Experimental Result Paper | Agricultural Studies | India | Volume 11 Issue 6, June 2022
Effect of Low Temperature and Different Chemicals on the Quality and Shelf Life of 'Satluj Purple' Plums
Ruqiya Majeed | S K Jawandha | Sarvpriya Singh
Abstract: Satluj Purple plum has higher consumer acceptance than many other current sub-tropical plum cultivars, but it has a very short shelf-life. In this climacteric fruit ripening processes occur rapidly. This paper studies the effect of different chemical treatments on post-harvest quality of the fruits. Fruits were stored at low temperature conditions for 40 days. Physico-chemical characteristics were determined at 10 days interval. The physiological loss in weight and spoilage increased gradually with the advancement of storage. The pulp: stone decreased while as the TSS: acid increased continuously up to 40 days of storage in plum fruits. The reducing and non reducing sugars increased before showing a declining trend. Fruits treated with salicylic acid @ 3mmoL-1 were moderately to highly acceptable (7.42) and retained the highest pulp: stone (15.33), reducing (6.38 %) and non reducing sugars (2.54 %) even after 40 days of cold storage.
Keywords: Physiological loss in weight, plum, storage, sugars, salicylic acid, TSS
Edition: Volume 11 Issue 6, June 2022,
Pages: 1179 - 1183
How to Cite this Article?
Ruqiya Majeed, S K Jawandha, Sarvpriya Singh, "Effect of Low Temperature and Different Chemicals on the Quality and Shelf Life of 'Satluj Purple' Plums", International Journal of Science and Research (IJSR), Volume 11 Issue 6, June 2022, pp. 1179-1183, https://www.ijsr.net/get_abstract.php?paper_id=MR22616111948
How to Share this Article?