Maintenance of quality attributes of cold stored Patharnakh pear through post-harvest application of antioxidant (Diphenylamine)

Abstract

An investigation was carried out to observe the effects of antioxidant (diphenylamine) on cold storage behavior of Patharnakh pear. Fruits were harvested at proper maturity and treated with diphenylamine (0.05%, 0.1% and 0.15%) and were then stored in cold storage at 1–3°C temperature with 90–95% relative humidity (RH) for 45, 60, 75 and 90 days. After every storage interval, fruits were subjected to physical and biochemical analysis. Physiological loss in weight (PLW), spoilage percentage, core browning, total soluble solids (TSS) and reducing sugars increased with increase in storage time, while firmness and organoleptic rating decreased. Pear cv. treated diphenylamine (0.15%) had low rate of physiological loss in weight, spoilage losses, core browning and fruit colour degradation. Higher concentration of antioxidant (diphenylamine) also maintained higher fruit firmness, total soluble solids, reducing sugars and acidity throughout storage period.