Shelf Life Study and Quality Changes of Bartlett Pear as Affected by Post Harvest Treatments under Ambient Storage

Dr. Qurat-ul-Ayn; M.A Mir; Shahnaz parveen; M.A.Beigh

Volume : IV, Issue : IV, April - 2014

Shelf Life Study and Quality Changes of Bartlett Pear as Affected by Post Harvest Treatments under Ambient Storage

Dr. Qurat Ul Ayn, M. A Mir, Shahnaz Parveen, M. A. Beigh

Abstract :

ABSTRACT

The present investigation was carried out to study the effect of different treatments shrink wrap, 1–MCP@1ppm, 1–MCP@1ppm + Shrink Wrap, Carbendazim @ 500 ppm, Carbendazim @ 500 ppm + Shrink Wrap, Calcium Chloride @ 4%, Calcium Chloride @ 4%, + Shrink Wrap, Wax (SH002) @ 10%, Wax (SHOO2)@10% + Shrink Wrap on quality and shelf life extension of William’s Bartlett Pear under ambient storage conditions (Temperature 15–18?C and 85–95%R.H.The untreated fruits were served as control .In physical characteristics PLW, spoilage, firmness, juice yield, color, texture, flavor and overall acceptability were studied during storage. In chemical characteristic TSS, total sugar, pectin, acidity, ascorbic acid and total chlorophyll were analyzed after 7, 14 , 21, 28, 35, 42 and 49 Days of storage. All the treatments had significant effect on the quality and shelf life of fruits. However shrink wrapped fruit after post harvest treatment with 1–MCP (1 ppm) recorded significant lower spoilage and physiological loss in weight but higher titrable acidity, ascorbic acid and total chlorophyll during 49 days of storage under ambient conditions. However irrespective of treatments the value of total soluble solids and total sugars were maximum at 35 days of storage under ambient conditions and therefore declined with advancement in age.