Effect of oxalic acid on ripening attributes of ‘Gola’ ber (Ziziphus mauritiana Lamk.) fruit during storage

Abstract

The effect of exogenous oxalic acid treatment on ripening attributes of ber fruit cv. ‘Gola’ during storage was investigated. Prior to storage fruits were subjected to 10 min dipping in aqueous solution of oxalic acid at different concentrations (2 mM, 4 mM, 6 mM, 8 mM and 10 mM). Fruits under control were survived only for 5 days and with 2 mM oxalic acid for 7 days. Whereas, shelf life was extended up to 9 days with other concentrations of oxalic acid. In dipping treatment for 10 min at ambient temperature with 10 mM oxalic acid the Physiological loss in weight (PLW) and Ripening were increased during storage at ambient temperature for 9 days. Total carotenoids showed an increasing trend throughout the storage period. Furthermore, fruit treated with oxalic acid @ 10 mM concentrations were found to be best in maintaining enzymatic activity of Phenylalanine ammonia lyase (PAL), Malondialdehyde (MDA) and Superoxide dismutase (SOD), their minimum values were observed with this treatment. The overall acceptability was registered with significantly highest scores in fruits treated with 10 mM OA. Therefore, it can be concluded that 10 mM oxalic acid is beneficial in extending the shelf life up to 9 days at room temperature, and maintaining quality parameters by maintaining physiology and enzymatic activity of ber fruits.