An experiment was carried out to study effect of pre-cooling on post harvest life of Sapota (Manilkara achras (Mill) Fosberg) cv. Kalipatti at the Post Graduate Laboratory of the Department of Horticulture, Junagadh Agricultural University, Junagadh during the year 2010. The various pre-cooling treatments viz., control, pre-cooling at 6ºC, pre-cooling at 8°C, pre-cooling at 10°C and pre-cooling at 12°C for 2 hours, 5 hours and 8 hours respectively with Completely Randomized Design with three repetition having total thirteen treatments. The results of the study indicated that mango fruits treated with different pre-cooling treatment showed lower and slower rate in physical and chemical changes than control fruits. The fruits treated with pre-cooling at 8ºC for 8 hr proved to be most effective with respect to more number of days taken to ripe, longer shelf life, lower percentage of spoilage and higher percentage of marketable fruits. Lower physiological loss in weight and higher firmness of fruits. The treatment was also promising for slower increase in TSS, reducing sugar and total sugar, while slower decrease in ascorbic acid and acidity during storage. The organoleptic rating with regard to colour, taste and overall acceptability was also found significantly higher in pre-cooling at 8ºC for 8 hr treated fruits.
Inhaltsverzeichnis (Table of Contents)
- Abstract
- Introduction
- Materials and Methods
- Results and Discussion
- Physiological Loss in Weight
- Marketable Fruit Percentage
- Shelf Life
- Spoilage
- Ripening
- Fruit Firmness
- Organoleptic Characters
- Biochemical Parameters
- Total Soluble Solids
- Reducing and Total Sugar
- Acidity
Zielsetzung und Themenschwerpunkte (Objectives and Key Themes)
This study aimed to investigate the effect of pre-cooling on the post-harvest life of Sapota (Manilkara achras) cv. Kalipatti. The research explored how different pre-cooling temperatures and durations impact various aspects of fruit quality and shelf life.
- Impact of pre-cooling on the post-harvest life of sapota fruit.
- Relationship between pre-cooling treatments and physiological changes in sapota fruit.
- Effect of pre-cooling on the marketable quality and shelf life of sapota fruit.
- Influence of pre-cooling on the biochemical composition of sapota fruit.
- Determination of the optimal pre-cooling treatment for extending the shelf life of sapota fruit.
Zusammenfassung der Kapitel (Chapter Summaries)
Introduction: This chapter introduces sapota fruit, its cultivation in India, and its economic importance. It highlights the fruit's short shelf life (2-3 days) and the significant post-harvest losses (20-30%) due to rapid ripening in tropical climates. The chapter emphasizes the need for improved post-harvest handling techniques, particularly pre-cooling, to extend shelf life and reduce losses. The main aim of the study, to investigate the effect of pre-cooling temperature and time on ripening and quality of sapota fruit, is clearly stated.
Materials and Methods: This section details the experimental design and methodology. Healthy, uniform sapota fruits were selected, cleaned, and their initial weight and girth recorded. Fruits were subjected to various pre-cooling treatments (different temperatures and durations) in a controlled environment. A completely randomized design with three repetitions was used. Post-treatment, fruits were stored at room temperature, and biochemical analyses (including firmness, soluble solids, sugar content, and acidity) and organoleptic evaluations (color, taste, overall acceptability) were conducted at intervals until the fruit over-ripened. The specific methods for each analysis, including the use of a texture analyzer, are described.
Results and Discussion: This chapter presents a comprehensive analysis of the experimental findings. The effects of various pre-cooling treatments on physiological loss in weight, marketable fruit percentage, shelf life, spoilage, ripening rate, fruit firmness, organoleptic characteristics, and biochemical parameters (total soluble solids, reducing and total sugars, and acidity) are thoroughly discussed. The results are compared with findings from previous studies on similar fruits, providing context and validation for the observed effects. The chapter highlights that pre-cooling at 8°C for 8 hours (T7) proved to be the most effective treatment, resulting in extended shelf life, reduced spoilage, and improved overall fruit quality. The detailed analysis of the biochemical changes explains the mechanisms by which pre-cooling impacts various aspects of fruit quality.
Schlüsselwörter (Keywords)
Sapota, Manilkara achras, pre-cooling, post-harvest life, shelf life, fruit quality, biochemical parameters, ripening, organoleptic evaluation, storage, physiological loss in weight, marketable fruit percentage, spoilage.
Sapota (Manilkara achras) Pre-Cooling: Frequently Asked Questions
What is the main topic of this study?
This study investigates the effect of pre-cooling on the post-harvest life of Sapota (Manilkara achras) cv. Kalipatti. It examines how different pre-cooling temperatures and durations impact various aspects of fruit quality and shelf life, aiming to find the optimal pre-cooling treatment for extending shelf life and reducing post-harvest losses.
What are the key themes explored in this research?
The research explores the impact of pre-cooling on: the post-harvest life of sapota fruit; the relationship between pre-cooling treatments and physiological changes; marketable quality and shelf life; the biochemical composition; and the determination of the optimal pre-cooling treatment for extending shelf life.
What methodology was used in this study?
The study used a completely randomized design with three repetitions. Healthy, uniform sapota fruits were subjected to various pre-cooling treatments (different temperatures and durations) in a controlled environment. Post-treatment, fruits were stored at room temperature, and biochemical analyses (firmness, soluble solids, sugar content, acidity) and organoleptic evaluations (color, taste, acceptability) were conducted at intervals until the fruit over-ripened. Specific methods, including the use of a texture analyzer, are detailed in the "Materials and Methods" section.
What were the main findings of the study regarding the impact of pre-cooling?
The study comprehensively analyzed the effects of pre-cooling treatments on physiological loss in weight, marketable fruit percentage, shelf life, spoilage, ripening rate, fruit firmness, organoleptic characteristics, and biochemical parameters (total soluble solids, reducing and total sugars, and acidity). Pre-cooling at 8°C for 8 hours (T7) proved most effective, extending shelf life, reducing spoilage, and improving overall fruit quality. The biochemical analysis explained the mechanisms by which pre-cooling impacts fruit quality.
What are the key biochemical parameters analyzed in this study?
The study analyzed several biochemical parameters including total soluble solids, reducing and total sugars, and acidity. These parameters were measured at intervals during storage to assess the impact of pre-cooling treatments on the fruit's biochemical composition and overall quality.
What is the economic significance of this research?
Sapota fruit has a short shelf life (2-3 days) resulting in significant post-harvest losses (20-30%). This research aims to reduce these losses through optimized pre-cooling techniques, thereby improving the economic viability of sapota cultivation and marketing.
What are the optimal pre-cooling conditions identified in the study?
The study found that pre-cooling at 8°C for 8 hours (T7) was the most effective treatment, resulting in the longest shelf life, reduced spoilage, and improved overall fruit quality.
What aspects of fruit quality were evaluated in this study?
The study evaluated various aspects of fruit quality, including physiological loss in weight, marketable fruit percentage, shelf life, spoilage rate, ripening rate, fruit firmness, organoleptic characteristics (color, taste, overall acceptability), and biochemical parameters (total soluble solids, reducing and total sugars, and acidity).
What are the key words associated with this research?
Sapota, Manilkara achras, pre-cooling, post-harvest life, shelf life, fruit quality, biochemical parameters, ripening, organoleptic evaluation, storage, physiological loss in weight, marketable fruit percentage, spoilage.
- Citation du texte
- Nitesh Polara (Auteur), 2013, Effect of pre-cooling on post harvest life of Sapota (Manilkara achras (Mill) Fosberg) cv. Kalipatti, Munich, GRIN Verlag, https://www.grin.com/document/214335
