Storage studies on sapota (Manilkara achras) cv. Cricket ball

Abstract

An investigation was made to study the optimum low temperature for extending the shelf life of sapota cv. Cricket Ball. The fruits were stored at 29+1, 25+1, 20+1 and 15+1 ºC and the effect of temperature on ripening. Shelf life and physic-chemical changes were studied. Fruits at optimum mature stage and of medium size were manually harvested and used in the study. The fruits were packed in ventilated polybags and stored at the above temperatures and RH ranged from 40-75%. Periodical observations on changes in weight loss, respiration, firmness, total soluble solids, acidity, Vit.C, reducing and non-reducing sugars, rate of ripening and sensory evaluation of the ripe fruit were made at each storage temperature. The weight loss was 7.5% in 13 days at 29 ºC storage and it decreased to 2- 3% after 14-23 days at other temperatures. The firmness at harvest was more than 12 kg/cm and it decreased to 2.22 kg/cm2 at the end of storage. A slight decreased in TSS from 23.6 to 20.0 was observed. Negligible changes were seen in acidity (0.13%), Vit.C (5 mg/100 g) reducing sugars (8.2-8.8%) and total sugar (13.1-13.5%). Rate of respiration showed an increase from 58 mg to 105 mg CO2/kg/hr at the peak stage after 7 to 8 days of storage followed by a decline to 40 mg CO2/kg/ht at the full ripe stage. The shelf life of the fruit was 13 days at 29 and 25 ºC weight 95% of ripe fruits whereas at 20 and 15 ºC it was 17and 23 days respectively.