Physiological changes during fruit ripening and storage of sapota (Manilkara zapota L.)
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Date
2016
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CCSHAU
Abstract
Present investigation was conducted to study effect of different concentrations of ethylene
absorbent (KMnO4) on mature, half ripe and full ripe sapota variety cricket ball during storage at
room temperature. PLW and decay loss increased with increase in the period of storage in all
treatments and in all stages. Quality parameters such as TSS, total sugars, reducing sugars
increased upto 8th day in mature fruits, upto 2nd day in half ripe fruits and decreased thereafter,
whereas in full ripre fruit it decreased from beginning during storage. Opposite trend was
observed in non-reducing sugars. Acidity, ascorbic acid, total phenols, ADF and NDF decreased
whereas MDA content increased during storage in all treatments and stages. All concentrations of
KMnO4 were effective to retain the desirable parameters in fruits of all stages whereas better
retention was observed in mature fruits packed in 3000 ppm KMnO4 soaked paper.
Mature, half ripe and full ripe sapota fruits were analysed for change in biochemical
compound in pulp and peel parts. Acidity, ascorbic acid, free radical scavenging acidity, total
phenols decreased from mature to full ripe fruits. These were found more in fruit peels of all
stages. Pulp of sapota had more total sugars, reducing sugars, non-reducing sugar and lipid
peroxidation and these increased during ripening. Peroxidase, ascorbate peroxidase, glutathione
reductase and superoxide dismutase enzyme activity decreased from mature to full ripe stage.
More activity of above said enzymes were found in peels of sapota fruits of all stages.
Sapota powder prepared by solar and oven drying of 5 mm, 10 mm and 4 parts cut pieces
of fruits and then stored for 90 days. Ascorbic acid, total sugars, reducing sugar, ADF, NDF, total
phenols decreased during storage of sapota powder whereas acidity and non-reducing sugars
increased. Higher retention of ascorbic acid, total sugars, non-reducing sugar, ADF and NDF in
solar dried powder during storage whereas maximum retention of reducing sugars and total
phenols was recorded in oven dried powder during storage. Ascorbic acid, non-reducing sugars,
ADF, NDF and total phenols were higher in sapota dried in 5 mm pieces in both solar and oven
dryer whereas all other parameters were better in sapota dried in four parts.