Author(s):

Netravati, GJ Suresh and SL Jagadeesh

Abstract: Custard apple is one of the most popular tropical underutilized fruit crops of the world appreciated for delicate flavour. The main problem of postharvest losses associated with custard apples is rapid loss of firmness. To combat the problem, the fruits were exposed to pre-storage treatments involving CaCl₂ (4%) and wax (1:10) and combination of two for 5 minutes. The fruits were stored in cold storage (10±1^oC) for 12 days. The results indicated, the minimum physiological loss in weight (16.57%), respiration rate (24.24 ml CO₂/kg/h), TSS (22.25°B), titratable acidity (0.27%) and minimum change in instrumental color values viz., peel L* (52.51), a* (-2.02), b* (30.12), C* (29.24) and h^o angle (93.93) as well as pulp L* (35.77), a* (-0.95), b* (10.68), C* (9.84) and h^o angle (92.41) values and maximum firmness (2.49N) were noticed in combination treatment as compared to control fruits. The maximum scores (out of 5) for organoleptic qualities with respect to appearance (4.50), texture (4.69) and taste and flavor (4.69) was observed in the fruits treated with a combination of calcium chloride (4%) and wax (1:10) for 5 minutes at the end of 12 days of cold storage at 10±1^oC. In conclusion, combined pre-storage treatment of CaCl₂ (4%) and wax (1:10) for 5 minutes effectively delayed the ripening changes in sugar apple.

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