Abstract
Ber (Zizyphus mauritiana Lamk) fruits are perishable in nature and have poor shelf- life. To extend the storage life of ber fruits different post-harvest treatments, like CaCl 2 (0.5, 1.0 and 2.0%), Ca(NO 3 ) 2 (0.5, 1.0 and 2.0%), gibberellic acid (GA 3 ) (20, 40 and 60 ppm) and Bavistin (0.1%) were given to fruits and their effect was studied on the storage life and quality of ‘Umran’ ber ( Zizyphus mauritiana Lamk) fruits under cold storage conditions. Fruits of uniform size and colour were harvested, from healthy plants, and subjected to post harvest dip of different chemicals, before packing in CFB boxes and placed in cold storage (3-5°C and 85-90% RH) They have been evaluated after 10, 20 and 30 days of storage for physiological loss in weight (PLW), firmness, pectin methyl esterase (PME) activity and palatability rating. The PLW increased and fruit firmness decreased during storage at each treatment. The sensory rating increased up to 10 days at all treatments, except control but subsequently it decreased during storage. The increase rate in PME activity was faster, up to 10 days, in untreated fruits, while treated fruits showed slower rise in PME activity, up to 20 days with a decline afterwards. It can be concluded that ber fruits can be stored up to 20 days by post-harvest treatment using GA 3 at 60 ppm, with acceptable quality.
Highlights
Materials and methodsBer fruit is very popular among consumers due to its high nutritive value and comparatively low market price
Data presented in Tab. 1 shows a significant increase in physiological loss in weight (PLW) with the increase of storage period
At the end of storage maximum PLW (6.2%) was found in control fruits while the minimum was recorded in GA3 -60 ppm treated fruits, followed by CaCl2 (2%) treatment
Summary
Materials and methodsBer fruit is very popular among consumers due to its high nutritive value and comparatively low market price. The maximum loss in weight (2.8%) was noted in control fruits after 10 days of storage, followed by Bavistin (0.1%) treatment. After 20 days of storage, the maximum PLW (4.2%) was recorded in control fruits, followed by Bavistin (0.1%) treatment. The minimum PLW (2.35%) was recorded in GA3 -60 ppm treated fruits, followed by CaCl2 (2%) treatment.
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