POST-HARVEST INTERVENTIONS TO EXTEND THE SHELF LIFE AND MAINTAIN THE QUALITY OF INDIAN JUJUBE CV. UM

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InternationalJournalofAppliedandNatural Sciences(IJANS)

ISSN(P):2319–4014;ISSN(E):2319–4022

Vol.11,Issue2,Jul–Dec2022;27–40 ©IASET

POST-HARVESTINTERVENTIONSTOEXTENDTHESHELFLIFEANDMAINTAIN THEQUALITYOFINDIANJUJUBECV.UMRANUNDERAMBIENTSTORAGE CONDITIONS

HarithaK.Anmol

DepartmentofHorticulture,SchoolofAgriculture,LovelyProfessionalUniversity,Phagwara,Punjab,India

ABSTRACT

Anexperimentalstudywasconductedtoobservetheeffectsofpost-harvesttreatmentswhichextendtheshelflifeand maintainthequalityofIndianjujubecv.Umranunderambientstorageconditions.Theresultsrevealedthatcalcium chlorideandSAsignificantlyreducedthephysiologicallossinweightduringambientstorageconditioninBerfruits. Applicationof1.5percentcalciumchlorideonBerfruitspackedinneltonbagexhibitedminimumweightlossisduring storageperiodinambientstorageconditions.TheapplicationofCaCl2andSAsignificantlyinfluencedthepulp/stoneratio underambientstorageconditionsinBerfruits.TheCaCl2@1.5percent(T3)wasrecordedmaximumi.e.,11.51,11.39, 11.10and10.29pulp/stoneratioat3rd,6th,9thand12thdaysunderambientstorageconditions,respectively.The maximumTSSwasrecordedunderT3treatment(1.5%CaCl2)i.e.,13.36,14.56,14.89and13.95°Bat3rd,6th,9thand 12thdaysofstorage,respectively.Themaximumacidityi.e.,0.253,0.232,0.221and0.171percentwasrecordedinT3 (1.5%CaCl2)whileminimumi.e.,0.189,0.159,0.129and0.108percentundercontrolat3rd,6th,9thand12thdaysof storageperiodunderambientstorageconditions.TheapplicationofCaCl2attherate1.5percentdecreasedtheTSS/acid ratioof18.33percenton12thdayofstorageascomparedtocontrol.Thereducingsugarincreasedduringstoragetimeup to9thdaybutdecreasedon12thdayofstorageinalltreatmentcombinationsofBerfruits.Thistreatmentofapplicationof CaCl2showedanincreased68.60percentmorereducingsugarovercontrolat12thdayunderambientstorageconditions. ThemaximumnonreducingsugarcontentinBerfruitsi.e.,4.85,5.39,5.55and4.85percentat3rd,6th,9thand12th daysofstoragewasrecordedunderT3(1.5%CaCl2)duringambientstorageconditions,respectively.

KEYWORDS:AmbientStorage,IndianJujube,Post-Harvest,ShelfLife

ArticleHistory

Received:21Jul2022|Revised:04Aug2022|Accepted:08Aug2022

INTRODUCTION

TheberorIndianJujube(ZiziphusmauritianaLamk.)isanoldandpopularfruitnativetoIndiaandChina,belongingto theRhamanaceaefamilyandtheRhamnalesorder.ThegenericnameZizyphuscomesfromtheArabicwordZizyphus lotus,whichis‘zizouf’(Bailey,1947).Itisthemostancientandcommonfruitsofaridandsemi-aridzonesofIndia,also referredaspoorman'sfruitduetoitslowcostofproduction.Thepeakseasonofharvestingofber[innorthIndia]ismidmarchtomid-April.Berfruitsarerelativelyperishableandhaveshelf-lifeofonly4

5daysatambienttemperatures (Meenaetal.;Azam-Alietal.)andoverallqualityofberfruits(afterharvest)dependsuponstorageconditionsused.Due

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toprevalenceofhightemperatureandlowrelativehumidityduringharvesting,fruitstartsspoilingrapidlyandoverripe fruitsdeteriorateveryfast.Improvingtheshelf-lifeofthefruit,inmostcases,aresultofimprovingitsstoragelife.

