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Please use this identifier to cite or link to this item: http://www.erepo.iihr.ernet.in/handle/123456789/449

Title: Studies on growth, development and storage of post harvest handling of custard apple (Annona squamosa L.)
Authors: Vishnu Prasanna
Keywords: growth
storage
post harvest
custard apple
Issue Date: 1997
Year of Submission: 1997
Abstract: Investigations on physico-chemical and histochemical changes during growth, development, ripening and storage were made in custard apple fruit cv. Balanagar to determine maturity indices for harvest and to extend the shelf life without affecting the quality. (i) Development of yellow colour between aeroles, age of the fruit (100-110, days after flowering), specific gravity of about 1.00, firmness of 3.00-3.50 kg/cm, moisture content of 67-695,dry matter content of 31.0-33.0%, sugars of 3.5-54.0%, starch of 12- 14% could be used as reliable maturity indices for the harvest of the custard apple fruits. Studies on the storage of harvest maturity on post harvest behaviors indicated that fruits harvested after 90, 100 and 110 days after flowering required 7,5 and 4 days for ripening. Only 50-60% of the fruits were ripe with less taste when harvested after 90 days. Highest soluble solids (27.8), and total sugars (14.0%) with 0.28% acidity were recorded in fruits harvested after 110 days of flowering. Among the storage treatment, precooling of the fruit was advantageous in retention of texture during low temperatures storage. Shelf life of the fruit was extended 2-3 folds when they were stored at 10 and 15 ºC. Histochemical changes during growth indicated increased starch granules after 60 days of growth till maturity. Degradation of starch granules were observed during ripening. In fruits held at 4 ºC due to chilling injury, this was not observed.
URI: http://www.erepo.iihr.ernet.in/handle/123456789/449
University in which they received their degree: University of Agricultural Sciences, Bangalore
Degree Level: Ph.D
Appears in Collections:DIVISION OF POST-HARVEST TECHNOLOGY

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