Agricultural Ecofrost Research Paper PDF 2016 - 2018

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Annals of Biological Research, 2018, 10 (1): 1-9
(http://www.scholarsresearchlibrary.com)
ISSN:0976-1233
Extending the Storage-Life and Post-Storage Life of Capsicum cvs. ‘Bachata
F1’ and ‘Inspiration F1’ Using Cold Storage
Parag Babaji Jadhav1* and Nikhil Pradip Gurav2
1Agricultural Research Expert, Survey No. 134/1, 134/2,130/3, Jeevan Nagar, Tathawade, Pune, Maharashtra, India
2Agricultural Research Associate, Ecofrost Technologies Pvt. Ltd., Survey No. 134/1, 134/2,130/3, Jeevan Nagar,
Tathawade, Pune, Maharashtra-411033, India
*Corresponding Author: Dr. Parag Babaji Jadhav, Agricultural Research Expert, Survey No. 134/1, 134/2,130/3,
Jeevan Nagar, Tathawade, Pune, Maharashtra, India, E-mail: parag@ecozensolutions.com
ABSTRACT
Uniform and healthy capsicum fruits of cv. ‘Bachata F1’ (yellow colored) and ‘Inspiration F1’ (red colored) were
used to study the storage-life (days) inside a cold room of Ecofrost and normal room conditions. The capsicum fruits
of cv. ‘Bachata F1’ (yellow) and ‘Inspiration F1’ (red) were harvested in the morning session at the right stage near
90% colored stage. The aim of the study was to determine the effectiveness of cold storage on the post-harvest
storage-life (days) of capsicum cv. ‘Bachata F1’ and ‘Inspiration F1’ at 10°C and 93% relative humidity. The results
showed that keeping the fruits of capsicum cv. ‘Bachata F1’ (15 Days) and ‘Inspiration F1’ (15 days) inside cold
storage, recorded better retention of fruit qualities. The chilling symptoms weren’t observed inside cold storage
conditions. Average post-storage shelf-life (days) was observed in cv. ‘Inspiration F1’ and cv. ‘Bachata F1’ to be
3.00 days and 3.68 days, respectively at room temperature after taking out of the cold room. The average weight loss
was recorded in red cv. Inspiration F1 [2.72% day-1 (27.23 kg 1000 kg-1 day-1)] and in yellow cv. Bachata F1
[2.47% day-1 (24.73 kg 1000 kg-1 day-1)] at normal room temperature and ambient humidity. Skin shriveling was
observed at normal room conditions in cvs. ‘Bachata F1’ and ‘Inspiration F1’as on days 4.5 and 3.81 after taking
out of the cold room, respectively. Shelf-life was recorded on days under normal room temperature for capsicum red
and yellow cultivars as 3.5 and 4.5 days, respectively.
Keywords: Capsicum, Inspiration, Bachata, Ecofrost, Cold, Shelf-life, etc.
INTRODUCTION
Sweet Pepper consumption in India is increasing nowadays due to increasing demand by urban consumers. There is a
good demand for export too. The export market needs fruits with longer shelf life, medium size, tetra lobed fruits
with an attractive dark color, mild pungency and good taste [1]. But, the supply is inadequate due to the low
productivity of the crop. There is increased demand for capsicum by the consumers and lot of farmers are also
showing interest in the cultivation of this crop under protected conditions, as this type is having definite qualitative
and quantitative advantage over the traditional cultivation. Capsicum is used for various problems with digestion
including intestinal gas, stomach pain, diarrhea, and cramps. It is also used for conditions of the heart and blood
vessels including poor circulation, excessive blood clotting, high cholesterol [2], and preventing heart disease. Other
use includes relief of a toothache, seasickness, alcoholism, malaria, and fever. It should be waxy, firm, and free of
wrinkles. An overripe capsicum is withered, shrunken and has the appearance of aged leather. While wrinkled bell
peppers are edible, they will not be as sweet or robust as their firm-skinned counterparts. The sweet pepper fruit is a
rich source of vitamins, especially vitamin A, C and E. It also contains thiamine, vitamin B6, beta-carotene, and folic
acid.
1
Jadhav, et al. Annals of Biological Research, 2018, 10 (1): 1-9
Capsicums are grown under shade net houses and greenhouses to get good quality and better yield around the year. It
also imparts peculiar beauty, taste, and flavor to cooking the vegetables and other dishes [1].
MATERIALS AND METHODS

The experiment was carried out in the Agricultural Laboratory of Ecofrost Technologies Pvt. Ltd. Tathawade, Pune
(MH), India, from 5th to 25th May 2017. Capsicum cvs. ‘Bachata F1’ and ‘Inspiration F1’ were harvested near 90%
color attained stage. Fruits of each cultivar were selected for their uniform size, shape, color, and quality. Fruits of
each cultivar were harvested in the morning hours of 5th May 2017. Shelf-life (days) was recorded by the number of
days held in normal room conditions of capsicum cvs. ‘Bachata F1’ and ‘Inspiration F1’ between the time of harvest
and the end of edibility. Also, Post-harvest life at ambient conditions was recorded in both cultivars of capsicum.
Capsicum fruits of both cultivars were subjected to cold storage treatment at 10°C and 93% relative humidity and
control treatment to room temperature.
At Ecofrost Technologies Pvt. Ltd., Agricultural Research Laboratory, fruits of both cultivars were kept at room
temperature and kept inside cold storage conditions (10°C and 93% RH. The data was collected and taken for further
investigation. Every day the same two fruit of each variety were used for weight loss checking inside cold storage.
On 0, 3rd, 5th, 7th, 9th, 11th, 13th, and 15th days; two fruit of each variety were taken out of cold storage and kept at
room temperature to measure the weight loss, post-storage life and shriveling [3][4].
RESULTS
Chilling (č) injury symptoms weren’t recorded during the experimentation period. Similarly, radical cracking was not
seen in both varieties of capsicum inside a cold room of Ecofrost.
Average post-storage shelf-life (days) was observed in cvs. ‘Inspiration F1’ and cv. ‘Bachata F1’ as 3.00 days and
3.68 days, respectively under room temperature after taking out the fruits of cold storage (Table 1) (Figures 1-8). The
average weight loss was recorded in red (Table 2a) cv. ‘Inspiration F1’ [2.72% day-1 (27.23 kg 1000 kg-1 day-1)]
and in yellow (Table 2b) cv. ‘Bachata F1’ [2.47% day-1 (24.73 kg 1000 kg-1 day-1)] at room conditions with no
humidity control. Average weight loss was recorded in percentage inside cold storage for capsicum red (Table 3a) cv.
‘Inspiration F1’ [0.80% day-1 (8 kg 1000 kg-1 day-1)] and yellow (Table 3b) cv. ‘Bachata F1’ [0.58% day-1 (5.8 kg
1000 kg-1 day-1) (Figure 9). Average skin shriveling was observed at room temperature for capsicum red and yellow
cultivars as on days 3.81 and 4.5; respectively after taking out of cold storage. Skin shriveling was delayed in cv.
‘Bachata F1’ than cv. ‘Inspiration F1’ (Table 4). Shelf-life was recorded at room temperature for capsicum red and
yellow cultivars as 3.5 and 4.5 days, respectively (Table 1). The average storage-life of capsicum fruits cvs.
‘Inspiration F1’ and ‘Bachata F1’ record up to 15 days under low temperature (10°C) and high relative humidity
(93%) conditions (Figure 9). The average post-storage life was recorded maximum in ‘Bachata F1’ than ‘Inspiration
F1’ (Table 1). Under dissections of capsicum cvs. ‘Inspiration F1’ and ‘Bachata F1’ some symptoms were observed
which is shown in Figure 10. The temperature was the major factor in determining the post-harvest performance of
sweet pepper. This increases the relative humidity that reduces vapor pressure deficit and transpiration. This could be
attributed to the slowdown of physiological processes such as respiration and transpiration that occur at low
temperatures [5]. Wide fluctuations in temperature at RT increased the rates of water loss from sweet pepper possibly
by increasing vapor pressure deficit between the tissue and the surrounding air leading to enhancement of
transpiration [6]. In addition, high temperatures increased the rate of respiration and other metabolic processes that
caused depletion of substrates like sugars and proteins resulting in further weight loss [7]. As water evaporates from
the tissue, turgor pressure decreases, and the cells begin to shrink, netting and collapse thus leading to loss of
freshness. Higher loss in green color at ambient temperatures with no humidity control may be caused by an
increased breakdown of chlorophyll and synthesis of β-carotene and lycopene pigments, which occur during ripening
[8]. Lowering the temperature of fruits like sweet pepper lowers their rate of ripening and deterioration. Symptoms of
soft rot start as water-soaked lesions which rapidly spread and develop into the deterioration of the fruit into a slimy,
foul-smelling mass. The bacteria responsible for soft rot produce cellulolytic and pectolytic enzymes that rapidly
break down cells walls [4]. The low temperature induces a change in the physical properties of cell membrane due to
changes in the physical state of membrane lipids. The chilling injury causes the release of metabolites such as amino
2
acids, sugars and mineral salts from cells that together with the degradation of the cell structure provide an excellent
substrate for the growth of pathogenic organisms, especially fungi [9].
Table 1: The Post-Storage shelf-life of capsicum cvs. ‘Inspiration F1’ and ‘Bachata F1’ at normal room conditions after taken out
from cold storage on different days.
Fruit took out from cold storage on days and held at normal room conditions Red cv. ‘Inspiration F1’ Yellow cv. ‘Bachata F1’
Post-storage shelf-life (Days)
0 Days 3.5 4.5
After 2 Days 3 4
After 4 Days 3 4
After 6 Days 3 3.5
After 8 Days 3 3.5
After 10 Days 3 3.5
After 12 Days 3 3.5
After 14 Days 2.5 3
Table 2a: Weight loss of red fruit of cv. ‘Inspiration F1’ taken out of cold storage to normal room conditions.
At room conditions (Fruit took out Red cv. Inspiration Weight in Weight loss in Kg weight loss
of cold storage on days) F1 percentage Percentage per 1000 kg
Initial Weight (g) Final weight (g) after Final weight after 4 After 4 days After 4 days
(Cold storage) 4 days storage days storage storage storage
At normal room conditions
On zero day 435.36 381.81 87.7 12.3 123
On 3rd day 410.22 358.38 87.36 12.64 126.4
On 5th day 470.5 417.44 88.72 11.28 112.8
On 7th day 413.81 365.21 88.26 11.74 117.4
On 9th day 385.88 364.44 89.78 10.22 102.2
On 11th day 449.97 406.32 90.3 9.7 97
On 13th day 371.41 335.68 90.38 9.62 96.2
On 15th day 310.73 280.8 90.37 9.63 96.3
Table 2b: Weight loss of yellow fruit cv. ‘Bachata F1’ taken out of cold storage to normal room conditions.
At room conditions (Fruit took out Yellow cv. Bachata Weight loss Kg weight loss
of cold storage on days) F1 Weight in% in % per 1000 kg
Initial Weight (g) Final weight (g) after 4 Final weight after 4 After 4 days After 4 days
(Cold storage) days storage days storage storage storage
At normal room conditions
On zero day 502.5 444.71 88.5 11.5 115
On 3rd day 554.68 489.32 88.22 11.78 117.8
On 5th day 503.33 457.9 90.97 9.03 90.3
On 7th day 431.57 387.15 89.71 10.29 102.9
3
On 9th day 415.04 379.95 91.55 8.45 84.5
On 11th day 419.41 384.84 91.76 8.24 82.4
On 13th day 508.35 460.15 90.52 9.48 94.8
On 15th day 339.04 304 89.66 10.34 103.5
Table 3a: Weight loss percentage inside cold storage for capsicum red cv. ‘Inspiration F1’.
Inside Cold storage Kg weight loss

conditions Red cv. Inspiration F1 Weight in percentage 1000kg-1 day-1
Initial Weight Final weight (g) Initial Final weight after Percent weight loss
(g) after every day Weight 1-day storage after 1-day storage
Initial weight 448.56 445.02 100 99.21 0.79 7.9
On 2nd day 445.02 441.12 100 98.34 1.66 16.6
On 3rd day 441.12 438.41 100 97.74 2.26 22.6
On 4th day 438.41 434.83 100 96.94 3.06 30.6
On 5th day 434.83 431.38 100 96.17 3.83 38.3
On 6th day 431.38 427.46 100 95.3 4.7 47
On 7th day 427.46 424.09 100 94.54 5.46 54.6
On 8th day 424.09 420.24 100 93.69 6.31 63.1
On 9th day 420.24 416.52 100 92.86 7.14 71.4
On 10th day 416.52 412.77 100 92.02 7.98 79.8
On 11th day 412.77 408.99 100 91.16 8.84 88.4
On 12th day 408.99 404.66 100 90.21 9.79 97.9
On 13th day 404.66 400.7 100 89.33 10.67 106.7
On 14th day 400.7 396.8 100 88.46 11.54 115.4
On 15th day 396.8 393.3 100 87.68 12.32 123.2
Table 3b: Weight loss percentage inside cold storage for capsicum yellow cv. ‘Bachata F1’.
Inside Cold storage Kg weight loss

conditions Yellow cv. Bachata F1 Weight in percentage 1000kg-1 day-1
Initial Weight Final weight (g) Initial Final weight after Percent weight loss
(g) after every day Weight 1-day storage after 1-day storage
Initial weight 460.72 458.19 100 99.45 0.55 5.5
On 2nd day 458.19 455.96 100 98.97 1.03 10.3
On 3rd day 455.96 454.05 100 98.55 1.45 14.5
On 4th day 454.05 452.25 100 98.16 1.84 18.4
On 5th day 452.25 448.83 100 97.42 2.58 25.8
On 6th day 448.83 445.69 100 96.74 3.26 32.6
On 7th day 445.69 443.27 100 96.21 3.79 37.9
On 8th day 443.27 440.16 100 95.54 4.46 44.6
4
On 9th day 440.16 437.22 100 94.9 5.1 51
On 10th day 437.22 434.06 100 94.21 5.79 57.9
On 11th day 434.06 431.28 100 93.61 6.39 63.9
On 12th day 431.28 428.41 100 92.99 7.01 70.1
On 13th day 428.41 425.61 100 92.38 7.62 76.2
On 14th day 425.61 423.2 100 91.86 8.14 81.4
On 15th day 423.2 420.8 100 91.34 8.66 86.6
Table 4: Skin shriveling observed at normal room conditions after taken out of cold storage in capsicum cvs. ‘Inspiration F1’ and
‘Bachata F1’.
Fruit took out from cold storage on days and held at normal room conditions Red cv. Inspiration F1 Yellow cv. Bachata F1
Skin shriveling observed on days
0 Days 4 5
After 2 Days 4 5
After 4 Days 4 5
After 6 Days 4 4.5
After 8 Days 4 4.5
After 10 Days 4 4.5
After 12 Days 3.5 4
After 14 Days 3 3.5
Figure 1: Photos taken on different days without cold storage of capsicum fruit cvs. ‘Inspiration F1’ (Red) and ‘Bachata F1’
(Yellow).
Figure 2: Capsicum fruits of cvs. ‘Inspiration F1’ (Red) and ‘Bachata F1’ (Yellow) taken out after 2 days from cold storage of
Ecofrost and held at normal room temperature without relative humidity control.
5
Ecofrost and held at normal room temperature.
6
Figure 9: Photos of Capsicum fruits cvs. ‘Inspiration F1’ and ‘Bachata F1 were taken on different days from cold storage of
Ecofrost (10°C and 93% RH)’.
7
Figure 10: Under dissections of capsicum cvs. ‘Inspiration F1’ and ‘Bachata F1’, the above points were observed.
CONCLUSION
The storage-life of capsicum fruits cvs. ‘Inspiration F1’ and ‘Bachata F1’ can be extended up to 15 days under low
temperature (10°C) and high relative humidity (93%) conditions. Average weight loss (1000 kg-1 day-1) was
recorded under cold storage for capsicum cv. ‘Inspiration F1’ [8 kg 1000 kg-1 day-1] and cv. ‘Bachata F1’ [5.8 kg
1000 kg-1 day-1]. Post-storage shelf-life was recorded for capsicum fruit cv. ‘Bachata F1’ as higher than ‘Inspiration
F1’ in normal room conditions, after fruit which was taken out from a cold storage. Capsicum fruit of cv. ‘Bachata
F1’ and ‘Inspiration F1’ which were kept at room conditions retained shelf-life as 4.5 and 3.5 days, respectively.
Acknowledgment
The authors are grateful to the Directors of Ecofrost Technologies Pvt. Ltd., Survey no 134/1, 134/2,130/3, Jeevan
Nagar, Tathawade, Pune, Maharashtra-411 033 for providing excellent facilities for conducting the research work.
REFERENCES
[1] Tarara, J. M., 2000. Microclimate modification with plastic mulch. Hort Scienc, 35(1), pp. 169-80
[2] Murray, M.N.D, et al., 2005. The encyclopaedia of healing foods. Atria Books, New York.
[3] Jadhav, P.B., et al., 2018. Extend the storage life through cold conditions in capsicum cvs. ‘Bachata F1’,
‘Mashelia’, ‘Bombay green’ and ‘Local green’. Int J Agri Sci, 10(17), pp. 7092-101.
8
[4] Jadhav, P.B., et al., 2018. Extending the storage and post-storage shelf-life of strawberry fruit cv. “sweet
charlie” using cold storage. Int J Res Rev, 9(3), pp. 532-42.
[5] Kays S.J., 1991. Post-harvest physiology and handling of perishable plant products, Van Nostrand Reinhold,
New York. p. 526.
[6] Ben-Yehoshua, S., 1987. Transpiration, water, and gas exchange. Postharvest Postharvest Physio veg, pp.
113-70.
[7] Buescher, R.W, 1979. The influence of high temperature on physiological and compositional characteristics of
tomato fruits. Lebensm Wiss Technol, 12(1), pp. 162-64.
[8] Grieson, D., et al., 1986. Fruit ripening and quality. in: the tomato crop: a scientific basis for improvement.
Chapman and Hall, New York, pp. 241-75.
[9] Wills, R., et al., 1998. Postharvest: an introduction to the physiology and handling of fruit, vegetables, and
ornamentals. CAB Int, 1, pp. 262.
9
Int.J.Curr.Microbiol.App.Sci (2018) 7(11): 25-29
International Journal of Current Microbiology and Applied Sciences

