Post Harvest Handling and Processing of Sapota [Manilkara achrus (Mill) Forsberg] cv. ‘Kalipatti’

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dc.contributor.advisorKaushik, R. A.
dc.contributor.authorKhanvilkar, M. H.
dc.date.accessioned2017-11-09T05:24:45Z
dc.date.available2017-11-09T05:24:45Z
dc.date.issued2017
dc.descriptionPost harvest handling and processing of sapota [Manilkara achras (Mill.) Forsberg] cv. Kalipattien_US
dc.description.abstractThe 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).en_US
dc.identifier.citationKhanvilkar and Kaushik, 2017en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810035168
dc.keywordsPost harvest, Handling, Processing, Sapota, Manilkara achras, Kalipattien_US
dc.language.isoenen_US
dc.pages261en_US
dc.publisherMPUAT, Udaipuren_US
dc.research.problemPost harvest handling and processing of sapota [Manilkara achras (Mill.) Forsberg] cv. Kalipattien_US
dc.subHorticultureen_US
dc.subjectnullen_US
dc.themePost harvest handling and processing of sapota [Manilkara achras (Mill.) Forsberg] cv. Kalipattien_US
dc.these.typePh.Den_US
dc.titlePost Harvest Handling and Processing of Sapota [Manilkara achrus (Mill) Forsberg] cv. ‘Kalipatti’en_US
dc.typeThesisen_US
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