The present investigation was undertaken under the laboratory of Department of Post-Harvest Technology, Faculty of Horticulture, BCKV, Nadia during May 2017 to May 2018 with three replications comprising eight treatments viz. T1: Hot water blanching + Powder sugar, T2: Steam Blanching + powder sugar, T3: Steam blanching + 40ºBrix sugar syrup, T4: Without blanching + powder sugar, T5: Hot water blanching + honey, T6: Steam blanching + honey, T7: Hot water blanching + 40º Brix honey syrup and T8: Without blanching + honey. Major objectives of the experiment were i) To select suitable method for processing of unripe mango candy ii) To study the effect of blanching in the development of candy and iii) To study the quality of processed candy during storage. It was also observed that in fresh unripe mango candy hot water blanching with 40ºBrix sugar syrup (T3) contain 76.63ºBrix TSS, 74.50 % total sugar, 48.82 % reducing sugar, ascorbic acid of 7.40 mg / 100 g. and acidity 1.1 %. Hot water blanching with 40ºBrix honey (T7) also gives batter result in terms of 78.23ºBrix TSS, 77.00 % total sugar, 35.48 % reducing sugar, 7.75 mg / 100 g of ascorbic acid and acidity 1.1%. The 40ºBrix sugar syrup scored highest rating of 8.77 on 9-point hedonic scale with respect to overall acceptability. And also, in storage time the retention of biochemical properties was maximum in T7 followed by T3.

Sapota is a tropical evergreen fruit-bearing tree. In India, it is commonly known as Chikoo. India is one of the largest producers of sapota in the world. It is very delicious. Apart from the delicious nature, the fruits possess nutritive as well as medicinal properties. But due to shorter shelf life, it could not be stored for a long period. Post-harvest losses are very much high in the case of sapota. Proper post-harvest management that includes both pre-harvest and post-harvest treatments are required to increase the postharvest life as well as to maintain the quality of the fruits. Pre-harvest treatments such as application of different chemicals i.e. during vegetative as well as reproductive stage and post-harvest treatments such as pre-cooling, chemicals, heat treatments, waxing or coating, cold storage, irradiation, modified atmosphere packaging (MAP), controlled atmosphere storage, etc are used to increase the shelf life. This article gives a brief review of physiological and biochemical changes that occur during ripening of sapota and also explores the pre-harvest and post-harvest treatments adopted to enhance the shelf life of sapota.

to study the effect of boric acid and sodium benzoate for improving post-harvest life of loose flowers of tuberose cv. Prajwal. The flowers were dipped (5 seconds Quick dip) in different chemicals viz., Boric acid (2%, 3%, 4%, and 5%) and Sodium benzoate (10ppm, 25ppm, and 50ppm) followed by packing in 50 gauge zip-locked polyethylene packaging (0.34% ventilation) and stored at refrigerated conditions (6.5 ± 5°C and relative humidity -40-55%). The control set was kept at ambient storage conditions. The experiment was conducted in a completely randomized block design with three replications. The results showed that flowers treated with sodium benzoate 50ppm (T8) exhibited maximum shelf life (7 days), minimum loss of fresh weight, and the highest proportion of fresh flowers with greater acceptability over T1 (only refrigerated) i.e. 3.83 days and T9 (control) i.e. 1.4 days.

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