Shelf life study and quality changes of bartlett pear as affected by post-harvest treatments under ambient storage and refrigerated storage conditions

Abstract

Pear William Bartlett after commercial maturity stage were subjected to various treatments like shrink wrap, 1-MCP@1ppm, 1-MCP@1ppm + Shrink Wrap, Carbendazim @ 500 ppm, Carbendazim @ 500 ppm + Shrink Wrap, Calcium Chloride @ 4%, Calcium Chloride @ 4%, + Shrink Wrap, Wax (SH002) @ 10%, Wax (SHOO2)@10% + Shrink Wrap. The untreated fruits served as control. The fruits after post harvest treatments packed and kept under observations for 49 days of ambient conditions and 105 days of refrigerated conditions. Samples were analyzed for various parameters like pH, Total solids and reducing sugars after 17,14,21,28,35.42 and 49 days of ambient storage (Temperature 15-18˚C and 85-95 % R.H) and 15,30,45,60,75,90 and 105 days of refrigerated storage (Temperature 1-2˚C and 85-95 % R.H). All the treatments had significant effect on the quality and shelf life of fruits. However shrink wrapped fruit after post harvest treatment with 1-MCP (1 ppm) recorded significant lower pH, higher Total solids and reducing sugars during 49 days of storage under ambient conditions and 105 days of refrigerated storage conditions.