STANDARDIZATION OF POST HARVEST TREATMENTS AND ACTIVE PACKAGING CONDITIONS FOR RETAINING STORAGE QUALITY OF PEAR (PYRUS COMMUNIS L.)
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Date
2018-07
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UHF,NAUNI
Abstract
ABSTRACT
The present investigations entitled “Standardization of postharvest treatments and active packaging conditions for
retaining storage quality of pear (Pyrus communis L.)” were conducted during the seasons 2015-16 and 2016-17 under three
experiments. In the first experiment different concentrations of 1-methylecyclopropene were tried for retention of fruit quality during
ambient and refrigerated storage. It was observed that fumigation of fruits with 1000 ppb 1-MCP for 24 h (T10) effectively maintained the
best fruit quality with minimum deterioration during 22 days and 4 months storage periods under ambient and refrigerated storage,
respectively. These fruits retained maximum firmness, TSS, sugars, titratable acidity, ascorbic acid and total phenol contents and
exhibited minimum physiological loss in weight (PLW), spoilage, enzyme activity (PME and PG) and respiration rate, with highest
overall acceptability. However, treatments with 900 ppb (T9) and 800 ppb 1-MCP (T8) also proved to be equally effective as differences
among them for most quality parameters were non-significant under both the storage conditions. Further, the shelf life periods after 30,
60, 90 and 120 days of refrigeration, for these fruits were 15, 12, 9 and 3 days, respectively.
In the second experiment appropriate concentrations of CaCl2, coating treatments (starlight wax emulsion, Aloe vera and Vitex
negundo) and their combinations were standardized for retention of fruit quality. Treatment of fruits with 4.0 per cent CaCl2 for 30 min
(T12) reduced PLW, spoilage, enzyme activity (PME and PG) and respiration rate and also retained maximum firmness, TSS, sugars,
acidity, ascorbic acid, total phenol contents and overall acceptability rating during 19 day and 3 month storage durations under
ambient and refrigerated storage, respectively, although it was statistically at par with treatments T11 (4.0 % CaCl2 dip for 20 min) and
T9 (3.0 % CaCl2 dip for 30 min). After 30, 60 and 90 days of refrigeration these fruits exhibited shelf life periods of 12, 9 and 6 days.
Among coating treatments, 50 per cent starlight (T3) 30 per cent concentration of both Aloe vera (T3) and Vitex negundo leaf extract (T3)
proved to be better in retaining storage quality of fruits in comparison to their other concentrations although, differences between 20 and
30 per cent Vitex negundo leaf extract were non- significant. Fruits under these treatments had shelf life periods of 9 and 6 days after 30
and 60 days of refrigeration. Fruits treated with pre standardized CaCl2 (3.0 % CaCl2 for 30 min) were subsequently coated with 50 per
cent starlight, 30 per cent Aloe vera and 20 per cent Vitex negundo leaf extracts. 3.0 per cent CaCl2 dip for 30 min + 50 per cent starlight
wax emulsion (T1) recorded the best fruit quality and overall acceptability during the 22 days and 4 months storage periods under the
two storage conditions. Further, during ambient holdings fruits treated with 3 per cent CaCl2 dip for 30 min + 50 per cent starlight wax
coating (T1) retained marketability up to 12, 9 and 9 days after 30, 60 and 90 days of refrigeration, respectively.
Under the third experiment, fruits were packed in 100 and 200 gauge LDPE film bags along with sachets of KMnO4, Fe powder
and activated charcoal to evaluate the effects of in package scrubbing of ethylene, O2 and CO2 on fruit quality during ambient and
refrigerated storage. These active packaging treatments were effective in reducing the overall ripening process and thus prolonging the
storage life. Keeping a sachet of 15 per cent KMnO4 and 15 per cent Fe powder inside 200 gauge LDPE bags along with fruits, retained
maximum firmness, TSS, sugars, titratable acidity, ascorbic acid, total phenol contents and overall acceptability rating while they
exhibited minimum respiration rate and enzymatic activities, thereby proving to be effective in retaining storage quality of fruits.
Keywords: 1-MCP, CaCl2, edible coatings, active packaging, Bartlett, storage quality.
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