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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(10): 2784-2790
DOI: https://doi.org/10.20546/ijcmas.2018.710.323


Ripening Behaviour of Chitosan Coated Sapota Fruits under Low Temperature Storage Condition
Prahlad Deb1 and S. Gautam2
1Department of Horticulture & Postharvest Technology, Institute of Agriculture, Visva-Bharati, Sriniketan-731236, West Bengal, India
2Food Science & Safety Section, Food Technology Division, Bhabha Atomic Research Centre, Trombay, Mumbai, India
*Corresponding author
Abstract:

Sapota (Achras zapota L.) is one of the tropical climacteric fruits preferred by the consumers due to its sweet taste and aroma. Fruits become ripe very quickly after harvesting due to sudden climacteric rise with high respiration rate and ethylene production. This quick ripening causes loosening the texture of fruit leads to softening of and spoilage. The short shelf life of the fruit is a marketing problem which is a major cause of huge postharvest loss of this fruit. Edible coating of fruits can reduce the ripening rate by making a thin layer above fruit surface to interfere gaseous exchange between air and fruit which ultimately reduce respiration rate and ripening. Chitosan is one such edible coating material frequently used in fruits to enhance storage life. In the present experiment solution of chitosan powder (0.5, 1.0, 1.5 and 2.0% w/v) has been prepared in 0.5% glacial acetic acid with surfactant and plasticizer. Freshly harvested and washed sapota fruits were then dipped in coating solution for 1 min followed by air drying. Fruits were then stored in controlled condition (12+1 oC, 85-90% RH). 1.5% chitosan coating resulted best for keeping the maximum fruits (more than 75%) for 30 days under controlled condition. Chitosan coating also reduced the physiological losses in weight compared to the uncoated fruits. The same treatment has also resulted maximum retention of quality by maximum TSS, total sugar and reducing sugar.


Keywords: Sapota, Chitosan coating, Storage, Quality
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How to cite this article:

Prahlad Deb and Gautam, S. 2018. Ripening Behaviour of Chitosan Coated Sapota Fruits under Low Temperature Storage Condition.Int.J.Curr.Microbiol.App.Sci. 7(10): 2784-2790. doi: https://doi.org/10.20546/ijcmas.2018.710.323