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 investigation on Influence of ascorbic acid and calcium chloride on physical parameters and microbial count of firm flesh jackfruit bulbs was carried out during 2014-15 at College of Agriculture, DBSKKV, Dapoli. A known quantity of jackfruit bulbs were treated with 12 different combinations of ascorbic acid (0.0, 0.5, 1.0 and 1.5 %) and calcium chloride (0.0, 0.5 and 1.0 %) along with 100 ppm KMS, 0.5 percent citric acid and packed in thermocole tray, covered with permissible film and refrigerated. The treated jackfruit bulbs were analyzed for different physical parameters at two days interval. The treatment of 1.5 percent ascorbic acid, 0.5 percent calcium chloride with 100 ppm KMS, 0.5 percent citric acid and surface sterilized with chlorine water (30 ppm) resulted in extending the storage life of jackfruit bulbs upto 6 days with minimum PLW, colour change, moisture content, microbial count and spoilage in refrigerated condition (6-7ºC).
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