บทคัดย่องานวิจัย

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Post-harvest storage of custard apple (Annona squamosa L.) fruit var. Local Green under various chemical and wrapping treatments.

Bhadra, S.; Sen, S. K.;

Environment and Ecology Year: 1999 Vol: 17 Issue: 3 Pages: 710-713 Ref: 5 ref.

1999

บทคัดย่อ

Post-harvest storage of custard apple (Annona squamosa L.) fruit var. Local Green under various chemical and wrapping treatments.

Custard apple fruits, harvested in West Bengal, India, in September 1993, were subjected to the following treatments: NAA (100 or 200 ppm), gibberellic acid (50 or 100 ppm), ascorbic acid (500 ppm), storage at 10 deg C (in 85-90% RH), storage in polyethylene bags containing KMnO4, brown paper wrapping, storage in perforated polyethylene bags, MH [maleic hydrazide] (250 or 500 ppm), Ethrel [ethephon] (1.5 or 2.5 ml/litre), or hot water (52 deg ); control fruits were dipped in distilled water. Except for the cold-stored fruits, storage was at 28-32 deg and 70-75% RH. All except the Ethrel treatments helped prolong storage life of fruits; Ethrel enhanced fruit ripening. Among the different treatments, polyethylene bagging + KMnO4 was best for reducing fruit spoilage and physiological weight loss, and for retention of natural colour with increased storage life. Perforated polyethylene bagging, brown paper wrapping, cold storage at 10 deg , gibberellic acid and NAA treatments also retarded ripening.

TSS, total sugar and reducing sugar contents increased as storage progressed, whereas titratable acid and ascorbic acid contents decreased.