Effect of Precooling, Packaging Material and Storage Conditions on Storage Behaviour of Sapota Fruits

Studies were conducted with two precooling treatments viz., precooling at 10°C for 8 hrs (P₁) and no precooling (P₂); three packaging materials viz., corrugated fibre board (CFB) box (M₁), high density polyethylene bag (25 micron with 1.2% vent) + CFB (M₂) and low density polyethylene bag (25 micron with 1.2% vent) + CFB (M₃) and three storage conditions viz., ambient condition (S₁), zero energy cool chamber (S₂) and cold storage at 12°C temperature (S₃) in sapota cv. Kalipatti to study their effects onpostharvest quality attributes. Among treatments, sapota fruits precooled at 10°C for 8 hrs (P₁), kept in low density polyethylene bag (25 micron with 1.2% vent) + CFB (M₃) and cold stored at 12°C temperature (S₃) recorded significantly the maximum firmness (kg/cm²), marketable fruits (%), days taken for ripening, organoleptic score and shelf life (days). Similarly, the minimum physiological loss in weight (%), ripening (%) and spoilage (%) was also noted in same treatments.