Vol. 11, Issue 5 (2022)

Author(s):
V Premalakshmi, KS Subramanian, M Muthulakshmi and C Sankar

Abstract:
An experiment was conducted to study the effect of Enhanced freshness formulation at three different concentrations @1, 2, 3 per cent, water dipping and absolute control on extension of shelf life and quality of Brinjal var. CO₂. The experimental materials were stored under ambient condition (28 °C ± 2 °C, RH 60 ± 10%) and cold storage condition (13 °C ± 2 °C, RH 90 ± 5%). Observations on physical (Firmness), physiological loss in weight (PLW) biochemical parameters and color value of the vegetables were studied. The fruits treated with EFF at two and three per cent (T₂ and T₃) recorded minimum PLW with maximum fruit firmness and shelf life of the fruit was seven (10.40, 12.90 and 11.20% PLW) and eight days (3.80, 3.23 and 4.10% PLW) under ambient and cold storage. The EFF treated fruits delayed the rate of conversion of complex sugar to simple sugar, high firmness, minimum PLW (%) with less total colour difference from standard value stored were observed under ambient (28±2 ^oC) and cold storage at 13±2 ^oC condition.