Effect of Calcium Chloride, Polyethylene Packaging and Storage Conditions on Chemical Parameters of Kokum (Garcinia indica choisy) Fruits

Abstract

The experiment was laid out in Factorial completely randomized design with four treatments of calcium chloride + polyethylene bag packaging with two storage conditions and replicated four times. The changes in physical parameters were studied at an interval of 5 days. Among the different interactions tried, at 5th day storage interaction T2S2 recorded minimum increase in T.S.S., reducing sugars, total sugars, pH, anthocyanin and minimum decrease in titratable acidity. Hence, among the different interactions under study, interaction T2S2 was found to be best, as fruit quality is concerned.