|Authors: ||T.J. Archana, G.J. Suresha, A.K. Vandana, G.S.K. Swamy|
|Keywords: ||putrescine, jamun fruits, shelf life, respiration rate, physico-chemical changes|
Jamun is an important underutilized minor fruit of tropics rich in antioxidants and having neutraceutical values.
Fruits are highly seasonal and possess very short shelf life.
With intent to increase the useful life of fruits, they were treated with 1 mM putrescine (PUT) for 5 min.
Various physico-chemical parameters like physiological loss in weight (PLW), firmness, respiration rate and TSS were recorded daily up to 4 days period under ambient condition.
Fruits treated with PUT recorded minimum PLW of 4.58% as compared to control (5.80%) at the 4th day of storage.
Fruits treated with 1 mM PUT maintained higher firmness (145.2, 131.4, 128.06, 120.16 at 1st, 2nd, 3rd and 4th days, respectively) while, untreated fruits recorded rapid loss of firmness during storage.
There was significant difference with respect to respiration rate.
Fruits treated with 1 mM PUT registered lower respiration rates (127.87 mL CO2 kg‑1 h‑1) while untreated fruits recorded higher (186.59 mL CO2 kg‑1 h‑1) respiration rates.
Untreated jamun fruits registered maximum changes in TSS (18.33 °Brix) at the 1st day to 12.25 °Brix at the 4th day.
However, postharvest treatment of 1 mM PUT for 5 min recorded significantly minimum changes in TSS (18.30 at 1st to 13.66 °Brix at the 4th day). In conclusion, postharvest dip treatment of 1 mM PUT for 5 min effectively delayed physico-chemical and physiological changes in jamun fruits under ambient storage.
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