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S. K. Jawandha ¹, M. S. Gill ¹, N. P. Singh ¹, P. P. S. Gill ¹, Navtej Singh ¹

Affiliations
1 Department of Fruit Science, Punjab Agricultural University, Ludhiana, Punjab, IN

Abstract

Mango is a perishable fruit and its ripening period coincides with the summer months under north Indian conditions. It has very short life at ambient temperature and high post-harvest losses. Keeping it in view, an experiment was planned to study the effect of putrescine and LDPE packaging on storage life and quality of mango fruits cv. Langra. Physiologically mature and uniform fruits of mango were treated with putrescine @0.0, 1.0, 2.0 and 3.0 mmolL-1. Treated fruits were air dried in shade and packed individually in perforated LDPE bags before storage at 130 C and 85-90 per cent RH for 4 weeks. Results revealed that fruits treated with putrescine @2.0 mmolL-1 alongwith LDPE packaging retained best quality in terms of high palatability rating, good blend of TSS and acidity and low physiological loss in weight and spoilage percentage

Keywords

Polyamine, Mangifera Indica, Palatability Rating, Spoilage, Quality

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Baljit Kaur ¹, S. K. Jawandha ²

Affiliations
1 Department of Fruit Science, Punjab Agricultural University, Ludhiana Punjab, IN
2 Department of Fruit Science, Punjab Agricultural University, Ludhiana Punjab, IN

Abstract

Peach is a highly perishable fruit and climacteric in nature. It can not be stored for longer period at ambient conditions. To maintain the post-harvest quality of fruits, peach trees of cv. Shan-i- Punjab were sprayed with putrescine and calcium nitrate at three concentrations each viz., 1.0, 2.0, 3.0 mmol L-1 and 0.5, 1.0 and 2.0%, respectively 10 and 20 days before the anticipated commercial harvesting. Physiological mature treated fruits were packed in corrugated fibre-board (CFB) boxes and then stored at 0-10C and 90-95% RH. The fruits were analyzed for various physico-chemical parameters on the day of storage and after 10, 20, 30 and 40 days of cold storage. Results revealed that pre-harvest application of putrescine and proved to be effective in maintaining the peach fruit health under cold storage conditions. Putrescine @ 2 and 3 mmol L-1 (sprayed 10 days before harvesting) treatments were found effective in maintaining firmness, total soluble solids, acidity, reducing sugars and non reducing sugars up to 30 days of storage.

Keywords

Peach, Putrescine, Calcium, Storage, Quality

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Judgepreet Singh , P. P. S. Gill ¹, S. K. Jawandha ²

Affiliations
1 Department of Fruit Science, Punjab Agricultural University, Ludhiana Punjab, IN
2 Department of Fruit Science, Punjab Agricultural University, Ludhiana Punjab, IN

Abstract

Mango is a climacteric fruit and highly perishable in nature. To maintain the post-harvest quality in mango cv. Langra, fruits were treated with calcium chloride (2.0, 4.0 %) and gibberellic acid (100, 200 ppm) or combined with LDPE packaging. Treated fruits were placed in CFB boxes and subsequently stored at 13±10C with 90-95% RH for 34 days. The effectiveness of treatments in extending fruit shelf life was evaluated by determining fruit firmness, TSS, acidity and vitamin C content. All LDPE packed fruits maintained higher fruit firmness as compared to non LDPE treatments and control. TSS contents improved throughout storage in LDPE treatments while in others these increased sharply up to 27 days and then a decline was noticed. Various treatments delayed reduction of acid and vitamin C contents during storage over the control. Results indicated that calcium chloride @ 2% + LDPE treatment were found significantly effective in maintaining firmness, total soluble solids, titratable acidity and retaining more ascorbic acid at the end of the storage

Keywords

Mango,CaCl2, LDPE Packaging, Low Temperature Storage, Fruit Quality

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Summy Ullah ¹, S. K. Jawandha ²

Affiliations
1 Department of Fruit Science, Punjab Agricultural University, Ludhiana Punjab, IN
2 Department of Fruit Science, Punjab Agricultural University, Ludhiana Punjab, IN

