Influence of Pretreatments and Prepackaging on Post Harvest Shelf Life of Underutilized Fruits (Star Fruit, Egg Fruit and Fig)

P Adiyaman

doi:10.17485/ijst/2013/v6i9.9

Abstract

The effect of prepackaging (1 percent vented High Density Polyethylene (200 gauge) bag) and pretreatments (1.5 percent potassium metabisulphite (KMS) solution (T1 ) and 2 percent sodium chloride (NaCl) and calcium chloride (CaCl2 ) solution (T2 ) on physiological loss in weight (PLW), total soluble solids (TSS), pH, titratable acidity, firmness and colour (L* a* b*) of star fruit, egg fruit and fig was studied during storage in ambient (R1 ) and refrigeration (R2 ) conditions (4±1 oC). The experimental results indicated that a decrease in titratable acidity, fruit firmness, increase in pH and total soluble solids (TSS) content under both pretreatments and storage conditions. The pretreatment (T2 ) however extended star fruit and egg fruit marketable life with lowest PLW (8.04% and 4.52%) and physico-chemical constituents up till the 22th and 16th days at ambient temperature and more than 25th (7.47%) and 20th (3.40%) days under refrigeration condition. This might be due to the pretreatment with 2 percent NaCl and CaCl2 solution which delayed fruits ripening periods during storage. Whereas the fig pretreated with T1 had better shelf life (4 days) with respect to physical properties during storage at refrigeration temperature than control. The results of the study indicated that pretreatments T2 and T1 found to be better for improving the shelf life of star fruit (25 days), egg fruit (20 days) and fig (4 days) under room and refrigerated storageKeywords: Underutilized Fruits, Pretreatments, Prepackaging, Storage Temperatures, Shelf Life

Highlights

Consumption of various types of fruit provides excellent health benefits because they are a good source of phytochemicals and prevent many diseases
The titratable acidity (0.18 percent), beta-carotene (77.16μg / 100g) and fat (0.05 percent) content of fig was found to be lower than that reported in star fruit and egg fruit
The Physiological Loss in Weight (PLW) of star fruit, egg fruit and fig increases progressively during their storage due to respiration and transpiration and this kind of weight loss continues till the fruit attains fully ripened stage

Summary

Introduction

Consumption of various types of fruit provides excellent health benefits because they are a good source of phytochemicals and prevent many diseases. A number of epidemiological studies have found that fruit and vegetable consumption is associated with health benefits, such as reducing the risk of cardiovascular diseases and cancer [1,2]. Some of the important fruits in this category are Fig (Ficus carica), Amla (Emblica officinalis), Star fruit (Averrhoa carambola), Beal (Aegle marmalos), Ber (Zizyphus mauritiana), Cashew (Anacardium occidentale), Egg fruit (Pouteria campechiana), Jackfruit (Artocarpus heterophylus) and Custard apple (Anona sqomasa) etc. Among these the star fruit, egg fruit and fig are the important minor fruits and have been attributed to possess several medicinal properties [3]. Star fruit (Averrhoa carambola) belongs to the family Oxalidaceae and is often called as “Carambola” or “Five

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