Effect of Post-Harvest Treatments on Enzyme Activity and Quality of Cold Stored Ber Fruit
Ber (Zizyphus mauritiana Lamk) fruits are perishable in nature and have poor shelf- life. To extend the storage life of ber fruits different post-harvest treatments, like CaCl2 (0.5, 1.0 and 2.0%), Ca(NO3)2 (0.5, 1.0 and 2.0%), gibberellic acid (GA3) (20, 40 and 60 ppm) and Bavistin (0.1%) were give...
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| Format: | Article |
| Language: | English |
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Society of Land Measurements and Cadastre from Transylvania (SMTCT)
2012-11-01
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| Series: | Notulae Scientia Biologicae |
| Online Access: | http://www.notulaebiologicae.ro/index.php/nsb/article/view/8181 |
| _version_ | 1818493534006673408 |
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| author | Sukhjit K. JAWANDHA Navjot GUPTA Jasbir S. RANDHAWA |
| author_facet | Sukhjit K. JAWANDHA Navjot GUPTA Jasbir S. RANDHAWA |
| author_sort | Sukhjit K. JAWANDHA |
| collection | DOAJ |
| description | Ber (Zizyphus mauritiana Lamk) fruits are perishable in nature and have poor shelf- life. To extend the storage life of ber fruits different post-harvest treatments, like CaCl2 (0.5, 1.0 and 2.0%), Ca(NO3)2 (0.5, 1.0 and 2.0%), gibberellic acid (GA3) (20, 40 and 60 ppm) and Bavistin (0.1%) were given to fruits and their effect was studied on the storage life and quality of Umran ber (Zizyphus mauritiana Lamk) fruits under cold storage conditions. Fruits of uniform size and colour were harvested, from healthy plants, and subjected to post harvest dip of different chemicals, before packing in CFB boxes and placed in cold storage (3-5C and 85-90% RH) They have been evaluated after 10, 20 and 30 days of storage for physiological loss in weight (PLW), firmness, pectin methyl esterase (PME) activity and palatability rating. The PLW increased and fruit firmness decreased during storage at each treatment. The sensory rating increased up to 10 days at all treatments, except control but subsequently it decreased during storage. The increase rate in PME activity was faster, up to 10 days, in untreated fruits, while treated fruits showed slower rise in PME activity, up to 20 days with a decline afterwards. It can be concluded that ber fruits can be stored up to 20 days by post-harvest treatment using GA3 at 60 ppm, with acceptable quality. |
| first_indexed | 2024-12-10T17:56:36Z |
| format | Article |
| id | doaj.art-2f1a67f762cd4c3e8ded52b2fdd9c2eb |
| institution | Directory Open Access Journal |
| issn | 2067-3205 2067-3264 |
| language | English |
| last_indexed | 2024-12-10T17:56:36Z |
| publishDate | 2012-11-01 |
| publisher | Society of Land Measurements and Cadastre from Transylvania (SMTCT) |
| record_format | Article |
| series | Notulae Scientia Biologicae |
| spelling | doaj.art-2f1a67f762cd4c3e8ded52b2fdd9c2eb2022-12-22T01:38:56ZengSociety of Land Measurements and Cadastre from Transylvania (SMTCT)Notulae Scientia Biologicae2067-32052067-32642012-11-0144868910.15835/nsb4481817345Effect of Post-Harvest Treatments on Enzyme Activity and Quality of Cold Stored Ber FruitSukhjit K. JAWANDHA0Navjot GUPTA1Jasbir S. RANDHAWA2Punjab Agricultural University, Department of Fruit Science, Ludhiana 141004Punjab Agricultural University, Department of Fruit Science, Ludhiana 141004Punjab Agricultural University, Department of Fruit Science, Ludhiana 141004Ber (Zizyphus mauritiana Lamk) fruits are perishable in nature and have poor shelf- life. To extend the storage life of ber fruits different post-harvest treatments, like CaCl2 (0.5, 1.0 and 2.0%), Ca(NO3)2 (0.5, 1.0 and 2.0%), gibberellic acid (GA3) (20, 40 and 60 ppm) and Bavistin (0.1%) were given to fruits and their effect was studied on the storage life and quality of Umran ber (Zizyphus mauritiana Lamk) fruits under cold storage conditions. Fruits of uniform size and colour were harvested, from healthy plants, and subjected to post harvest dip of different chemicals, before packing in CFB boxes and placed in cold storage (3-5C and 85-90% RH) They have been evaluated after 10, 20 and 30 days of storage for physiological loss in weight (PLW), firmness, pectin methyl esterase (PME) activity and palatability rating. The PLW increased and fruit firmness decreased during storage at each treatment. The sensory rating increased up to 10 days at all treatments, except control but subsequently it decreased during storage. The increase rate in PME activity was faster, up to 10 days, in untreated fruits, while treated fruits showed slower rise in PME activity, up to 20 days with a decline afterwards. It can be concluded that ber fruits can be stored up to 20 days by post-harvest treatment using GA3 at 60 ppm, with acceptable quality.http://www.notulaebiologicae.ro/index.php/nsb/article/view/8181 |
| spellingShingle | Sukhjit K. JAWANDHA Navjot GUPTA Jasbir S. RANDHAWA Effect of Post-Harvest Treatments on Enzyme Activity and Quality of Cold Stored Ber Fruit Notulae Scientia Biologicae |
| title | Effect of Post-Harvest Treatments on Enzyme Activity and Quality of Cold Stored Ber Fruit |
| title_full | Effect of Post-Harvest Treatments on Enzyme Activity and Quality of Cold Stored Ber Fruit |
| title_fullStr | Effect of Post-Harvest Treatments on Enzyme Activity and Quality of Cold Stored Ber Fruit |
| title_full_unstemmed | Effect of Post-Harvest Treatments on Enzyme Activity and Quality of Cold Stored Ber Fruit |
| title_short | Effect of Post-Harvest Treatments on Enzyme Activity and Quality of Cold Stored Ber Fruit |
| title_sort | effect of post harvest treatments on enzyme activity and quality of cold stored ber fruit |
| url | http://www.notulaebiologicae.ro/index.php/nsb/article/view/8181 |
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