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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 2018: 95.39
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2018: 95.39
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(4): 2914-2923
DOI: https://doi.org/10.20546/ijcmas.2020.904.341


Pre-Harvest Application of Salicylic Acid and Propyl Gallate to Preserve Postharvest Quality of Ber (Ziziphus maurtiana Lamk) Fruits cv Banarasi Karaka
Deepti Shrivastva*, Akhilesh Kumar Pal, Surendra Prasad Singh and Kalyan Barman
Department of Horticulture, Institute of Agricultural Sciences,Banaras Hindu University, Varanasi, India
*Corresponding author
Abstract:

Ziziphus maurtiana Lamk, is commonly known as Indian jujube, is an underutilized fruit and native to India.  Fruits are small, round to oblong shaped fruits, with thin and glossy skin. The ber fruits contain have antioxidant, anti-flammatory and antibacterial properties. Ber fruits deteriorate rapidly after harvest and can only be stored for 2-4 days. Therefore, the present study was conducted to extend the storability and preserve the ber quality during storage at ambient conditions. An experiment was conducted to study the effect of pre-harvest application of salicylic acid (200, 400, 600 ppm) and propyl gallate (150, 300 and 450) ppm on storage quality of ber cv Banarasi Karaka.  Fruits of uniform in size were harvested at physiological maturity stage (pea, marble and 15 days before harvesting). Treated fruits were packed in CFB and boxes stored at room temperature. Stored fruit were evaluated after 0, 2, 4, 6 and 8 days. The maximum retention of fruit quality attributes were recorded in SA (600 ppm) TSS, acidity, Vitamin C and total sugar which was followed propyl galalte (450 ppm) treated fruits.  Both TSS, ascorbic acid and total sugar showed similar trends of increase up to 6th days of storage followed by a decrease. However, acidity decreased continuously with enhancement of storage period. At the end of the storage, maximum TSS, total acidity, ascorbic acid and total sugars were noted under salicylic acid (600 ppm) treated fruits, followed by fruits treated with propyl gallate (450 ppm). Studies revealed that salicylic acid (600 ppm) treatment have potential to maintain ber fruit maintained quality up to 8days of storage.


Keywords: Pre-harvest, Salicylic acid, Propyl gallate, Ber, Quality parameters, Storage
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How to cite this article:

Deepti Shrivastva, Akhilesh Kumar Pal, Surendra Prasad Singh and Kalyan Barman. 2020. Pre-Harvest Application of Salicylic Acid and Propyl Gallate to Preserve Postharvest Quality of Ber (Ziziphus maurtiana Lamk) Fruits cv Banarasi Karaka.Int.J.Curr.Microbiol.App.Sci. 9(4): 2914-2923. doi: https://doi.org/10.20546/ijcmas.2020.904.341