Abstract
Sapota fruits are subjected to different storage temperature (cold [8°C] and ambient conditions) and chemicals (Potassium permanganate absorbent and salicylic acid) at different concentration to maintain the quality of fruits. The fruits were dipped in 1.5 mM of salicylic acid and KMnO4 then packed in CFB boxes and stored at cold and ambient condition evaluated for their effect on fruit quality. The change of chemical constituents was found to be slower in fruit stored at 8oC as compared to control. The minimum PLW (13.78%), respiration rate (54.81 ml CO2 kg-1 h -1), maximum firmness (73.21 N) and minimum PG enzyme activity (46.97 µg -galatouronic acid-FW g -1 h-1) was recorded in C1M3 (8°C + KMnO4 in CFB box) followed by C1M2 (8°C + salicylic acid) interactions and then concluded that fruits kept in CFB boxes with KMnO4 stored at 8°C could prolong the shelf life of sapota.
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