Berfruitsareconsumedbothfreshanddried,andareprocessedintoarangeofproductssuchassweets,jelly,jam, murabba,squash,andanumberofotheritems.Driedfruitscanbeeatenasis,ortheycanberehydratedandseasoned.Aside fromthefruit'snutritionalbenefits,varioussectionsofthetreearealsoknowntohavemedicinalvalue.Fruitisthoughtto purifythebloodandaiddigestion;italsoactsasanaphrodisiac,tonic,laxative,andenergizingagent,aswellasremoving biliousness,burningsensations,andthirst.Eyesickness,cough,asthma,thirst,vomiting,burningfeeling,andleucorrheaare alltreatedwiththeacridandsweetishseeds,whichalsoworkasatonicandaphrodisiac(Kunduetal.,1989).

TheBerisoneofthemostnutritiousfruits;whencompletelymature,itspulpcontainsroughly13-19%T.S.S.and 0.20to0.60percentacidity.It,alongwithanolaandguava,isoneofthehighestsourcesofvitaminC(Randhawaand Biswas,1996).Italsocontainsalotofprotein(0.8g/100g)andmineralslikephosphorus(0.148%)andiron(0.54%) (Sharmaetal.,2002).Theoverallsugarcontentofcv.Umranfruitswas8.1%(Singhetal.,1983).Amongtheaminoacids presentintheberpulpareasparagine,asparticacid,arginine,glutamicacid,serine,glycine,threonine,-alanine,valine, methionine,leucine,andisoleucine(Bal,1981).

Oneofthemostessentialaspectsofpost-harvesthandlingandstorageofperishablefruitsispreservingthefruits' post-harvestqualityforalongerduration.Afewmethodshavebeenexploredtomaintainthequalityoffruitsafterthey havebeenharvested.Perforatedpolythenesheets,filmliner,waxing,pre-harvesttreatmentwithhotwaterandair,growth stimulants,fungicidaldips,irradiation,andkeepingatsub-atmosphericpressurearesomeofthetechniquesused.Ithas beenshowntoextendtheshelflifeofcertainfruitsaftertheyhavebeenharvested.

MATERIALSANDMETHODS

Thepresentstudyentitled“post-harvestinterventionstoextendtheshelflifeandmaintainthequalityofIndianjujubecv. Umranunderambientstorageconditions”isbeingconductedatpost-harvestlaboratory,DepartmentofHorticulture, LovelyProfessionalUniversity,Punjabduringtheacademicyear2021–2022.Theexperimentwasconductedin CompletelyRandomizedDesign(CRD),comprisingof7treatmentswiththreereplications.

ThematureBerfruitswerecollectedpriortothepost-harvesttreatment;thefruitswerewashedinpotablewater. Thefruitsallowedweretodryinshadepriortoimpositionoftreatments.ThedetailsofthetreatmentsincludeT1(CaCl2 0.5%),T2(Cacl21.0%),T3(CaCl21.5%),T4(SA1mM),T5(SA2mM),T6(SA3mM),T7Control,eachtreatmentwas replicatedthricewithambientstoragecondition.Theobservationsonphysicalandqualityparameterswererecordedatan intervalof3days.

RESULTSANDDISCUSSION

PhysicalParameters

WeightLoss(%)

ItwasevidentfromthedatapresentedinTable1,thattherewassignificanteffectonphysiologicalweightlossofBerfruits treatedwithdifferentpost-harvesttreatments.TheminimumphysiologicallossinweightwasfoundinBerfruitstreated with1.5percentcalciumchloride(T3)wherei.e.,7.21%,11.79%,18.01%and28.78%physiologicalweightlosswas recordedat3rd,6th,9thand12thdaysunderambientstoragecondition,respectively.On12thdayminimumphysiological lossinweightwasrecordedunderT3treatmentwhichwassignificantlyatparwithT2(1.5%CaCl2).Theminimum

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physiologicalweightlossunderT3treatmentwas29.97percentlowerascomparedtocontrol.

Whereas,maximumphysiologicalweightlosswasfoundundercontrolonevery3rd,6th,9thand12thday. Likewise,minimumweightlosswasrecordedunderT3treatment(1.5%CaCl2)whichwas21.33percentlessascompared tocontrol.Whereas,T2(1.0%CaCl2)wasfoundatparwithT3treatmentundercontrolstorageconditionofberfruits.

