Studies on storage of bitter gourd

Abstract

The storage life of bitter gourd fruits, harvested at 12 and 15 days after fruit set could extended to five and six days respectively by polyethylene wrapping in different modifications. Physiological losses in weight of the bitter gourd fruit could be reduced by wrapping with different polyethylene films. PE wrapped (ventilation) fruit had lowest PLW followed by PE wrapped (with ethylene absorbent) during storage at both the harvesting stages. The highest firmness was recorded in fruit PE wrapped (ventilation) followed by PE wrapped (with ethylene absorbent) in both the harvesting stages, but the fruits harvested at 15 days after fruits set showed higher firmness than the 12 days after fruits set. The PE wrapped fruits had the lower total soluble solids. The PE wrapped (ventilation) fruit had the highest ascorbic acid content followed by PE wrapped (with ethylene absorbent) fruits in both the harvesting stages, but the fruits harvested at 12 days after fruits set had higher acidity than that 15 days. The highest chlorophyll was found in PE wrapped (ventilation) fruits in both the harvesting stages. The storage life of bitter gourd fruits could be extended to 18 (harvested at 12 days after fruit set) and 20 (harvested at 15 days after fruit set) days by polyethylene wrapping (with ethylene absorbent). The PE wrapped (with ethylene absorbent) fruits showed decrease in respiration rate whereas, those unwrapped films showed a gradual increase in respiration rate during storage. The PE wrapped (with ethylene absorbent) fruits had the lowest Physiological loss in weight during storage followed by PE wrapped (ventilation) fruits. The PE wrapped (with ethylene absorbent) fruits had the highest firmness by PE wrapped (with ethylene absorbent) fruits in both the harvesting stages, but the fruits harvested at 15 days after fruits set had showed higher firmness than that 12 days after fruits set. The PE wrapped (with and without ethylene absorbent) fruits had the hard texture; where as PE wrapped (ventilation) fruits had optimum edible texture in the both the harvesting stages, but the fruits harvested 15 days after fruits set had higher firmness. The highest ascorbic acid content was found in PE wrapped (with and without ethylene absorbent) fruits followed by PE wrapped (ventilation). The PE wrapped (with and without ethylene absorbent) fruits had the highest chlorophyll content. The PE wrapped (with and without ethylene absorbent) wrapped fruits were deep green in colour. Sensory evaluation panel observed the development of off flavour and bitter taste in the unwrapped fruits.