Post Harvest Handling and Processing of Sapota [Manilkara achrus (Mill) Forsberg] cv. ‘Kalipatti’
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Date
2017
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MPUAT, Udaipur
Abstract
The present investigation entitled “Post harvest handling and processing of
sapota [Manilkara achras (Mill.) Forsberg] cv. Kalipatti” was conducted during two
consecutive years 2015-16 and 2016-17 at Department of Horticulture, College of
Agriculture, Dapoli, Dist. Ratnagiri, and Regional Fruit Research Station, Vengurla,
Dist Sindhudurg in the jurisdiction of Dr. Balasaheb Sawant Konkan Krishi
Vidyapeeth, Dapoli, Maharashtra State (India). The freshly harvested mature fruits of
Kalipatti cultivar were collected from university farm. Fruits were washed with 100
ppm chlorinated water and brought to the laboratory for further treatments and
analyzed for physico-chemical properties. Total three experiments were conducted
and were laid out in completely randomized design with three replications.
In the first experiment investigation was conducted to study the effect of post
harvest treatments of different chemicals and plant growth regulators on quality of
sapota fruits cv. Kalipatti. The fruits were treated as per treatments i.e. 2.0 and 4.0
per cent calcium nitrate, 5000 and 10000 ppm calcium chloride, 200 and 400 ppm
gibbrellic acid, 75 and 150 ppm benzyl adenine and control with distilled water and
kept under ambient conditions. During storage the sapota fruits were analyzed for
different physical and chemical constituents. Calcium chloride 10000 ppm was
proved very effective in maintaining the highest specific gravity, fruit firmness and
delayed ripening and spoilage of fruits. It also showed good maintenance of fruit
quality such as TSS, reducing sugars, total sugars, ascorbic acid content up to 12th day
of storage. The least physiological loss in weight and spoilage was again found in
fruits treated with 10000 ppm calcium chloride as compared to other post harvest
treatments. There was no effect of treatment on change in colour of sapota fruits. The effect of packaging and cushioning material on quality of sapota fruits cv.
Kalipatti during storage at ambient temperature after transportation was studied in the
second experiment. The sapota fruits of optimum maturity were kept in their
respective packaging and cushioning material. These fruits were transported from
Dapoli to Vengurle (300 kms) and were moved to storage room at ambient
temperature. The observations on physical and chemical parameters were recorded at
two days interval. The sapota fruits packed in CFB box with partition, CFB box with
separator and tissue paper and CFB box with separator and paddy straw were intact in
their position while that of other packaging material were considerably disturbed. The
present investigation indicated that, amongst the nine types of packaging and
cushioning material evaluated, the sapota fruits packed in CFB box with partition
were of good quality as compared to other treatments when stored at ambient
temperature after transportation.
The third experiment was planned with various ten blend ratios of sapota and
pineapple juices by using completely randomized design. The blending of sapota and
pineapple juices increase the quality of blended must, The increasing pineapple juice
in to the blend resulted in better chemical properties of the wine. Blending of sapota
and pineapple juices before fermentation helps in reduction of astringency with
improvement in taste, body, colour, aroma, overall acceptability and overall quality of
wine when compared to sole sapota wine. It was also observed that, standard wine can
be prepared by mixing of sapota and pineapple juices in 100:00, 50:50, 40:60, 30:70
(sapota : pineapple) ratios before fermentation. The presence of pineapple juice in the
blend was responsible to enhance the taste and colour of wine. When the standard
wine are compared for chemical composition, wine recovery and sensory quality the
better blend was observed to be 50:50 (sapota: pineapple).
Description
Post harvest handling and processing of sapota [Manilkara achras
(Mill.) Forsberg] cv. Kalipatti
Keywords
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Citation
Khanvilkar and Kaushik, 2017