TheresultsrevealedthatcalciumchlorideandSAsignificantlyreducedthephysiologicallossinweightduring ambientstorageconditioninberfruits.Applicationof1.5percentcalciumchlorideonberfruitsexhibitedminimum weightlossduringstorageperiodinambientstorageconditions.Itwasobservedthatminimumphysiologicallossin weightrecorded28.78percenton12thdayinambientstorageconditions.

Spoilage(%)

AclosereviewofdataTable.1indicatesthatdifferentpost-harvesttreatmentssignificantlyinfluencedspoilagepercentage ofBerfruits.TheminimumdecaylosswasobservedunderT3treatment(1.5%CaCl2)with2.11%,10.98%,17.17%and 40.10%after3rd,6th,9thand12thdaysunderambientstorageconditions.Whereas,maximumdecaylosswasrecordedin control(T7)i.e.4.73%,18.10%,28.30%and59.20%at3rd,6th,9thand12thdaysofstorage.Theminimumpercentageof decaylossunderT3treatmentobserved22.96percentovercontrolunderambientstorageconditionson12thdayof storageinBerfruits.

TheresultsrevealedthatcalciumchlorideandSAsignificantlyreducedthespoilageduringambientstorage conditioninBerfruits.Applicationof1.5percentcalciumchlorideonberfruitsexhibitedminimumspoilageisduring storageperiod.Theresultsofthepresentstudyrevealedthatdecaylosswasobservedfromthe3thdayofstorageand onwardsincreasedsignificantlyupto12thdayofstorageinambientstorageconditions.Applicationof1.5percentCaCl2 gavealongerstoragelifethantheotheralltreatmentsunderambientstorageconditionsduringthestorageperiod.The minimumdecaylosswasobserved40.10percenton12thdayofstorageunderambientstorageconditions.Thecurrent studydemonstratesthatapplicationofcalciumchloridehasmeritinreducingspoilageinberfruitswhichmaybedueto theirpositiveroleindecayingthesenescenceoffruitsbymaintainingcellwallintegrityandthusloweringthespoilage underambientstorageconditions(Singhetal(2010)

PulptoStoneRatio

ItisevidentfromthedatainTable2thatapplicationofCaCl2andSAsignificantlyinfluencedthepulp/stoneratiounder ambientstorageconditionsinberfruits.TheCaCl2@1.5percent(T3)wasrecordedmaximumi.e.11.51,11.39,11.10and 10.29pulp/stoneratioat3rd,6th,9thand12thdaysunderambientstorageconditions,respectively.

Whereas,thetreatmentsT2(11.43),T5(10.88)andT6(11.06)at3rddayandtreatmentT2(11.02)andT6(11.00) at6thsignificantlyatparwithtreatmentT3underambientstorageconditions,respectively.Theincreaseinpulp/stoneratio underT3wasrecordedby41.74percentovercontrolon12thdayunderambientstorageconditions.

Thepulp/stoneratioshoweddecreasingtrendwithpostharvesttreatmentsofcalciumchlorideandSAduringthe storageperiodunderambientstorageconditions.Thepulp/stoneratiowasobtainedmaximumin1.5percentCaCl2,while minimumincontrolupto12daysofstorageunderambientstorageconditions,respectively.

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Post-HarvestInterventionstoExtendtheShelfLifeandMaintaintheQualityofIndianJujubeCV.Umran 29
UnderAmbientStorageConditions

Itismightbeduetopresenceofmorecalciuminthemiddlelamella.Guptaetal.(1984)reportedanincreasein pulp/stoneratioinJogiaandKaithalicultivarsofberandattributedittohigherincreaseinpulpasaresultoffood accumulation.Inthepresentstudy,thesprayswerestartedwhenitwasstillinrapidgrowthstageandhencecalciummight havechangedthemetabolismofthefruitsandresultedinmoreaccumulationoffoodconstituentsinthefruits.

OrganolepticSensoryAttributes

Acriticalanalysisofdatatable2indicatedthattreatmentsofcalciumchlorideandSAwassignificantlyinfluencedthe palatabilityratingduringthestorageperiodunderambientstorageconditions.Themaximumpalatabilityratingi.e.8.09, 6.89,4.67and2.32at3rd,6th,9thand12thdayswasrecordedundertreatmentT3(1.5%CaCl2)whichwassignificantly superiorovercontrol(T7).Thepalatabilityratingrecordedthehigher88.62percentintreatmentT3ascomparedtothe controlat12thdayunderambientstorageconditions.

