An experiment was carried out to study effect of pre-cooling on post harvest life of Sapota (Manilkara achras (Mill) Fosberg) cv. Kalipatti at the Post Graduate Laboratory of the Department of Horticulture, Junagadh Agricultural University, Junagadh during the year 2010. The various pre-cooling treatments viz., control, pre-cooling at 6ºC, pre-cooling at 8°C, pre-cooling at 10°C and pre-cooling at 12°C for 2 hours, 5 hours and 8 hours respectively with Completely Randomized Design with three repetition having total thirteen treatments. The results of the study indicated that mango fruits treated with different pre-cooling treatment showed lower and slower rate in physical and chemical changes than control fruits. The fruits treated with pre-cooling at 8ºC for 8 hr proved to be most effective with respect to more number of days taken to ripe, longer shelf life, lower percentage of spoilage and higher percentage of marketable fruits. Lower physiological loss in weight and higher firmness of fruits. The treatment was also promising for slower increase in TSS, reducing sugar and total sugar, while slower decrease in ascorbic acid and acidity during storage. The organoleptic rating with regard to colour, taste and overall acceptability was also found significantly higher in pre-cooling at 8ºC for 8 hr treated fruits.
Table of Contents
ABSTRACT (Makwana Sachin)
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
Biochemical parameters:
Conclusion
Literature cited
Research Objectives and Core Themes
The primary objective of this study is to evaluate the impact of various pre-cooling treatments on the post-harvest storage life and quality preservation of Sapota (Manilkara achras (Mill) Fosberg) cv. Kalipatti fruits, specifically aiming to mitigate rapid ripening and shelf-life losses common in tropical environments.
- Effects of pre-cooling temperatures (6°C, 8°C, 10°C, and 12°C) on fruit ripening delay.
- Evaluation of physiological parameters including weight loss and shelf-life extension.
- Assessment of biochemical changes such as TSS, sugar content, acidity, and ascorbic acid levels.
- Organoleptic evaluation (taste, color, and acceptability) to determine optimal post-harvest storage conditions.
Extract from the Book
RESULTS AND DISCUSSION
The results showed that the physiological loss in weight of sapota fruits was significantly increased as storage period increased from 2nd to 8th days of storage (Table-2). The minimum physiological loss in weight was recorded in sapota fruits pre-cooled at 8ºC temperatures for 8 hours (T7). Moreover, other treatments comprising pre-cooling treatment also showed less physiological loss in weight as compared to control (T1). Trivedi and Desai (2006) in guava reported that pre-cooling in shortest possible time after harvest had the minimum PLW in sapota.
The marketable fruit percentage decreased with increase in storage period. The fruits treated with pre-cooling increased the marketable fruit percentage with increase in storage period. In the initial stage fruits were hard, green and unmarketable but at later stages of storage the sapota fruit pre-cooled at 8 ˚C for 8 hours was found best for marketable fruits, and it gave firm, bright yellow color with good flavor fruits, as the concentrations of the treatment increased the colour and quality of fruits were deteriorated, as higher levels failed to ripen and restricted breakdown of chlorophyll and conversion of starch to sugar, the higher levels showed side effects on the fruits as black spots were observed on the outer surface. The results were confirmed with Gade and kedari (2003) and Raut and Pillai (2002) in sapota.
Summary of Chapters
ABSTRACT (Makwana Sachin): Provides an overview of the experimental setup using pre-cooling treatments to extend the shelf life and quality of sapota fruits.
INTRODUCTION: Outlines the economic importance of sapota, its botanical characteristics, and the critical need to address post-harvest losses in tropical countries.
MATERIALS AND METHODS: Describes the methodology, including fruit preparation, the design of the experiment with thirteen treatments, and the analytical techniques used for biochemical and organoleptic testing.
RESULTS AND DISCUSSION: Details the findings regarding weight loss, shelf life extension, and the biochemical impact of cooling treatments, supported by comparative data tables.
Biochemical parameters: Analyzes the quantitative changes in total soluble solids, sugars, acidity, and ascorbic acid throughout the storage duration.
Conclusion: Summarizes the study's findings and recommends the optimal pre-cooling parameters for maximizing the marketability of sapota fruits.
Literature cited: Lists the academic references and research works that support the study's experimental results.
Keywords
Sapota, Manilkara achras, pre-cooling, post-harvest life, shelf life, Kalipatti, physiological loss in weight, ripening, biochemical parameters, organoleptic quality, TSS, storage temperature, tropical fruit, fruit firmness, ascorbic acid.
Frequently Asked Questions
What is the primary focus of this research?
The research focuses on extending the shelf life and maintaining the quality of sapota fruits (cv. Kalipatti) after harvest by utilizing various pre-cooling treatments.
What are the core thematic fields of the paper?
The core fields include horticulture, post-harvest physiology, food chemistry, and fruit preservation technology.
What is the main objective of the study?
The objective is to determine which specific pre-cooling temperature and time duration are most effective in reducing spoilage and slowing down the ripening process in sapota.
Which scientific methodology was employed?
The researchers utilized a Completely Randomized Design (CRD) with thirteen different treatments, comparing various cooling temperatures and durations against a control group.
What topics are covered in the main section?
The main section covers physiological loss in weight, marketable percentage, firmness, organoleptic evaluation (taste/color), and biochemical changes like sugar and acid fluctuations.
Which keywords characterize this paper?
The key terms include pre-cooling, sapota, shelf life extension, post-harvest management, and organoleptic evaluation.
Why is pre-cooling essential for the Kalipatti sapota variety?
Pre-cooling is critical because sapota is a climacteric fruit with a very short shelf life (2-3 days); pre-cooling removes field heat, which inhibits respiration and slows the rapid ripening that otherwise leads to significant post-harvest losses.
What was the optimal treatment identified in the study?
The study concluded that pre-cooling sapota fruits at 8°C for 8 hours was the most effective treatment for extending shelf life and preserving overall fruit quality.
- Arbeit zitieren
- Nitesh Polara (Autor:in), 2013, Effect of pre-cooling on post harvest life of Sapota (Manilkara achras (Mill) Fosberg) cv. Kalipatti, München, GRIN Verlag, https://www.grin.com/document/214335
