Effect of post harvest treatments on keeping quality of Aonla fruits in liquid medium during storage

Abstract

The present investigation was conducted in the month of February to April on aonla fruits impregnated in liquid subjected to be treated with different chemicals (NaCl, KMS, Calcium lactate, EDTA, SB) in the combination of 15% NaCl (T1), 15% NaCl +0.05% KMS (T2), 15% NaCl +0.05% KMS+0.2% Calcium lactate (T3), 15% NaCl +0.05% KMS+0.1% EDTA (T4), 15% NaCl +0.05% SB (T5), 15% NaCl +0.05% SB+ 0.2% Calcium lactate (T6), 15% NaCl+0.05% SB+0.1% EDTA (T7), 15% NaCl+0.025% KMS +0.025% SB (T8) with the objective to enhance the shelf life fruits. The chemical changes were analyzed at fortnight interval with regards to TSS, acidity, ascorbic acid, phenol and NEB value of fruits during storage up to 60 days. Treatment (s) i.e., T7 (15 % NaCl + 0.05 % SB + 0.1 % EDTA) and T6 (15 % NaCl + 0.05 % SB + 0.2 calcium lactate) in combination with EDTA or calcium lactate in liquid medium effectively preserved and retained aonla fruits in better fruit quality in terms of low non enzymatic browning, higher ascorbic acid, acidity and TSS content up to two months of storage at ambient temperature.