Evaluation of precooling methods for shelf-life enhancement of pear (Pyrus spp.) fruits under ambient storage


Abstract views: 137 / PDF downloads: 132

Authors

  • KASHIKA MAHAJAN Punjab Agricultural University, Ludhiana, Punjab 141 004, India
  • S K GUPTA Punjab Agricultural University, Ludhiana, Punjab 141 004, India
  • S R SHARMA Punjab Agricultural University, Ludhiana, Punjab 141 004, India
  • NAV PREM SINGH Punjab Agricultural University, Ludhiana, Punjab 141 004, India
  • VARSHA KANOJIA Punjab Agricultural University, Ludhiana, Punjab 141 004, India

https://doi.org/10.56093/ijas.v93i1.130140

Keywords:

Forced air cooling, Hydrocooling, Pyrus pyrifolia, Quality, Storage

Abstract

Patharnakh pear fruits were freshly harvested at the physiological maturity during second week of July and subjected to different precooling treatments, viz. Hydrocooling (HC), Forced Air Cooling (FAC) and Evaporative Cooling (EC). The effect of these methods on fruit shelf-life and quality attributes under ambient conditions was investigated during the year 2021–22 at Punjab Horticultural Post harvest Technology Centre, Punjab Agricultural University, Ludhiana, Punjab. In all treatments, temperature of fruit pulp was regularly checked with digital pulp thermometer until a constant temperature was accomplished. Thereafter, the fruits were packed in corrugated fibre board boxes of 2 kg capacity and stored at ambient conditions (28–32°C and 70–80% relative humidity). The stored samples were assessed, periodically, at 5 days interval till 20 days for physiological and biochemical parameters. The results of the study revealed that FAC maintained lower physiological weight loss, spoilage and retained higher fruit firmness, sensory quality score, juice TSS, total sugars, acidity, vitamin C and total phenolic content during storage compared to the control. This method is an effective approach for maintaining the post-harvest shelf-life of perishable pear fruits for about 15 days in comparison to 10 days in the untreated control fruits.

Downloads

Download data is not yet available.

References

Anonymous. 2020. Area and production of different fruits in India. National Horticulture Board. Gurgaon, India. www. Indiastat.com

Duan Y, Wang G B, Fawole O A, Verbova P, Zhang X R, Wu Di, Opara U L and Chen K. 2020. Postharvest precooling of fruit and vegetables: A review. Trends in Food Science and Technology 100: 278–91.

Hong S J, Yeoung Y R and Eum H L. 2018. Phytochemical composition of everbearing strawberries and storage quality of strawberry fruit treated by precooling. Food Science and Biotechnology 27 https://doi.org/10.1007/s10068-018-0401-6

Kaur A, Sharma and Singh N P. 2021. Biochemical changes in pear fruits during storage at ambient conditions. Advances in Horticultural Science 35(3): 293–03.

Li J, Fu Y, Yan J, Song H and Jiang W. 2019. Forced air precooling enhanced storage quality by activating the antioxidant system of mango fruit. Journal of Food Quality https://doi.org/10.1155/2019/1606058

Liang Y S, Wongmetha O, Wu P S and Ke L S. 2013. Influence of hydrocooling on browning and quality of litchi cultivar Feizixiao during storage. International Journal of Refrigeration. 36: 1173–79.

Makwana S A, Polara N D and Viradia R R. 2014. Effect of pre-cooling on post harvest life of mango (Mangifera indica L.) cv. Kesar. Journal of Food Science and Technology 2: 6–13.

Nampan K, Techavuthiporn C and Kanlavanarat S. 2006. Hydrocooling improves quality and storage life of ‘Rong-Rein’ rambutan (Nephelium lappaceum L.) fruit. Acta Horticulturae 712: 763–70.

Ranganna S. 1999. Handbook of Analysis and Quality Control for Fruits and Vegetable Products. Tata McGraw Hill Publishing Co Ltd, New Delhi, India.

Shaver L A, Leung A H, Puderbaugh A and Angel S A. 2011. Two methods of determining total phenolic content of foods and juices in a general, organic, and biological (GOB) chemistry lab. Journal of Chemical Education 88: 492–95.

Shilpa, Mahajan B V C, Singh N P, Bhullar K S and Kaur S. 2022. Forced air cooling delays pericarp browning and maintains postharvest quality of litchi fruit during cold storage. Acta Physiologiae Plantarum 44: 66 https://doi.org/10.1007/s11738-022- 03405-7

Sun L, Liu S, Fan Z, Li Y, Wang J and Duan X. 2018. Effect of forced air pre-cooling, transportation and different retaining methods on quality of peach. Advances in Sciences and Engineering 10: 35–38.

Downloads

Submitted

2022-11-11

Published

2023-01-17

Issue

Section

Short-Communication

How to Cite

MAHAJAN, K., GUPTA, S. K., SHARMA, S. R., SINGH, N. P., & KANOJIA, V. (2023). Evaluation of precooling methods for shelf-life enhancement of pear (Pyrus spp.) fruits under ambient storage. The Indian Journal of Agricultural Sciences, 93(1), 116–118. https://doi.org/10.56093/ijas.v93i1.130140
Citation