Effect of different Post-Harvest Treatments on Biochemical Attributes of Aonla cv. Chakaiya

Author: Singh Manmohan, Singh Surender, Yadav Bijender Singh and Mayank

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Abstract

As the aonla fruit is perishable in nature. Therefore, it needs to investigate the post-harvest studies. The study was carried out at Post-harvest Laboratory, Department of Horticulture, College of Agriculture, CCSHAU, Hisar during the year 2020-21, on various biochemical changes in aonla fruits to determine appropriate post-harvest treatment for better quality and desirable shelf life under ambient condition. Effect of post-harvest treatments with GA3 (400, 500 and 600 ppm), Ca(NO3)2 (1.0, 2.0 and 3.0%), KMnO4 (1000, 2000 and 3000 mg) and bael leaf extract (2.0, 3.0 and 4.0%) on the storage behavior of aonla fruits harvested at physiological mature stage were studied. Fruits were stored at room temperature and evaluated on alternate days for various biochemical attributes. Results showed that the fruits treated with GA3600 ppm had the maximum TSS (8.04°Brix) and organoleptic rating (7.3), while the minimum (7.55°Brix and 6.5, respectively) was in control. The highest titratable acidity (1.83%) and ascorbic acid (472.5 mg/100 g) was retained in GA3 600 ppm treated fruits and minimum (1.68% and 456.2 mg/100 g, respectively) in control. The minimum phenol content (1.72%) was observed in fruits treated with GA3 600 ppm and maximum (1.81%) in untreated fruits. The maximum TSS to acid ratio (4.45) was observed in GA3 600 ppm treated fruits and minimum (4.38) in bael leaf extract 2% and 3% treated fruits. In present study, gibberellic acid 600 ppm was proved to be best treatment for maintaining the biochemical attributes of fruits.

Keywords

TSS, ascorbic acid, aonla, post-harvest treatments, ambient condition, biochemical changes

Conclusion

On the basis of present investigation, it is concluded that among all the treatments, gibberellic acid 600 ppm was proved to be best treatment for maintaining the biochemical attributes of fruits. Fruits treated with gibberellic acid 600 ppm retained excellent titratable acidity and ascorbic acid of fruits. The higher level of total soluble solids (TSS), TSS to acid ratio and organoleptic rating and lower level of phenol content were achieved in gibberellic acid 600 ppm treated fruits, which helps in improving the shelf-life and maintaining acceptable quality of aonla fruits for longer time.

References

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How to cite this article

Singh Manmohan, Singh Surender, Yadav Bijender Singh and Mayank (2022). Effect of different Post-Harvest Treatments on Biochemical Attributes of Aonla cv. Chakaiya. Biological Forum – An International Journal, 14(4): 970-972.