Studies on the post-harvest application of different botanicals on the shelf life of aonla (Emblica officinalis Gaertn) cv. Chakaiya

摘要

The application of aqueous extract of different botanicals viz., garlic, onion, turmeric and ginger at the three concentrations on fruits of aonla cv. Chakaiya reduced the physiological loss in weight (PLW). Minimum PLW (3.20%) was recorded in onion extract 2% which was at par with onion extract 4% (3.21%) and onion extract 6% (3.28%). Minimum decay (6.91%) was recorded in onion extract 6% as compared to maximum (18.32%) in untreated fruits (control). Fruits treated with onion extract 6% retained maximum TSS (8.61%). On the 30"' day of storage, maximum ascorbic acid content w'as recorded in fruits treated with garlic extract 6% (398.50 mg/100 g of fruit).