A Comprehensive Study of Hexanal Formulation on Extending Shelf Life of Custard Apple (Annona squamosa L.)

Jangir, Babita and Pilania, Shalini and Saharan, Vinod and Lakhawat, S. S. and Prajapat, Damyanti and Meena, Mahendra and Yadav, Pinki and Kumar Tak, Jitendra (2021) A Comprehensive Study of Hexanal Formulation on Extending Shelf Life of Custard Apple (Annona squamosa L.). Current Journal of Applied Science and Technology, 40 (26). pp. 30-37. ISSN 2457-1024

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Official URL: https://doi.org/10.9734/cjast/2021/v40i2631523

Abstract

Shelf life of custard apple is limited due to climacteric nature. In the present study, two application methods along with different concentration of hexanal formulations were used, first hexanal vapour at different concentrations (0.005, 0.01, 0.02, 0.05% v/v) and second hexanal dip (0.5, 1, 1.5, 2% v/v) along with control were evaluated on custard apple dipping fruits for 2 min and 4 min and store at ambient temperature (27±2ºC). Hexanal filter paper dip in 0.05% concentration effectively maintained the firmness, total sugar, reducing sugar, preserved L*, a*, b* value, extend shelf life and maximum BC ratio during storage from day 1 to days 14 as compare to control. Therefore, we concluded that hexanl vapour(0.05%) was effective to use post harvest technology for custard apple.

Item Type:	Article
Subjects:	Impact Archive > Multidisciplinary
Depositing User:	Managing Editor
Date Deposited:	05 Apr 2023 04:32
Last Modified:	16 Apr 2024 04:01
URI:	http://research.sdpublishers.net/id/eprint/1726

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