Post-harvest dip of enhanced freshness formulation (EFF) to extend the shelf-life of Sapota (Achras sapota Mill.) Cv. PKM-1

Abstract

The present study was undertaken to determine the effects of a nano-emulsion carrying hexanal, an Enhanced freshness formulation (EFF), as a post-harvest dip technology to minimize the post-harvest losses and to extend the shelf life of sapota. The sapota fruits were harvested at harvest maturity stage was treated with EFF ( 0.5, 1.0, 1.5 and 2.0 per cent for 5 min) was stored under ambient (28 °C ± 2 °C, RH 60 ± 10%) and cold storage (14 °C ± 2 °C, RH 90 ± 5%) conditions and evaluated the physical and biochemical parameters. The EFF at 2.00% concentration was recorded lower physiological loss in weight (15.92 per cent), higher firmness (4.67 lbs) with increased shelf life (28 days) at cold storage (14 °C ± 2 °C, RH 90 ± 5%) and nine days under ambient storage condition. The treated fruit had low total soluble solids (21.36°Brix), total sugars (11.66%), and high acidity (0.13%) indicating improved fruit quality during storage, in addition to an extended shelf life (28 days). Overall, the results clearly indicated that the EFF-treated sapota cv.PKM1 fruits were delayed in the ripening process and had an extended shelf life. Post-harvest dipping using hexanal formulation is a potential technology that could be adopted in pack house for domestic and export markets.