Colour changes during storage of apple cv. Red delicious- influence of harvest dates precooling calcium chloride and waxing

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

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

Full text available from: Official URL: http://ifrj.upm.edu.my/22%20(01)%202015/(28).pdf

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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Item Type:	Article
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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