temperature. Various physico-chemical parameters like PLW (%), Spoilage (%), Firmness(kg/cm2), TSS (OB), Sugar (%), Acidity (%) and TSS: Acid ratio were estimated at an interval of 3 days after transfer to room temperature. Fruits packed in polypropylene bags of 100 guage without perforation recorded significantly lower PLW (%); fruits packed in polypropylene bags of 100 guage with0.1% perforation recorded significantly higher firmness, lowest spoilage (%) irrespective of days of storage 15 OC. The fruits stored at 15 OC for 30 days were ripened on initial days of transfer to room temperature and recorded significantly higher PLW (%), lower firmness(kg/cm2), on 3rd days (ripe stage) when compare to fruits stored at 15 OC for 15 days. The fruits packed in 100 guage with 0.1 % perforation and stored for 15 OC for 15 days has maintained higher TSS, sugar (both total and reducing sugars) and lower TSS: Acid ratio even up to 6th day after transfer to room temperature. The maximum total storability of 21 days (15 days at 15 OC and 6 days at room temperature) was recorded in fruits packed in 100 guage polypropylene with 0.1 % perforation.
The best packaging material and storage days in experiment no 1 has to be irradiated at various dosages in 2nd experiment. However, in the first experiment as 15 days storage has proved better than 30 days storage at 15OC irrespective of packing material. Further to increase the total storability, the fruit after packaging in polypropylene bags of 100 guage with 0.1 % perforation of experiment-1 (best packing material) was irradiation at different doses of 0.2,0.4,0.6,0.8 kGy and stored at 15OC for 20 days in 2nd experiment. The fruit irradiated with 0.2 kGy has recorded significant lower PLW, higher firmness and lower sugar when compare to higher doses of irradiation and control. Fruits irradiated with higher doses of above 0.4 kGy recorded higher PLW, lower firmness and minimum shelf life after transfer to room temperature. Further, fruits irradiated at irradiation doses of above 0.4 kGy have shown irradiation injury and recorded highest spoilage then the fruits irradiated at lower dose of 0.2 kGy. The fruits packed in polypropylene 100 guage with 0.1 % perforation and irradiated at 0.2 kGy recorded significantly higher shelf life of 6 days after transfer to room temperature; increase the total storability to 26 days (20 days at low temperature and 6 days after room temperature).
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Keywords
fruits, storage, polymers, packaging, storage structures, sapota, acidity, sugar, biological development, physical control