Vol. 3 (4) : July-August 2012 issue
Green Farming Vol. 3 (4) : 434-437 (July-August, 2012)
Study the effect of polyethylene packages on shelf-life of carambola fruits
ASHOK RATHOD1, G. NAGARAJA2*, C.J. RAGHUPATI3, M.S. SREEDEVI4, H.K. SRISHYLA5 and P.N. KRISHNAMMA6
Deptt. of Agricultural Engineering, University of Agricultural Sciences,, GKVK, Bengaluru - 560 065 (Karnataka)
Designation : 1,2,3,4P.G. Scholar *(nagutech2007@gmail.com, raghucj1983@gmail.com)
Subject : Agriculture Engineering, Farm Machinery, Energy & Power and Process Engineering
Paper No. :
Total Pages : 4
Received : 23 February 2012
Revised accepted : 27 June 2012
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Citation :
ASHOK RATHOD, G. NAGARAJA, C.J. RAGHUPATI, M.S. SREEDEVI, H.K. SRISHYLA and P.N. KRISHNAMMA. 2012. Study the effect of polyethylene packages on shelf-life of carambola fruits. Green Farming Vol. 3 (4) : 434-437 ; July-August, 2012
ABSTRACT
The study was carried out in the Department of Agricultural Engineering, UAS, GKVK, Bengaluru, mainly to extend the shelf life of Carambola fruit under ambient and refrigerated conditions and to evaluate the influence of HDPE packaging and post harvest treatments with 2% calcium chloride under ambient as well as refrigerated condition on physico-chemical changes in quality and storage life of carambola fruit. The average fruit weight was found to be 103 gm, average length of fruit was found to be 51 mm and average calculated diameter was recorded as 47mm. Generally, the color of carambola fruit was observed as yellowish. The Total soluble solid was 8.2 oB, acidity and pH were 2.23% and 2.92, respectively. Total sugar was 3.10% of which 2.69% was reducing sugar while 0.41% of total sugar was non reducing sugar. The total crude protein was in order of 0.81% and crude fiber was 0.70%. During storage, the produce deteriorates in quality due to physiological activities such as respiration and moisture loss. Not with standing, they are subjected to microbial attack leading to changes in their structure, texture, color and appearance. All these factors individually or in combination affect shelf life. The fruits stored at refrigerated temperature in 200 gauge HDPE polyethylene bag with 2% ventilation and pretreated with 2% CaCl2 showed better results as it was significantly capable to reduce PLW and maintain better physico-chemical qualities and extend the shelf life of Carambola fruits compared to other treatments.
Key words :
Ambient condition, Averrhoa carambola, Carambola fruit, Quality, Refrigerated condition, Shelf life and storage.