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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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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(12): 84-90
DOI: https://doi.org/10.20546/ijcmas.2018.712.011


Studies on the Effect of Hot Water Treatment on Shelf Life of Custard Apple Stored at Low Temperature (13ºC±1) on cv. Balanagar
G. Shailaja1, A. Kiran Kumar2 and A. Mamatha3
1Sri Konda Laxman Telangana State Horticultural University, Fruit Research station, Sangareddy-502 001, India
2College of Horticulture, Rajendra nagar, Hyderabad-500030, Telangana, India
3Vegetable Research Station, Rajendra nagar, Hyderabad-500030, Telangana, India
*Corresponding author
Abstract:

A laboratory experimental study was conducted on studies on the effect of hot water treatment on shelf life of custard apple stored at low temperature (13ºC±1) on cv. balanagar” at Department of Horticulture, Fruit Research Station Sangareddy and framed in Factorial Completely Randomized design. Unblemished, mature fruits of custard apple cv. Balanagar of uniform size were directly picked from custard apple orchard and washed thoroughly in running tap water to remove the adherent dirt material. The hot water treatments were done with the help of hot water chamber. The machine washed with tap water and filled with water, in the middle of the chamber the iron mesh was placed. The washed fruits were placed on the mesh, the water level should be maintain up to the above the fruit. The fruits are placed in the plastic trays. The temperature levels should be maintained with thermostat. After the treatment the moisture on the surface of the fruits were dried and the fruits were stored at low temperature. Indicating the delayed ripening and hence increasing the storage /shelf life of the fruits.


Keywords: Balanagar, Physiological loss in weight (%), Firmness (kg cm-2), Ripening (%), Hot water chamber
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How to cite this article:

Shailaja, G., A. Kiran Kumar and Mamatha, A. 2018. Studies on the Effect of Hot Water Treatment on Shelf Life of Custard Apple Stored at Low Temperature (13ºC±1) on cv. Balanagar.Int.J.Curr.Microbiol.App.Sci. 7(12): 84-90. doi: https://doi.org/10.20546/ijcmas.2018.712.011