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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.
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
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 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(2): 1802-1814
DOI: https://doi.org/10.20546/ijcmas.2020.902.206


Chitosan, Calcium Chloride and Low Temperature Storage (2 ̊c) Effect on Organoleptic and Bio-chemical Changes during Storage of Strawberry cv. Camarosa
Ashwini Kumar1, Kumari Karuna1*, Feza Ahmad1 and Abhay Mankar2
1Department of Horticulture (Fruit & Fruit Tech.), Bihar Agricultural College, Sabour, Bihar, India
2Directorate of Extension Education, Bihar Agricultural University, Sabour,Bihar, India
*Corresponding author
Abstract:

The trial was conducted in the year 2017 to show the physical and biochemical properties of strawberry cv. Camarosa by the treatment of chitosan, calcium chloride and low temperature storage (2 ̊C). Biochemical properties (T. S. S., Titrable acidity, anthocyanins, antioxidant and ascorbic acid) and organoleptic score of strawberry fruits were recorded at storage temperature (2 °C) after per harvest treatment with chitosan and calcium chloride. The highest length of fruit (42.88 mm), width (30.23 mm), weight (18.30 g), volume (22.72 ml), TSS (11.10 ̊Brix) and total antioxidant capacity (21.13 µmol TE g-1 FW) was found maximum with the application of Chitosan 6 g/L + 1.00% CaCl2. The highest anthocyanin content (39.91 mg/100gm pulp) was observed with the application of Chitosan 5 g/L + 1.50% CaCl2. However, the lowest value of titrable acidity (0.64 per cent) and less PLW (6.20 per cent) were also recorded with treatment T11. In conclusion, strawberry fruits stored at 2 ̊C retained an acceptable quality for the longer storage duration of around 13 days.


Keywords: Strawberry, chitosan, Calcium Chloride, T.S.S., Anthocyanins. Antioxidant activity. Ascorbic acid
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How to cite this article:

Ashwini Kumar, Kumari Karuna, Feza Ahmad and Abhay Mankar. 2020. Chitosan, Calcium Chloride and Low Temperature Storage (2 ̊c) Effect on Organoleptic and Bio-chemical Changes during Storage of Strawberry cv. Camarosa.Int.J.Curr.Microbiol.App.Sci. 9(2): 1802-1814. doi: https://doi.org/10.20546/ijcmas.2020.902.206