TheberfruitstreatedwiththeCaCl21.5percentrecordedhighestscoreinallthesensoryqualitieslikecolour, flavour,texture,andtasteupto12daysunderambientstorageconditions.Theresultsareinconcurrencewithdueto increaseinripeningandrottingattheendofstorageasreportedbyKumaretal.(1994).Thedeteriorationintasteand flavourofberfruitsoccurredatslowratesduringstorageatlowtemperature.Calciumchlorideattributedtolowratesof respirationandtranspirationinthefruitsunderlowtemperaturereportedaslowfallinpalatabilityratingofUmranber fruitspackedinpolythenebagsandbasketswhenstoredat13ºC.Kumaretal.(1994)reportedthatconsumeracceptability ofberwasmaintainedforlongerperiodwhenfruitstreatedwithcalciumchloride.

BiochemicalCharacteristics

TotalSolubleSolids(°Brix)

DatapertainingtototalsolublesolidsarepresentedinTable3clearlyrevealsthateffectofdifferentpost-harvest treatmentsofcalciumchlorideandSAsignificantlyinfluencedthetotalsolublesolidsduringthestorageperiod.Initially TSSwasincreasedupto9thdayofstoragethatthereafterdecreasedunderambientstorageconditions.ThemaximumTSS

°Bat3rd,6th,9thand12thdaysof storage,respectively.WhiletheminimumTSSwasfoundincontrolduringthealldaysofstorageunderambientstorage conditions.TreatmentsCaCl2@0.5and1.0percentprovedsignificantlyatparwithtreatmentT3at3rd,6thand9thdaysof storage,respectively.TheincreaseofTSSinT3treatmentwasregistered45.94percenthigherovercontrolon12thdayof storageunderambientstorageconditions.

Thetotalsolublesolidincreasedwithdurationofstorage,reacheditspeakvalueafter9daysand12daysunder ambientstorageconditions,andthenstartsindecreasedmannerduringthestorageconditions.Thisincreaseintotalsoluble solidswasprobablyduetohydrolysisofpolysaccharidesanddehydrationoffruits.Therefore,totalsolublesolidsshowed gradualdecreasewiththeadvancementofstorageperiodwhichmaybeduetoincreaseinsenescenceprocessandhigh respirationrate.Thetotalsolublesolidswerefoundhighestinthefruitstreatedwithcalciumchloride1.5percent,followed bycalciumchloride0.5percentunderambientconditions,respectively(Singhetal.2010)

Similarriseandfallintotalsolublesolidswasalsonoticedinguava(Jayachandranetal.2004)andloquat (Akhtaretal.2010).Itcouldbeprobablybecauseofdelayedripening,reducedrespirationrate,loweredhydrolytic enzymesandmetabolicactivities.(Sakhaleetal2009)

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wasrecordedunderT3treatment(1.5%CaCl2)i.e.13.36,14.56,14.89and13.95

UnderAmbientStorageConditions

TitratableAcidity(%)

ItisevidentfromthedatapresentedinTable3thatpost-harvesttreatmentsofBerfruitswithcalciumchlorideandSA treatmentsweredecreasedtitratableaciditysignificantlyduringthestorageperiodunderambientstorageconditionsupto 12thday.Themaximumacidityi.e.0.253,0.232,0.221and0.171percentwasrecordedinT3(1.5%CaCl2)whileminimum i.e.0.189,0.159,0.129and0.108percentundercontrolat3rd,6th,9thand12thdaysofstorageperiodunderambientstorage conditions,respectively.TheincreasedintitratableacidityintreatmentT3was58.33percenthigherascomparedto control12thdayofstorageunderambientstoragecondition.

