STUDIES ON STANDARDIZATION OF POST-HARVEST TREATMENTS FOR EXTENDING THE STORAGE LIFE OF PERSIMMON FRUIT
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Date
2018-01
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UHF,NAUNI
Abstract
ABSTRACT
The present investigation entitled “Studies on standardization of post-harvest treatments for extending
the storage life of persimmon fruit” was conducted in the Department of Food Science and Technology, Dr.
Yashwant Singh Parmar University of Horticulture and Forestry Nauni, Solan (HP) during the year 2016-2017
under two experiments. In the first experiment persimmon fruits cv. Fuyu were coated with different
concentrations of starlight wax emulsion, Aloe vera gel extract, neem and tulsi leaf extracts and packed in brown
paper bags. In the second experiment, fruits were packed in low density polyethylene (LDPE), high density
polyethylene (HDPE) and polypropylene (PP) film bags of 100 and 200 gauge thickness with or without
perforations. Fruits from both experiments were stored under ambient as well as refrigerated storage conditions
during which physico-chemical analysis of fruits was carried out at an interval of 10 days under ambient
conditions and one month under refrigerated storage. It was observed that the fruits treated with 50 per cent
starlight coating (T3) and those packed in 100 gauge unperforated LDPE bags (T1) retained the best quality as
fruits under these treatments exhibited minimum physiological loss in weight and higher firmness, titratable
acidity, total tannin content, TSS and total and reducing sugars and total carotenoid content under both the
storage conditions. These treatments were also effective in minimizing the respiration rate thereby, reducing the
ripening process and prolonging storage life of persimmon. The superiority of T3 among different coating
treatments and T1 among different polymeric film packaging in maintaining fruit quality was further confirmed
by sensory scores, as fruits under these treatments obtained maximum scores for appearance, texture, flavour
and overall acceptability after 30 days of ambient and 5 months of refrigerated storage, respectively. Other
treatments consisting of 30 per cent Aloe vera gel coating (T6) and 40 per cent starlight wax coating (T2) were
also quite effective in maintaining various quality characteristics of the fruits during storage. Packaging in
unperforated 200 gauge LDPE bags (T3) and 100 gauge (T9) film bags was also found to be quite effective in
maintaining quality characteristics of persimmon fruit. Based on the results of this study, it can be concluded
that coating of fruits with 50 per cent starlight wax emulsion and packaging in 100 gauge LDPE without
perforations can be recommended as suitable postharvest treatments for retention of storage quality and
extension of shelf- life of persimmon fruits.
Keywords: Polymeric film packaging, low density polyethylene, high density polyethylene, polypropylene,
edible coatings, persimmon, storage, quality
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