Department of Horticulture, Mahatma Phule Krishi Vidyapeeth, Rahuri-413 722, India.
The effect of wax emulsion alone and in combination with post harvest chemicals and different packagings on physico-chemical characters and marketability of aonla under ambient storage conditions was studied. The physico-chemical changes were faster in untreated fruits (control) packed in nylon net bags. Post harvest treatment with 6% waxol + 1% Ca[NO3]2 followed by 6% waxol + 400 ppm CCC recorded lower PLW and moisture loss throughout the storage period. The treatment with 6% waxol + 0.1% carbendazim was found effective in reducing decay loss. Treatment with 6% waxol + 100 ppm GA3 resulted in maximum retention of ascorbic acid followed by treatment 6% waxol + 400 ppm CCC. Packaging of fruits in perforated PE bags had remarkable effect in reducing PLW, retention in moisture and acceptable physico-chemical qualities. The shelf life of aonla fruits was extended upto 15 days at room temperature when fruits were treated with 6% waxol + 400 ppm CCC and packed in perforated PE bags. This treatment combination recorded the maximum score for marketability.
