International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2017, Volume : 5, Issue : 4
First page : (2064) Last page : (2074)
Article doi: http://dx.doi.org/10.18782/2320-7051.5679
Synergistic Effects of Modified Atmosphere Packaging and Antioxidants on Chilling Injury and Storage Life of Guava
Kiran Kumar Kasamalla1*, A. Bhagwan2 and K. Venkatalaxmi3
1College of Horticulture, SKLTSHU, Rajendranagar, Hyderabad
2Fruit Research Station, Sangareddy, Medak.
*Corresponding Author E-mail: kirankumar.k06@gmail.com
Received: 30.06.2017 | Revised: 12.07.2017 | Accepted: 13.07.2017
ABSTRACT
An experiment was done to decrease the chilling injury and increase the shelf life of guava by synergistic effects of antioxidants and modified atmosphere packaging . In this study fruits were dipped in 50 ppm benzyl adenine, 0.1, µM methyl jasmonate, 500 ppm thiabenzadole and 6 mmol oxaloacitic acid with 2,4 pores modified atmosphere packaging. Observed the chilling injury and storage life of guava cv.Allahabad safeda stored at 6+1 0C.This experiment was conducted at fruit research station ,Sangareddy, Medak district,Telangana. The experiment was done by using completely randomized design with factorial concept with three replications per treatment. Guava fruits cv.Allahabad safesda were dipped in antioxidants and packed in polypropylene bags, stored at 6+10C. Among all the treatments Fruits dipped in 50ppm benzyl adenine and packed in 4 pores polypropylene bags, significantly recorded lowest PLW. Significantly highest fruit firmness and organoleptic evaluation were recorded with fruits dipped in 50 ppm benzyl adenine and packed in 4 pores polypropylene bags. Significantly lowest chilling injury and electrolyte leakage was recorded in fruits dipped in 50ppm benzyl adenine and packed in 4 pores polypropylene bags, corresponding increase the shelf life of upto 29.45 days .The fruits kept under control recorded a shelf life of 20 days only. Titratable acidity was significantly lowest in fruits dipped with 50ppm benzyl adenine and packed in 4 pores polypropylene bags .Fruits dipped in 50ppm benzyl adenine and packed in 4 pores polypropylene bags recorded significantly highest TSS, Brix-acid ratio and ascorbic acid.
Key words: Guava, Benzyl adenine, Methyl jasmonate, Thiabendazol and Oxalixc acid,Chilling injury and MAP
Full Text : PDF; Journal doi : http://dx.doi.org/10.18782
Cite this article: Kasamalla, K.K., Bhagwan, A., Venkatalaxmi, K., Synergistic Effects of Modified Atmosphere Packaging and Antioxidants on Chilling Injury and Storage Life of Guava, Int. J. Pure App. Biosci. 5(4): 2064-2074 (2017). doi: http://dx.doi.org/10.18782/2320-7051.5679
