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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 2018 - IJCMAS--ICV 2018: 95.39 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 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - 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(5): 2936-2945
DOI: https://doi.org/10.20546/ijcmas.2020.905.348


Calcium Chloride, Chitosan and Low Temperature Storage (7 ̊C) Effect on Biochemical, PLW and Marketability of Strawberry cv. Camarosa
Ashwini Kumar1, Kumari Karuna1*, Feza Ahmad1, Abhay Mankar2 and Ankita Sinha3
1Department of Horticulture (Fruit & Fruit Tech.),
2Directorate of Extension Education,
3Department of Plant Breeding and Genetics, Bihar Agricultural College,
Sabour, Bihar, India
*Corresponding author
Abstract:

The trial was conducted in the year 2017 to observe the biochemical properties of strawberry cv. Camarosa by the pre-harvest application of chitosan, calcium chloride and low temperature storage (7 ̊C) condition. The maximum TSS was observed in T11 (Chitosan @ 6 g/L + CaCl2 @ 1.00% - 10.93°B). The maximum value of anthocyanin was recorded in T4 (CaCl2 @ 1.50% – 39.45 mg/100g) The least loss in physiological weight and have good shelf-life was recorded in T12 (Chitosan @ 6 g/L + CaCl2 @ 1.50% - 4.20%). At 7°C, the highest value of marketability percentage was found in T11 (Chitosan @ 6 g/L + CaCl2 @ 1.00% - 95.38%) which was at par with T12, T10 T9, T7, T8 and T5. Combined effect of calcium and chitosan resulted in delaying senescence, increasing shelf-life and firmness with higher fruit quality.


Keywords: Strawberry, Chitosan, Calcium Chloride, T.S.S., Anthocyanins, PLW, Marketability
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How to cite this article:

Ashwini Kumar, Kumari Karuna, Feza Ahmad, Abhay Mankar and Ankita Sinha. 2020. Calcium Chloride, Chitosan and Low Temperature Storage (7 ̊C) Effect on Biochemical, PLW and Marketability of Strawberry cv. Camarosa.Int.J.Curr.Microbiol.App.Sci. 9(5): 2936-2945. doi: https://doi.org/10.20546/ijcmas.2020.905.348