Effect of hydro-precooling on physical properties and shelf life of sapota (Manilka Arachis (Mill) forsberg) fruit

The hydro-precooled fruits at 10° C and packed in polyethylene resulted in least shrinkage (2.57) and softening (2.49) index followed by unpacked fruits of same precooling temperature on 8^th day of storage. The unpacked and un-precooled (control) fruits showed maximum shrinkage (4.00) and softening (4.00) index. The unpacked fruits precooled at 2° C also gave similar results as control. The fruits packed in polyethylene bag showed minimum shrinkage and softening index compared to unpacked fruits in all precooling temperature including fruits without precooling (control). The packed and unpacked fruits precooled at 10° C had maximum shelf life of 8 and 7 days respectively with highest overall acceptability score of 8.54 and 8.18 respectively on 6^th day of storage. There was increase in TSS (%) in the fruits which were hydro precooled at 2° C and packed in polyethylene bag up to 6^th day of storage. However, on 8^th day of storage, maximum TSS (22.34%) was retained in fruits precooled at 10° C and packed in polyethylene bag.