EFFECT OF CHEMICALS ON STORAGE LIFE AND QUALITY OF BER CV. UMRAN
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Date
2011
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PAU Ludhiana
Abstract
The investigations on “Effect of chemicals on storage life and quality of ber cv.
Umran” was conducted in the Department of Horticulture, PAU, Ludhiana during year 2011.
The fruits were harvested at peak maturity period (29th March) along with pedicel and were
dipped in ascorbic acid, boric acid and sodium carbonate (1, 2, 3 %) each for 5 min. Treated
fruits were packed in Corrugated Fibre Board boxes of 2 Kg capacity and kept in cold
chamber at 7ºC temperature and 90-95 per cent RH. The fruits were analysed after 7, 14, 21
and 28 days of storage. The lowest physiological loss in weight was found in ber fruits treated
with ascorbic acid 2 per cent and sodium carbonate 1 per cent. High palatability rating was
noted in fruits dipped in ascorbic acid 1-3 per cent. The spoilage of fruits was noted
significantly less in fruits treated with ascorbic acid treatments. The highest total soluble
solids and ‘b’ value of fruit colour was recorded in the fruits dipped in boric acid 3 per cent.
The highest mean fruit firmness, pulp/stone ratio and total sugars were noted in the fruits
treated with ascorbic acid 3 per cent. The pedicels were properly retained with fruits up to 21
days of storage. The lowest acid content was estimated with boric acid 3 per cent and sodium
carbonate 1-2 per cent. Higher retention of vitamin C was observed in fruits with ascorbic
acid 2 and 3 per cent treatments. The physiological loss in weight, spoilage and TSS/ acid
ratio were increased with prolongation of storage days whereas palatability rating, fruit
firmness, pulp/stone ratio, acidity, vitamin C were decreased with advancement of storage
period. TSS and total sugars increased significantly up to 14 days of storage but followed a
decrease at later period of storage. It was concluded that Umran ber kept with pedicel could
be stored satisfactorily for 21 days in cold chamber (7ºC) without any major effect on their
quality.
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