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Effect of various chemical treatments on shelf-life and quality of apple (malus domestica borkh.) during storage
Subject Area:
Life Sciences
Abstract:
Chemical dip treatments viz; Calcium Chloride @ 0.25%; 0.5 % and Neemexcel @ 500 and 1000 ppm along with control (dipped in plain water) coupled with two different storage conditions i.e. Zero Energy Cool Chamber (ZECC) and Ambient storage were evaluated for postharvest rotting and quality of fruits for the extension of shelf-life and fruit quality of apple cv. Red Delicious, for 120 days. Results reveals that on farm storage of apples was highly successful by ZECC as fruits treated with 0.25% CaCl2 and 1000 ppm Neemexcel showed 6.21 times lesser weight loss, with minimum rotting, changes in physico- chemical traits up to acceptable as compared to their counterparts in ambient storage, with a benefit of Rs. 2.33, and lowest PLW (6.80%) and maximum flesh firmness (5.01 kg/cm2) in fruits with least rotting incidences. Therefore, this technology holds promise for the resource poor farmers in India.
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