EF FECT OF PACK AG ING MA TE RI ALS AND SHELF LIFE EN VI RON MENT ON STOR AGE BE HAV IOUR AND QUAL ITY OF BER (Ziziphus mauritiana Lamk.) CV. GOLA AND CHHUHARA (original) (raw)

Experiment was conducted to study the effect of different packaging materials like Basket, Perforated polythene bag , Wooden box, Gunny bag and Card board box on the storage behaviour and quality of ber at ambient temperature (Temp. 20.5°C and RH 25%) under North Indian conditions. Fruit colour was changed with increasing storage period in various containers. Increase in physiological loss in weight (PLW), spoilage percentage, total soluble solids (TSS), and decrease in organoleptic quality, acidity and ascorbic acid were general phenomena with advancement of storage period in all the treatments. The minimum per cent loss in weight and spoilage percentage was found in card board box followed by wooden box. Organoleptic rating was highest in gunny bags followed by perforated polythene. The maximum TSS was found in wooden box stored fruits followed by card board baskets. The maximum loss in per cent acidity and ascorbic acid content was observed in wooden box, whereas minimum loss was found in gunny bags. However, maximum ascorbic acid retention was found in gunny bag followed by perforated polythene bag. It may be concluded that perforated polythene bag and gunny bag were most suitable and economically viable packing container for storage of ber fruits under ambient conditions. Keywords : Ber, pack ag ing ma te ri als, stor age be hav iour, shelf life, fruit qual ity, fruit col our. Ber is one of the most common fruit trees of India and is cultivated practically all over the country. Among the Indian fruits, the ber is a gift of Mother Nature, which symbolizes the productive capacity of the seemingly infertile ecosystem and that too at highly economical cost. The fruits are very nutritious and rich in vitamin C, A and B complex. It is one of the richest sources of vitamin C, next only to aonla and guava. It is one of the most delicious, refreshing and nourishing fruit with rich source of vitamins particularly vitamin-C, sugars, proteins and minerals (Bal et al., 3). The fruit has the common problem of rapid deterioration of freshness after harvest. Fresh fruits are perishable and incur loss of quality and nutrients from the time after their harvest until they reach the consumer. This is due to lack of knowledge in harvesting, handling, storage, processing and marketing of fruits. One major challenge is how to reduce losses that occur during the production, harvesting, post-harvest and marketing processes of fruits. Therefore, it was necessary to find out suitable packaging material for storage of ber fruits. The use of improved but relatively cheaper packaging material to reduce spoilage percentage and improve on fruit quality is vital. Deterioration of fruits during storage such as discoloration but the stability of nutrients during storage under Indian conditions needs to be evaluated. Therefore, there is need to evaluate the effect of packaging materials and shelf life environment on the storage behaviour and quality of ber (Ziziphus mauritiana Lamk) cv. Gola and Chhuhara.