Follow
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.
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2019) [Effective from January 1, 2019]For more details click here

Login as a Reviewer

Indexed in



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

See Guidelines to Authors
Current Issues

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.2019.8(7): 1057-1067
DOI: https://doi.org/10.20546/ijcmas.2019.807.127


Effect of Post Harvest Hexanal Treatment on Shelf Life of Guava
G.N. Ashitha1*, P. Preetha2 and N. Varadharaju3
1Dept of F&AP, TNAU, AEC & RI, Coimbatore, India
2SRF, PHTC, AEC&RI, TNAU, Coimbatore, India
3PHTC, AEC & RI, TNAU, Coimbatore, India
*Corresponding author
Abstract:

Guava is highly perishable in nature, having shelf life only 2-3 days at ambient condition which is a concern during marketing and transportation. Hence a study was under taken to extend the shelf life of guava using a chemical named hexanal which is a chemical used to delay the ripening of fruits. Hexanal treatments such as 1200 μll-1 for 4.5 h, 1400 μll-1 for 3 h and 4.5 h and 1600 μll-1 for 3 h and 4.5 h had minimum change in texture and color. Hence these treatments were selected for further studies. Physiological loss in weight, pH and TSS of fruits increased during storage under both condition but the percent increase was found to be lesser than the control fruits. The hexanal treated fruits also had a higher retention of ascorbic acid as compared to control fruit. Comparing all the parameters analyzed in guava treated with hexanal and 1-MCP, this study suggest that hexanal treatment of 1400 μll-1 for 3 h and 4.5 h, 1600 μll-1 for 3 h and 4.5 h resulted in better retention of good texture, colour and all other quality parameters with 6 days of storage life in ambient and more than 20 days in a cold room.


Keywords: Hexanal, TSS-Total soluble solids, Storage life
Download this article as Download

How to cite this article:

Ashitha, G.N., P. Preetha and Varadharaju, N. 2019. Effect of Post Harvest Hexanal Treatment on Shelf Life of Guava.Int.J.Curr.Microbiol.App.Sci. 8(7): 1057-1067. doi: https://doi.org/10.20546/ijcmas.2019.807.127