National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The present investigation was carried out with five different packaging material T1 (LDPE), T2 (HDPE), T3 (Shrink), T4 and T5 (Cling) for increasing the shelf life of sapota at different temperature and ambient temperature. The effect of packaging material on physiological loss in weight, decay loss, pulp: peel ratio, fruit length, fruit width, and fruit shape index, specific gravity was observed. The different treatments showed variation in physiological and physical parameters. Out of these five treatments, the treatment T3 (Shrink) showed best result as compared to other treatments. In the T3 treatment, the shelf life of fruit increases to 18 days but in the other treatments the shelf life was only 15 days. The fruit without any treatments was edible only for 6 days. The minimum physiological loss in weight, decay loss and maximum pulp: peel ratio, fruit shape index was observed in T3 as compared to other treatments. By applying T3 (shrink), the shelf life of fruit is increased for several time period at optimized temperatures (13-15°C).
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