1Department of Pomology and Post Harvest Technology, Faculty of Horticulture, Uttar Banga Krishi Viswavidyalaya, Cooch Behar-736165, West Bengal, India
2Department of Fruits and Orchard Management, Bidhan Chandra Krishi Viswavidyalaya, Mohanpur-741252, Nadia, West Bengal, India
*Corresponding author: nileshbhowmick@gmail.com
Online published on 20 November, 2015.
The present study explored the use of some post harvest treatments to extend the shelf life of ber. Matured ber fruits were treated with Chitosan (0.5%, 1%, 2%), Guar gum (1%, 1.5%, 2%), Gum tragacanth (1%, 1.5%, 2%) for 16 days of storage. All treated fruits showed lower loss in fruit weight, less spoilage and long marketable life in comparison to untreated fruits. Guar gum (1.5%) proved very useful for reducing loss in weight, shriveling even a er 12 days of storage. At the end of the storage maximum TSS, acidity, ascorbic acid, total sugar, reducing sugar were observed in Guar gum(1.5%) treated fruits followed by Gum tragacanth(2%).
Guar gum (1.5%) was recorded lowest physiological loss in weight (7.45%) at the end of storage life and maintained overall consumer acceptability.
Edible coatings, shelf life, Ber
