Effect of Different Packaging Materials and Chemicals on Shelf Life and Quality of Aonla (Emblica officinalis L.)
Ranveer Singh Brar *
Department of Horticulture (Fruit Science), Naini Agricultural Institute, SHUATS, Prayagraj, Uttar Pradesh, 211007, India.
Samir E. Topno
Department of Horticulture, Naini Agricultural Institute, SHUATS, Prayagraj, Uttar Pradesh, 211007, India.
Vijay Bahadur
Department of Horticulture, Naini Agricultural Institute, SHUATS, Prayagraj, Uttar Pradesh, 211007, India.
Ankita Sharma
Department of Horticulture (Fruit Science), Naini Agricultural Institute, SHUATS, Prayagraj, Uttar Pradesh, 211007, India.
*Author to whom correspondence should be addressed.
Abstract
To extend the shelf life of Aonla fruits and to regulate marketing for acceptability and profit during distant transportation and storage, Aonla fruits can be coated with chemicals and coating materials which are safe for consumption and packed in packaging materials. So, to find out the effect of different packaging materials and chemicals on shelf life and quality of Aonla (Emblica officinalis L.); a lab experiment was conducted at the Post Harvest Laboratory, Department of Horticulture, Naini Agricultural Institute, SHUATS, Prayagraj (U.P.) during the year 2022-2023. The experiment comprised 13 treatments of different coating materials, viz. untreated fruits, 5% Chitosan Wax, 1% Calcium Nitrate, 400 ppm Cycocel and 0.1% Sodium Benzoate and packaging materials viz. Nylon Net Bags, Poly Ethylene Bags, CFB Box which are replicated three times in a completely randomized design. The objectives of the experiment were to evaluate the effect of different treatments on the shelf life and quality of aonla. From the present investigation treatment T8 (5% Wax + 400 ppm Cycocel packed in Poly Ethylene Bags) was found best with minimum Physiological weight loss %, minimum rotting of fruits and best in terms of Bio-chemical attributes i.e., Total Soluble Solids (TSS 0Brix), Titrable Acidity (%), Ascorbic Acid (mg/100g) and Organoleptic Qualities i.e., maximum retention of Fruit colour and minimum fruit shriveling till the end of storage period.
Keywords: Shelf life, quality, aonla, chemicals, packaging material
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References
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