Effect of pretreatments and prepackaging in extending the shelf life of underutilized fruits namely star fruit, egg fruit and fig

The effect of prepackaging (1 per cent vented High Density Polyethylene 200 gauge bag) and pretreatments (1.5 per cent potassium metabisulphite (KMS) solution) (T₁) and 2 per cent sodium chloride (NaCl) and calcium chloride (CaCl₂) solution (T₂) on physiological loss in weight (PLW), total soluble solids (TSS), pH, titratable acidity, firmness and colour (L* a* b*) of star fruit, egg fruit and fig was studied during storage in ambient (R₁) and refrigeration (R₂) conditions (4±1ºC). The experimental results indicated that a decrease in titratable acidity, fruit firmness, increase in pH and total soluble solids (TSS) content under both pretreatments and storage conditions. The pretreatment (T₂) however extended star fruit and egg fruit marketable life with lowest PLW and physicochemical constituents up till the 20^th and 17^th days at ambient temperature and more than 25^th and 20^th days under refrigeration condition. This might be due to the pretreatment with 2 per cent NaCl and CaCl₂ solution which delayed fruits ripening periods during storage. Whereas the fig pretreated with T₁ had better shelf life (4 days) with respect to physical properties during storage at refrigeration temperature than control. The results of the study indicated that pretreatments T₂ and T₁ found to be better for improving the shelf life of star fruit, egg fruit and fig under refrigerated storage.