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


Affiliations
1 Department of Food Science and Nutrition, Home Science College and Research Institute, Tamil Nadu Agricultural University, Madurai, India
2 Department of Horticulture Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, India
3 Department of Microbiology, Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, India
 

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 storage.

Keywords

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

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Authors

P. Adiyaman
Department of Food Science and Nutrition, Home Science College and Research Institute, Tamil Nadu Agricultural University, Madurai, India
S. Kanchana
Department of Food Science and Nutrition, Home Science College and Research Institute, Tamil Nadu Agricultural University, Madurai, India
G. Hemalatha
Department of Food Science and Nutrition, Home Science College and Research Institute, Tamil Nadu Agricultural University, Madurai, India
M. Ananthan
Department of Horticulture Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, India
N. O. Gopal
Department of Microbiology, Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, India
M. Ilamaran
Department of Food Science and Nutrition, Home Science College and Research Institute, Tamil Nadu Agricultural University, Madurai, India

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 storage.

Keywords


Underutilized Fruits, Pretreatments, Prepackaging, Storage Temperatures, Shelf Life

References





DOI: https://doi.org/10.17485/ijst%2F2013%2Fv6i9%2F37141