National Academy of Agricultural Sciences (NAAS)
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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 |
The present study was conducted during 2013-14 in Postharvest Physiology Laboratory, Department of Food Science and Technology, UHF, Nauni. Freshly harvested bell peppers were procured from the local growers, properly packed in suitable containers and were promptly transported to the laboratory for the layout of the experiments. Only fresh and healthy fruits were selected, washed and air dried before they were subjected to different postharvest treatment, including 1-MCP fumigation (500, 700, 1000ppb for 24 hours), salicylic acid dip (1000, 2000 and 3000 ppm for 5 min.), calcium chloride dip (0.5, 1 and 1.5% for 5 min) and H2O2 dip (5, 10 and 15 mM 30 min) respectively. 1-MCP treatment proved to be the most effective treatment in retaining storage quality as the treated fruits exhibited lowest physiological loss in weight besides showing lower changes in total soluble solids, reducing and total sugars and total phenol content in fruits after 28 days storage. The treatment was also effective in reducing the respiration rate, thereby reducing the overall ripening process and prolonging storage life of fruits. Hâ‚‚Oâ‚‚ dip for 30 minutes @ 15mM was found to be most effective in reducing spoilage. Salicylic acid dip treatments for 5 minutes (1000ppm) exhibited lower decrease in dry matter content and retained maximum capsaicin content in fruits whereas, CaCl2 treatment @ 1.5 per cent retained maximum titratable acidity, ascorbic acid and was also an effective in minimizing deterioration in fruit quality and extending shelf life. It was concluded that among the postharvest treatments 1-MCP fumigation @1000 ppb proved to be most effective treatment in maintaining fruit quality and minimizing deterioration during 28 days storage at 10 ±2 ºC and it was followed by salicylic acid dip for 5 minutes @1000 ppm, 5 minute dip in 1.5 per cent calcium chloride and Hâ‚‚Oâ‚‚ dip for 30 minutes @15mM, respectively.
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