|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 the 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 physic-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 the 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 the 1st, 2nd, 3rd and 4th day, respectively) while, untreated fruits recorded rapid loss of firmness during the 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 °B) at the 1st day to 12.25 °B at the 4th day.
However, postharvest treatment of 1 mM PUT for 5 min recorded significantly minimum changes in TSS (18.30 at the 1st to 13.66 °B at the 4th day). In conclusion, postharvest dip treatment of 1 mM PUT for 5 min effectively delayed the physico-chemical and physiological changes in jamun fruits under ambient storage.
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