Storage life improvement of custard apple (Annona squamosa L.) fruits  cv Balanagar by postharvest application of antioxidants

Venkatram, Akula; Bhagwan, A.

doi:10.37855/jah.2013.v15i03.43

Cited by 2 publications

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“…For instance results are also confirmed with earlier reports where loss in weight of fruits significantly decreased with sodium benzoate treatments and found to be most effective (Kaur et al 2014). 'Balanagar' custard apple fruits treated with sodium benzoate recorded least physiological weight loss of fruits during cold storage (Venkatram and Bhagwan 2013). In pear, fruit firmness is considered as important physical parameter used to assess the texture, storage life and progression in fruit softening.…”

Section: Weight Loss and Fruit Firmnesssupporting

confidence: 88%

Effect of sodium benzoate application on quality and enzymatic changes of pear fruits during low temperature

2019

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Effect of postharvest applications of sodium benzoate on physico-chemical properties and enzymatic activities of pear fruit cv. Patharnakh during cold storage were examined. Uniform and healthy fruits of pear cv. Patharnakh were treated with sodium benzoate (0.0, 1.0, 2.0 and 3.0%) and thereafter stored at low temperature conditions (0-1 °C and 90-95% RH) for 70 days. Evaluation of physico-chemical parameters and enzymatic activities were made at 0, 20, 40, 60 and 70 days of storage. Sodium benzoate treatments effectively retained higher fruit firmness, sensory quality, total phenolics content and alongside suppressed the degradation of total soluble solids, ascorbic acid content and titratable acidity. Sodium benzoate treated fruits also exhibited higher efficacy in maintaining less enzymatic activity of cellulase, pectin methyl esterase and polyohenol oxidase. It was inferred that the postharvest treatments of sodium benzoate proved to be an effective means of improving quality and postharvest life of 'Patharnakh' pear fruit.

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Section: Weight Loss and Fruit Firmnesssupporting

confidence: 88%

Effect of sodium benzoate application on quality and enzymatic changes of pear fruits during low temperature

2019

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“…The dipping oil treatment alone induced soft texture, but it led to the development of brown rather greenish color 6 . Application of antioxidants like ascorbic acid and benzyl adenine effectively reduced browning and increased the storage period of many fruits 7 .…”

Section: Introductionmentioning

confidence: 99%

Effect of Antioxidants on Drying, Yield, Hunter Color L, a, b* and Moisture Content of Dried-On-Vine Raisins Prepared from Seedless Varieties of Grape (Vitis vinifera L.)

Venkatram¹

2017

Int. J. Pure App. Biosci.

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The study was conducted to know the various concentrations of antioxidants (ascorbic acid, 500, 750 and 1000 ppm and benzyl adenine, 50, 100 and 150 ppm) with 2.4% potassium carbonate and 1.5% ethyl oleate (i.e. alkaline emulsion of ethyl oleate, AEEO) as a pre-drying treatment on yield and quality of dried-on-vine raisins prepared from seedless varieties viz., Thompson Seedless, 2A Clone, Sonaka, Manik Chaman and Merbein Seedless. The grape bunches were dried on the vine after severing the fruit bearing canes and leaving the canes that will carry the next year's crop. Then canes are sprayed with drying emulsions and harvested raisins are finally dried in dehydrators. Among the various pre-treatments, AEEO plus ascorbic acid 1000 ppm showed significantly maximum raisin yield (4.84 kg/vine), average raisin weight and brix-acid ratio. The ascorbic acid 1000 ppm significantly retain maximum color of dried-on-vine raisins in terms of Hunter color L*, a*, b* values and takes minimum drying time (20.87 days). Regarding varieties, dried-on-vine raisins prepared from varieties Manik Chaman and Thompson Seedless were superior to others.

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Storage life improvement of custard apple (Annona squamosa L.) fruits cv Balanagar by postharvest application of antioxidants

Cited by 2 publications

References 0 publications

Effect of sodium benzoate application on quality and enzymatic changes of pear fruits during low temperature

Effect of sodium benzoate application on quality and enzymatic changes of pear fruits during low temperature

Effect of Antioxidants on Drying, Yield, Hunter Color L, a, b* and Moisture Content of Dried-On-Vine Raisins Prepared from Seedless Varieties of Grape (Vitis vinifera L.)

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Storage life improvement of custard apple (Annona squamosa L.) fruits cv Balanagar by postharvest application of antioxidants

Cited by 2 publications

References 0 publications

Effect of sodium benzoate application on quality and enzymatic changes of pear fruits during low temperature

Effect of sodium benzoate application on quality and enzymatic changes of pear fruits during low temperature

Effect of Antioxidants on Drying, Yield, Hunter Color L*, a*, b* and Moisture Content of Dried-On-Vine Raisins Prepared from Seedless Varieties of Grape (Vitis vinifera L.)

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Product

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Effect of Antioxidants on Drying, Yield, Hunter Color L, a, b* and Moisture Content of Dried-On-Vine Raisins Prepared from Seedless Varieties of Grape (Vitis vinifera L.)