Titratableacidityshowedaconstantdecreasedwiththepost-harvesttreatmentsofberfruitsbycalciumchloride andSAduringthestorageperiodunderambientstorageconditions.Atallthestorageintervals,CaCl21.5percentretained highestpercentageoftitratableacidityunderambientstorageconditionsandlowestwasfoundincontrol.Thedeclinedin aciditymaybeattributedtoutilizationofacidsintheprocessofrespirationduringripeninginpresenceofreducedsupply ofsugarasasubstrateofrespirationduetolowerrateofstarchdegradationduringripeningandwhichmightbedueto conversionofacidsintosaltsandsugarsbytheenzymesparticularlyinvertase.Itcouldprobablybeduetodelayin physiologicalageingandalterationinmetabolism.Gradualandprogressivedecreaseinaciditywasobservedunderallthe treatmentsduringstorageandthisprogressivedeclinemightbeduetoutilizationofacidinmetabolism.Thereductionin acidityofBerfruitswasquiteslowatcooltemperature(HiwaleandSingh,2003)

TSS/AcidRatio

AperusalofdatainTable4indicatedthatsignificantvariationsrecordedinTSS/acidratiowithpost-harvestapplications ofcalciumchlorideandSAunderambientstorageconditions.TheminimumTSS/acidratioi.e.52.81,62.76,67.38and 81.58at3rd,6th,9thand12thdayswasrecordedinT3treatment(1.5%@CaCl2)thanrestofthetreatmentsunderambient storageconditions.WhilethemaximumTSS/acidratiowasobservedundercontrol(T7).However,thedecreasedin TSS/acidratiowithT3treatmentwasstatisticallyatparwithT6(60ppmGA3)at3rddayunderambientstorageconditions. TheapplicationofCaCl2attherate1.5percentdecreasedtheTSS/acidratioof18.33percenton12thdayofstorageas comparedtocontrol.

TheTSS/acidratioincreasedwiththeadvancementofstorageperiodupto12thdayand21stdayunderambient storageconditions.TheTSS/acidratioofBerfruitswassignificantlyaffectedbycalciumchloride1.5percentunder ambientstorageconditions.TheminimumTSS/acidratiowasobservedwiththecalciumchloride1.5percentwhichis superioroverrestofthetreatmentsunderambientstorageconditions.SimilarresultswerealsoobtainedbyRajputetal. (2008)inguava,Pathaketal.(2009)inAonlaandYadavandVaru(2013)inpapaya.

TotalSugar

ItisapparentfromthedataTable4revealedthatdifferenttreatmentsofcalciumchlorideandSAsignificantlyinfluenced thetotalsugarduringambientstorageofBerfruits.Applicationof1.5percentCaCl2(T3)recordedmaximumtotalsugar contenti.e.11.24,12.32,12.70and11.29percentat3rd,6th,9thand12thdaysofstorageunderambientstorageconditions, respectively.Further,thistreatmentwasfoundsignificantlybetteramongallthetreatmentsexceptCaCl20.5and1.0per centat3rddayandCaCl21.0percentat6thdaywhichwasfoundstatisticallyatpar,respectively.Itwasalsoobservedthat totalsugarcontentinBerfruitswereincreasedinallthetreatmentsupto9thdayofstorageunderambientstorage conditionsbutdecreasedon12thdayofstorage.

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Post-HarvestInterventionstoExtendtheShelfLifeandMaintaintheQualityofIndianJujubeCV.Umran 31

Totalsugarsincreasedinitiallywiththehighestonthe9thdayofstorageanddeclinedthistrendinallthetreated fruitsofBerunderambientstoragecondition.Theinitialrisemaybeduetowaterlossfromfruitsthroughevapotranspirationandinhibitionofactivitiesofenzymesresponsiblefordegradationofsugars,whilethesubsequentdecline maybeduetoutilizationofsugarsinrespiration.

Fruitstreatedwithcalciumconsideringtheeffectofripeningretardants.Thepossiblereasonsandfindings associatedwithincreaseintotalsugaruptopeakandslightdeclinewithincreaseduringstorageperiodoftotalsugarwhich werewithCaCl2(1.5%)causeaccumulationofsugarasaconsequenceofstarchhydrolysisfurtherattheoverripestage theleachingofsugarwascarriedoutbecauseofhydrolysisprocess.SimilarresultswasalsorecordedbyNavdeepetal. (2005)inpear,Torresetal.(2009)inatemoyaandGirase(2011)incustardapple

ReducingSugar(%)andNon-ReducingSugar(%)

