STUDIES ON SHELF LIFE OF FIG (Ficus carica L.)
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Date
2009-12-10
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University of Agricultural Sciences GKVK, Bangalore
Abstract
The Present investigation was. carried out to study the shelf life of fig fruits.
Owing to its short shelf life of 3 to 4 days, different gauge of polyethylene covers
with or without ventilation were used and the best treatment among these was used
along with ethylene absorbent and calcium chloride. Fruits stored in 200 gauge
polyethylene cover with 1 per cent ventilation have recorded least PLW (0.58%),
spoilage (12.86%) and highest acidity (0.23%) and recorded shelf life of 8 days
with higher scores for organoleptic characters. 200 gauge polyethylene cover with
1 per cent ventilation was used in the continued part of the study where in
chemicals like KMn04 and CaCl2 (1 and 2%) were used for the improving shelf
life of fig fruit. Two per cent KMn04 along with 200 gauge polyethylene cover •
with 1 per cent ventilation treatment recorded least PLW (1%), spoilage (9.12%)
and highest TSS (15.20%), titratable acidity (0.12%), total sugar (17.03%) and
reducing sugars (13.71%). Fruits recorded maximum shelf life of 10.66 days and
better organoleptic characters like taste, appearance and overall acceptance of fruit
thereby helped in increasing shelf life.
Fig fruits were stored for longer time (10.66 days) when the fruits were
treated with 2% KMn04 & 2% CaCl2 & stored in 200 gauge ventilated
polyethylene cover.
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