ISSN: 2319-7706 Volume 7 Number 11 (2018)
Journal homepage: http://www.ijcmas.com
Original Research Article https://doi.org/10.20546/ijcmas.2018.711.004
Extending the Storage-life of Mixed Fruits and Veggies Using a

Cold Room (Ecofrost)
Parag Babaji Jadhav*
Agricultural Research Expert, Ecofrost Technologies Pvt. Ltd., Survey No 134/1, 134/2,130/3,
Jeevan Nagar, Tathawade, Pune, Maharashtra-411033, India
*Corresponding author
ABSTRACT
Keywords
The longest storage life was recorded in Sweet Orange cv. “Mosambi”,
Mixed, Fruit, Vegetables,
Ecofrost, Cold, Storage,
Mandarin cv. “Kinnow”, Acid Lime, Pineapple cv. “Queen”, Beetroot,
shelf, etc. Watermelon, Capsicum cv. “Bombay Green”, Cabbage, Ivy Gourd, Bitter
Article Info Gourd (Green) and Hot chilli, and the shortest in Broccoli, Lettuce and
Ridge Gourd inside cold room. Storage at Ecofrost at 10°C and 93%
Accepted:
04 October 2018
relative humidity can extend life and improve post-harvest quality retention
Available Online: for fruit and veggies, but its effects vary depending on the commodity.
10 November 2018
Introduction 300.6 MT, a year-on-year rise of over 5%.

Within horticulture, production of vegetables
India's diverse climate ensures availability of a is estimated at 181 MT in 2017-18, about 1%
variety of fresh fruits and vegetables (F&V). It higher than the year before, while that of fruits
ranks second in the production of fruit and is estimated at 95 MT, 2% higher than the
vegetables after China. As per the National previous year‟s (https://www.livemint.com/
Horticulture Database published by the Politics/V7EcEZlz9jT3bjLsyoiSpK/Horticultu
National Horticulture Board (http://apeda.gov. re-crop-output-seen-at-record-3054-mt-in-
in/apedawebsite/index.html), This vast 201718.html).
production base offers India tremendous
opportunities for export. Production of Eating a diet rich in fruits and vegetables can
horticulture crops like vegetables and fruits is help lower your risk of many health
likely to touch a record 305.4 million tonnes conditions, including high blood pressure,
(MT) in 2017-18, about 1.6% higher than the heart disease, stroke, and certain kinds of
previous year and 8% higher than the previous cancers. But if they‟re not handled properly,
five years‟ average. The final estimates for fruits and veggies can also become a source of
2016-17 released alongside showed that food-borne pathogens. For example, they can
production of these perishable crops was become contaminated with listeria,
25
salmonella, or other bacteria. Their taste, Materials and Methods

texture, and appearance can also suffer if
they‟re not stored properly. A laboratory study was carried out at Ecofrost
Technologies Pvt. Ltd., India during August,
Fruits and vegetables are an important part of 2016 to determine the effectiveness of
a well-balanced diet. The United States combined storage of fruit and vegetables.
Department of Agriculture advises diners to Uniformly healthy fruit and vegetables
fill half their plate with fruits and veggies at harvested roughly 1 to 3 days earlier were
every meal. Adult women should eat about 1 purchased from Pimpri Chinchwad Market.
¹/₂ to 2 cups of fruit and 2 to 2 ¹/₂ cups of
vegetables every day. Adult men should eat Papaya, Custard Apple, Sweet Oranges,
about 2 cups of fruit and 2 ¹/₂ to 3 cups of Mosambi, Acid Lime, Pineapple-Cv. „Queen‟,
vegetables per day (https://www.healthline. Capsicum, Watermelons, Sweet Baby Corn,
com/health/food-safety-fruits-vegetables). Beetroot, Okra, Tomatoes, Ivy Gourd,
Cabbage, Bitter Gourd, Drumsticks, Green
When different fruit and vegetables are stored Beans, Muskmelons, Cucumbers, Chillies,
together, they may be tainted by odours given Indian Beans, Broccoli, Ridge Gourd, Lettuce
off by one another. Optimum storage and Radishes were harvested at optimum stage
temperatures and relative humidity required of maturity and transported in ambient
for different items also vary, as do their conditions by car two and half hours to the
ethylene sensitivities. Some fruits and Agricultural Research Laboratory at Ecofrost
vegetables are sensitive to low temperatures Technologies Pvt. Ltd., Pune, and
and suffer a 'chilling injury' if stored below immediately prepared for storage. 5kg of each
critical temperature. Ethylene (natural gas) has commodity were stored 11 days in a cold unit
a harmful effect on some vegetables, e.g. of Ecofrost at 10°C and 93% Relative
yellowing of broccoli, so ethylene-producing humidity to measure mondi life of
and ethylene-sensitive commodities must not commodities.
be stored together. If mixed storage of fruits
and vegetables cannot be avoided, it should be Shelf life of the produce was determined by
done only for a short period such as a few observing and judging different parameters
days to a week and care must be taken to store with respect to storage days at ordinary room
only compatible products together. Lettuce, conditions. Similarly, cold storage life (days)
carrots, broccoli and some flowers deteriorate was determined by observing and judging the
rapidly if stored with pears, apples, bananas, same quality parameters with respect to
avocados, peaches, plums and other produce storage days (Jadhav and Gurav, 2018).
that give off ethylene. Product such as
honeydew melons etc. produce ethylene, and Results and Discussion
those that are sensitive to ethylene such as
French beans and cucumbers, should not be Storage-life
stored with them.
Storage-life of mixed fruits and vegetables
This study was carried out to determine the (Table 1, Figure A and Photo 1) inside cold
storage life in days when storing fruits and room was studied. The experimental results
vegetables together inside cold room of showed highest storage-life in Sweet Orange
Ecofrost (10oC and 93% RH). cv. “Mosambi”, Lime, Pineapple cv. “Queen”,
Beetroot, Watermelons, Capsicum, Cabbages,
26
Ivy Gourd, Bitter Gourd and Hot chillies, and slight cracks were seen at the end of 8 days of
the lowest in Broccoli, Lettuce and Ridge storage. Bean loosening occurred after 11 days
Gourds. of storage. Cold storage helped in suppressing
enzymatic degradation and respiratory activity
In Broccoli and Ridge Gourd, fungus (softening), slowing or inhibiting water loss
developed on surface of the curd of flowers (wilting), slowing or inhibiting growth of
and fruit within 2.5 and 3 days of storage decay producing microorganisms (mold and
inside cold room, respectively. Chilling bacteria), reducing production of ethylene (a
symptoms were observed in tomatoes after 4 ripening agent) and/or minimizing the
days of storage inside cold room, when product‟s reaction to ethylene. In addition to
harvested at the pink stage. Watery Sunken protecting quality, post-harvest cooling
spots were also seen on the tomato‟s surface. provided marketing flexibility by making it
Shrivelling symptoms appeared in drumsticks possible to market the product at the optimum
after 11 days of storage. In custard apples, time (Jadhav and Gurav).
Table.1 Storage-life (days) of mixed fruits and vegetables at 10°C and 93% RH under cold
storage unit of Ecofrost
Sr. No. Commodity Name Storage life (days) Shelf-Life (days) at

(10°C and 93% RH) Room temperature
1. Capsicum cv. “Bombay Green” 11 **
3
2. Watermelon 11** 5
**
3. Beetroot, Red type 11 4
4. Sweet Orange cv. “Mosambi” 11 **
4
*
5. Okra 10 3
6. Papaya cv. “Taiwan 786” 9 2.5
7. Tomato, Pink stage 4 4 2.5
**
8. Ivy Gourd 11 2.5
9. Cabbage 11** 2.5
*
10. Bitter Gourd, Green Type 11 2.5
11. Drumstick 9* 2.5
12. Custard apple 8 2.5
13. Green Bean 9 2.5
14. Mandarin cv. “Kinnow” 11** 5
**
15. Acid Lime 11 3.5
16. Pineapple cv. “Queen” 11** 3
*
17. Muskmelon 11 3
18. Cucumber, White colour 10* 2.5
19. Chilli (Hot) 11** 3.5
20. Indian Bean 9 2.5
21. Broccoli 2.5 1
22. Ridge Gourd 3 2
23. Radish 11** 2.5
24. Lettuce 2.5 1.5
Note: Produce conditions: * indicates good condition of produce and ** indicates very
good condition of produce
27
Photo.1 Mixed fruits and vegetables kept at cold storage (10°C and 93%)
Bitter Gourd and Cabbage Beet Root, Sweet Orange cv. Drumstic, Custard Apple and
“Mosambi” and Watermelon Green bean
Lady Finger (Okra), Radish Indian Bean and Tomato

Hot Chilli and Cucumber
and Papaya cv. “Taiwan 786” (Pink stage)
28
Capsicum cv. “Bombay Lettuce, Broccoli and Ivy

Ridge Gourd
Green” Gourd
Pineapple cv. “ Queen”, Muskmelon, Acid Lime and Mandarin cv. “Kinnow”
In conclusion, low temperature storage can different fruit and vegetables at 10°C and 93%
extend life and improve post-harvest quality RH inside cold unit of Ecofrost.
retention for fruits and vegetables, but its effects
vary depending on the commodity. In this References
study, some commodities had a shorter storage-
life (e.g. Broccoli and Ridge Gourd). Similarly, http://apeda.gov.in/apedawebsite/index.html
some commodities (Mandarin cv. “Kinnow”, https://www.healthline.com/health/food-safety-
Sweet Orange cv. “Mosambi”, Watermelon, Ivy fruits-vegetables
Gourd, Pineapple cv. “Queen”, Radish, Hot https://www.livemint.com/Politics/V7EcEZlz9j
chilli, Capsicum cv. “Bombay Green”, T3bjLsyoiSpK/Horticulture-crop-output-
Beetroot, Acid Lime, etc) exhibited longer seen-at-record-3054-mt-in-201718.html
storage life (days) under the same conditions. Jadhav PB, and Gurav NP. (2018). Extending
the Storage and post-storage shelf-life of
Acknowledgement(s) strawberry fruit cv. “Sweet Charlie” using
cold storage. Int. J. Res. Rev., 9(3): 532-
The author(s) are grateful to the Directors of 542.
Ecofrost Technologies Pvt. Ltd., Survey No Jadhav PB, and Gurav NP. Extension of storage
134/1, 134/2,130/3, Jeevan Nagar, Tathawade, and post-storage shelf-life of fig fruit. Int.
Pune, Maharashtra - 411033 for providing J. Res. Rev., 5(3):25-34.
facilities for conducting research on storage of
How to cite this article:
Parag Babaji Jadhav. 2018. Extending the Storage-life of Mixed Fruits and Veggies Using a Cold
Room (Ecofrost). Int.J.Curr.Microbiol.App.Sci. 7(11): 25-29.
doi: https://doi.org/10.20546/ijcmas.2018.711.004
29

Effect of Cold Storage on Post Storage Life of Gerbera (Gerbera jamesonii)

Cut Flowers at Ambient Conditions
Mansute Ajinkya*, P.B. Jadhav, D.B. More and K.P. Pokharkar
Ecofrost Technologies Pvt. Ltd., Survey No 134/1, 134/2,130/3, Jeevan Nagar, Tathawade,
Pune, Maharashtra - 411 033, India
ABSTRACT
Keywords
Storage at 4ºC with 95% RH was evaluated as the best condition to
Gerbera (Gerbera
jamesonii), Ecofrost,
maintain the shelf life of gerbera flowers of different varieties. Flower buds
Flowers were packed in plastic bag and immersed in water, and then stored at
Article Info ambient and also inside cold room of Ecofrost. Post storage life of gerbera
decreased with increase in storage duration. The cold room stored flowers
Accepted:
18 September 2018 had shown post dry storage life 2.5 hours in ambient condition, even after
Available Online: taken out after 13 days of cold storage.
10 October 2018
Introduction
'gerbera' and Mini Gerbera, called 'germini'.
The Gerbera (Gerbera jamesonii) is a member Gerbera is available in diameters up to 12 cm
of the daisy family, and is also known as the and gernini up to 7 cm and are available in
Gerbera, African or Transvaal daisy. First 100's of varieties and colors
encountered in South Africa, the Gerbera is (https://www.trianglenursery.co.uk/flower-
also native to tropical regions in Asia and guides/gerbera-guide).
South America. All gerbera varieties have a
central capitulum, which is composed of Gerbera cut flowers are transported from field
hundreds of individual flowers, surrounded by to market generally as a dry storage i.e.
numerous florets creating the shape of a daisy. without holding in water.
It is the most important commercially used
5thcut flower in the world after Rose, During distant transportation, flowers loose its
Carnation, Chrysanthemum, and Tulip. water percentage and turgidity, making them
less attractive, loose market appearance and
Gerbera is commercially available in two fetch low market rate.
categories - Large Gebera, simply called
Our objectives for this experiment are: To test
2382
the post storage life of Gerbera flowers (by Remaining 90 flowers were immersed in tap
dry method) water and kept inside cold room condition
(4°C with 93% RH) (photo 2).
To check the vase life of Gerbera cut flowers
under cold and ambient conditions (by wet The cut flowers were stored in bunches of 10
method). flowers/bunch. Individual flower buds were
covered by plastic pocket closed at sepal
Materials and Methods side/stem side and open towards petal side.
Each stem was given slanting cut of around
The present investigation entitled ‘effect of 45°C at the end with sharp tool to ensure
cold storage on post storage life of Gerbera cut maximum contact area with water and
flowers at ambient conditions” was reducing emboli or air bubbles.
undertaken at Ecofrost Technologies Pvt. Ltd.
Tathawade, Pune, Maharashtra under the Randomly 4 flowers were taken out each day
supervision of Mr. D. B. More, Head of from cold storage to ambient condition to
Customer Consulting Cell (CCC) department check its post storage life with and without
during first week of September, 2018. holding in water. Flowers were monitored
after every an interval of thirty minutes.
Experiment was carried out at Ecofrost cold
Room No. E011501A016. The climate of After observing for 24, 48, 36& 72 hours, in
Tathawade, Pune was hot and semi-arid with dry storage, flowers were again kept in water
the mean annual rainfall of 722mm, mostly to check whether it recuperate its original
received from 1stJune to 15th October turgidity and strength or not.
(https://en.wikipedia.org/wiki/Pune).
Results and Discussion
Different gerbera cultivars with good
commercial value in local market were Fresh cut flowers took 12 hours to bend its
selected for the present investigation. The neck and lose turgidity in ambient conditions.
selected flowers of different cultivars were
harvested, when outer ray of disc florets was Flower samples of different cultivars were
completely elongated and the outer two rows taken out from cold room on day 1, day 2 and
of disc florets were perpendicular to the day 3 and placed at ambient conditions where
flower stalk and having 45 to 60 cm of stem the moisture loss and symptoms of shriveling
length. were seen, and it was observed that the neck
started bending in 10.5, 9 and 8.5 hours;
The Gerbera varieties having yellow respectively.
(Imperial), white (Dalma), orange (Dune)
petal colors were brought to the Agricultural On day 4 and day 7, flowers samples of
Laboratory of Ecofrost Technologies Pvt. Ltd, different cultivars were taken out from cold
Tathawade from APMC flower market, Pune room and placed under ambient condition (dry
without mechanical damage and they were storage). It was observed to misplace its
kept in clean water under ambient condition. attractiveness and firmness in 7 hours and 5.5
hours; respectively.
Total 100 flowers of Gerbera were brought,
out of which 10 flower stems immersed in tap Flowers sample of different varieties were
water and kept at ambient condition (photo 1). taken out from cold room on day 5 to day 6
2383
and day 8 to day 9 and placed at ambient turgidity and attractiveness and stem strength.
conditions, which resulted in dehydration of Ray florets of flower become dull.
flowers within 6 and 5 hours; respectively.
Flowers kept in water after 24 and 36 hours of
Flowers samples were taken out from cold dry storage regain its strength and turgidity
room on day 10, day 11 to day 12 and day 13; within 8 and 12 hours; respectively.
which resulted in dehydration and bending its
neck in 4, 3.5 and 2.5 hours at ambient Flowers after 48 to 72 hours of dry storage
conditions; respectively (Figure 1). Shelf life struggled to rehydrate.
was measured as 4 days in vase treated
flowers (holding in tap water) stored at Only 50% of flowers were regained their
ambient condition. turgidity and strength. The bacterial infections
occurred only in the area submerged with
Within 10.5 to 2.5 hours, all flowers were water. Remaining portion of stem was found
observed to lose more than 25% moisture, intact.
Photo.1 Gerbera flowers stored at ambient Photo.2 Gerbera flowers stored inside Ecofrost
conditions cold storage (4°C and 93% RH)
2384
Photo.3 Gerbera flowers were taken out after 3 Photo.4 Gerbera flowers were taken out after
days from cold room and kept in dry storage (0 3 days of cold room and place in ambient
hour) conditions (3 hours in dry storage)
Photo.5 Gerbera flowers were taken out after 3 Photo.6 Gerbera flowers were taken out from
days from cold room and placed at ambient cold room after 3 days and held at ambient
conditions (8 hours in dry storage) conditions (12 hours in dry storage)
Photo.7 Gerbera flowers were taken out from Photo.8 Gerbera flowers were taken out from
cold room after 3 days and held in ambient cold room after 3 days and held in ambient
conditions for 18 hours in dry storage and conditions for 18 hours in dry storage and 10
again held for 10 hours under water holding hours for vase treatment (only water)
conditions
2385
Photo.9 Photo.10
Gerbera flowers after 7 days of cold storage, 24 hours in dry storage& 18 hours of hydration
Photo.11 8 days old bacterial infected stem of Photo.12 Bacterial infected stem of gerbera flowers
gerbera flowers at ambient conditions after 5 days at ambient conditions
Photo.13 Healthy stems of gerbera flower after 13 days in cold storage (4°C and 93 % RH)
2386
Cold stored flowers had shown good vase life, Cold stored flowers were less susceptible to
firmness and very less bacterial infections. bacterial infection as compared to flowers
Water retention of flowers was better in cold kept in ambient condition (photo 11 and 12).
stored flowers than ambient stored flowers.
Post storage life gerbera decreased with
Very less deterioration in quality of Gerbera increase in storage duration.
flowers was observed inside cold room upto
initial fourteen days. The cold room stored flowers had shown post
dry storage life 2.5 hours in ambient condition
Gerbera flowers had 8 to 4 hours of dry post even after cold store period of 13 days.
storage life at ambient conditions, reducing
with increase in number of days flowers held Acknowledgement
inside cold room.
Author thankful to the Director, Ecofrost
Flowers of different cultivars of gerbera were Technologies Pvt. Ltd., Jeevan Nagar,
held at ambient conditions, which were Tathawade, Pune, Maharashtra, 411 033 for
susceptible to bacterial infection in stem providing excellent facilities for conducting
(xylem) causing water imbalance in flower. this research. Financial assistance provided by
the Ecofrost Technologies Pvt. Ltd. Pune,
After 24 to 36 hours of dry storage, flowers Maharashtra, India is highly appreciated.
were observed to regain its turgidity within 8
to 12 hours under hydration treatment. References
Flowers beyond 48 to 72 hours of dry storage https://en.wikipedia.org/wiki/Pune

