STUDIES ON RIPENING OF CUSTARD APPLE (Annona squamosa L.) FRUITS CV. BALANAGAR.
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Date
2019-08-19
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Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra.
Abstract
Custard apple (Annona squamosa L.) a member of the Annonaceae family, is a tropical and subtropical fruit tree which is widely distributed in Asia, Africa and the America. It requires hot, dry climate during flowering and high humidity during fruit setting. Since, it is a climacteric fruit, it is harvested in unripe condition after maturity when the skin between the segments turns to creamy yellow. Being a perishable fruit, custard apple cannot be stored for a long period. and many custard apple processing plant don’t have capacity to process all the fruits at a time so, in peak season, they have to store fruits for some days. But, during this period fruits get spoiled if it is not properly stored. Therefore, there is necessity to study the ripening and storage conditions for custard apple fruits.
The treatments involve three temperature levels viz., 15, 20 and 25°C and three RH levels 65-70, 75-80 and 85-90%. For storage and ripening of fruits at different temperature and RH conditions, ripening chamber was used and for Control treatment, fruits were ripened at ambient conditions. The matured and of uniform size fruits of custard apple cv. Balanagar were selected for experiment and after ripening of fruits, they were analyzed for physiological, biochemical observations and sensory evaluation.
During storage and ripening, fruits were observed on every day for physiological weight loss and fruit softening. Results showed that, fruits stored at temperature 15°C and RH 85-90% (T1R3) recorded lowest physiological weight loss i.e. 0.43, 0.99 and 1.43% on 1, 2 and 3 days after storage, respectively. Also, it took maximum number of days to ripe (9), followed by fruits ripened at temperature 20°C and RH 85-90% (T2R3) took 6 days for ripening.
In case of biochemical observations, fruits ripened at temperature 20°C and RH 85-90% (T2R3) recorded good value for pH (5.31), titrable acidity (0.27%), TSS (22.17°Brix), reducing sugar (14.52%), total sugar (14.67%) and ascorbic acid (12.50%). Also, it showed maximum overall acceptability score (8.1) along with acceptable score for fruit color (8.2), pulp color (8.6), flavour (7.8) and taste (7.6).
From the present investigation it could be concluded that fruits can be ripened at temperature 20°C and RH 85-90% for minimum physiological weight loss, more ripening period (6 days), acceptable sensory score and physicochemical properties.
Description
This experiment was conducted to ripe the custard apple fruits at various temperature and RH conditions and to check the effect of temperature and RH on the quality of ripened custard apple fruits.
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Citation
BELE, GAJANAN M. (2019). Studies on ripening of custard apple (Annona squamosa L.) fruits cv. Balanagar. Department of Agricultural Process Engineering (Agricultural Engineering), Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. M. Tech. 2019. Print. xii, 65p. (Unpublished).