A Comprehensive Study of Hexanal Formulation on Extending Shelf Life of Custard Apple (Annona squamosa L.)
Babita Jangir
Department of Horticulture, Rajasthan College of Agriculture, Maharana Pratap University of Agriculture and Technology, Udaipur, Rajasthan 313 001, India.
Shalini Pilania *
Department of Horticulture, Rajasthan College of Agriculture, Maharana Pratap University of Agriculture and Technology, Udaipur, Rajasthan 313 001, India.
Vinod Saharan
Department of Molecular Biology and Biotechnology, Rajasthan College of Agriculture, Maharana Pratap University of Agriculture and Technology, Udaipur, Rajasthan 313001, India.
S. S. Lakhawat
Department of Horticulture, Rajasthan College of Agriculture, Maharana Pratap University of Agriculture and Technology, Udaipur, Rajasthan 313 001, India.
Damyanti Prajapat
Department of Molecular Biology and Biotechnology, Rajasthan College of Agriculture, Maharana Pratap University of Agriculture and Technology, Udaipur, Rajasthan 313001, India.
Mahendra Meena
Department of Horticulture, SKN College of Agriculture, Sri Karan Narendra Agriculture University, Jobner, Jaipur, Rajasthan 303 329, India.
Pinki Yadav
Department of Horticulture, Rajasthan College of Agriculture, Maharana Pratap University of Agriculture and Technology, Udaipur, Rajasthan 313 001, India.
Jitendra Kumar Tak
Department of Horticulture, Rajasthan College of Agriculture, Maharana Pratap University of Agriculture and Technology, Udaipur, Rajasthan 313 001, India.
*Author to whom correspondence should be addressed.
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.
Keywords: Custard apple, shelf life, firmness, BC ratio, hunter colour