had more difficulty in regaining its original https://www.trianglenursery.co.uk/flower-
strength by absorbing water. guides/gerbera-guide
Mansute Ajinkya, P.B. Jadhav, D.B. More and Pokharkar, K.P. 2018. Effect of Cold Storage on
Post Storage Life of Gerbera (Gerbera jamesonii) Cut Flowers at Ambient Conditions.
Int.J.Curr.Microbiol.App.Sci. 7(10): 2382-2387. doi: https://doi.org/10.20546/ijcmas.2018.710.275
2387
International Journal of Environment, Agriculture and Biotechnology (IJEAB) Vol-3, Issue-5, Sept-Oct- 2018
http://dx.doi.org/10.22161/ijeab/3.5.28 ISSN: 2456-1878
Extending Shelf-life of Different Cut-flowers

under Cold Room Conditions
Dr. Parag Babaji Jadhav
Agricultural Research Expert, Ecofrost Technologies Pvt. Ltd., Survey No 134/1, 134/2,130/3, Jeevan Nagar, Tathawade,
Pune, Maharashtra- 411033.
Corresponding author email ID: parag@ecozensolutions.com and contact no +91-7767069974.
Abstract- Uniform and healthy Rose cv. ‘Dutch’; Gerbera II. MATERIAL AND METHODS
cv. ‘Lexington’; Gladiolus cv. ‘Top Secrate’; Tuberose cv. The present study was carried out in the Agri Research
‘Bizet’ and Carnation cv. ‘Liberty’ were used for the study Laboratory of Ecofrost Technologies Pvt. Ltd. Tathawade,
in September 2016. Cut flowers were harvested at 7.00 am Pune (MH), India in September 2016. Rose cv. ‘Dutch’;
at proper stage, transported within 1.30 hours by AC car Gerbera, Lexington; Gladiolus, Top Secrate; Tuberose,
to the Agricultural Research Laboratory of Ecofrost Bizet; and Carnation, Liberty flowers were cut in the early
Technologies Pvt. Ltd., Pune and then immediately morning of 19th September 2016. After transportation,
prepared for post-harvest treatment and storage. The aim stems of cut-flowers of different flower crops were
of this study was to determine the effectiveness of different trimmed in the laboratory except Gerbera. Almost all cut-
storage conditions, i.e. room and cold storage conditions flowers had different stem lengths. Cut-flowers were put
(10°C + 93 % RH) on the longevity of the cut flowers. The immediately in tap water containing 5% sucrose with
two treatments viz., holding flowers at room temperature Silver Thiosulphate (STS) @ 200 ppm for 4 hours under
(RT) (T1 ) and at cold room conditions (T2 ), were replicated room conditions. Cut flowers (T2 ) after postharvest
twice. The result showed that keeping cut-flowers at cold treatment were subjected to cold storage treatment and cut-
storage in a holding-solution of tap water recorded the flowers of different flower crops after post-harvest
maximum storage-life (days) compared to room treatment were stored at room conditions (T1 ). Each
conditions. treatment had two replications (R-2) and ten flowers per
Keywords- Rose, Gerbera, Gladiolus, Tuberose, replication. After every two days, Rose cv. ‘Dutch’;
Carnation, Storage-life, Ecofrost. Gerbera, Lexington; Gladiolus, Top Secrate; Tuberose,
Bizet and Carnation, Liberty flower stems were checked
I. INTRODUCTION for fungal infection which could impede water uptake.
Cut-flowers are often harvested at the horticultural stage, Then, each flower stem was re-cut under the water to
so flowers need a large amount of soluble carbohydrates eliminate air bubbles or emboli, which can decrease flower
for proper opening and long life. Treatment with sugars, life and lead to premature wilting of the bloom of Rose cv.
such as Sucrose and Glucose in combination with some ‘Dutch’; Gladiolus, ‘Top Secrate’; Tuberose, ‘Bizet’ and
germicides/biocides extend the vase-life of many cut Carnation, ‘Liberty’ flowers. Precautions were also taken
flowers and can affect ethylene production and up- to remove foliage below the water line to prevent bacterial
regulation of sugars accumulated in floral organs proliferation. Ten flowers of each crop were treated
(Ichimura et al., 2006). replication-wise, under post-harvest treatments. The period
While production of high-quality flowers is important, it is of initial pre-treatment solution was 4 hours under room
critical to handle the flowers properly after they are conditions. The treated soaked Rose cv. ‘Dutch’; Gerbera,
harvested from the field. There are reports which suggest ‘Lexington’; Gladiolus, ‘Top Secrate’; Tuberose, ‘Bizet’
that improper post-harvest handling accounts for 20 to and Carnation, ‘Liberty’ flower stems were transferred to a
30% of cut-flower loss during marketing (Jadhav et al., tap-water solution on 19th September 2016 inside cold
2014). room (T2 ) and in room conditions (T1 ). The level of the tap
The objective of this study was to determine the effect of water was maintained as 2.5 to 3.0cm at the bottom of the
different storage conditions like room conditions and cold bucket.
room on the storage-life of Rose cv. ‘Dutch’; Gerbera cv. The storage-life was recorded by observing the number of
‘Lexington’; Gladiolus cv. ‘Top Secrate’; Tuberose cv. days that were taken between the time of harvest and end
‘Bizet’ and Carnation cv. ‘Liberty’. of longevity that occurs in ways such as bending of the
floral axis just below the flower head (bent-neck in rose),
www.ijeab.com Page | 1776

flower closure, wilting or abscission, changing color of III. RESULTS AND DISCUSSIONS
petals prior to wilting or abscission. The highest storage life (days) was noticed in Rose cv.
Observations recorded: ‘Dutch’; Gerbera, ‘Lexington’; Gladiolus, ‘Top Secrate’;
The observations regarding the post-harvest parameter of Tuberose, ‘Bizet’ and Carnation, ‘Liberty’ inside cold
the storage-life of Rose cv. ‘Dutch’; Gerbera, ‘Lexington’; room (T2 ) compared to room conditions (T2 ) (Table 1;
Gladiolus, ‘Top Secrate’; Tuberose, ‘Bizet’ and Carnation, Photo 1 and 2).
‘Liberty’ were recorded for each treatment replication-
wise and cumulative data was s ubjected to analysis.
Table.1: The storage-life (days) of different cut-flowers at room temperature and inside cold room (10°C and 93% RH)
Sr. Cut-flowers of different Storage-life (days) Storage-life (days) Post-storage life (days) at
No. crops At room conditions inside cold room room conditions
1 Rose, ‘Dutch’ 3.5 5.5 1.0
2 Gerbera, ‘Lexington’ 3.0 5.0 1.0
3 Gladiolus, ‘Top Secrate’ 4.0 5.5 1.0
4 Tuberose, ‘Bizet’ 4.0 5.5 1.0
5 Carnation, ‘Liberty’ 4.0 5.5 1.0
Storage-life (days) (At Storage-life (days) (Inside Storage-life (days) (At room Storage-life (days) (Inside
room conditions) cold room) conditions) cold room)
Rose, ‘Dutch’ Gerbera, ‘Lexington’
Tuberose, ‘Bizet’ Gladiolus, ‘Top Secrate’
Carnation, ‘Liberty’
Photo.1: General view of different cut-flowers after two days storage at room conditions and inside cold room of Ecofrost
(10°C and 93% RH).

Storage-life (days) (Inside cold room) (10°C and 93% RH)
Gerbera, Gladiolus, ‘Top Carnation,

Rose, ‘Dutch’ Tuberose, ‘Bizet’
‘Lexington’ Secrate’ ‘Liberty’
th
Photo.2: General view of different cut-flowers storage inside cold room on 8 day.
Sucrose serves as a source of energy to make up for the life of spike of gladiolus cv. American Beauty. Int. J.
loss of the functioning of leaves and ensures continued Infor. Res. Rev., 1(2):1-3.
development and longevity of the flower. The treatment
of cut-flowers with Sucrose was found beneficial in
delaying senescence process. When cut flowers are pulsed
overnight it results in faster flower opening; longer the
stem, longer the vase-life (Jadhav et al., 2014 & Jadhav et
al., 2014). Low temperature was effective in delaying
senescence process.
IV. CONCLUSION
In conclusion, cold storage conditions can extend the life
of Rose cv. ‘Dutch’; Gerbera, ‘Lexington’; Gladiolus,
‘Top Secrate’; Tuberose, ‘Bizet’ and Carnation, ‘Liberty’
cut-flowers’.
ACKNOWLEDGEMENTS
The author(s) are grateful to the Directors of Ecofrost
Technologies Pvt. Ltd., Survey No 134/1, 134/2,130/3,
Jeevan Nagar, Tathawade, Pune, Maharashtra- 411033 for
providing facilities for conducting this research.
REFERENCES
[1] Ichimura, K., Taguchi, M. and Norikoshi, R. (2006).
Extension of vase life in cut roses by treatment with
Glucose, Isothiazolinonic germicide, Citric Acid and
Aluminium Sulphate solution. J. Agri. Res. Quart.,
40:263-269.
[2] Jadhav, P. B., Patil, N. B., Dekhane, S. S. and Patel D.
J. (2014). Study the effects of different levels of sugar
in pulsing treatments on postharvest quality of
gladiolus cv. American Beauty. Ann. Bio. Res.,
5(8):13-17.
[3] Jadhav, P.B., Senapati, A.K., Patil, N.B., Dekhane,
S.S., Harad, N.B. and Patel, D.J. (2014). Effects of
different levels of sucrose in vase solution treatments
on postharvest solution uptake, florets diameter, vase

International Journal of Research and Review
www.gkpublication.in E-ISSN: 2349-9788; P-ISSN: 2454-2237
Original Research Article
Extension of Storage and Post-Storage Shelf-Life of Fig Fruit

Dr. Parag Babaji Jadhav1, Nikhil Pradip Gurav2
1
Agril Research Expert& Agri. Res. Asso, 2Ecofrost Technologies Pvt. Ltd., Survey No 134/1, 134/2,130/3,
Jeevan Nagar, Tathawade, Pune, Maharashtra- 411 033.
Corresponding Author: Dr. Parag Babaji Jadhav
ABSTRACT
Uniform and healthy Fig fruit were kept inside cold room conditions and at normal room conditions
(RT) and subsequent weight loss, total soluble solids (TSS), cracking of fruit (percentage),
fermentation of fruit (percentage), post-storage shelf life and shelf life were measured. The fruit were
collected in the morning session from Fruit Market, Pune, Maharashtra, India and then transported to
the ‘Agricultural Research Laboratory’ of Ecofrost Technologies Pvt. Ltd., within 2.0 hours in an air-
conditioned cab. Selected fruit of Fig were kept inside cold storage at 4°C and 93% relative humidity
(RH) conditions to maintain the TSS, weight loss reduction, increase the post-storage shelf-life and
pre-cooled shelf-life. The results show that keeping the fruit at 4°C and 93% RH, recorded better
retention of TSS, and weight-loss reduction than normal room conditions.
Keywords: Fig, Cold Room, Storage and Post-storage.
INTRODUCTION production of one million tons of fruit of

‘Anjeer’ or Fig is a delicious fruit; which about 30% is produced by Turkey.
Pune district of Maharashtra has 900 The other major producers are Egypt,
hectares of land under fig cultivation Morocco, Greece, California, Italy, Algeria,
(http://www.walkthroughindia.com/offbeat/f Syria and Tunisia. In India, fig is a minor
amous-fruit-capitals-india/). The fig tree fruit crop and the commercial cultivation of
(Ficus carica) is a member of the mulberry common (edible) fig is mostly confined to
family, usually found in Asia. Fig in dried Western Parts of Maharashtra, Gujarat,
form is available almost everywhere, all Uttar Pradesh (Lucknow & Saharanpur)
year round. The health benefits of figs Karnataka (Bellary, Chitradurga &
include its use in the treatment of sexual Srirangapatna) and Tamilnadu
dysfunction, constipation, indigestion, piles, (Coimbatore).
diabetes, cough, bronchitis, and asthma. It is In India, 'Poona' is the most popular
also used as a quick and healthy way to gain cultivar grown for consumption as fresh
weight after suffering from an illness. The fruit. Most of fig cultivars grown in
health benefits of figs come from the Mangalore, Bellary, Coimbatore,
presence of minerals, vitamins, and fibre Daulatabad, Ganjam, Lucknow and
contained in the fruit. They contain a wealth Saharanpur resemble Poona Fig in plant and
of beneficial nutrients, including vitamin A, fruit morphology. Recently, a variety called
vitamin B1, vitamin B2, calcium, iron, 'Dinkar'- an improvement on 'Daulatabad'
phosphorus, manganese, sodium, potassium, variety for yield and fruit quality - is gaining
and chlorine. Fig is a moderately important commercial importance. Some hybrids from
crop with an annual estimated global California have reportedly performed better
International Journal of Research & Review (www.ijrrjournal.com) 25

