Vol. 10, Special Issue 12 (2021)

Author(s):
Shivani, AM Bhosale, HR Galande and SJ Syed

Abstract:
The investigation was conducted during 2020–21 at PG laboratory, Department of Horticulture, VNMKV, Parbhani (Maharashtra). Freshly harvested uniform sized sapota fruits were washed, cleaned and treated with CaCl2 4% and CaCl2 2%, CaCl2 1% for 5 minutes, GA3 200 ppm , GA3 150 ppm GA3 100 ppm for 5 minutes and BA 150 ppm, BA 75 ppm, BA 50 ppm for 5 minutes. Treated and untreated fruits were packed in card board cartoons of 30× 30 ×30 cm size with 6 vents each of 3 cm diameter equally on opposite sides and stored in PG laboratory. The experiment was framed in CRD with nine treatments and a control. The fruits were subjected to various quantitative and qualitative analyses on at 3rd, 6th, 9th and 12th days of storage period. During storage period, CaCl2 4% was effective in following characters, i.e. lowest PLW (1.86,2.83,9.94,19.18%) at 3rd, 6th, 9th and 12th days of storage period. Whereas maximum shelf life of sapota fruits was recorded in fruits treated with CaCl2 4% followed by CaCl2 4% i.e. 8 days. Among different treatments, CaCl2 4% (16.00) followed by CaCl2 2% (17.50%) at 12th days of storage period were found most effective to extend the ripening of sapota fruits over control. The spoilage per cent of sapota fruits was increased as the storage period advanced irrespective of any treatment. CaCl2 4% (34.31%) treated fruits showed significantly lesser extend of spoilage.