Department of Horticulture, Bidhan Chandra Krishi Viswavidyalaya, Kalyani, 741 235, Nadia, W.B.
Experimental results indicated that all the treatments gave better response regarding extension of storage life. Sapota fruits kept in polyethylene bags with permanganate-silica gel at 10–12°C, could be stored well upto 18 days with minimum spoilage (30 per cent) while other treatments were not responsive after 12 days of storage. Fruits kept at 10–12°C, fruits kept in polyethylene bags with permanganate-silica gel at room temperature and frutts treated wiih NAA 50 ppm and then coated with paraffin wax 6 per cent retained better marketable quality during the storage period of 12 days as compared toothers. Untreated fruits recorded centpercent spoilage on the 9th day of storage.
Physiological loss in weight was always less in fruits kept at lower temperature and it was always maximum in fruits under control. Total soluble solids and sugar content, in general, increased during the period of storage in all the treatments. Acidity and ascorbic acid content of fruits declined as the storage period was prolonged.
