Studies on shelf life of ber (Zizyphus mauritiana Lamk.) under hypobaric conditions
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Date
2005
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Publisher
CCSHAU
Abstract
The present studies were undertaken on ber (Zizyphus mauritiana Lamk.)
cv. Umran, during 2005 at CCS Haryana Agricultural University, Hisar to
study the effect of various hypobaric storage conditions on its shelf life. The
fruits were packed in sealed LDPE bags under various hypobaric conditions
viz., 100%, 75%, 50%, 25%, 0% vacuum. The control fruits were packed in
corrugated fiber board boxes with news paper as lining material. The fruits
were stored at room temperature (36+20C, 31+5% RH) and at low temperature
(7+30C) conditions and sampled at regular intervals. It was observed that
during storage, physiological loss in weight was minimum in fruits packed
under various hypobaric conditions. Flesh firmness retention was maximum in
100% vacuum treatment, both under room and low temperature conditions of
storage. There was minimum ripening and decay loss observed during storage
under various hypobaric conditions at room temperature. However at law
temperature, there was no decay loss throughout storage period in all
treatments except control. The changes in chlorophyll and carotenoid contents
were minimum in 100% vacuum packed fruits. The retention of acidity and
ascorbic acid content was maximum under 100% vacuum packed fruits. The
changes in TSS, total sugar and reducing sugar content in ber fruits during
storage were at slower rate under various hypobaric conditions.
From the results of above study, it could be concluded that on the basis
of 10% PLW as the threshold value, ber cv. Umran can be stored for ~ 4 days at
room temperature (36+20C) and ~ 8 days at low temperature (7+30C).
Packaging of fruits under hypobaric conditions enhanced the shelf life of ber
fruits by reducing PLW, ripening % and decay loss. At room temperature,
maximum enhancement of shelf life was observed by 100% vacuum treatment,
showing acceptable quality upto 12 days. The fruits packed in 0% and 25%
vacuum remained acceptable upto 8 days only. Similarly enhancement in shelf
life under hypobaric conditions were observed at low temperature. The fruits
packed in 100% vacuum remained acceptable upto 24 days. However, the
fruits packed under 0% hypobaric condition reamined acceptable only upto 20
days.