ThedatapresentedinTable5revealedthatdifferenttreatmentsofcalciumchlorideandSAsignificantlyinfluencedthe reducingsugarunderambientstoragecondition.TreatmentT3(1.5%CaCl2)recordedmaximumreducingsugari.e.6.39, 6.93,7.08and6.19percentat3rd,6th,9thand12thdaysunderambientstorageconditions,respectively.Further,this treatmentwasfoundsignificantlybetteramongallthetreatmentswhichwasfoundstatisticallyatparoverCaCl20.5and 1.0percentat3rdand6thdaysandCaCl21.0percentat9thdayduringstorageperiod.Thereducingsugarincreasedduring storagetimeupto9thdaybutdecreasedon12thdayofstorageinalltreatmentcombinationsofBerfruits.Thistreatmentan increased68.60percentmorereducingsugarovercontrolat12thdayunderambientstorageconditions.

Reducingsugarcontentwascontinuouslyincreasedduringthestorageperiodunderambientstorageconditionsup to9thdayand12thday,respectivelypeakthandeclineslightlyinBerfruits.Thismaybeaconsequenceofreleaseofsugar duringstarchhydrolysis.Berisanon-climactericfruit,richinstarchreservesandduringpost-harveststoragestarchis hydrolyzedandliberatingreducingsugarswithenhancementofstorage(Jayachandranetal.2005inguavaandNavdeepet al.2005inpear).

Thenon-reducingsugarwassignificantlyaffectedwiththeapplicationofcalciumchlorideandSAunderambient storageconditions.Thenon-reducingsugarincreasedduringstoragetimeupto9thdaybutdecreasedon12thdayof storageinalltreatmentcombinationsofBerfruits.Themaximumnonreducingsugarcontentinberfruitsi.e.4.85,5.39, 5.55and4.85percentat3rd,6th,9thand12thdaysofstoragewasrecordedunderT3(1.5%CaCl2)duringambient storageconditions,respectively.However,theincreaseinnon-reducingsugarCaCl2@0.5and1.0percentat3rdand6th withT3treatmentwasstatisticallyatpar,respectively.Thetreatment1.5percentCaCl2wasincreasedinnon-reducing sugartotheextentof75.17percentascomparedtocontrol.

Non-reducingsugarsshowedanincreaseupto9thdayofstorageanddecreasedon12thdayofstorageunder ambientstorageconditions.Initialincreaseinnon-reducingsugarsmightbeduetoevapo-transpirationlossesandlater decreaseinnon-reducingsugarsmightbeduetoconversionofthesesugarsintoacidsandalsoduetoutilizationofthese sugarsinrespiration.ThemaximumnonreducingsugarwasretainedinfruitstreatedwithCaCl2@1.5percentunder ambientstorageconditions,respectively.ThepresentresultsareincloseconformitywiththefindingofAgarwaland Jaiswal(2012)inguava.

