Effect of Chemical Treatments on Biochemical Constituents of Sapota [Manilkara achras (Mill.) Forsberg] Fruits During Storage

摘要

Sapota [Manilkara achras (mill) Forsberg] is a nutritious fruit. However, it is highly perishable, ripens fast and becomes unconsumable very soon. The present study was, undertaken to investigate the possibilities of prolonging the shelf life of sapota fruits using simple and inexpensive methods like postharvest chemical dipping. All the fruits used as samples were treated with 0.2 per cent bavistin. Eleven treatments control, the treatments included under the study were bavistin (0.2%), KMnC>4 (0.5and 1.0%), CaCl2 (1.0 and 2.0%), GA3 (100 and 200 ppm), wax emulsion (1:1 and 1:2 dilution), and a treatment of film wrapping. Fruits were dipped in respective chemical solution and excess solution was drained off and dried under a ceiling fan. The fruits were then packed in polyethylene bags of 150 guage having 0.1 per cent vents. The experiment was laid out in factorial completely randomized design with two replications using two cultivars viz., Kalipatti and Cricket ball.