Physiological loss in weight of custard apple as affected by different chemicals and packaging materials at different storage conditions.

摘要

Custard apple fruits (Annona squamosa) were dipped in 30 ppm NAA or packed with perforated bags containing KMnO4 and/or dipped in 6% Waxol before packing in polybags or wrapping individually in polyfilm and storing in cool chambers or ambient conditions. Weight loss was higher in unpacked than in the packed fruits. Weight loss was slower in fruits stored in the cool chambers than under ambient conditions. Fruits treated with 6% Waxol and 30 ppm NAA, and wrapped individually in polyfilm recorded the slowest weight loss..