Vol.5; Issue: 3; March 2018
Parag Babaji Jadhav et al. Extension of Storage and Post-Storage Shelf-Life of Fig Fruit
than ‘Poona’ Fig in Mangalore. kept at room conditions. Two fruit each
Fresh figs are highly perishable. were taken out from Ecofrost on first, third,
Slightly immature fruits are to be harvested fifth, seventh and ninth days and used to
for transporting to distant markets. Ripe determine weight loss (%) at the end of first,
fruits are picked either from the tree by second and third days at room conditions.
twisting the neck at the stem end or cutting Ten fruit were kept inside Ecofrost to check
it, or are gathered after they drop. Yield the fermentation and cracking percentage.
ranges from 180 to 360 fruits per tree. The Juices from the samples (5gm sample: 5ml
harvesting season starts in February - March water) were extracted and total soluble solid
and is over by May - June. The fruits are contents in the juice was analysed at room
harvested in 2-3 days interval manually. The temperature by Handheld Refractometer
fruit should be picked when they are soft method (AOAC 18th Edn. 37.1.15, 932.12).
and wilt at the neck. If the fruits are picked
before proper maturity, milky latex exudes. RESULTS AND DISCUSSION
Table 1: Shelf-life of Fig (Ficus carica L.) fruit.
Shelf life (Days)
MATERIALS AND METHODS 2.0
Harvested fig fruit were stored at
Table 2: After Pre-cooling, Post-storage shelf-life of Fig (Ficus
ordinary room conditions and in the cold carica L.) fruit at RT.
storage unit (Ecofrost). Fruit samples were Pre-cooledconditions Shelf life at Room conditions (Days)
4°C+ 93% RH 3.0
taken out of Ecofrost on first, third, fifth,
seventh and ninth days and placed at Table 3: Storage life of Fig (Ficus carica L.) fruit inside cold
room conditions.
ordinary room conditions for 3 days. The Stored inside cold room Storage life (Days)
total soluble solid (TSS) contents of fig fruit 4°C+ 93% RH 9
inside cold storage were investigated. Six
fruit were taken out of Ecofrost on first, Shelf life (Table 1; Figure 1), Pre-cooled
third, fifth, seventh and ninth days, of which shelf life (Table 2) and Storage life (Table
two fruit were used to determine TSS at the 3; Figure 2) were recorded two days, three
end of first, second and third days of being days and nine days, respectively.
Table 4: Total soluble solid contents changes in Fig (Ficus carica L.) fruit inside cold storage and at room conditions (n=2).
TSS (°B)of stored fig fruit inside cold room TSS (°B)of fig fruit taken out of cold room and kept at RT.
On day TSS (°B) Day- First Day- Second Day- Third
Day-1st 13 13 13 14
Day-2nd 13 13 14 14
Day-3rd 13 13 14 14
Day-4th 13 13 13 14
Day-5th 13 13 13 14
Day-6th 13 13 14 14
Day-7th 14 14 14 14
Day-8th 14 14 14 14
Day-9th 14 14 14 14
Total soluble solid contents (Table 4) of fig fruit slightly increased inside cold room as well
as outside room conditions.
Table 5: Weight loss of Fig (Ficus carica L.) fruit inside cold room (n=10).
Weighing inside cold Weight (g) Weight loss (g) % Weight balanced % Weight loss Weight loss
storage on day per ton (g)
Day-1 586.78 0.00 100 0.00 0.00
Day-3 584.41 2.37 99.60 0.40 403.90
Day-5 582.28 4.5 99.23 0.77 766.90
Day-7 579.66 7.12 98.79 1.21 1213.40
Day-9 576.31 10.47 98.22 1.78 1784.31
Weight loss (Table 5) was recorded per ton on day 1, day 3, day 5, day 7 and day 9; 00 g,
403.90 g, 766.90 g, 1213.40 g and 1784.31 g, respectively. Likewise, percent weight loss was
recorded 0 %, 0.40 %, 0.77 %, 1.21 % and 1.78 %, respectively. Average weight loss was
recorded 198.26 g per ton per day for 9 days storage.

Table 6: Weight loss of Fig (Ficus carica L.) fruit at RT, after being taken out from cold room (n=5).
Weighing at Fresh Weight on Weight on Weight loss on Percentage Weight Percentage Weight loss
room weight day Second day third (g) day-third (g) balanced for 3 days Weight loss for 3 per ton (g)
conditions (g) (g) days
Day-1 156.56 146.91 139.72 16.84 89.24 10.76 10756.26
Day-3 126.6 116.24 108.32 18.28 85.56 14.44 14439.18
Day-5 107.55 100.89 92.13 15.42 85.66 14.34 14337.52
Day-7 99.87 93.48 81.92 17.95 82.03 17.97 17973.37
Day-9 97.99 91.26 80.15 17.84 81.79 18.21 18205.94
Weight loss (Table 6) was recorded for 3 Table 8: Fermented Fig fruit percentage inside cold room
(n=10).
days at RT when fig fruit were taken out of Fermented Fig fruit (%) inside c Fruit fermentation
cold room on the end of first day (10756.26 old room on days percentage
Day-1st 0
g/ton), third day (14439.18 g/ton), fifth day Day-2nd 0
(143337.52 g/ton), seventh day (17973.37 Day-3rd 0
Day-4th 0
g/ton) & ninth day (18205.94 g/ton). In this Day-5th 0
study, the maximum weight loss was Day-6 th
0
Day-7th 0
recorded at RT rather than cold storage. Day-8th 20
Weight loss increased with increasing Day-9th 50
storage period in both conditions. Minimum
weight loss was recorded in fruit taken out Fruit fermentation percentage (Table 8) was
of cold storage earlier compared to fruits not seen on the first seven days inside cold
taken out later. Percent weight loss of fruit storage. Fruit fermentation percentage
was recorded to be 10.76 % for fruits taken started from day 8 and increased with
out on first day, 14.44 % on third day, 14.34 increasing storage period.
% on fifth day, 17.97 % on seventh day and
18.21 % on ninth day when kept at room Table 9. On days taken out from Cold Room and placed at
room conditions:
conditions for 3 days. Fruits were taken out of cold room Post-storage shelf-life at
and kept in room conditions Room Conditions (Days)
Table7: Fruit cracking percentage inside cold room (n=10). Day-1st 3.0
Fruit Cracking percentage on Day Fruit cracking percentage Day-3rd 2.5
Day-1st 0 Day-5th 2.0
Day-2nd 0 Day-7th 1.5
th
Day-3rd 20 Day-9 1.0
Day-4th 30
Day-5th 30
Day-6th 50
Post-storage shelf-life (Table 9, Figure 3 to
Day-7th 50 6) decreased with increasing storage period.
Day-8th 50 Cold storage helped in suppressing
Day-9th 50
enzymatic degradation and respiratory
Fruit cracking percentage (Table7) was activity (softening), slowing or inhibiting
recorded 0 percentages inside cold room on water loss (wilting), slowing or inhibiting
days first & second. 50 % fruit cracking was growth of decay producing microorganisms
recorded on day sixth to ninth. Fruit (mold and bacteria), reducing production of
cracking percentage increased with ethylene (a ripening agent) and/or
increasing storage period. minimizing the product’s reaction to
ethylene. In addition to protecting quality,
post-harvest cooling provided marketing
flexibility by making it possible to market
the product at the optimum time.

First Day (at room conditions)
Second Day (at room conditions)
Third Day (at room conditions)

Figure 1. Fresh Fig fruit photos placed at room conditions.
First Day (Fresh fruit)

Second Day (Inside cold room)
Third Day (Inside cold room)
Fourth Day (Inside cold room)
Fifth Day (Inside cold room)

Sixth Day (Inside cold room)
Eighth Day (Inside cold room)
Ninth Day (Inside cold room)
Tenth Day (Inside cold room)

Figure 2. Photos taken inside cold room of Ecofrost:


Figure 3. Photos of Fig fruit were taken out of cold room on the end of third day &kept at RT.
First Day (Fresh fruit)


Figure 4. Photos of Fig fruit were taken out of cold room on the end of fifth day and kept at RT.


Figure 5. Photos of Fig fruit were taken out of cold room on the end of seventh day and kept at RT.

Figure 6. Photos of Fig fruit were taken out of cold room on the end of ninth day and kept at RT.

CONCLUSION ACKNOWLEDGEMENTS
In conclusion, it is observed that The authors are grateful to the Directors
Fig-fruit stored at 4°C (50°F) and 93% RH of Ecofrost Technologies Pvt. Ltd., Survey no
conditions inside cold storage of Ecofrost 134/1, 134/2,130/3, Jeevan Nagar, Tathawade,
retained maximum storage life of 6 to 9 Pune, Maharashtra- 411 033 for providing
excellent facilities for conducting this research.
days. Post-storage shelf-life was recorded to
be 1to 3 days under room conditions. After REFERENCES
pre-cooling, shelf life was recorded up to 3 AOAC 18th Edn. 37.1.15, 932.12
days. The average weight loss was recorded http://www.walkthroughindia.com/offbeat/famo
on seventh day of storage as 1.2kg per tonne us-fruit-capitals-india/
at 4°C and 93% RH.
How to cite this article: Jadhav PB, Gurav NP. Extension of storage and post-storage shelf-life of
fig fruit. International Journal of Research and Review. 2018; 5(3):25-34.
******


Extension of the Storage and Post-Storage Life of Tuberose

(Polianthes tuberosa L.) Loose Flowers cv. ‘Local’
Parag Babaji Jadhav* and Nikhil Pradip Gurav
Agril Research Expert and Agri. Res. Asso., Ecofrost Technologies Pvt. Ltd., Survey No 134/1,
134/2,130/3, Jeevan Nagar, Tathawade, Pune, Maharashtra-411 033, India
ABSTRACT
Keywords The present trial was carried out at Yavat, District Pune, Maharashtra, India
Tuberose, Loose, – 412214 during the month of October 2017. The aim of this study was to
Sucrose, GA3, Silver,
STS, Storage Life, examine the effect of two treatments on the storage life and the post-storage
Flower, Ecofrost, Local,
Cold, etc.
life of Tuberose loose flowers cv. „Local‟. The 2 treatments applied
consisted of spraying of GA3 @ 50 ppm + Sucrose @ 1% + Silver
Article Info Thiosulphate (STS) @ 50 ppm (T2) along with control (T1). Storage life of
Accepted: these flowers was higher with treatment T2 than the treatment T1, while
20 December 2017 kept inside cold storage at 40C with 93% RH. Post-storage life was also
Available Online:
10 January 2018 higher with T2 than in control (T1).
Introduction Karnataka; Guwahati and Jorhat in Assam;

Udaipur, Ajmer and Jaipur in Rajasthan;
Tuberose is grown commercially in many Navsari and Valsad of Gujarat and parts of
countries including India, Kenya, Mexico, Uttar Pradesh and Punjab. As per area and
Morocco, France, Italy, Hawaii, South Africa, production statistics of the National
Taiwan, North Carolina, USA, Egypt, China Horticulture Board (http://nhb.gov.in/area-
and many other tropical and subtropical areas pro/Indian%20Horticulture%202013.pdf), the
in the world. In India, commercial cultivation total area under Tuberose cultivation in the
of Tuberose is popular in Bagnan, Kolaghat, country is about 7.95 lakh hectares. The
Midnapur, Panskura, Ranaghat, Krishnanagar production of loose and cut-flowers is
of West Bengal; Coimbatore and Madurai estimated to be 27.71 „000 MT‟ and 1560.70
districts of Tamil Nadu; Pune, Nashik, lakh (nos) respectively (http://vikaspedia.in/
Ahmednagar, Thane, Sangli of Maharashtra; agriculture/cropproduction/packageofpractices
East Godavari, Guntur, Chitoor, Krishna /flowers/tuberose#section-25, 2013). In India,
District of Andhra Pradesh; Mysore, Tumkur, Tuberose is a very popular flower and millions
Kolar, Belgaum and Devanhalli taluka in upon millions of spikes are sold every year.
2798
Tuberose flowers are cultivated to produce in shade and then were put inside the cold
flower spikes and loose flowers on a storage. 3 crates of loose flowers (7kg loose
commercial scale for the domestic market. flowers/crate) of Tuberose cv. “Local” were
The Tuberose flowers are cultivated treated with light spray of the solution of [GA3
throughout the year and can be grown outdoor @ 50 ppm + Sucrose @ 1% + Silver
or under greenhouse conditions. The variety of Thiosulphate (STS) @ 50 ppm] (T2) and then
flowers grown has also increased dramatically. first crate was placed at normal room
Tuberose flowers are in demand for their conditions to measure the shelf life (days),
elegant attractive spikes of different hues. second crate was placed in cold room for 8
Tuberoses can be easily grown with a little hours to measure the pre-cooling life (days)
care and attention in beds for garden and third crate was also placed at cold room to
decoration and cut flowers in pots for interior check the storage life (days) of the
and outdoor decoration. commodity.
Tuberose loose flowers are very sensitive to 1 kg of flowers were taken out from the third
the stress of storage and transportation, crate inside the cold room on day 1 (just after
particularly at warm temperatures. There are treatment of flowers), at the end of day 1, at
reports that improper post-harvest handling the end of day 4, at the end of day 6, at the end
accounts for 20% to 30% of cut-flower loss of day 9 and at the end of day 12 to check the
during marketing. While production of high- post storage life (days) in ordinary room
quality flowers is important, it is equally conditions.
critical to handle the flowers properly after
they are harvested from the field. Three crates of loose flowers (7kg loose
flowers/crate) of Tuberose cv. “Local” were
Materials and Methods treated with light spray of tap water (T1) and
out of them, the first crate was placed at room
The present trial was carried out in the cold conditions to measure the shelf life (days), the
storage of Ecofrost Technologies Pvt. Ltd at second crate was placed inside the cold room
the site of farmer, District Pune, Maharashtra, for 8 hours to measure the life (days) after pre-
India – 412 214 during the month of October cooling and the third crate was also placed
2017. The aim of this study was to examine inside the cold room to check the storage life
the effect of a combination of GA3 @ 50 ppm (days) of commodity.
+ Sucrose @ 1% + Silver Thiosulphate (STS)
@ 50 ppm along with control on the post- 1 kg of flowers were taken out from the third
harvest storage-life of tuberose loose flower crate from cold room on day 1 (just after
cv. „Local‟. The 2 treatments applied were treatment of flowers), at the end of day 1, at
tagged as T1 and T2 i.e. spray of GA3 @ 50 the end of day 4, at the end of day 6, at the end
ppm + Sucrose @ 1% + Silver Thiosulphate of day 9 and at the end of day 12 to check the
(STS) @ 50 ppm (T2) along with control (T1). post storage life (days) in ordinary room
conditions.
The stage of separation of Tuberose loose
flower depends on the distance from the Observations recorded
market, where the flowers are to be sold. It is
always preferable to separate the loose flowers The post-harvest shelf-life of loose flowers
in the morning hours. Immediately after (days) at normal room conditions, storage life
separation, loose flowers were kept for 30 min (days) inside cold room and the post-storage
2799
life (days) at room conditions were observed recorded in control (T1) (Table 1 and Graph
during the month of October 2017. 1). After pre-cooling, storage life was
recorded as 2.5 days for treated Tuberose
Results and Discussion loose flowers (T2) kept at room conditions.
Only 2.00 days was recorded in control (T1)
Photos were taken in cold storage (Table 2 and Graph 1). Normal shelf life
(days) of Tuberose loose flower was recorded
Post-storage life was recorded as 12 days for as 1.50 days at room condition (T1) (Table 3).
treated Tuberose loose flowers (T2) stored at Likewise, 2 days was recorded in T2.
40C + 93% RH. However, only 9 days was
Table.1 Storage life (days) of Tuberose loose flowers cv., „Local‟ inside the cold room
(Ecofrost Technologies Pvt. Ltd., Pune)
Treatment Details Set points Cold storage life
(Days)
Tuberose loose flowers (Control-T1) 40C + 93% RH 9.00
Tuberose loose flowers (With treatment-T2) 40C + 93% RH 12.00
Table.2 Pre-cooling life (days) of Tuberose loose flowers cv. „Local‟ in ordinary room
conditions, after produce held inside the cold room conditions for 8 hours
Treatment Details Precooling set point Pre-cooling life
for Tuberose loose (Days) in ordinary
flowers room conditions
0
Tuberose loose flowers (Control-T1) 4 C + 93% RH 2.00
Tuberose loose flowers (With treatment-T2) 40C + 93% RH 2.50
Table.3 Shelf-life (days) of Tuberose loose flowers cv. „Local‟ in ordinary room conditions
Treatment Details Shelf life (Days) in ordinary room
conditions
Tuberose loose flowers (T1) 1.50
Tuberose loose flowers (T2) 2.00
Table.4 Post-storage life (Days) of Tuberose loose flowers cv. „Local‟ in ordinary room
conditions
On days flowers were taken out from cold Post-storage life Post-storage life
storage and put at room conditions (Days) at room (Days) at room
conditions (T1) conditions (T2)
1st day (at initial start point) 1.50 2.00
At end of 1st day 2.00 2.50
At the end of 4th day 2.00 2.50
2800
Photo.1 1st Day Photos (09-10-2017) (T1- Tap water spray)
Photo.2 4th Day Photos (12-10-2017) (T1-Tap water spray)
Photo.3 6th Day Photos (14-10-2017) (T1-Tap water spray)
2801
Photo.4 1st Day Photos (T2)
Photo.5 4th Day Photos (T2)
Photo.6 6th Day Photos (T2)
2802
Photo.7 T1 (Tap water spray): Un-treated flowers were taken out on 09-10-2017 from cold storage & put at room conditions. Photos
were taken at the end of day 1, 2 & 3
Day-I Day-II Day-III
Photo.8 T1-(Tap water spray): Un-treated flowers were taken out on 12-10-2017 from cold storage & put at room conditions. Photos
were taken at the end of 8 hours, 1st day & 2nd day
After 8 hours Day-I Day-II
2803
Photo.9 With treatment (T2): Treated flowers were taken out on 09-10-2017 from cold storage & put at room conditions. Photos were
taken at the end of 1st, 2nd& 3rd day. (Flowers treated with spray of mixture solution- GA3 @ 50 ppm + Sucrose @ 1% + Silver
Thiosulphate (STS) @ 50 ppm)
Day-I Day-II Day-III
Photo.10 With treatment (T2): Treated flowers were taken out on 12-10-2017 from cold storage & put at room conditions. Photos
were taken at the end of 8 hours, 1stand 2nd day. (Flowers treated with light spray of mixture solution- GA3 @ 50 ppm + Sucrose @
1% + Silver Thiosulphate (STS) @ 50 ppm)
After 8 hours Day-I Day-II

