Effect of chemicals and pedicel retention on storage life and quality of ber fruits (Zizyphus mauritiana Lamk.)

The storage life and quality of fruits of ber (Zizyphus mauritiana Lamk.) cv. Umran was studied by drip treatment with ascorbic acid, boric acid and sodium carbonate (each at 1, 2, 3%) for 5 minutes. The lowest physiological loss in weight (PLW) was found in fruits treated with ascorbic acid @ 2.0 per cent (5.25%) and sodium carbonate @ 1.0 per cent (5.77%). High palatability rating was noted in fruits dipped in ascorbic acid @ 1.0–3.0 per cent. The spoilage was significantly less in fruits treated with ascorbic acid. The higher TSS (12.6%) and ‘b’ value of fruit colour were recorded in fruits treated with boric acid @ 3.0 per cent. The highest mean fruit firmness and total sugars (9.62%) were noted in the fruits treated with ascorbic acid @ 3.0 per cent. The pedicels were properly retained with fruits up to 21 days of storage. Higher retention of vitamin c was observed in fruits treated with ascorbic acid @ 2.0 and 3.0 per cent. the PLW and spoilage were increased with prolongation of storage days whereas palatability rating, fruit firmness, acidity and vitamin C showed decreasing trend. TSS and total sugars increased significantly up to 14 days of storage but followed a decrease at later stage. It was concluded that fruits of ber cv. Umran kept along with pedicels could be stored satisfactorily for 21 days in cold chamber (7°C) without any major effect on their quality.