Abstract
The objective of the present work is to see the effect of different chemical treatments on pectin methylesterase (PME) activity and softening of the fruits. Purple plums (cv. Satluj) fruits were harvested at colour break stage and treated for 5- minutes in aqueous solutions of salicylic acid at 138, 276 and 414ppm, Ascorbic acid at 10,000, 20,000 and 30,000ppm, and Gibberelic acid at 20, 40 and 60ppm. For control the fruits were dipped in distilled water. Treated fruits were stored at low temperature conditions for 40days. Physico chemical characteristics and PME activity were determined at 10day interval. The colour of the fruits improved with respect to a* and b* values progressively throughout the storage, whereas, fruit firmness decreased. Total sugars and PME activity increased before showing a declining trend. Pre-storage application of salicylic acid (414ppm) significantly delayed colour development. Fruits treated with salicylic acid (414ppm) retained highest firmness, total sugars and PME activity at the end of storage.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