2804
Graph.1 Storage and Post-storage life (Days) of Tuberose Loose Flowers Cv. 'Local'
Graph.2 Tuberose loose flowers cv. „Local‟ post-storage life (Days) at room conditions
2805
Graph.3 Tuberose loose flowers cv. „Local‟ post-storage life (Days) at room conditions
On days flowers were taken out from the cold room and put inside ordinary room conditions
(T1)
In table 4 (Graph 2 and 3), post-storage life The addition of sugars in spray solution is
(days) was recorded higher in T2 (chemical essential for good flower development
solution treated flowers) than control (T1-tap (Paulin, 1986). Sucrose feeding of loose
water treated flowers). Withering of petals flower causes an acceleration of enzyme
(untreated flowers) started on day 1.5 at room activity and proline accumulation in the petals
conditions, after loose flowers were taken out at the end of the vase-life. Recently, it has
from cold room at the end of day 6. Similarly, been suggested that in stress situations cells
withering of petals (treated flowers) started on require more sugars to fulfil the energy and
day 1.5 at room conditions, after these were carbon needs for the defensive response to
taken out from cold storage at the end of day stress (Koizuka et al., 1995). Since, the cut-
9. Petal drying started inside cold room after flowers suffer from energy deficiency and are
end of the 11 days in storage for the untreated susceptible to different stresses, the demand
flowers (T1) and after end of the 14 days for for hexoses in petals might be satisfied
the treated flowers (T2). Photo No. 1 to 6 partially by the hydrolysis of starch.
show untreated and treated flowers inside the Moreover, according to (Tirosh and Mayak,
cold storage and Photo No. 7 to 10 show 1988), the activity of α-amylase plays an
flowers taken out from the cold storage and important role in the mechanism of petal
kept in room conditions. None of the disease opening and regulates the senescence
signs were recorded inside cold storage for syndrome.
treated flowers. Treated and untreated flowers
were stored for more than 16 days, but the From the above discussion, it can be
post storage life was recorded less than 6 hrs concluded that shelf life of Tuberose cv.
in normal room conditions. „Local‟ loose flowers was higher withT2 (light
2806
spray of GA3 @ 50 ppm + Sucrose @ 1% + n/packageofpractices/flowers/tuberose#

Silver Thiosulphate (STS) @ 50 ppm (10ml section-25, 2013.
per kg loose flowers)) than control T1 (10ml Koizuka N, Tanaka Y, and Morochashi Y.
tap water per kg loose flowers) at room Expression of α-amylase in response to
conditions. Similarly, storage life was higher wounding in mung bean. Planta, 1995;
in cold storage (40C + 93% RH) with T2 than 195:530–534.
T1. Post-storage life (days) was also recorded Paulin, A. 1986. Influence of exogenous
high in T2. sugars the evolution of some senescence
parameters in plants. Acta
References Horticulturae, 1986; 181:183–193.
Tirosh T, and Mayak S. Changes in starch
http://nhb.gov.in/area- content during the development of
pro/Indian%20Horticulture%202013.pd carnation petals. Journal of Plant
f Physiology, 1988; 113(3), 361–363.
http://vikaspedia.in/agriculture/cropproductio
Parag Babaji Jadhav and Nikhil Pradip Gurav. 2018. Extension of the Storage and Post-Storage
Life of Tuberose (Polianthes tuberosa L.) Loose Flowers cv. „Local‟.
Int.J.Curr.Microbiol.App.Sci. 7(01): 2798-2807. doi: https://doi.org/10.20546/ijcmas.2018.701.334
2807
z
Available online at http://www.journalcra.com

INTERNATIONAL JOURNAL
OF CURRENT RESEARCH
International Journal of Current Research
Vol. 10, Issue, 03, pp.66167-66170, March, 2018
ISSN: 0975-833X
RESEARCH ARTICLE
EXTENSION OF THE STORAGE-LIFE

STORAGE OF GREEN PEAS (PISUM
PISUM SATIVUM L.)
USING A COLD STORAGE UNIT
*Dr. Parag Babaji Jadhav

Agricultural Research Expert, Ecofrost Technologies Pvt. Ltd., Survey No 134/1, 134/2,130/3, Jeevan Nagar,
Tathaw
Tathawade, Pune, Maharashtra- 411 033
ARTICLE INFO ABSTRACT
Article History: The storage life of uniform and healthy green Pea pods (Pisum
(Pisum sativum L.) insidea cold storage unit
Received 20th December, 2017 called Ecofrost and at ordinaryroom conditionswas studied from23 November to 8December
Received in revised form conditions, were then
2016.The pea pods, harvested inthe evening session at thehorticulture maturity condition
17th January, 2018 air conditioned vehicle to the Agricultural Research
transported within 2 hours and 30 min in an air-conditioned
Accepted 19th February, 2018 Laboratory of Ecofrost Technologies Pvt. Ltd., Pune. The selected pea pods were kept in the cold
Published online 28th March, 2018 storage unit i.e. Ecofrost. The study was aimed to determine the effectiveness of cold storage
(0°C and 93% RH) on the post-harvest
conditions (0 harvest weight loss of green peas. The results recorded the
Key words: lowest average weight loss for the peas (within zip lock bag with 2% ventilation) inside Ecofrost,
zip-lock
Pea, Pisum sativum, 6.28kgg / day / tons for six days of storage. Maximum average weight loss of 113 kg / day /
around 6.28k
Storage-life, tonne was observed at ordinary room conditions fornearly thesame period. Peas stored in the Ecofrost
Cold storage, demonstrateda maximum storagelife of 12.5days and became inedible aft after 15 days (without zip lock
Ecofrost, etc. bag), to 14 days (within zip lock bag with 2% ventilation) with very slight (less than 30%) shrivelling
zip-lock
and becameinedible after 16.5 days.
Copyright © 2018, Dr. Parag Babaji Jadhav. This is an open access article distributed under the Creative Commons Attribution License, which permits
unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Citation: Dr. Parag Babaji Jadhav, 2018. “Extension

Extension of the storage-life
storage of green peas (Pisum sativum L.) using a cold storage unit
unit”, International Journal of
Current Research, 10, (03), 66167-66170.
INTRODUCTION small and immature, and the Snap or Sugar Snap Pea which
resemble a typical fresh garden pea but with smaller seeds.
Pisum sativum L. is an annual plant. It is a cool-season
cool crop Fresh peas can last up to 7 daysunder 4°C without humidity
grown in many parts of the world; planting can take place from control,, but there are many variables that need further
winter to early summer depending on locations. The average consideration. Peas are highly perishable in nature and will not
pea weighs between 0.1 and 0.36g. g. Immature peas are used as a maintain good quality for more than 14 days even at 0°C with
vegetable - fresh, frozen or canned. Varieties of the species humidity control.. Wilting, yellowing of pods, increased alfa
typically called field peas are grown to produce dry peas like amylase hydrolysing enzyme activity, S S-Adenosyl Methionine
the split-pea
pea shelled from the matured pod. These form the (SAM) activity, enhanced senescence, skin cracking, loss of
basis of pea porridge and pea soup, staples of medieval cuisine; chlorophyll content, loss of tenderness, development of
in Europe, consuming fresh immature green peas was an starchiness and decay are likely to increase beyond 14 days.
innovation of early modern cuisine.Peas are not only good in These defects occur faster at ordinary distribution conditions of
taste, but also have high nutritional value. "Fresh green peas 5 to 10°C (41 to 50°F) F) (http://postharvest.ucdavis.edu/
contain per 100 g: 44 calories, 75.6% water, 6.2g protein, 0.4g Commodity_Resources/Fact_Sheets/Datastores/Vegetables_En
fat, 16.9g carbohydrate, 2.4g crude fiber,
r, 0.9g ash, 32mg Ca, glish/?uid=26&ds=799).
102mg P, 1.2mg Fe, 6mg Na, 350mg K, 405ug b-carotene b
equivalent, 0.28mg thiamine, 0.11mg riboflavin, 2.8mg niacin, MATERIALS AND METHODS
and 27mg ascorbic acid, while dried peas contain: 10.9%water,
10
22.9% protein, 1.4% fat, 60.7% carbohydrate, 1.4% crude fiber,
f The study was carried out in the Agricultural Research
and 2.7% ash"(Duke 1981; Hulse 1994). Edible pea pods Laboratory of Ecofrost Technologies Pvt. Ltd. Tathawade,
include both Oriental and Asian flat pods (also called Snow), Pune (MH), India, from 23rdofNovember to 8thof December
harvested when the seeds are very 2016. The selected pea pods were harvested about 10 days
after flowering. The pods were uniformly bright green (light to
*Corresponding author: Dr. Parag Babaji Jadhav, deep green but not yellow-green),
green), fully turgid, clean, and free
Agricultural Research Expert, Ecofrost Technologieses Pvt. Ltd., Survey No
134/1, 134/2,130/3, Jeevan Nagar, Tathawade, Pune, Maharashtra-
Maharashtra 411 033 from any damage or defect such as thrip injury, broken pods,
66168 Parag Babaji Jadhav, Extension of the storage-life of green peas (Pisum sativum L.) using a cold storage unit
etc. The stem and calyxes were green and there were very few RESULTS AND DISCUSSION
blossoms attached to the pods. Harvesting and handling were
done with care to prevent damage to the pods and attached Parameters such asstorage life (Figure 1), weight-loss (Figure
calyx. Pods were cut in the evening hours of 23rd of November 2), chilling injury symptom (Table 1) and shrivellinginseeds
2016. Storage-life (days) was recorded by the number of (Figure 3) were observed daily inside Ecofrost and at ordinary
daysthat the peas displayed good conditions afterthe time of RT. Pea pods stored in the Ecofrost with zip-lock bag
harvest. Collected pea pods weresubjected to three treatments packaging retained maximum storage life of up to 14 days
i.e. control T1 (kept at ordinary room conditions (RT)), T2 (kept (Photo 1) with less than 30% shrinks. The rate of weight loss
inside cold room conditions (0°C and 93% RH) without increased withincrease in time of the storage period in all
packaging) and T3 (kept inside cold room conditions (0°C and conditions. The maximum average weight loss (113kg) per day
93% RH) with zip-lock bag packaging). For treatment T3, azip- per tonne during storage was recorded in Peas kept at ordinary
lock bag for packaging purposeswas used, partially opened at room conditions at RT, while minimum average weight loss
2% to allow for proper air circulation.Visual observations on (6.28kg) per day per tonne during storage was recorded in
shrinkage, freshness and color changes were recorded.The green Peas kept inside the Ecofrost, inside zip-lock bag
three treatments were replicated seven times with completely packaging with 2% air ventilation. Also, average weight loss
randomized block design (CRD). Treatment-wise replication (11.42kg) per day per tonne during storage was recorded in
data was collected, and average mean values were taken for green Peas kept in the Ecofrost without zip-lock bag packaging.
further investigation (http://www.ccari.res.in/waspnew.html).
Table 1. Chilling injury development at room and inside cold room conditions in Peas (Pisum sativum L.)
Treatment Details Chilling injury

T₁- Pea pods kept at ordinary room conditions --
T₂- Pea pods kept at cold room conditions (0°C and 93% RH) + without packaging of zipper lock bag Not seen
T₃- Pea pods kept at cold room conditions (0°C and 93% RH) + zipper lock bag packaging with 2% Not seen
ventilation
Figure 1. Storage life (Days) of Green Peas inside Ecofrost (0°C and 93% RH)
Figure 2. Average weight loss during storage in kg per day per tonne of Peas (For first six days)
Figure 3. Peas Seed shrivelling observed (days)

66169 International Journal of Current Research, Vol. 10, Issue, 03, pp.66167-66170, March
March, 2018
Photo 1. Peas (Pisum

Pisum sativum L.) storedat room temperature and inside Ecofrost (0°C
C and 93
93% RH)
Initial view on the end of the 1st day after storage
View after 6-day

day storage inside cold room View after 6-day
day storage at ordinary room conditions
View after 8-day

day storage inside cold room conditions View after 8-day
View after 9-day storage inside cold room conditions View after 9-day
View after 15th day storage inside cold room (Without ziplock bag) View after 15th day storage inside cold room (With
ziplock bag)
66170 Parag Babaji Jadhav, Extension of the storage-life of green peas (Pisum sativum L.) using a cold storage unit
Themaximum storage life was recorded in Pea pods kept in the The shelf-life was recorded to be 1.5 days at ordinary room
Ecofrost, with zip-lock bags. Chilling injury symptoms were conditions (T1).
not seen during the experimentation period. Green Pea seeds
edibility recorded upto on 16.5 and 15 days for treatments T3 Acknowledgement(S)
and T2, respectively. Green Pea seedsstarted shrivelling (less
than 10%) in the pods on 13th, 11th and 1.5th days for treatments The authors are grateful to the Directors and R&D teams of
T3, T2, andT1 respectively. Likewise, shrivelling on stem-end Ecofrost Technologies Pvt. Ltd., Survey No 134/1,
of pods (less than 10%) was recorded on 11th, 8.5thand 1stday, 134/2,130/3, Jeevan Nagar, Tathawade, Pune, Maharashtra-
respectively. Better colour (green) retention dueto lowered 411033 for providing excellent facilities for conducting the
chlorophyllase enzyme activity is observed in low temperature research work.
conditions. Special care is necessary during the storage of Peas
as surface moisture promotes decay by enhancing microbial REFERENCES
activities, especially bacteria that are responsible for rotting. A
grey mould (Botrytis cinerea) was observed to develop after 14 Chopra, S, Baboo, B., Alesksha, Kudo S.K. and Oberoi, H.S.
days in cold storage. Yellowing of Pea pods, browning of 2003. An effective on farm storage structure for tomatoes.
calyx, and loss of tenderness of seeds or pods, enhancing Proceedings of the International Seminar on Downsizing
senescence of pods were observed to develop rapidly at RT due Technology for Rural Development held at RRL,
to the high rate of respiration, enhancing maximum weight loss Bhubaneswar, Orissa, India, October 7–9, pp 591–598
at ordinary room conditions in the form of water vapour loss. Duke, J.A. 1981. Hand book of legumes of world economic
Storage of fruits and vegetables at low temperature, importance. Plenum Press, New York. p. 199-265
immediately after harvesting reduces the rate of respiration http://postharvest.ucdavis.edu/Commodity_Resources/Fact_Sh
resulting in reduction of respiration heat, thermal eets/Datastores/Vegetables_English/?uid=26&ds=799
decomposition, microbial spoilage and it helps in retention of http://www.ccari.res.in/waspnew.html
quality and freshness of the stored material for a longer period Hulse, J.H. 1994. Nature, composition and utilization of food
(Chopra et al., 2003). legumes. p. 77-97. In: F.J. Muehlbauer and W.J. Kaiser
(eds.), Expanding the Production and Use of Cool Season
Conclusion Food Legumes. Kluwer Academic Publishers. Dordrecht,
The Netherlands.
Subjectingpeas to T3helped in extending thestorage-life to the
maximum i.e. up to 14 days under coldstorage (Ecofrost). Also,
Pea pods subjected to T2retained a storage life of 12.5 days.
*******
www.ijrrjournal.com E-ISSN: 2349-9788; P-ISSN: 2454-2237
Extending the Shelf-Life of Banana Cv. “Grande Naine” Using A Cold

