Vol. 5, Issue 5 (2017)
Effect of antioxidants on chilling injury and storage life of guava cv. Allahabad safeda
Author(s): Kiran Kumar Kasamalla, A Bhagwan and A Kiran Kumar
Abstract:
An experiment was done to decrease the chilling injury and increase the shelf life of guava by antioxidants. In this study fruits were dipped in 50,100 ppm benzyl adenine, 0.1,1 µM methyl jasmonate, 500, 750 ppm thiabenzadole and 4,6 mmol oxaloacitic acid 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 stored at 6+10C. Fruits dipped in 50ppm benzyl adenine significantly recorded lowest PLW. Significantly highest fruit firmness and organoleptic evaluation were recorded with fruits dipped in 50 ppm benzyl adenine. Significantly lowest chilling injury and electrolyte leakage was recorded in fruits dipped in 50ppm benzyl adenine and corresponding increase the shelf life of upto 26.63 days. The fruits kept under control recorded a shelf life of 20.05 days only. Titratable acidity was significantly lowest in fruits dipped with 50ppm benzyl adenine. Fruits dipped in 50ppm benzyl adenine recorded significantly highest TSS, Brix-acid ratio and ascorbic acid.
Pages: 777-783 | 852 Views 55 Downloads
download (2473KB)
How to cite this article:
Kiran Kumar Kasamalla, A Bhagwan, A Kiran Kumar. Effect of antioxidants on chilling injury and storage life of guava cv. Allahabad safeda. Int J Chem Stud 2017;5(5):777-783.
