Abstract
Mannitol and sorbitol are considered as suitable osmolytes. In light of this, the two reagents were applied (100 µM to 400 µM individually and combinations of 100 µM + 100 µM to 400 µM + 400 µM) by dipping the ivy gourd fruits in them. The physiological along with physical parameters were assessed with and without (considered to be controlled) dipping in these reagents. The results of the present study reveal that the rate of physiological and physical changes in ivy gourds during storage is influenced by the amount of exogenous mannitol-sorbitol used. In addition to significantly lowering weight, pH, and titrable acidity, the mannitol-sorbitol coating of ivy gourds increases phosphomolybdate activity, total soluble sugar, phenolic content, and pectate lyase activity. It has enzymes that fight free radicals, including peroxidase and catalase, whose activity decreases in stressful situations. In comparison to the other treatments and the untreated ivy gourds, the 300 µM mannitol treatment offered the highest amount of protection. Hence, ivy gourds' postharvest quality can be effectively extended by mannitol and sorbitol for up to 10 days without significantly affecting their phytochemical and physiological qualities.
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