Room (Ecofrost)
Dr. Parag Babaji Jadhav1, Nikhil Pradip Gurav2, Dattatraya B. More3
1
Agril Research Expert, 2Agri. Research Associate & 3Head, Customer Consulting Cell, Ecofrost Technologies
Pvt. Ltd., Survey No 134/1, 134/2,130/3, Jeevan Nagar, Tathawade, Pune, Maharashtra- 411 033.
ABSTRACT
Storage at 13ºC with 95% RH was evaluated as the best condition to maintain the shelf-life of
the Banana fruit cv. Grande Naine. Fruit at green stage-1 that were treated with 1% Alum and
1% Benomyl for 10 minutes simultaneously and then vacuum packed in LDPE bag and
stored inside cold room of Ecofrost retained a maximum storage life upto 25 to 30 days and
the post-storage life was recorded as 2 to 3.5 days. Shelf life was recorded to be 4 to 6 days in
ordinary room condition. Chilling injury, decay, crown rot severity and stem rot were noted
as zero percentage inside cold room since starting of the experiment.
Keywords: Banana, Grande Naine, Temperature, Ecofrost, Fruit, Storage, Alum, Benomyl.
INTRODUCTION banana cultivar in India. Crown rot severity,

Bananas are a convenient way to one of the most drastic postharvest diseases
add key nutrients to your diet. They are of banana can cause severe postharvest loss.
high in carbohydrates, vitamins, In this study, effect of Alum (potassium
potassium, soluble fiber and protease aluminium sulphate) + Benomyl in
inhibitors, which help to remove the combination with vacuum packaging was
stomach bacteria. Studies have proved that investigated in banana cv. ‘Grande Naine’ at
regularly eating banana fruit, help to cold storage. The use of potassium alum in
maintain heart function, blood pressure delatexing baths is important for the quality
levels, bone density, vision, digestion and of bananas. It reduces fresh latex stains and
kidney health. prevents crown rot.
Latex secretes from the wounds
Banana fruit (Musa acuminata)
where the clusters were cut. The clusters
develops better colour, texture, aroma, and
were washed in ‘delatexing baths’. It is
sweetness as it ripens after harvest. In
generally recommended to add potassium
summer, banana fruit may ripen more alum to the delatexing baths. [1,2] This helps
quickly, while their ripening is slower in to remove the latex, [1,3] controls pathogens
the winter season. There are ways to speed in the wash water [1,2] which results in
up and slow down the ripening process. maintenance of cosmetic appearance of
Once ripened, banana fruit has a shelf life fruits [4] and promotes the proper healing of
of two days before it begins to decay. the cutting wounds. [3,4]
Now-a-days, ‘Grande Naine’, Fungal spores could go 5-7 mm
‘Grand Naine’ or ‘G9’ is the widely grown deeper in to the crown tissue and establish

Vol.5; Issue: 7; July 2018
Parag Babaji Jadhav et al. Extending the Shelf-Life of Banana Cv. “Grande Naine” Using A Cold Room
(Ecofrost)
deep-seated infections which may be were kept on banana leaves with crown
difficult even for fungicides to reach. [5] facing the ground to allow the latex to ooze
By removing air around the banana, out. Once the latex stops oozing out, the
oxygen level in the packaging is reduced, hands were packaged inside plastic crates
impeding the metabolism of some with the help of EPE foam to prevent
pathogenic agents that can survive on the bruising. These plastic crates were loaded
banana crown. The lack of oxygen also onto the truck which was unloaded in
reduces the amount of spoilage due to Banana pack house. On Arrival at pack
oxidation, which could cause browning in house, the hands were sorted based on
banana. Vacuum packaging result decrease visual defects, uniformity of weight and
of fruit respiratory intensity and endogenous shape.
ethylene synthesis, and thereby increase the Fruit were handled carefully to
length of the pre-climacteric phase. reduce abrasion and bruising during transit.
The lack of washing, sorting, Such freshly harvested and selected bunches
packaging, chemical treatment and other were placed under shady conditions for
postharvest handling practices are some of thirty minutes.
the reasons for the substantial amount of All hands were washed in running
losses to banana fruit. Banana is among the water to remove dirt and then with alum
highly perishable fruits which has a short (1% w/v) for 10 minutes. Again, treated
shelf life and suffer severe postharvest with 1% Benomyl solution for 10 minutes.
losses. [6] Banana has an average market life Every crown of banana hand was wrapped
of 1 to 10 days depending on genotype, in EPE foam sheet. Treated fruits were
maturity stage at harvest and storage and packed in low density polyethylene bags, air
handling conditions. Use of Ethylene inside bags were removed using vacuum
scrubbers is among the methods widely used pump and placed in corrugated box
to delay ripening of banana fruit. (40×29×19 cm3) (capacity around 7 kg) and
The techniques used to delay and stored in a cold room at 13ºC and 95% RH.
manage ripening includes: temperature Parameters like TSS, stem rot,
control and relative humidity management, brown spot, chilling injury, crown rot
modified atmosphere (MA) storage, severity and shelf-life at cold storage
ethylene removal, or inhibition of ethylene conditions were observed.
action through chemical means. [7]
Storage temperature is very vital for DISCUSSION
safe storage of banana. High temperatures Table 1. Total soluble solids content inside cold storage
On days inside cold room TSS °B
could result in off flavour and mushy flesh 1 0.5
of banana while low temperatures below 11 10 0.5
20 0.5
ºC could result in chilling injury. Low 30 0.5
temperature could slow down the growth of 35 4.5
micro-organisms mainly fungi on banana The fruit which were stored at 13°C (50°F)
fruits. Therefore, during the present study, with 95% RH conditions, were recorded as
sample was maintained at optimum level of 0.5 percentage TSS up to 30 days (Table 1).
13°C.
The fruits which were stored at 13°C
MATERIALS AND METHODS (50°F) with 95% RH conditions, observed
The fruits were collected from zero percentage of stem rot up to 35 days
Bitergaon, Solapur, Maharashtra, India and (Table 2). Addition of Alum removes the
harvested at stage-1 in the early morning. latex from banana crown, promotes the
Harvesting was carried out manually. proper healing of the wound at crown and
During harvesting, dehanding was done controls pathogens in the washing water
with the help of nylon wire and the hands tank. [1]

(Ecofrost)
Table 2. Stem rot percentage inside cold storage parasitic complex including Lasiodiplodia
On days inside cold room Stem rot percentage
1 0 theobromae, Colletotrichum musae,
5 0 Fusarium spp., Verticillium spp. and
10 0
15 0 Cephalosporium spp. [8]
20 0
25 0 Table 5. Crown rot severity (%) inside cold storage
30 0 On days inside cold room Crown rot severity (%)
35 0 1 0
5 0
10 0
Table 3. Brown spot percentage inside cold storage 15 0
On days inside cold room Brown spot percentage 20 0
1 0 25 0
5 0 30 0
10 0 35 0
15 0
20 0 Table 6. Shelf-life of green stage 1
25 0 Shelf-life at Room Temperature Shelf-life Inside Cold room
30 0 4 to 5 days (Green stage of Harvest) 25 - 30 days
35 0
The fruit which were stored at 13°C
The fruits which were stored at 13°C (50°F) (50°F) with 95% RH conditions retained
with 95% RH conditions, observed zero higher storage life upto 25 to 30 days,
percentage of brown spot up to 35 days whereas shelf-life was recorded as 3 to 5
(Table 3). days in ordinary room conditions (Table 6).
Table 4. Chilling injury percentage inside cold storage Visual appearance of banana fruit is shown
On days inside cold room Chilling injury percentage
1 0
in figure 1.
5 0 Optimum storage temperature for
10 0 banana is 13 to 14°C. A slight delay in
15 0
20 0 colour change was also observed in banana
25 0 fruits kept in polyethylene bags. [9] The
30 0
35 0
conversion of green colour of the peel into
yellow because of chlorophyll degradation
For the fruits which were stored at 13°C is an indicator of senescence that is
(50°F) with 95% RH conditions, chilling enhanced by high rate of respiration which
injury was not observed up to 35 days in turn is regulated by temperature,
(Table 4). ethylene, O₂ and CO₂ gases. [10]
The fruits which were stored at 13°C With polyethylene bags having more
(50°F) with 95% RH conditions, observed control over the gas exchange with the
zero percentage of crown severity up to 35 surrounding air, the levels of CO₂ and O₂
days (Table 5). Crown rot is caused by a around the fruits might have further slowed
broad unspecific and opportunistic fungal down conversion of starch to sugars. [11]
Day-1 (Inside Cold Storage at 13°C & 95% RH)

(Ecofrost)
Fig 1. Photos of Bananas Testing taken Inside Cold Storage on different days:

(Ecofrost)
Fruit stored in the cold conditions had 3. Yanez L, Armenta M, Mercado E, Yahia
maintained a greener colour, no chilling EM, Gutierrez P (2004). Integral handling
injury symptoms observed in the outer peel of banana. In: Dris, R., Jain, S.M. (Eds.),
portion, no decay incidence, no symptoms Production Practices and Quality
Assessment of Food Crops, Vol. 3 'Quality
of crown rot and stem rot. Storage at low
Handling and Evaluation'. Kluwer, The
temperatures reduces fruit metabolism, Netherlands, pp. 129-168.
delay senescence, delay in pulp softening 4. Cemanes M, Gabornes P (2013). Firming
during storage of fruit. and shelf life of tomatoes as affected by
alum (Tawas) and lime (Apog) treatment.
CONCLUSION Leyte National High School, Leyte,
In conclusion, the visual quality of Philippines.
the fruit is evident from the images 5. Ewane CA, Lepoivre P, Bellaire LD,
collected at various stages of this Lassois L (2012). Involvement of phenolic
experiment. This activity establishes that the compounds in the susceptibility of bananas
selected storage conditions have high to crown rot - A review. Biotechnology,
impact in terms of shelf-life of banana fruit. Agronomy, Society and Environment, 16(3):
393-404.
Alum in combination with 1% Benomyl
6. Decosta DM, Erabadupitiya HR (2005). An
treatment for 10 minutes individually with integrated method to control postharvest
vacuum packaging significantly retains the diseases of banana using a member of the
quality of banana fruit. Post storage life was Burkholderia cepacia complex. Posth. Biol.
recorded as 2 - 3.5 days. Technol., 36:31–39.
7. Golding JB, Ekman JH, McGlasson WB
ACKNOWLEDGEMENT (2005). Regulation of Fruit Ripening.
The authors are grateful to the Directors Stewart Postharvest Review. Posth. Biol.
of Ecofrost Technologies Pvt. Ltd., Jeevan Technol. 3:1-5.
Nagar, Tathawade, Pune, Maharashtra- 411 033 8. Abd-Alla M A, El-Gamal N G, El-Mougy
for providing excellent facilities for conducting NS, Abdel-Kader MM (2014). Post-harvest
this research. Financial assistance provided by treatments for controlling crown rot disease
the Ecofrost Technologies Pvt. Ltd. Pune, of Williams banana fruits (Musa acuminata
Maharashtra, India is highly appreciated. L.) in Egypt. Plant Pathology and
Quarantine, 4 (1): 1–12.
REFERENCES 9. Shaun R, Ferris B (1997). Improving
1. Anyasi TA, Jideani AIO, Mchau GRA storage life of plantain banana. IITA
(2013). Functional properties and research guide No. 62.
postharvest utilization of commercial and 10. Pinto AC, Alues RE, Pereira EC (2004).
noncommercial banana cultivars. Efficiency of different heat treatment
Comprehensive Reviews in Food Science procedures in controlling disease of mango
and Food Safety 12:509-522. fruits. Proc Seventh Inter Mango Symp.
2. Gutierrez Gonzales G (2013). Technical Acta Hort., 645:551-553.
guide for the successful production of 11. Jobling J (2000). Postharvest ethylene a
export bananas in Sudan. www.commonfun critical factor in quality management.
d.org/fileadmin/user_upload/Projects/FIGB/ Sydney postharvest laboratory information
FIGB10/Technical_Guide_for_ sheet. Sydney Australia.
Export_Banana_Production_in_Sudan.pdf.
How to cite this article: Jadhav PB, Gurav NP, More DB. Extending the shelf-life of banana cv.
“Grande Naine” using a cold room (Ecofrost). International Journal of Research and Review.
2018; 5(7):71-75.
******

Available online at http://www.journalijdr.com
IJDR
ISSN: 2230-9926 International Journal of Development Research
Vol. 08, Issue, 03, pp.19436-19438, March 2018
ORIGINAL RESEARCH ARTICLE

ORIGINAL RESEARCH ARTICLE OPEN ACCESS
EXTENDING THE STORAGE-LIFE OF GERBERA FLOWERS CV. LEXINGTON USING COLD

STORAGE
*Dr. Parag Babaji Jadhav
Agril Research Expert, Ecofrost Technologies Pvt. Ltd., Survey No 134/1, 134/2,130/3, Jeevan Nagar,
Tathawade, Pune, Maharashtra- 411033, India
ARTICLE INFO ABSTRACT
Article History: The experiment was conducted at Ecofrost Technologies Pvt. Ltd., Pune, Maharashtra, to study the
Received 11th December, 2017 effects of tap water, Sucrose, and Sucrose + Citric acid solution treatments on the post-harvest
Received in revised form storage-life of cut flowers of Gerbera cv. ‘Lexington’ inside cold storage as well as at room
26th January, 2017 conditions. Gerbera flowers treated with (2% Sucrose + Citric acid 0.2%) (T4) holding solution
Accepted 23rd February, 2018 resulted in the longest storage-life of the cut flowers (13.3 days). Optimum weight of the cut
Published online 30th March, 2018 flower (g) on the 3rd, 6th and 10th days was best maintained using treatment i.e. Sucrose 2%
(T3).
Key Words:
Gerbera, Sucrose, Citric acid, Storage life,
Lexington, etc.
Copyright © 2018, Dr. Parag Babaji Jadhav. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted
use, distribution, and reproduction in any medium, provided the original work is properly cited.
Citation: Dr. Parag Babaji Jadhav, 2018. “Extending the storage-life of gerbera flowers cv. ‘Lexington’ using cold storage”, International Journal of
Development Research, 8, (03), 19436-19438.
INTRODUCTION For marketing of cut flowers, the gerbera is harvested by cutting

