SURESHA, G. J.JAGADEESH, S. L.Swamy, G. S. K.THAMMAIAH, NJHOLGIKER, PRAVEENKALAGUDI, VANDANA ASHOK2018-08-102018-08-102014-08UHSBhttp://krishikosh.egranth.ac.in/handle/1/5810064090TH498Studies on influence of postharvest treatments on quality and shelf life of jamun (Syzygium cumini Skeels) fruits under cold storage was carried out in the laboratory of Department of Post Harvest Technology, Kittur Rani Channamma College of Horticulture, Arabhavi, during the period from 2012 - 2014. Washed and air dried ripe jamun fruits were treated with hot water (45 and 50⁰C for 5 min.) and leaf extracts (ocimum, neem and aloe vera gel at 10 and 15% for 10 min.). After imposition of the treatments, fruits were air dried and kept in CFB’s at 13 ± 1°C and 85 % RH to record the quality and shelflife. Among treatments, least cumulative physiological weight loss (33.00%) and maximum firmness (288.67 g) was recorded by 10 per cent aloe vera gel coating. Lowest respiration rate and maintenance of colour (L*a*b*C*h°) values were registered in 15 per cent of neem leaf coating. The shelf life of 14.14 days was recorded by 15 per cent aloe vera gel coating. In another study, fruits were treated with chitosan (0.25 and 0.5%), salicylic acid (0.2 and 0.4%), calcium chloride (1 and 2%) and boric acid (0.5 and 1%) for 10 minutes. The least cumulative physiological weight loss (10.10%) maximum firmness (140 g) and highest shelf life (15 days) was exhibited by 2 per cent calcium chloride. Lowest respiration rate and maintenance of colour values were registered in 1 per cent of boric acid. Coating of jamun fruits with aloe vera gel (15%) for 10 min. or treating with 2 per cent calcium chloride would be beneficial in maintaining the biochemical changes thereby extending the useful life of the fruits.ennullThesis