Abstract

Peach fruit is highly perishable and climacteric in nature. It undergoes various physiological and biochemical changes during fruit ripening and these changes are continuous to occur after harvesting that leads to poor post-harvest fruit quality. An experiment was planned to study the effect of polyamines on the colour changes of peach fruit during low temperature storage. Physiologically mature, uniform and healthy fruits were harvested and treated for 5-minutes in aqueous solutions of spermidine, spermine and putrescine at three different concentrations viz., 1.0, 2.0 and 3.0 mmol L-1, respectively and 2.0 kg fruit from each replication of each treatment was packed in corrugated fibre board (CFB) boxes (5% perforation) with paper lining and kept at low temperature conditions (0 -1° C and 90-95% RH) for 32-days. Fruit samples were analysed after 8, 16, 24 and 32 days of storage for various physico-chemical characterstatics. Result revealed that the application of polyamines delayed the loss of green colour in peach fruits. Fruits treated with putrescine @ 3 mmol L-1 showed minimum "a" and "b" values, followed by putrescine @ 2 mmol L-1 treatment, while the maximum "a" and "b" values were recorded in untreated fruits.

Keywords

Peach, Colour, Storage, Spermidine, Spermine, Putrescine

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Summy Ullah ¹, S. K. Jawandha ¹

Affiliations
1 Department of Fruit Science, Punjab Agricultural University, Ludhiana (Punjab), IN

Abstract

Peach undergoes various ripening changes after harvest and the magnitude of post-harvest losses in fresh fruits is extraordinarily high resulting in proportionately higher economic losses than that of pre-harvest losses. An attempt was made to reduce these losses in which physiologically mature, uniform and healthy fruits of peach cv. SHAN-I-PUNJAB were harvested and treated for 5-minutes in aqueous solutions of spermidine, spermine and putrescine at three different concentrations viz., 1.0, 2.0 and 3.0 mmol L^-1 and treated fruits were packed in CFB boxes before storage at 0 to 1°C and 90-95 per cent RH for 32 days. Results revealed that post-harvest treatments of spermidine, spermine and putrescine were effective in delaying ripening and extending the post-harvest life of peach fruits under cold storage conditions. Putrescine @ 3 mmol L^-1 treatment was found most effective in decreasing physiological loss in weight (PLW) and spoilage and maintaining the high palatability, TSS: acid and total sugars at the end storage period

Keywords

Peach, Storage, PLW, Sugar, Quality, Spermidine, Spermine, Putrescine.

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S. K. Jawandha ¹, J. S. Randhawa ¹, P. P. S. Gill ¹, Jagjit Singh ¹

Affiliations
1 Department of Horticulture, Punjab Agricultural University, Ludhiana – 141 004, IN

Abstract

An experiment was conducted to study the effect of post-harvest sprays of CaCl₂ (@ 0.5%, 1.0%&2.0%), Ca(NO₃)₂ (@ 0.5%, 1.0%&2.0%), GA₃ (@ 20, 40 and 60 ppm) and Bavistin (0.1%) on storage quality of 'Umran' ber'. Fruits of uniform size were harvested at physiological maturity and treated with various chemicals. Treated fruits were placed in CFB boxes and placed in cold storage (3-5 °C and 85-95% RH). Stored fruits were evaluated at 10, 20 and 30 days from storage for palatability rating, TSS, acidity, Vitamin C and total sugars. After 30 days from storage, the highest palatability rating was recorded in GA₃ (60 ppm) treated fruits, followed by CaCl₂ (2.0%). Both TSS and Total sugars showed a similar trend of increase upto 20 days from storage, followed by a decrease. However, acidity and Vitamin C content of fruits decreased continuously with advancement of storage period. At the end of storage, maximum TSS, total acidity Vitamin C and total sugars were observed in GA₃ (60 ppm) treated fruits, followed by CaCl₂ (2.0%). Studies revealed that GA₃ (60 ppm) treated ber fruits maintained very good quality at 20 days of cold storage.

Keywords

Ber, GA₃, Calcium, Post-Harvest Treatment, Cold Storage.

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