the stem from the base, leaving 1-2 cm stalk of flower to the
Gerbera (Gerbera jamesonii L.) is an important ornamental main plant stem. The cut stem of flowers treated with different
plant with beautiful colourful flowers used as cut, pot and flower preservatives will extend the longevity of the flowers.
garden flowers. It belongs to the Asteraceae family, originating The stage of cutting of the flowers depends on the distance of
in Southern Africa and Asia. It is a herbaceous, vivacious plant the market where the flowers are to be sold.
that grows to a height of approximately 45 cm. The elongated
leaves are arranged in rosettes, reaching up to 40 cm in length. MATERIALS AND METHODS
Furthermore, its leaf blades exhibit variations in size and colour
depending on the cultivar. The flower buds originate in the axils The experiment was carried out at the Agricultural Laboratory
of some leaves, develop large scapes, and exhibit a terminal of Ecofrost Technologies Pvt. Ltd., Pune during September
inflorescence known as a capitulum. The floral stem is slightly 2016. The aim of this study was to examine the effect of the
hairy, and its length and diameter vary depending on the combination of Sucrose + Citric acid as well as the individual
cultivar, plant age and growth conditions. Some long-stem effect of Sucrose in vase solutions on post-harvest storage-life
cultivars grow up to above 40cm in height and are appropriate of Gerbera cv. ‘Lexington’ flowers. Flowers were harvested in
for use as cut flowers, whereas the most compact cultivars are the morning before sunrise by clipping with a sharp knife that
used as pot flowers. Normally, Gerbera plant starts flowering gives a clean cut. The ends of the flower-stalk were treated with
about three months after planting. Harvesting is done when 5% Sucrose solution for 24 hrs before cold storage. There were
flowers open completely or when 2 or 3 rows of disc florets are 4 treatments consisting of tap water (T2), Sucrose 2% (T3) and
perpendicular to the stalks. Sucrose 2% + Citric acid 0.2% (T4) along with control (tap
water treatment) (T1) and replicated five times. In the last three
*Corresponding author: Dr. Parag Babaji Jadhav,
treatments, treated flowers were kept in cold storage at 4°C and
Agril Research Expert, Ecofrost Technologies Pvt. Ltd., Survey No
134/1, 134/2,130/3, Jeevan Nagar, Tathawade, Pune, Maharashtra- 93% RH for 10 days in theAgricultural Lab of Ecofrost
411033, India. Technologies Pvt. Ltd.
19437 International Journal of Development Research, Vol. 08, Issue, 03, pp.19436-19438, March, 2018
9438
Table 1. Effects of different chemical treatments on weight (g) of cut flowers of gerbera cv. ‘Lexington’ after 3 rd, 6th and 10th days
storage inside cold storage for T2, T3, T4 and normal room conditions for T1
Treat. No After 3 days storage After 6 days storage After 10 days storage Storage-life Post-storage
Weight of three flowers (g) (n=3) (Days) life (Days)
Stored at RT RT
T1 83.3 85.4 56.23 3.44 --
Stored at 4°C and 93% RH At RT
T2 56.83 70.32 68.2 10 1.9
T3 87.19 84.84 81.21 10 2.8
T4 85.4 74.61 72.3 10 3.3
CD @ 0.05 3.87 3.96 4.93
Photo 1. General view of treatments
Observations to be recorded RESULTS AND DISCUSSION
Post-harvest storage-life (days) was measured for the last three Maximum extension of storage life of cut flowers (Table 1,
treatments in cold storage. The observations were measured Photo 1) of Gerbera cv. ‘Lexington’ was recorded for T4
around 5.00PM on the ends of the 3rd, 6th and 10th days after (Sucrose 2% + 0.2% Citric Acid) at the end of
storage. Similarly, post-storage shelf-life at normal room experimentation, followed by T3 (Sucrose 2%), T2 and T1
conditions was also measured for flowers subjected to the last (control). The best weight retention of three flowers (g) (n=3)
three treatments and taken out of cold storage. The storage-life was recorded for T3 (Sucrose 2% inside cold storage), followed
of gerbera cv. ‘Lexington’ was recorded at each treatment byT4 (Sucrose 2% and 0.2% Citric Acid), T2 (tap water) and T1
replication wise and cumulative data was subjected to statistical (control with normal room storage conditions). Thus, the
analysis. The experiment was replicated five times using treatment presumably results in accumulation of adequate
completely randomized design (Panse and Sukhatme 1985). Sucrose in the flower stemsto aid the development of flowers.
Data was compiled and analysed statistically using appropriate When Gerbera are pulsed overnight, flowers open faster,
statistical tools. leading to the maximum number of open florets per spike,
minimum number of unopened florets per spike and longer
19438 International Journal of Development Research, Vol. 08, Issue, 03, pp.19436-19438, March, 2018
vase-life of the stem (Mayak et al. 1973 and Anonymous 2014). Acknowledgements
We added Sucrose because the addition of Sugars in pre-holding
solutions is essential for good flower development (Paulin, The author(s) are thankful to the Directors of Ecofrost
1986). The development of buds was more suppressed when Technologies Pvt. Ltd., Pune, survey no 134/1, 134/2,130/3,
treated with just a Sucrose solution which might be due to the Jeevan Nagar, Tathawade, Pune, Maharashtra- 411 033 for
growth of some micro-organisms. This contributed to increase supporting the post-harvest storage life experiment.
in amylase activity and proline content established in a late
senescence phase. Recently it has been suggested that in stress REFERENCES
situations, cells require more Sugars to fulfil their energy and
carbon needs for defensive responses to stresses (Koizukaet al. Anonymous, 2014. International flower bulb center, Postharvest
1995). Since the cut flowers suffer from an energy deficiency, treatment Forcing Guide, pp-5.
and are susceptible to different stresses, the demand for hexoses Hamond, J. 1982. Changes in amylase activity during rose bud
in petals might be satisfied partially by the hydrolysis of starch. opening. Sci. Hort., 16:283– 289.
Moreover, according to Hammond (1982) and Tirosh and Koizka, N., Tanaka, Y. and Morochashi, Y. 1995. Expression
Mayak (1988) the activity of α-amylase plays an important role of α-amylase in response to wounding in mung bean.
in the mechanism of petal-opening and regulates the appearance Plant,195:530–534.
of senescence. Mayak, S., Bravdo, B., Gvilli, A. and Halevy, A. H. 1973.
Improvement of opening of cut gladioli flowers by pre-
Conclusion treatment with high sugar concentrations. Scientia Hort.
1:357-365.
In conclusion, chemical compounds can extend the longevity of Panse V. G. and Sukhatme, P.V. 1985. Statistical Methods for
Gerbera flowers cv. ‘Lexington’, but their effects can vary. In Agricultural Workers, Indian Council of Agricultural
this study, combined Sucrose 2% + Citric Acid 0.2% treatment Research, New Delhi.
was noticed to be the best treatment to extend storage life of Paulin, A. 1986. Influence of exogenous sugars the evolution of
Gerbera cv. ‘Lexington’ flowers when compared with 2% some senescence parameters in plants. Acta Hort., 181:183–
Sucrose treatment. 193.
Tirosh, T. and Mayak, S. 1988. Changes in starch content during
the development of carnation petals. J. Plant Physiol., 113
(3): 361–363.
*******
www.ijrrjournal.com E-ISSN: 2349-9788; P-ISSN: 2454-2237
Extending the Storage-Life and Shelf-Life of a Rose Flowers Cv. ‘Dutch’

Post-Harvest Using Chemical Compounds and Cold Storage (Ecofrost)
Dr. Parag Babaji Jadhav1, Nikhil Pradip Gurav2
1
Agril Research Expert, 2Agri. Research Associate, Ecofrost Technologies Pvt. Ltd., Survey No 134/1,
134/2,130/3, Jeevan Nagar, Tathawade, Pune, Maharashtra- 411 033.
ABSTRACT
Uniform and healthy Rose cut-flowers of cv. „Dutch‟ were used for this study in August, 2016. The
flowers were harvested at 7.00 AM at the bud opened stage, transported for 1.30 hours by an air-
conditioned car to the Agricultural Research Laboratory of Ecofrost Technologies Pvt. Ltd., Pune and
immediately prepared for post-harvest treatment and storage. The four holding solution treatments
viz., control (tap water) + normal room conditions (T1), control (tap water) + stored inside cold
storage of Ecofrost (4°C and 93% RH) (T2), Sucrose (7%) + stored inside cold storage of Ecofrost
(4°C and 93% RH) (T3), Sucrose (7%) + Citric acid (0.5%) + Aluminium Sulphate (0.5%) + stored
inside cold storage of Ecofrost (4°C and 93% RH) (T4) were replicated four times. The results showed
that keeping flowers at cold storage (Ecofrost) in a holding solution of 7% Sucrose + 0.5% Citric acid
+ 0.5% Aluminium Sulphate recorded the highest level of bud tightness, storage-life (days) and
minimum petal-curling, head-bending, petal-drop.
Keywords: Rose, Dutch, Storage, Ecofrost, Shelf-life.
INTRODUCTION Many researches show that one of

Rose (Rosa indica L.) is one of the the most important causes of shortening of
most important ornamental plants in the vase-life in roses is the blockage of xylem
world. The cut-rose flower industry is also vessels which constricts water supply to
the most important aspect of the rose culture flowers. Occlusions are thought to develop
industry. [1] Rose is, according to fossil due to various factors such as bacteria, air
evidence, 35 million years old. In nature, the emboli and physiological responses of the
genus Rosa has some 150 species spread stem to cutting. [4] Adding citric acid
throughout the Northern Hemisphere, from improves flower longevity by decreasing the
Alaska to Mexico including northern Africa. pH of the solution and controlling microbial
Garden cultivation of roses began some functions in a vase solution of rose-cut
5,000 years ago, probably in China. [2] flowers. [5] It is also reported that
The vase-life of cut-rose flowers is antimicrobial compounds increase flower
comparatively short. Depending on the longevity. [6]
species, longevity of flowers varies and the Additionally, Aluminium Sulphate
functional life of petals is ended by flower with sugar had the lowest weight loss and
closure, wilting or abscission or changing highest enhancing flower diameter of cut
color of petals prior to wilting or abscission. rose-flowers. Cut rose-flowers are often
[3]
harvested in commercial maturity or bud
stage so flowers need a large amount of

Vol.5; Issue: 6; June 2018
Parag Babaji Jadhav et al. Extending the Storage-Life and Shelf-Life of a Rose Flowers Cv. ‘Dutch’ Post-
Harvest Using Chemical Compounds and Cold Storage (Ecofrost)
soluble carbohydrates for opening. flowers were harvested at the commercial

Treatment with sugars, such as sucrose and harvesting stage. Stems of cut-flowers
glucose in combination with some transported to the research laboratory were
germicides was shown to extend the vase- trimmed to 65cm. Almost all the flowers
life of many cut-flowers and can affect had the same stem length (65cm). Cut-
ethylene production and regulation of sugars flowers were put immediately in lukewarm
accumulation in floral organs. [4] It is water. Flowers were subjected to cold
reported that Aluminium Sulphate extended storage treatments (T2, T3 and T4 at 4°C and
the vase-life and improved water relation 93% relative humidity) and control
and postharvest quality of cut rose flowers treatment to room temperature (T1). Each
due to its antimicrobial effect. [7] Treatment treatment had four replications and ten
with sucrose promoted the unfolding of flowers per replication. After 10 days
petals, and suppressed the decrease in fresh storage, the flowers were stored at normal
weight of cut-flowers. room conditions for post-storage shelf life
Rose is a popular crop for both observation up to 3.5 days. The data for
domestic and commercial cut-flowers respective parameters like bud-tightness,
purpose. Generally they are harvested and head-bending, petal-curling, petal-fall and
cut when in bud, and held in refrigerated storage-life (days) were measured as per the
conditions until ready for display at their schedule of observations. At intervals of
point of sale. Most water supplies are every two days, the Rose stems were cut
alkaline and can reduce the life of cut- using sharp, clean cutters, and the rose
flowers. Production of field grown cut- stems were cut at a 45° angle so that they do
flowers has become quite popular in recent not sit flat at the bottom of the vase
years. The variety of flowers grown has also (bucket), which could impede water intake.
increased dramatically. While, production of The cut roses were put in a bucket of
high-quality flowers is important, it is lukewarm water. Then, the rose stems were
equally critical to handle the flowers re-cut under the water to eliminate air
properly after they are harvested from the bubbles, which can decrease flower life and
field. There are reports that improper post- can also cause re-mature wilting of the rose
harvest handling accounts to 20 to 30% of bloom. Precautions were taken to remove
cut-flower loss during marketing. [8,9] the foliage below the water line help to
To achieve savings, the storage-life prevent the upsurge of bacteria.
of stored rose flowers cv. „Dutch‟ must be The 10 flowers of Rose cv. „Dutch‟
extended by a farmer by providing the per replicate were treated with the desired
consumer with equivalent flower quality. concentration of chemicals. The period of
The aim of the study was to determine the initial vase solution treatments was 2hrs at
effectiveness of certain chemicals in normal room temperature. The treated
combinations with other approaches, i.e. soaked flower stems were then transferred
cold storage on the post-harvest quality of to cold storage conditions (4°C and 93%
an important flower crop in connection with relative humidity) while dipped in the same
the cut flowers‟ longevity and quality. solution.
A quality parameter like bud-tightness was
MATERIALS AND METHODS evaluated by rating scales. Bud-tightness
The present study was carried out in was evaluated on a 5-point scale, where 1 =
the Agricultural Laboratory of Ecofrost 0 to 20%, 2= 21 to 40%, 3= 41 to 60%, 4 =
Technologies Pvt. Ltd. Tathawade, Pune 61 to 80% and 5 = 81 to 100%.
(MH), India during the month of August, Storage-life was recorded by the
2016. Rose (Rosa indica L.) cv. “Dutch” number of days between the time of harvest
(dark red) flowers were cut in the early and the end of longevity that occurs in ways
morning on 12thAugust, 2016. The Dutch such as bending the floral axis just below

the flower head (bent-neck), flower closure, August 2016 at room temperature.
wilting or abscission, changing colour of Treatment T4 had no petal drops observed
petals. The experiments were replicated four inside cold room conditions for initial 9
times with completely randomised block days of storage from 12th August to
designs. 21stAugust, 2016.
OBSERVATIONS RECORDED Significant difference was obtained
The observations regarding post- for head-bending (P <0.05). In general,
harvest parameters viz., bud-tightness, „Dutch‟ had negligible head-bending
petal-drop, head-bending, petal-curling were observed in Aluminium Sulphate and
recorded every day at 5.00 PM from 12th to Sucrose treatment than tap water treatment.
25th August, 2016. The storage-life of rose The maximum head bending in tap water
flowers cv. „Dutch‟ was recorded at each treatment was observed and minimum head
treatment replication and cumulative data bending was observed when they were
was subjected to statistical analysis. treated with Citric acid + Aluminium
STATISTICAL ANALYSIS Sulphate + Sucrose. Head bending was not
Recorded data was statistically analysed observed during the experimental period in
(ANOVA analysis) using the software cold storage. 100% head bending was
WASP, (developed at ICAR Research observed in treatment (T1) on 21stAugust,
Complex for Goa, India). Mean 2016.
comparisons were performed using the LSD The first petal-drop was observed in
test to determine whether the difference T1 on 19th August 2016 whereas, no petal
between the variables was significant at P drop was observed when Rose flowers cv.
<0.05. [10] „Dutch‟ treated with 7% Sucrose + 0.5%
Citric acid + 0.5% Aluminium Sulphate
RESULTS & DISCUSSION with tap water (Table 4).
The parameters like bud-tightness There was a significant difference in
(Table 1), petal-curling (Table 2), head- rose cv. „Dutch‟ flower storage life (P
bending (Table 3), petal-drop (Table 4), <0.05). The highest storage-life of Rose
storage-life and post-storage shelf life flowers cv. „Dutch‟ was noticed in cold
(Table 5); (Photo 1 & Photo 2) were storage under treatment T4, then followed
studied. by treatment like T3 and a similar pattern
The results (Table 1) found that was also observed during post-storage
slightly opened Rose flowers cv. „Dutch‟ periods in T3, T2 and T1. The lowest storage-
held in a solution like Sucrose (7%) + Citric life was observed in T1, then followed by
acid (0.5%) + Aluminium Sulphate (0.5%) T2.The longest storage life in „Dutch‟ was
for the first 2 hours at room conditions and observed when it was treated with 7%
then transferred to Ecofrost (4°C and 93% Sucrose + 0.5% Citric acid + 0.5%
RH) (T4) had positive effects followed by Aluminium Sulphate. The storage-life of
treatment T3 (Sucrose 7%) + stored at „Dutch‟ became short when it was treated
Ecofrost (4°C and 93% RH) (T3) for with just tap water.
particularly maximum bud-tightness An acidifier like citric acid makes
percentages than all remaining treatments at the pH of the water reach nearer to the acid
the end of experiment. Highly loose flowers pH functioning of the cell sap. Sucrose
were observed in treatment T1 (control). serves as a source of energy to make up for
The data (Table 2) showed that the loss of the functioning leaves and
treatment T4 significantly maintained lower insures continued development and
petal-curling inside cold storage conditions longevity of the flower. The treatment of
as compared to treatment T1 (control) in RT cut-flowers with Sucrose is found to be
(room temperature). Petal-dropping was beneficial in delaying senescence processes.
first observed in treatment T1 on 15th, Thus, treatment presumably allows the

accumulation of adequate sugar in the aid the development of flowers. These

leaves and stems during that time period to findings are in conformity with those. [8,9]
Table 1: Evaluations of bud-tightness of rose cv. ‘Dutch’ flower(s) (n=10) in normal room conditions and inside cold storage
(Ecofrost).
Treat 12- 13- 14- 15- 16- 17- 18- 19- 20- 21- 22- 23-
No. Aug-16 Aug-16 Aug-16 Aug-16 Aug-16 Aug-16 Aug-16 Aug-16 Aug-16 Aug-16 Aug-16 Aug-16
Normal room conditions (RT)
T1 5.00 4.75 3.50 3.00 2.75 2.00 1.00 1.00 1.00 1.00 1.00 1.00
Cold Storage (Ecofrost Technologies Pvt. Ltd., Pune) (4°C and 93% Relative humidity) RT
T2 5.00 5.00 3.50 3.25 3.00 2.75 2.50 2.25 1.75 1.75 1.50 1.50
T3 5.00 5.00 4.00 3.75b 3.50 3.00 3.00 3.00 2.50 2.50 2.50 2.50
T4 5.00 5.00 4.50 4.25 4.00 4.00 3.75 3.50 3.50 3.00 2.50 2.50
CD @ 0.00 0.37 0.74 0.64 0.56 0.71 0.56 0.56 0.71 0.56 0.74 0.74
0.05
Signific NS ** ** ** ** ** ** ** ** ** ** **
ant
Scale 1=0-20% (Tight) 2=21-40% (Tight) 3=41-60% (Tight) 4=61-80% (Tight) 5=81-100%
(Tight)
NS = Non **= Highly RT- Normal storage conditions n=10
Significant Significant
Table 2: Evaluations of petals curling observed in Rose Cv. ‘Dutch’ flower(s) (n=10) in normal room conditions (RT) and inside cold
storage (Ecofrost).
Treat 12- 13- 14- 15- 16- 17- 18- 19- 20- 21- 22- 23-
T1 0.00 0.00 0.00 1.00 2.00 2.75 4.25 5.50 6.75 9.25 9.75 10.00
T2 0.00 0.00 0.00 0.00 0.00 0.00 0.75 2.25 4.75 6.25 7.50 7.75
T3 0.00 0.00 0.00 0.00 0.00 0.00 0.00 1.00 3.00 4.00 4.75 5.00
T4 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 1.75 2.00
CD @ 0.00 0.00 0.00 0.60 0.60 1.52 1.31 1.02 1.00 1.56 1.30 1.26
0.05
Signific - - - ** ** ** ** ** ** ** ** **
ant
NS = Non **= Highly RT-Normal storage conditions n=10
Table 3: Evaluations of head-bending observed in rose cv.‘Dutch’ flower(s) (n=10) in normal room conditions (RT) and inside cold
storage (Ecofrost).
Treat 12- 13- 14- 15- 16- 17- 18- 19- 20- 21- 22- 23-
Normal storage conditions
T1 - - - - - 1.50 2.25 7.25 9.25 10.00 10.00 10.00
T2 - - - - - 0.00 0.00 0.00 0.00 0.00 0.00 0.00
T3 - - - - - 0.00 0.00 0.00 0.00 0.00 0.00 0.00
T4 - - - - - 0.00 0.00 0.00 0.00 0.00 0.00 0.00
CD @ - - - - - 0.43 0.37 0.71 0.71 0.00 0.00 0.00
0.05
Signific ** ** ** ** - - -
ant
NS = Non **= Highly RT-Room Temperature n=10
Table 4: Evaluations of first petal-drop observed in rose cv.‘Dutch’ flower(s) (n=10) in normal room conditions and inside cold
storage (Ecofrost).
Treat 12- 13- 14- 15- 16- 17- 18- 19- 20- 21- 22- 23-
T1 - - - - - - - 1.00 2.00 4.00 5.00 5.00
T2 - - - - - - - 0.00 0.00 0.00 1.00 2.00
T3 - - - - - - 0.00 0.00 0.00 0.00 0.00
T4 - - - - - - - 0.00 0.00 0.00 0.00 0.00
CD @ - - - - - - - 0.43 0.60 0.43 0.56 0.80
0.05
Signific - - - - - - - ** ** ** ** **
ant
NS = Non **= Highly RT=Room Temperature n=10

