Response of different maturity stages of sapota (Manilkara achras Mill.) cv. Kallipatti to in-package ethylene absorbent

Abstract

Sapota fruits are highly perishable due to their climacteric nature. The rapid softening of fruits is primarily due to high activity of many oxidative enzymes and liberation of ethylene. Harvest maturity plays a crucial role in deciding the marketability of climacteric fruits in general. Attempt has been made to evaluate the response of ethylene absorbent on variable maturity groups of harvested Sapota cv. Kallipatti with the objective to delay the ripening during transit and extend its marketability during storage at ambient condition (27-32°C & 65-75% R.H.). Harvested fruits having three different degree of ripeness (as maturity indices viz. mature, half-ripe and ripe) were packed with or without ethylene absorbent sachets (Bioconservación, France) in 10 kg CFB boxes and transported from Dahnu to Delhi covering a distant of approximately 2500 KM by truck on road along with conventional packaging as control. The fruits were evaluated immediately on arrival at Delhi and subsequently during storage for various physical, physiological, biochemical and decay parameters. Mature fruits with ethylene absorbent exhibited maximum delay in ripening, low ethylene liberation, weight loss and high fruit firmness. The response of ethylene absorbent to extend the marketability of ripe fruit was not significant.

Preparation of a novel PdCl2–CuSO4–based ethylene scavenger supported by acidified activated carbon powder and its effects on quality and ethylene metabolism of broccoli during shelf-life

“…Agents that can remove ethylene have long been identified and some of them have been succeeded in commercial application, such as potassium permanganate (Will and Warton, 2004;Bhutia et al, 2011), activated carbon (Bailén et al, 2006) and zeolite (Aday and Caner, 2011;Esturk et al, 2014). Activated carbon and zeolite are often used as supporters for preparing ethylene absorbers, since they are relatively inexpensive, possess a complex porous structure and high surface area to support catalysts.…”

Conservación del fruto de banano bocadillo (Musa AA Simmonds) con la aplicación de permanganato de potasio (KMnO4)

“…En este sentido, Saltveit (1999) propone el uso de permanganato de potasio (KMnO 4 ) como una estrategia viable y de bajo costo para oxidar y disminuir los niveles de etileno durante el almacenamiento de frutas y hortalizas, permitiendo alargar la vida poscosecha de los mismos. Por su parte, Jiang et al (1999) y Bhutia et al (2011 aseguran que el uso de KMnO 4 es una estrategia adecuada, principalmente en países en vías de desarrollo, debido a que no es una tecnología muy sofisticada y no implica un aumento significativo en los costos de producción.…”

“…El KMnO 4 ha mostrado eficiencia para eliminar el etileno y retrasar la maduración de diversos frutos como banano (Musa paradisiaca; Chauhan et al, 2006), mango (Mangifera indica; Illeperuma y Jayasuriya, 2002), aguacate (Persea americana; Illeperuma y Nikapitiya, 2002), níspero (Eryobotria japonica Campos et al, 2007), guanábana (Annona muricata; Chaves et al, 2007), manzana (Malus domestica;Brackmann et al, 2006), zapote (Manilkara achras; Bhutia et al, 2011), papaya (Carica papaya; Pereira et al, 2009) y banano bocadillo (Gutiérrez, 1997).…”

Development of capacitance based nondestructive ripening indices measurement system for sapota (Manilkara zapota)

“…The stored sapota fruits were observed to undergo a drastic and extensive textural softening from “stone‐hard” stage to a “soft” stage during ripening (Prasanna, Prabha, & Tharanathan, ). Fruit firmness, expressed in terms of the force required to puncture the fruit surface to a depth of 3 mm (Bhutia, Pal, Sen, & Jha, ) was observed to be decreasing during ripening. The fruit turns firm during ripening which is the result of enzymatic degradation of structural as well as storage polysaccharides (Tucker & Grierson, ).…”