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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
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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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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.2018.7(1): 347-354
DOI: https://doi.org/10.20546/ijcmas.2018.701.039


Effect of Oxalic Acid on Sensory Evaluation of ‘Gola’ Ber (Ziziphus mauritiana Lamk.) Fruit during Storage
K. Ravi* and Sunil Pareek
Department of Horticulture, Rajasthan College of Agriculture, Maharana Pratap University of Agriculture and Technology, Udaipur – 313001, India
*Corresponding author
Abstract:

Highly perishable postharvest life of ber fruit is major hindrance towards long storage. Exogenous treatments are essential for delayed or inhibited physiological degrading process which curbs the fruit quality. Hence, a study was designed to evaluate the oxalic acid (OA) treatments effectivity on ber fruit cv. ‘Gola’ during storage. Prior to storage fruits were subjected to 10 min dipping in aqueous solution of oxalic acid at different concentrations (2 mM, 4 mM, 6 mM, 8 mM and 10 mM). Fruits under control were survived only for 5 days and with 2 mM oxalic acid for 7 days. Whereas, shelf life was extended up to 9 days with other concentrations of oxalic acid. In dipping treatment for 10 min at ambient temperature with 10 mM oxalic acid the color coordinate L*, chroma (CIE C*) of ber fruits increased and hue angle (CIE h°) of ber fruits decreased with the advancement of storage time during the entire period of experiment. Sensory evaluation of ber fruit cv. ‘Gola’ was significantly affected by 10 mM OA. Texture, flavor, taste and overall acceptability were registered with significantly highest scores in fruits treated with 10 mM OA.


Keywords: Ber fruit, Oxalic acid, Postharvest storage, Sensory evaluation
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How to cite this article:

Ravi, K. and Sunil Pareek. 2018. Effect of Oxalic Acid on Sensory Evaluation of ‘Gola’ Ber (Ziziphus mauritiana Lamk.) Fruit during Storage.Int.J.Curr.Microbiol.App.Sci. 7(1): 347-354. doi: https://doi.org/10.20546/ijcmas.2018.701.039