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 |
Highly perishable postharvest life of ber fruit is major hindrance towards long storage. Exogenous treatments are essential for delayed or inhibited physiological degrading process which curbs the fruit quality. Hence, a study was designed to evaluate the oxalic acid (OA) treatments effectivity on ber fruit cv. ‘Gola’ during storage. Prior to storage fruits were subjected to 10 min dipping in aqueous solution of oxalic acid at different concentrations (2 mM, 4 mM, 6 mM, 8 mM and 10 mM). Fruits under control were survived only for 5 days and with 2 mM oxalic acid for 7 days. Whereas, shelf life was extended up to 9 days with other concentrations of oxalic acid. In dipping treatment for 10 min at ambient temperature with 10 mM oxalic acid the color coordinate L*, chroma (CIE C*) of ber fruits increased and hue angle (CIE h°) of ber fruits decreased with the advancement of storage time during the entire period of experiment. Sensory evaluation of ber fruit cv. ‘Gola’ was significantly affected by 10 mM OA. Texture, flavor, taste and overall acceptability were registered with significantly highest scores in fruits treated with 10 mM OA.
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