ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Effect of wrappers on the shelf life of Patharnakh pear

S. Singh, R. Mohla and N.S Antaal

Proceedings of 26th International Horticultural Congress. Volume of Abstract . Toronto, Canada, 11-17 August, 2002. Abstract S09-P-78. pp. 245.

2002

บทคัดย่อ

Pear cultivar Patharnakh [Pyrus pyrifolia (Burm) Nakai] fruit harvested on July 15 and August 1 were wrapped individually in high-density polyethylene (10 and 20 um), low density polyethylene (100 and 200 guage), newspaper, tissue paper or paddy straw and stored at ambient temperature (30-38 ⁰C) in wooden boxes for analysis at fortnight intervals up to 60 days. Non-wrapped fruits served as controls. With the advancement of harvesting date, a significant increase in physiological loss in weight, spoilage losses, total sugars and reducing sugars were recorded except starch percentage, which showed a decreasing trend, while organoleptic raiting, total soluble solids and acid content of fruits showed nonsignificant results. High density polyethylene 20 umfilm wrapped fruits experienced significantly lower physiological loss in weight followed by high density polyethylene 10 um compared with that of the controls after ambient storage. Spoilage losses were 3.5 times lower in high density polyethylene 20 um wrapped fruits when compared with control. appearance and flavour were not acceptable after 45 days in controls and paddy straw (score less than 5 on 1-9 scale). Fruit were considered acceptable (score more than 7 on 1-9 scale) after ambient storage in low density polyethylene (100 and 200 gauge) films. Acidity and starch level retention were higher in high density polyethylene 20 um wrapped fruits when compared with control. newspaper fruits recorded higher level of total soluble solids and reducing sugar than all other treatments. With the advancement of the storage interval from 15 to 60 days, significant increases in physiological loss in weight, spoilage, total soluble solids, total and reducing sugar content were recorded, whereas organoleptic rating, acidity and starch percentage decreased.