Enhancement of storage life and quality maintenance of plum fruits

Autor:	P.P.S. Gill, Sukhjit Kaur Jawandha, Harminder Pal Singh, Aeshna Sinha
Rok vydání:	2019
Předmět:	food.ingredient Pectin biology Food spoilage Cold storage Titratable acid Cellulase Horticulture Esterase chemistry.chemical_compound food chemistry Anthocyanin biology.protein Phenols
Zdroj:	Indian Journal of Horticulture. 76:493
ISSN:	0974-0112 0972-8538
DOI:	10.5958/0974-0112.2019.00078.1
Popis:	The present study was conducted to evaluate the effect of pre-harvest application of calcium chloride at 0.0, 1.0, 1.5, 2.0% concentrations on various physico-chemical parameters and enzymatic activities in plum fruits cv. Satluj Purple at various storage intervals (0, 7, 14, 21, 28 and 35 days) under low temperature conditions. Two sprays of CaCl2 @ 1.0% were most effective in maintaining the post-harvest quality attributes and efficiently reduced the physiological loss in weight (PLW), spoilage, pectin methyl esterase (PME) & cellulase activities and significantly delayed colour development & suppressed anthocyanin formation in plum fruits up to 28 days of cold storage. At the end of storage, two sprays of CaCl2 (1.0%) recorded higher fruit firmness (54%), sensory quality (24%), higher total soluble solids (5.70%), titratable acidity (41%), total sugars (7.14%) and total phenols (13%) as compared to control.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::7710814c2c130887a3c1b3a6e755c9b8 https://doi.org/10.5958/0974-0112.2019.00078.1 Zobrazit plný text záznamu