Studies on Post Harvest Shelf Life of Gherkin as Influenced by Polyethylene Packaging at Different Storage Conditions

The present investigation was conducted to study the effect of polyethylene packaging on shelf life and quality of gherkin at room temperature and low temperature (10°C). The treatments consisted of polythene bags of two gauges (100 and 200 gauge) with five different ventilation levels (0%, 0.25%, 0.5%, 0.75% and 1%). Results revealed that at both storage conditions, zero per cent ventilation recorded lowest physiological loss in weight irrespective of gauges. However, fruits stored in zero per cent ventilated polythene bags were subjected to spoilage on account of anaerobic respiration and as a result developed off-flavours and off-odours. Spoilage was delayed and retention of quality parameters were found to be better in fruits packed in polythene bags compared to control. Fruits stored in 0.25 per cent ventilated polythene bags irrespective of gauges were found to be promising under room temperature with less spoilage and good quality (titrable acidity and ascorbic acid content) with a maximum shelf life of 7.00 days irrespective of gauges. At low temperature (10°C), fruits packed in 0.25 per cent ventilated polythene bags of 100 gauge retained freshness along with good quality with a maximum shelf life of 19.00 days. There was a gradual increase in PLW and spoilage percentage with increase in days of storage. The titrable acidity, ascorbic acid and organoleptic score decreased with increase in days of storage. Shelf life was extended for four days at room temperature and tendays at low temperature compared to control.