Karale, Dr.A.RMore, Dr.T.AKaledhonkar, Prof.D.PMasalkar, Dr.S.DMali, Tushar Tukaram2017-02-272017-02-272001-06-19http://krishikosh.egranth.ac.in/handle/1/5810002652The present investigation entitled, "Studies on extension of shelf-life of sapota [Manilkara achras (Mill.) Fosberg] fruits cv. Kaliptti was carried out with four chemical and three packaging treatments making in all 12 treatment combinations with three replications. The experiment was conducted in two sets in actorial Completely Randomised Design (FCRD). The treated sapota fruits Cv. Kalipatti were stored atroom temperature (11-35°C, 22-65 % RH) and in low cost, low energy input cool chamber (10-20 0C, 85-90 % RH) in March-2000. In present study, it was observed that sapota fruits under all the treatmentcombinations had increased total weight loss, rotting, fruit softeningAbstract contd T.T. Maliand fruit skin shrinkage with subsequent increase in storage period.Aspergillus niger and Fusarium sp. were found to be associated withrotting under both the storage condition. There was an increasefollowed by gradual decrease in TSS, reducing, non-reducing and totalsugars content with corresponding decrease in acidity upon prolongedstorage under both the storage conditions irrespective of storage treatments. Fruits stored in cool chamber followed the same trend of physico-chemical changes but at a slower rate.The shelf life and organoleptic qualities of untreated andunpacked sapota fruits were found to be good hardly for 5 days atroom temperature. However, fruits treated with 6 % waxol and packedin 150 guage polyethylene bags with 1.2 per cent^could be stored wellupto 8 days at room temperature.The present study made it clear that, the treatment of sapotafruits with 6 % waxol and packed in 150 gauge polyethylene bags with1.2 % vents was the best and it had a great significance in retaining the better physcio-chemical characteristics. This treatment combinationcould extend the shelf-life of sapota fruits upto 16 days in cool chamberwith only 19.20 per cent cumulative weight loss and better marketableand organoleptic qualities while untreated and unpacked fruits recorded 36.12 per cent cumulative weight loss and had lost almostcomplete marketable qualities on 10th day of storage in cool chamber.enThesis