International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 10, Issue:1, January, 2021

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.2021.10(1): 3159-3164

Study on the Effect of Post Harvest Treatments on Shelf Life of Custard Apple (Annona squamosa L.) Variety Arka Sahan during Storage
Megha Patidar1*, Jyoti Kanwar1, O. P. Singh2 and G. P. S. Rathore2
1Department of Horticulture, College of Horticulture, Mandsaur, India
2Rajamata Vijaya Raje Scindia Krishi Vishwa Vidyalaya, Gwalior, M.P., India
*Corresponding author

A laboratory experiment was conducted on “Study on the effect of post harvest treatments on shelf life of custard apple (Annona squamosa L.) variety Arka Sahan during storage’’ at department of fruit science, KNK college of horticulture, Mandsaur. Experiment was statistically designed in Complete Randomized Design (CRD) with three replications. There were three components with 13 treatment combinations i.e. Calcium chloride at 2%, 4%, 6%, Benzyl adenine at 50ppm, 100ppm, 150ppm, Chitosan at 0.5%, 1.0%, 1.5% and their combinations and control. The treated fruits were evaluated for colour, taste, flavour and appearance during storage. The study concluded that higher treatment combination (CaCl2 6% + BA 150ppm + Chitosan 1.5%) treated fruits overall performed best and enhanced the shelf life or to inhibited fruit ripening of custard apple fruits by 12 days at ambient room temperature with good quality as compared to control.

Keywords: Custard apple, Arka Sahan, Chitosan, Coating, Shelf life

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How to cite this article:

Megha Patidar, Jyoti Kanwar, O. P. Singh and Rathore, G. P. S. 2021. Study on the Effect of Post Harvest Treatments on Shelf Life of Custard Apple (Annona squamosa L.) Variety Arka Sahan during Storage.Int.J.Curr.Microbiol.App.Sci. 10(1): 3159-3164. doi:
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