Effect of 1-MCP and storage conditions on biochemical constituents and shelf life of sapota fruits

Abstract

Sapotas have a shorter shelf life than other fruits since they are perishable. Sapota's shelf life can vary based on a number of factors, including freshness, storage conditions, and transportation. To extend the postharvest life and preserve the quality of the fruit, proper postharvest care is necessary. An experiment was carried out in the winter and summer of 2020-21 at ASPEE College of Horticulture, Navsari Agricultural University, Navsari, Gujarat, India, to increase the sapota's shelf life. The fruits were maintained at room temperature and at a low temperature (12.0 ± 0.5 °C) after being treated with varying concentrations of 1-MCP (0, 20, 40, 60, 80, and 100 nL L-1). Twelve treatments, consisting 1-MCP @ 0 nL L-1 + ambient temperature (T1), 1-MCP @ 0 nL L-1 + low temperature (T2), 1-MCP @ 20 nL L-1 + ambient temperature (T3), 1-MCP @ 20 nL L-1 + low temperature (T4), 1-MCP @ 40 nL L-1 + ambient temperature (T5), 1-MCP @ 40 nL L-1 + low temperature (T6), 1-MCP @ 60 nL L-1 + ambient temperature (T7), 1-MCP @ 60 nL L-1 + low temperature (T8), 1-MCP @ 80 nL L-1 + ambient temperature (T9), 1-MCP @ 80 nL L-1 + low temperature (T10), 1-MCP @ 100 nL L-1 + ambient temperature (T11) and 1-MCP @ 100 nL L-1 + low temperature (T12). Every five days interval, the biochemical constituents of sapota fruit were evaluated. The result revealed that the maximum TSS in T1, T3, T2 and T4 which was at par with T5, T7, T9 at 5th and 10th day, total sugars in T1, T2 and T4 which was at par with T3, T5, T7, T9 at 10th day and titratable acidity in T12 were noted at 5th, 10th, 15th and 20th day of storage, respectively during both the seasons. The fruits with the longest shelf life (22.39 days) were those treated with 1-MCP at 100 nL L-1 and kept at a low temperature. The treatment T10 (1-MCP at 80 nL L-1 + low temperature 12 ± 0.5 °C) had the highest overall sensory assessment score across all organoleptic criteria, including color, flavor, texture, taste, and overall acceptability, during both seasons, according to the overall view of the results.