Citation
Lone A. A., . and Ahsan H., . and Mir S. A., . and Ganai S. A., . and Wani I. A., . and Wani S. M., . Colour changes during storage of apple cv. Red delicious- influence of harvest dates precooling calcium chloride and waxing. pp. 196-201. ISSN 22317546
Abstract
Colour is an important quality parameter which determines consumer acceptability of fruits like apple. It depends on many harvesting and postharvest factors. Present study was carried out to determine the influence of harvest dates precooling calcium chloride wax coating and storage conditions on colour of apple cv Red delicious. It was evaluated by sensory analysis L a b values using chromometer and anthocyanin content. Fruits from three harvest dates (H1 H2 and H3) were subjected to various treatments. The treatments included T1 (shade cooling) T2 (Hydrocooling) T3 (Hydrocooling calcium chloride) T4 (Hydrocooling wax) and T5 (Hydrocooling calcium chloride wax). Samples were stored under ambient and refrigerated condition for 100 days to monitor colour changes. There was colour degradation as indicated by increase in L and b values and decrease in a values during storage. In general T5 (Hydrocooling CaCl2 wax) showed lowest changes in all the studied parameters and T1 (shadecooling) showed highest changes under both the storage conditions. Among the treatments T5 (hydrocooling CaCl2 wax) proved best to retain the maximum anthocyanin while as among harvest dates (H3) late harvested apple retained the maximum anthocyanin content. After 100 days of storage apples harvested at (H2) remained the best with respect to sensory color scores. Among different treatments T1 recorded the minimum
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Abstract
Colour is an important quality parameter which determines consumer acceptability of fruits like apple. It depends on many harvesting and postharvest factors. Present study was carried out to determine the influence of harvest dates precooling calcium chloride wax coating and storage conditions on colour of apple cv Red delicious. It was evaluated by sensory analysis L a b values using chromometer and anthocyanin content. Fruits from three harvest dates (H1 H2 and H3) were subjected to various treatments. The treatments included T1 (shade cooling) T2 (Hydrocooling) T3 (Hydrocooling calcium chloride) T4 (Hydrocooling wax) and T5 (Hydrocooling calcium chloride wax). Samples were stored under ambient and refrigerated condition for 100 days to monitor colour changes. There was colour degradation as indicated by increase in L and b values and decrease in a values during storage. In general T5 (Hydrocooling CaCl2 wax) showed lowest changes in all the studied parameters and T1 (shadecooling) showed highest changes under both the storage conditions. Among the treatments T5 (hydrocooling CaCl2 wax) proved best to retain the maximum anthocyanin while as among harvest dates (H3) late harvested apple retained the maximum anthocyanin content. After 100 days of storage apples harvested at (H2) remained the best with respect to sensory color scores. Among different treatments T1 recorded the minimum
Additional Metadata
Item Type: | Article |
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AGROVOC Term: | Colour |
AGROVOC Term: | Apples |
AGROVOC Term: | Calcium chloride |
AGROVOC Term: | Precooling |
AGROVOC Term: | Wax apple |
AGROVOC Term: | Harvesting date |
AGROVOC Term: | Storage |
AGROVOC Term: | Sensory evaluation |
AGROVOC Term: | Malus domestica |
AGROVOC Term: | Rosaceae |
Depositing User: | Ms. Suzila Mohamad Kasim |
Last Modified: | 24 Apr 2025 06:27 |
URI: | http://webagris.upm.edu.my/id/eprint/21986 |
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