Improving Strawberry Fruit Storability By Application Of  Post Harvest Chemical Treatments

Monika Sood; Raj Kumari Kaul; P Sood

doi:10.48165/

Authors

Monika Sood Division of Post Harvest Technology, SK University of Agricultural Sciences and Technology of Jammu, Udheywalla, Jammu - 180 002 Jammu & Kashmir (India)
Raj Kumari Kaul Division of Post Harvest Technology, SK University of Agricultural Sciences and Technology of Jammu, Udheywalla, Jammu - 180 002 Jammu & Kashmir (India)
P Sood Chowdhary Sawarn Kumar Himachal Pradesh Krishi Vishvavidyalaya, Palampur, HP - 176 062 (India)

DOI:

https://doi.org/10.48165/

Keywords:

Acetic acid, ascorbic acid, calcium chloride, packaging, post-harvest treatments, shelf-life, storability, strawberry

Abstract

The present study was aimed to evaluate the effect of post-harvest treatments on the quality and prolongation of post-harvest life of straw berryfruits cv.‘Chandler’. Strawberryfruitsweredipped either in calcium chloride (0.5 or 1.0%) for 1 min. or 0.02% ascorbic acid for 1 min. or fumigated with glacial acetic acid for 5 min. The air-dried treated and untreated fruits were packed in plastic punnets with ordinary cover, LDPE cover and PVC cover and stored at 4°C. The results revealed that physiological weight and decay loss were minimum in fruits treated with 1% CaCl2 and packed in LDPE covered punnets. Total soluble solids increased up to 14th day and thereafter decreased; whereas, acidity decreased in all the treatments with least decrease in fruits packed in punnets with LDPE cover and treated with 1% CaCl2. The treatment also showed lower acid and higher TSS. Thus 1% CaCl2 in combination with punnets having LDPE cover was adjudged as the best treatment for maintaining the quality and improving the shelf life of strawberry.

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