Effect of surface disinfectants on fruit blemishes (Sooty blotch & Flyspeck) and quality of apple (Malus domestica Borkh.) cv. Banky during cold storage
| Autor: | Noosheen Zahid, Syed Zulfiqar Ali Shah, Abdul Hamid, M. J. Ahmed, Mehdi Maqbool, Kiran Fareed |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
Malus
biology Materials Science (miscellaneous) Potassium food and beverages Cold storage chemistry.chemical_element Titratable acid biology.organism_classification Industrial and Manufacturing Engineering Potassium bicarbonate chemistry.chemical_compound Horticulture chemistry Soluble solids Sodium hypochlorite Business and International Management Hydrogen peroxide |
| Zdroj: | Pure and Applied Biology. 8 |
| ISSN: | 2304-2478 |
| Popis: | Different surface disinfectants were used to control the fruit blemishes caused by sooty blotch (SB) and flyspeck (FS). Treatments included sodium hypochlorite (200, 500 and 800 ppm), copper sulphate (100, 200 and 300 ppm), hydrogen peroxide (100, 360 and 480 ppm) and potassium bicarbonate (200, 500 and 800 ppm) were used to maximize the storage life of apple fruits. Apple fruits after application of treatments were stored at 2°C and 80-85% RH for 90 days. The highest control of fruit blemishes was observed with 800 ppm sodium hypochlorite which was non-significantly (P > 0.05) different with 500 ppm sodium hypochlorite after 90 days of storage. Weight loss was less in fruits treated with 500 ppm sodium hypochlorite (30%) as compared to control fruits (85%). Further, apple fruits treated with 500 ppm sodium hypochlorite showed the best results in terms of total soluble solids, titratable acidity, sugars and sensory evaluation as well. Fruits treated with other surface disinfectants also showed good results but not as effective as 500 ppm sodium hypochlorite treatment did. Thus, it could be concluded from present study that 500 ppm sodium hypochlorite treatment have the potential to be used in controlling apple fruit blemishes and maintain fruit quality up to 90 days. Keywords: Apple; Fruit blemishes; Physical quality; Sensory evaluation http://dx.doi.org/10.19045/bspab.2019.80054 |
| Databáze: | OpenAIRE |
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