Vol. 11, Special Issue 2 (2022)

Author(s):
Shivani, AM Bhosale, HR Galande and SJ Syed

Abstract:
The investigation was conducted during 2020–21 at PG laboratory, Department of Horticulture, VNMKV, Parbhani (Maharashtra). Freshly harvested uniform sized sapota fruits were washed, cleaned and treated with CaCl2 4% and CaCl2 2%, CaCl2 1% for 5 minutes, GA3 200 ppm, GA3 150 ppm GA3 100 ppm for 5 minutes and BA 150 ppm, BA 75 ppm, BA 50 ppm for 5 minutes. Treated and untreated fruits were packed in card board cartoons of 30× 30 ×30 cm size with 6 vents each of 3 cm diameter equally on opposite sides and stored in PG laboratory. The experiment was framed in CRD with nine treatments and a control. The fruits were subjected to various quantitative and qualitative analyses on at 3^rd, 6^th, 9^th and 12^th days of storage period. By end of storage period, higher TSS (24.80%) was recorded by CaCl2 4%. Whereas, significantly higher reducing sugar (11.59%) and non –reducing sugar (11.09%) was recorded with the same treatment. By end of storage period, highest total sugar and ascorbic acid was recorded with CaCl2 4% (20.71% and 10.60 mg /100 g pulp). Whereas, lowest acidity (0.06%) and maximum TSS/acid was recorded with CaCl2 4% (412.10). From the present study it can be concluded that, CaCl2 4% was found best treatment which not only extended the shelf life of sapota fruits but also reduced the post – harvest losses and increased TSS, reducing sugar, non-reducing sugar, total sugar, ascorbic acid, TSS/acid ratio and decreasing trend with acidity.