Megha Patidar, Jyoti Kanwar, RN Kanpure, OP Singh and GPS Rathore

The custard apple (Annona squamosa L.) fruits were treated with different edible coating like chitosan (0.5%, 1.0% and 1.5%), benzyl adenine (50 ppm, 100 ppm and 150 ppm) and calcium chloride (2.0%, 4.0% and 6.0%) with or without combinations. After that fruits were stored at room temperature. The treated fruits were evaluated for physiological parameters (PLW and volume,) and biochemical parameters (Total Soluble Solids, total sugar, reducing and non reducing sugar and titrable acidity) during storage. The result concluded that the higher combination of treatments (Chitosan 1.5% + BA 150 ppm + CaCl₂ 6.0%) was found to be the best for enhanced the shelf life of fruit upto 12 days with good quality and appearance of fruits as compared to control.

Pages: 1465-1468  |  953 Views  388 Downloads