Abstract
Studies were carried out to find out the effect of various pre-harvest treatments: CaCl2 (@ 0.5, 1.0 and 2.0%), Ca (NO3)2 (@0.5, 1.0 and 2.0%), GA3 (@ 20, 40 and 60 ppm) and Bavistin (@ 0.1%) on the cellulase activity and quality of 'Umran' ber fruits during cold storage. Marked trees were sprayed at colour break stage with the test chemicals. Fruits were packed in CFB boxes and placed in cold storage (3 - 5°C and 85 - 90% RH) for 30 days. The fruits were evaluated after 10, 20 and 30 days interval for various parameters such as cellulase activity, phenolic content, palatability rating and rotting percentage. Cellulase activity registered a gradual increase up-to 20 days of storage thereafter a decline was noted in all the treatments. The palatability rating increased up to 10 days of storage in all the treatments, except control but subsequently it decreased with longer in storage periods. Among the various preharvest treatments CaCl2 (2%) recorded minimum cellulase activity and rotting percentage and registered high palatability rating and phenolics content during cold storage conditions. Studies showed that pre-harvest application of CaCl2 (2%) maintained very good fruit quality and prolonged shelf-life for 20 days under cold storage conditions.
Highlights
Ber (Zizyphus mauritiana Lamk) is a hardy fruit, which can thrive well under adverse edaphic and climatic conditions
The present studies were conducted to investigate the effect of per-harvest application of various chemicals on change in cellulase activity and fruit quality during cold storage
It is evident from Tab. 1 that the cellulase activity varied significantly among different treatments and on storage interval during both the years of study
Summary
Ber (Zizyphus mauritiana Lamk) is a hardy fruit, which can thrive well under adverse edaphic and climatic conditions. During storage the rotting of fruit depends upon the activity of cellulase enzyme. The present studies were conducted to investigate the effect of per-harvest application of various chemicals on change in cellulase activity and fruit quality during cold storage. It is evident from Tab. 1 that the cellulase activity varied significantly among different treatments and on storage interval during both the years of study.
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