Vol. 9, Issue 1 (2021)
Optimization of hot water treatment of guava fruits cv. ‘Shweta’ to prolong cold storage
Author(s): Bharati Killadi, PS Gurjar, Jotirmayee Lenka, Rekha Chaurasia and DK Shukla
Abstract: In north India, winter guava crop is harvested in the coldest month of the year, yet it poses a challenge in post-harvest life due to its perishable nature. There is also concern about the use of any pesticide/chemicals for extension of shelf life in guava as fruits are consumed with peel and fresh. To prolong the shelf life of guava fruits use of cold storage is alternative but being a subtropical fruit, it is sensitive to low temperature. Therefore, an alternative mode to enhance the self-life of fruits by optimising hot water treatment and storage at low temperature was worked out. Mature fruits of guava were treated at 45 oC, 50 oC, 55 oC with check (normal tap water) for 3 minutes and stored at low temperature of 5±2 oC and 85 to 90 per cent R.H. Fruits were withdrawn at weekly interval and assessed for physico-chemical parameters. The cumulative physiological loss in weight (CPLW) per cent was maximum in control fruits (10.88 per cent), while it was minimum (8.66 per cent) in fruits treated with hot water at 45 oC. The total soluble solid (TSS) was 12.2oBrix in fruits treated with hot water at 45 oC. The acidity of the fruits decreased with increase in storage. In fruits treated with hot water at 50 oC, the ascorbic acid content of the fruits was maximum 274.16 mg/100g after 21 days of storage and minimum 114.05 mg/100g after 28 days of storage. The total polyphenols content of the fruits decreased with increase in storage life. Conclusively fruits treated with hot water at 45oC could be stored up to 28 days + 3 days under room temperature.
DOI: 10.22271/chemi.2021.v9.i1f.11262
Pages: 410-415 | 506 Views 112 Downloads
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How to cite this article:
Bharati Killadi, PS Gurjar, Jotirmayee Lenka, Rekha Chaurasia, DK Shukla. Optimization of hot water treatment of guava fruits cv. ‘Shweta’ to prolong cold storage. Int J Chem Stud 2021;9(1):410-415. DOI: 10.22271/chemi.2021.v9.i1f.11262
