Effect of temperature on the development of cricket ball syndrome during storage of guava under modified atmosphere
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Date
2013
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Publisher
CCSHAU
Abstract
The present investigation entitled “Effect of temperature on the development of cricket ball syndrome
during storage of guava under modified atmosphere” was carried out with uniform size fruits of guava cv. L- 49.
The healthy and uniform fruits of guava cv. L-49 were harvested from rainy season crop at green mature stage and
packed in sealed non-perforated poly ethylene bags to create modified atmosphere (MA). Control fruits were
packed directly in corrugated fibre board (CFB) boxes with news paper lining. The fruits under both the treatments
were stored at 100C, 200C, 300C and room temperature (RT 32± 30C, 63% RH). The sampling was done on every
alternate day up to 14 days of storage for various parameters.
The fruits packed in modified atmosphere packaging showed lower PLW, ripening percentage and decay
loss than control fruits. As storage temperature increased, PLW, ripening percentage and decay loss also increased.
Under MA, no decay loss and ripening were observed in the guava fruits stored at 100C, while it was evident by 6th
day for fruits stored at 300C and RT and by 10th day at 200C. There was higher retention of chlorophyll content,
ascorbic acid, and antioxidant activity in fruits under MA w.r.t. control and at low temperature as compared to the
fruits stored at higher temperature. The fruits under MA were better than control in terms of their TSS, acidity and
ascorbic acid contents. The fruits at RT under modified atmosphere retained acceptable scores for colour, taste,
aroma and overall acceptability up to 6th day while control fruits were acceptable only upto 2nd day of storage. At
10oC temperature, however, acceptable scores were observed upto 14th day of storage for fruits both under control
and modified atmosphere conditions. The cricket ball syndrome was not observed in fruits stored under control
conditions at various temperatures. Cricket ball syndrome, however, was observed only in fruits under modified
atmospheres, as they remained green and hard throughout the storage period and at all the temperatures.
Based on the results obtained in the present investigation, it can be concluded that, packing of guava
fruits cv. Lucknow-49 in sealed poly ethylene bags to create modified atmosphere and storing them at various
temperatures did not prove effective in enhancing the shelf life due to development of cricket ball syndrome. The
control fruits, however, can be stored upto 14 days at 10oC as against 2 days at room temperature.
Description
Keywords
Antioxidant activity, Ascorbic acid, Cricket ball syndrome, Decay loss, Guava, Organoleptic quality, Phenols, PLW, Ripening, Shelf life, Storage temperature