International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 8, Issue:4, April, 2019

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(4): 2347-2361

Effect of Post Harvest Treatments and Storage Conditions on Physico-Chemical Properties of Starking Delicious Apples
Neelam Kumari1* and J.N. Sharma2
1Krishi Vigyan Kendra Rohru, Shimla, H.P. (171 207), India
2Department of Plant Pathology, Dr. Y. S. Parmar University of Horticulture and Forestry, Nauni, Solan, H.P. (173 230), India
*Corresponding author

Freshly harvested apple fruits of cultivar Starking Delicious were subjected to different treatment combinations. Then, the fruits were stored under ambient conditions, refrigerated storage and controlled atmosphere (CA) storage for six months and further analyzed for physico-chemical parameters such as fruit firmness, total soluble solids, titratable acidity, total sugars and total phenols. Among different treatment combinations, hydrocooling of harvested fruits with ice water + CaCl2 along with dipping in B. subtilis inoculum, using neem oil (1%) as surface coating and then placing them on botanical formulation (BF) impregnated fruit trays (treatment combination T7) prior to storage was most effective in retaining better physico-chemical characteristics. Among three different types of storages, CA storage was most effective in retaining physico-chemical parameters of variously treated fruits.

Keywords: Apple, Botanical formulation, CA storage, Physic-chemical, Pre-cooling, Refrigerated storage

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How to cite this article:

Neelam Kumari and Sharma, J.N. 2019. Effect of Post Harvest Treatments and Storage Conditions on Physico-Chemical Properties of Starking Delicious Apples.Int.J.Curr.Microbiol.App.Sci. 8(4): 2347-2361. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.