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Storage behaviour of pointed gourd under zero energy cool chamber.

Chakraborty, K., Kabir, J., Dhua, R. S. and Ray, S. K. D.

Horticultural Journal Year: 1991 Vol: 4 Issue: 2 Pages: 43-47 Ref: 14 ref.

1991

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Storage behaviour of pointed gourd under zero energy cool chamber.

Freshly harvested, tender, mature pointed gourd (Trichosanthes dioica) cv. Kazli fruits were dipped in 50 p.p.m. kinetin, 100 p.p.m. CCC [chlormequat], 20 p.p.m. GA3, 20 p.p.m. NAA, 200 p.p.m. sodium benzoate or 100 p.p.m. potassium metabisulfate (KMS) for 10 min. Fruits were dried in air and then placed in a cool chamber (27-31 deg C and 94.5-96.0% RH). Untreated fruits were kept in the cool chamber or under ambient conditions (30-34 deg and 67.5-76% RH) as controls. Fruits were assessed at 2-day intervals up to 8 days. Physiological loss in weight (PLW) and shrinkage of fruits was significantly higher under ambient conditions than in fruits stored in the cool chamber, and the fruits were virtually unmarketable after 2 days. The CCC treatment resulted in lowest PLW after 2 days of storage, after which the sodium benzoate treatment was most effective. There was no shrinkage observed in the cool chamber-stored fruits. Spoilage was lowest with CCC treatment up to 6 days of storage but KMS treatment was most effective after 8 days of storage. After 2 and 4 days of storage, yellowing was lowest with kinetin treatment, which did not differ significantly from CCC treatment. After 6 and 8 days of storage yellowing was lowest with the NAA treatment. These 3 treatments resulted in highest retention of chlorophyll pigments throughout storage. In general, the shelf-life of pointed gourd was increased by 4 days when stored in a cool chamber.