Vol. 12, Special Issue 12 (2023)

Author(s):
Rupali Dhole, Omkar Warang and Pankaj Sante

Abstract:
The experiment entitled “Optimizing Post-Harvest Preservation of Karonda Fruits Through Packaging Materials and Storage Conditions” was carried out in Fruit and Vegetable Processing Unit Laboratory, Department of Horticulture, College of Agriculture, Dapoli during 2013-2014. The experiment was conducted with Factorial Complete Randomized Design. The experiment comprised of two factors i.e., Factor A: Packaging material and Factor B: Storage condition and 16 treatment combinations which are repeated three times. The treatment P₁ (Punnet boxes) and S₂ (cold storage) resulted least physiological loss in weight, shrivelling and spoilage which results in maximum shelf life. The treatment P₃ (Thermocol bowl) showed maximum total soluble solids, reducing sugars, total sugars, iron content and minimum titratable acidity. The cold storage (S₂) condition increased the total soluble solids, reducing sugars, total sugars and iron content, while minimum titratable acidity was recorded with ambient storage (S₁) condition. Overall, the combination of Punnet boxes (P₁) and cold storage (S₂) proved to be the most effective in preserving both the physical and chemical parameters of karonda fruits.