Influence of different chemicals on quality of pear fruit under cold storage
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Date
2016
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Publisher
Punjab Agricultural University, Ludhiana
Abstract
The present study entitled "Influence of different chemicals on quality of pear fruit under cold
storage" was carried out in the Department of Fruit Science, PAU, Ludhiana during the year
2015. Physiologically mature, uniform fruits were harvested. These fruits were thoroughly
washed, disinfected and dipped in aqueous solutions of CaNO3 (2%, 3 and 4%) Gibberellic
acid (20,40 and 60 ppm) and oxalic acid (2, 4 and 6 mmolL-1 ) for five minutes. The fruits
were placed in CFB boxes and subsequently stored at (0-1⁰C and 90-95% RH) for 70 days.
The fruits were analysed after 30, 50 and 70 days of storage. PLW of fruits decreased with
storage, however, fruits treated with CaNO3 @3% recorded significantly lower PLW as
compared to other treatments. Similarly, fruit firmness, acidity and total phenolics showed
declining trend with increase in storage period. TSS and sugars were increased up to 50 days
of storage and thereafter, a decline was recorded in all treatments throughout the storage
period. Fruit sensory quality rating and PME activity was maximum at 50 days of storage
after which it showed the decreasing trend for fruits treated with CaNO3 @3% but in control
fruits sensory quality and PME decreased throughout the storage period. The TSS: TA ratio
and spoilage increased with advancement of storage. During cold storage, CaNO3 3%
treatment was found most effective in extending the storage life of Nijisseiki pear fruits with
acceptable quality fruits during the entire storage period.
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Keywords
Fruit Science, Fruit quality, Botany, Cold storage, Pear