Effect of Post-harvest Treatments of Chemical and Plant Growth Regulators on Physical Parameters of Sapota Fruit cv. KalipattiTsomu T* and Patel HC
Department of Horticulture, B.A. College of Agriculture, Anand Agricultural University, Anand 388110, Gujarat, India
- *Corresponding Author:
- Tsomu T
Department of Horticulture, B.A. College of Agriculture
Anand Agricultural University, Anand 388110, Gujarat, India
Tel: 912692 261076
E-mail: [email protected]
Received date: May 08, 2014; Accepted date: July 18, 2014; Published date: July 31, 2014
Citation: Tsomu T, Patel HC (2014) Effect of Post-harvest Treatments of Chemical and Plant Growth Regulators on Physical Parameters of Sapota Fruit cv. Kalipatti. J Food Process Technol 5:347. doi: 10.4172/2157-7110.1000347
Copyright: © 2014 Tsomu T, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Investigation was conducted to study the effect of post-harvest treatment of chemical and plant growth regulators on physical characteristics sapota fruit cv. Kalipatti. Fruits were treated with CaCl2 (5000 and 10000 mg/l) followed by plant growth regulators, Gibbrellic acid (GA3) (150 and 300 mg/l), kinetin (100 and 200 mg/l), ethrel (1000 and 2000 mg/l) and control (untreated fruit) and stored at room temperature. CaCl2 (5000 and 10000 mg/l) was proved very effective in reducing loss in weight, spoilage and registered high fruit firmness, increase shelf life and ripening period. There was a significant increase in Physiological loss in weight (PLW), with enhanced storage period irrespective of calcium chloride (5000 and 10000 mg/l) and Gibbrellic acid (GA3) (150 and 300 mg/l) treatments. On the other hand, Physiological loss in weight (PLW), spoilage was increase throughout the storage. However, minimum Physiological loss in weight (PLW) and, total spoilage were noticed under CaCl2 5000 mg/l and 10000 mg/l treated fruits. The study suggests that calcium chloride (5000 mg/l) as post-harvestdip improves the fruit firmness, shelf life and ripening period of the sapota upto 12 days of storage.