ImpactFactor(JCC):7.1738 NAASRating3.73

32 HarithaK.Anmol
Post-HarvestInterventionstoExtendtheShelfLifeandMaintaintheQualityofIndianJujubeCV.Umran 33 UnderAmbientStorageConditions www.iaset.us editor@iaset.us
Treatments PhysiologicalLoss(%) Spoilage(%) NumberofDays 3rd 6th 9th 12th 3rd 6th 9th 12th T1 7.83 12.26 20.58 32.48 2.50 11.50 19.00 45.50 T2 7.69 12.01 19.16 30.01 2.31 11.19 18.09 43.50 T3 7.21 11.79 18.01 28.78 2.11 10.98 17.17 40.10 T4 8.12 13.36 23.09 34.76 3.10 12.19 19.90 47.10 T5 7.99 13.01 22.21 32.96 2.90 11.97 18.50 44.20 T6 7.67 12.78 20.96 31.16 2.78 11.59 17.80 42.10 T7 10.14 17.89 25.01 41.10 4.73 18.10 28.30 59.20 S.Em+ 0.16 0.15 0.29 0.60 0.04 0.21 0.32 0.56 C.D@5% 0.49 0.45 0.89 1.83 0.13 0.65 0.98 1.70
Table1:EffectofPost-HarvestTreatmentsonPhysiologicalLoss(%)andFruitSpoilageofberDuringAmbient Condition Figure1:EffectofdifferentPostHarvestTreatmentsonLossinWeightofBerFruits.
Condition 9th 3 6 th 2.50 45.50 2.31 43.50 2.11 40.10 3.10 47.10 2.90 44.20 2.78 42.10 10.14 4.73 59.20 0.15 0.29 0.60 0.04 0.45 0.89 1.83 0.13
Figure2:EffectofdifferentPostHarvestTreatmentsonDecayLossofBerFruits.
0.21 0.65
Figure2:EffectofdifferentPostHarvestTreatmentsonDecayLossofBerFruits.
34 HarithaK.Anmol ImpactFactor(JCC):7.1738 NAASRating3.73 Table2:EffectofPost-HarvestTreatmentsonPulpStoneRatio(%) OrganolepticSensoryAttributesofBerDuringAmbientCondition Treatments PulpStoneRatio OrganolepticSensoryAttributes NumberofDays 3rd 6th 9th 12th 3rd 6th 9th 12th T1 10.8310.5010.019.137.47 6.11 4.10 2.01 T2 11.4311.0210.659.777.77 6.41 4.31 2.22 T3 11.5111.3911.1010.298.09 6.89 4.67 2.32 T4 10.6210.069.498.647.10 5.74 3.96 1.81 T5 10.8810.7310.259.307.53 6.01 4.10 1.93 T6 11.0611.0010.609.627.98 6.39 4.32 2.09 T7 10.189.478.387.266.16 5.07 3.10 0.25 S.Em+ 0.210.180.100.120.13 0.10 0.06 0.03 C.D@5% 0.640.560.290.380.39 0.30 0.18 0.09
BerFruits.
Fruits. OrganolepticSensoryAttributesofBerDuringAmbientCondition OrganolepticSensoryAttributes NumberofDays 9 3rd 6th 2.01 2.22 2.32 1.81 1.93 2.09 0.25 0.03 C.D@5% 0.09
Fruits. NAASRating3.73
Figure3:EffectofDifferentPostHarvestTreatmentsonPulp/StoneRatioof
Figure4:EffectofDifferentPostHarvestTreatmentsonOrganolepticRatingofBer
Figure4:EffectofDifferentPostHarvestTreatmentsonOrganolepticRatingofBer
Post-HarvestInterventionstoExtendtheShelfLifeandMaintaintheQualityofIndianJujubeCV.Umran 35 UnderAmbientStorageConditions www.iaset.us editor@iaset.us
Treatments TSS/AcidRatio TotalSugar Numberofdays 3rd 6th 9th 12th3rd 6th 9th 12th T1-CaCl2(0.5%) 58.9371.4979.9593.5510.9111.8512.0310.51 T2-CaCl2(1.0%) 55.8465.9874.3285.9911.0312.0212.2910.71 T3-CaCl2(1.5%) 52.8162.7667.3881.5811.2412.3212.7011.29 T4-SA(1mm) 60.5972.6180.0094.279.4510.0810.559.14 T5-SA(2mm) 56.4467.4976.8990.149.5810.3110.829.52 T6-SA(3mm) 53.7266.0572.8388.909.7310.5911.139.93 T7-Untreated 64.0777.6185.7499.899.299.838.537.23 SE(m)+ 0.750.791.211.410.120.110.190.19 C.D.(p=0.05) 2.302.413.694.310.370.340.590.57
Table4:EffectofPost-HarvestTreatmentsonTSS/AcidRatioandTotal SugarofBerDuringAmbientCondition
TitrableAcidityofBerDuringAmbientCondition Treatments TotalSolubleSolid TitrableAcidity NumberofDays 3rd 6th 9th 12th 3rd 6th 9th 12th T1 13.2014.3714.7113.110.2240.2010.1840.141 T2 13.2914.4514.7913.310.2380.2190.1990.157 T3 13.3614.5614.8913.850.2530.2320.2210.171 T4 12.3013.3613.7612.350.2030.1840.1720.131 T5 12.3613.4313.8412.530.2190.1990.1800.139 T6 12.4113.5413.9112.800.2310.2050.1910.151 T7 12.1112.3412.5011.490.1890.1590.1350.108 S.Em+ 0.180.190.130.210.0040.0030.0030.002 C.D@5% 0.560.570.390.630.0130.0110.0090.006
Table3:EffectofPost-HarvestTreatmentsonTSS(Brix%)and
36 HarithaK.Anmol ImpactFactor(JCC):7.1738
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Figure5:EffectofDifferentPostHarvestTreatmentsonTotalSolubleSolidsof BerFruits. Figure6:EffectofDifferentPostHarvestTreatmentsonTitratableAcidity ofBerFruits. Figure7:EffectofDifferentPostHarvestTreatmentsonTSS/AcidRatioofBerFruits. Figure7:EffectofDifferentPostHarvestTreatmentsonTSS/AcidRatioofBerFruits.
NAASRating3.73
Post-HarvestInterventionstoExtendtheShelfLifeandMaintaintheQualityofIndianJujubeCV.Umran 37 UnderAmbientStorageConditions www.iaset.us editor@iaset.us
Figure8:EffectofDifferentPostHarvestTreatmentsonTSS/AcidRatioofBer Fruits.
Treatments ReducingSugar(%) Non-ReducingSugar(%) NumberofDays 3rd 6th 9th 12th 3rd 6th 9th 12th T1-CaCl2(0.5%) 6.24 6.74 6.80 5.80 4.67 5.11 5.23 4.45 T2-CaCl2(1.0%) 6.29 6.81 6.89 5.88 4.74 5.21 5.31 4.62 T3-CaCl2(1.5%) 6.39 6.93 7.08 6.19 4.85 5.39 5.55 4.85 T4-SA(1mm) 5.24 5.42 5.79 4.92 4.21 4.66 4.76 4.22 T5-SA(2mm) 5.29 5.56 5.99 5.21 4.29 4.75 4.83 4.31 T6-SA(3mm) 5.34 5.75 6.16 5.48 4.39 4.84 4.97 4.45 T7-Untreated 5.09 5.21 4.41 3.79 4.20 4.62 4.12 2.94 SE(m)+ 0.10 0.10 0.09 0.10 0.08 0.07 0.07 0.06 C.D.(p=0.05) 0.31 0.31 0.27 0.30 0.24 0.23 0.21 0.20
Table5:EffectofPost-HarvestTreatmentsonReducingSugarandNon-ReducingSugarofBer DuringAmbientConditions
NumberofDays 3 6 9th 6 th 12th 6.24 6.74 6.80 5.80 5.11 6.29 6.81 6.89 5.88 5.21 6.39 6.93 7.08 6.19 5.39 5.24 5.42 5.79 4.92 4.66 5.29 5.56 5.99 5.21 4.75 5.34 5.75 6.16 5.48 4.84 5.09 5.21 4.41 3.79 4.62 0.10 0.10 0.09 0.10 0.07 0.31 0.31 0.27 0.30 0.23
Figure8:EffectofDifferentPostHarvestTreatmentsonTSS/AcidRatioofBer
Treatments
Table5:EffectofPost-HarvestTreatmentsonReducingSugarandNon-ReducingSugarofBer

CONCLUSION

Onthebasisofresultsobtained,itmaybeconcludedthatBerfruitstreatedwith1.5percentcalciumchlorideasexogenous post-harvesttreatmentcanbestoredupto9thdayinambientstorageconditionswithoutanyapplicablelosses.Berfruits wereasgoodasfreshonelikeminimumPLW,decaylosswithgoodmarketability,palatabilityratingandappreciablebio chemicalpropertiesi.e.,TSS,acidityandsugar.

chemicalpropertiesi.e.,TSS,acidityandsugar.

ItwasconcludedthatthefruitgrowersandthefruitmerchantsinordertoprolongthestoragelifeofBerfruitsup to9daysinambientstorageconditions.However,theseresultsareonlyindicativeandrequirefurtherexperimentationto arriveatmoreconsistentandfinalconclusion.

NAASRating3.73

38 HarithaK.Anmol
ImpactFactor(JCC):7.1738 NAASRating3.73
Figure9:EffectofDifferentPostHarvestTreatmentsonReducingSugarof BerFruits. Figure10:EffectofDifferentPostHarvestTreatmentsonNon-ReducingSugarof BerFruits. Figure9:EffectofDifferentPostHarvestTreatmentsonReducingSugarof BerFruits. BerFruits.

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40 HarithaK.Anmol ImpactFactor(JCC):7.1738 NAASRating3.73

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