Table 5: Evaluations of the storage-life of rose cv. ‘Dutch’ flower(s) (n=10) in normal room conditions and inside cold storage (4°C
and 93% RH) (Ecofrost).
Treat No. Treatment Details No of days of storage-life of rose Cv.
„Dutch‟
T1 Control (tap water) + normal room conditions or RT 3.50 (Normal room conditions)
T2 Control (tap water) + stored inside cold storage of Ecofrost 12.33 (Cold storage of Ecofrost + RT)
T3 Sucrose (7%) + stored inside cold storage of Ecofrost 13.67 (Cold storage of Ecofrost + RT)
T4 Sucrose (7%) + Citric Acid 0.5% + Aluminium Sulphate 0.5% + stored inside 14.17 (Cold storage of Ecofrost + RT)
cold room of Ecofrost
CD @ 0.05 1.15
Significant **
**= Highly Significant, RT= Room Temperature n=10
T1=Control (Tap water) + RT T2= Control (Tap water) + stored inside cold storage of Ecofrost.
T3= Sucrose (7%) + stored inside of cold storage of Ecofrost. T4= Sucrose (7%) + Citric Acid 0.5% + Aluminium Sulphate 0.5% +
stored inside cold storage of Ecofrost.
Photo 1. General view of treatments (After 10 Days)
CONCLUSION
In conclusion, it is reported that
chemical compounds can extend the storage
and post-storage shelf-life of rose cut-
flowers and improve the post-harvest
quality of the flowers, its effects vary
depending upon the chemicals. In this study,
T4 (Sucrose 7% + Citric acid 0.5% +
Aluminium Sulphate 0.5%) was the best
treatment for cultivar „Dutch‟ for maximum
bud tightness, storage-life and minimum
Photo 2. General view of treatments like T1, T2, T3 and T4
(After 12 days) petal curling, head bending, and petal drop.

ACKNOWLEDGEMENTS 6. Bleeksma, H.C. &. Van Doorn W.G.

The authors are grateful to the Directors of (2003). Embolism in rose stems as a result
Ecofrost Technologies Pvt. Ltd., Survey No of vascular occlusion by bacteria.
134/1, 134/2,130/3, Jeevan Nagar, Tathawade, Postharvest Biology and Technology, 29,
Pune, Maharashtra- 411033 for providing 334-340.
wonderful facilities for conducting this research. 7. Edrisi, B. (2003). Effects of chemical
solutions on life lasting and other quality
REFERENCES characteristics of postharvest in rose (Rosa
1. Mortazavi, N. et al. (2007). The effect of hybrida cv. Illona). Abstracts of 2nd Applied
cytokinin and calcium on cut flowers quality and Scientific Seminars on Ornamental
in rose (Rosa hybrida L.) cv. Illona. Journal Plants and Flowers of Iran. Iran
of Food Agriculture and Environment, 8. Jadhav, P.B., Bharat, P.N., Dekhane, S.S.,
5(3&4): 311-313. and Patel, D.J. (2014). Study the effects of
2. Annonymous. (2016). different levels of sugar in pulsing
https://extension.illinois.edu/roses/history.cf treatments on postharvest quality of
m gladiolus cv. American Beauty. Annals of
3. Van Doorn, W.G. & Schroder, C. (1995). Biological Research, Vol 5 (8):13-17.
The Abscission of rose petals. Annals of 9. Jadhav, P.B., Senapati, E. K., Patil, N. B.,
Botany,76:, pp539- 544. Dekhane, S.S., Harad, N.B., and Patel, D.J.
4. Ichimura. K., Taguchi, M. and Norikoshi, R. (2014). The effects of different levels of
(2006). Extension of vase life in cut roses sucrose in vase solution treatments on
by treatment with glucose, isothiazolinonic postharvest solution uptake, florets
germicide citric acid and aluminum sulphate diameter, vase life of spike of gladiolus cv.
solution. Japan Agricultural Research American Beauty. International Journal of
Quarterly, 40, 263-269. Information Research and Review. Vol 1(2):
5. Nowak, J. et al. (1990). PostHarvest 001-003.
Handling And Storage of Cut Flowers, 10. http://www.ccari.res.in/waspnew.html
Florist Greens and Potted Plants. Timber
Press, Seattle, pp210.
How to cite this article: Jadhav PB, Gurav NP. Extending the storage-life and shelf-life of a rose
flowers cv. „Dutch‟ post-harvest using chemical compounds and cold storage (Ecofrost).
International Journal of Research and Review. 2018; 5(6):151-156.
******

International Journal of Agriculture, Environment and Biotechnology
Citation: IJAEB: 11(3): 557-561, June 2018
DOI: 10.30954/0974-1712.06.2018.19
©2018 New Delhi Publishers. All rights reserved
ENTOMOLOGY
Extending the Storage and Post-storage Life of Dragon Fruit

Using a Cold Room (Ecofrost)
Parag Babaji Jadhav
Ecofrost Technologies Pvt. Ltd., Survey No 134/1, 134/2,130/3, Jeevan Nagar, Tathawade, Pune, Maharashtra, India
Corresponding author: parag@ecozensolutions.com (ORCID ID: 0000-0001-9818-1193)
Paper No. 715 Received: 09-04-2018 Accepted: 29-05-2018
ABSTRACT
Storage at 10°C with 93% RH was evaluated as the best condition to maintain the post-harvest quality
of the Dragon fruit. These fruit retained the lowest weight loss i.e. around 0.3% per day inside the cold
room. While an average weight loss of 2.6% per day was measured during post-storage period. Fruit
stored inside cold room of Ecofrost retained a maximum storage life upto 15 to 17 days and the post-
storage life was recorded as 3 to 4 days. Shelf-life was recorded as 2.5 days in ordinary room conditions.
Fruit stored at 10°C had 100% decay incidence after five days in ordinary room conditions.
Highlights
m The fruit stored at 10°C (50°F) with 93% RH conditions retained higher storage life upto 15 to 17 days.
m The average weight loss was recorded minimum per day inside cold room.
Keywords: Dragon, Post-storage, Weight, Cold, Temperature, Ecofrost, Fruit, Storage
Dragon fruit (Strawberry pear, and Thang), polyunsaturated fatty acids. The seeds of the fruit
Hylocereus have been introduced as exotic fruit crop. are said to help in controlling blood glucose levels in
This fruit is popular in Southeast Asia; belongs to people with non-insulin-dependent hyperglycaemic
the climbing cacti (Cactaceae) family. Vietnam is the conditions (a kind of diabetes). It is also used to
main commercial producer of dragon fruits in the treat stomach and endocrine problems. Dragon fruit
Southeast Asian region. It is grown commercially, as also improves eyesight and prevents hypertension.
is the red- or purple-fleshed (H. costaricensis and H. The rapid shrivelling of the pitaya fruit after
polyrihizus). The fruit is a fleshy berry with thick peel harvest reduces visual quality, storage life, and
enclosing delicately flavoured and seedy red pulp.
marketability. The main postharvest problems of
It is a non-climacteric fruit that reaches the best
the pitaya fruit are mechanical injury, chilling injury,
eating quality when harvested at ripe conditions
decay, and water loss (Wall & Khan 2008; Chandan
(Chien et al. 2007). The flesh is sweet and white
2010).
with numerous tiny black seeds, and is consumed
fresh or used for juice, jellies, marmalades, jams, The objective of our study was to determine weight-
wine, and beverages (Wybraniec et al. 2002; Chuah loss (%) and storage life (days) in Dragon-fruit
et al. 2008). (white flesh) inside cold room conditions of 10°C
and 93% RH) and at ordinary room conditions.
Dragon fruit are high in antioxidants
(phytoalbumins), which help to fight carcinogenic
MATERIALS AND METHODS
free-radicals against forming in the body. It is rich
in Vitamin-C and minerals, especially calcium Experimental Site and Environment
and phosphorus. They are also low in calories
and high in fiber, while the seeds are having high The present study was conducted at Bebedhol,
Jadhav
Pune, Maharashtra, India during Rabbi season of RESULTS AND DISCUSSION

2017.
Parameters of importance at delivery to consumer
Experimental Material and Observations like storage life (days) and weight loss (%) inside
cold room and at ordinary room conditions were
The fruit (white flesh) were harvested at full ripe recorded. Out of sixteen fruit, the weight loss was
stage in the early morning of 30th August 2016. higher during four days of post-storage-life at
Fruit were handled carefully to reduce abrasion room conditions than during the lengthiest of all
and compression injury during transit. Such freshly seventeen days of storage at 10°C (Table 2 and 3).
harvested and selected fruit were placed under
The weight-loss (kg) as measured, increased from
shady conditions for thirty minutes and stored
0.00kg (just after start of experiment) with the
inside the cold room of Ecofrost at 10°C with 93%
number of days in the cold storage to 0.09 kg till the
RH conditions. Sixteen fruit were stored in cold
end of the day 12 but reduced after that to 0.04 kg by
room, out of which two fruit were taken out on day
the end of day 17 while kept inside cold storage (Fig.
1 (just after start of experiment) and at the end of
1). The weight loss (%) in ordinary room conditions
day 1, 3, 6, 8, 12, 15 and 17 and then transported by
at the end of day two and day four were measured
motorcycle to the Agricultural Research Laboratory
after two fruit were taken out from cold room on
of Ecofrost Technologies Pvt. Ltd., Tathawade, Pune
the day just after the start of experiment and at the
and placed in room conditions for 4 days to study
end of day 1, 3, 6, 8, 12, 15 and 17; it was observed
the weight loss (%) at the end of the following
that varying losses from 2.3% to 2.8% were present
second and the fourth day.
at each of these instances except after day 15 when
Table 1: Post-storage life (Days) of Dragon fruit
Time when fruit was retrieved from storage Post-storage life (Days) of fruit
First (Just after start of experiment) 2.5
At the End of Day 1 4
At the End of Day 17 3.0
Table 2: Weight loss of Dragon fruit inside cold room of Ecofrost at 10°C and 93 % RH
Time when fruit was retrieved from Total weight (kg) Weight loss (kg) Total weight (kg) Two fruit
storage of fruit before balanced after two removed weight
removing from cold fruit removed out (kg) from cold
room from cold room room
At cold room (10°C and 93 % RH)
First (Just after start of experiment) 6.77 0.00 (n, 16) 5.81 (n, 14) 0.96
At the End of Day 1 5.79 0.02 (n, 14) 4.92 (n, 12) 0.87
Note: Initial weight of 6.77 kg (16 Fruits), n- Indicates number of fruit.
Print ISSN : 1974-1712 558 Online ISSN : 2230-732X

Extending the Storage and Post-storage Life of Dragon Fruit Using a Cold Room (Ecofrost)
Table 3: Weight loss (kg) of Dragon fruit during post-storage at room conditions
Time when fruit was Weight (kg) of Two fruit were taken out from Cold Room and placed in ordinary room
retrieved from storage the two fruit conditions
removed from At the end of second day in storage At the end of fourth day in storage
cold room
Avg. Avg. weight Balanced Avg. Avg. weight Balanced
weight loss (%) / weight of weight loss (%) / weight of
loss (kg) day fruit (kg) loss (kg) day fruit (kg)
First (Just after start of 0.96 0.05 2.6 0.91 (n, 2) 0.09 2.4 0.87 (n, 2)
experiment)
At the End of Day 1 0.87 0.05 2.6 0.82 (n, 2) 0.08 2.3 0.79 (n, 2)
Note: Initial weight of 6.77 kg (16 Fruits), n- Indicates number of fruit.
1A: General view of Dragon-fruit storage 1B: General view of Dragon fruit on day 4 1C: General view of Dragon fruit on day 8
on day 1 (Just after start of experiment) inside cold room inside cold room
1D: General view of Dragon fruit on day 1E: General view of Dragon fruit on day 1F: General view of Dragon fruit on day
4 in ordinary room conditions, when fruit 12 inside cold room 15 inside cold room
were taken out on day 17 from cold room
Photo 1: General view of dragon fruit storage inside cold room conditions of Ecofrost (1A, 1B, 1C, 1E and 1F) & fungal growth on
fruit (1D) under room conditions

Jadhav
0.1 0.09
0.08
Weight loss (kg) inside Cold
0.08 0.07 0.07

0.06
0.04 0.04
0.04
Room
0.02
0.02
0
0
First (Just after End of Day 1 End of Day 3 End of Day 6 End of Day 8 End of Day 12 End of Day 15 End of Day 17
start of
experiment)
Fig. 1: Average Weight Loss (kg) inside Cold Room
5 4 4 4 4 4 4
Post Storage Life, Days
4 3
3 2.5
2
1
0
First (Just after End of Day 1 End of Day 3 End of Day 6 End of Day 8 End of Day 12 End of Day 15 End of Day 17
start of
experiment)
Fruit taken out on day from cold room
Fig. 2: Post-storage life (Days) of Dragon fruit at ordinary room conditions
the losses were consistently above 2.7%. Similarly, senescence, delay softening during storage of H.
post-storage life was recorded as 3.0 to 4.0 days in undatus and H. polyrhizus fruit (Punita et al. 2009).
room conditions (Table 1 and Fig. 2). Fruit stored
at 10°C with 93% RH had the average weight-loss CONCLUSION
of 0.3% per day during the 17 days of storage In conclusion, the fruits which were stored at 10°C
period. At room conditions, average weight-loss (50°F) with 93% RH conditions retained higher
was recorded as 2.6% per day for 4 days storage. storage life upto 15 to 17 days. Post-storage-life was
The average weight loss was measured as 2.58% recorded as 3 to 4 days in ordinary room conditions.
per day for first two days and 2.6% per day for The average weight loss was recorded as 0.3%
next two days at room conditions during 4 days of per day inside cold room for 17 days storage and
post-storage, when fruits were taken out from cold 2.6% per day during 4 days of post storage life in
room. The deterioration of the physical appearance ordinary room conditions. Fruits stored in ordinary
and damages due to disease attacks on the fruit room conditions had 100% decay incidence and
at room conditions could increase losses in value severity after 3.5 days. Fruit stored at 10°C had 100%
and spoilage (photo 1 D). These losses are costlier decay incidence after five days in ordinary room
to retailers for such a high-valued fruit. Abrasion conditions. Also, the visual quality of the fruit is
of the skin makes the rate of water-loss higher evident from the images collected at various stages
resulting in shrivelling and reduces weight. Water- of this experiment. This activity establishes that
loss results in loss of saleable weight and physical the selected storage conditions have high impact
appearance. Fruit stored in the cold conditions had in terms of shelf life and retainment of quality of
a greener colour on the bracts, no chilling injury Dragon fruit and can help reduce the losses in the
symptoms in the outer flesh tissue, reduced decay supply chain.
incidence (%) and severity (%) as compared with
fruit stored in ordinary room conditions. Storage at ACKNOWLEDGEMENTS
low temperatures reduces fruit metabolism, delay The authors are grateful to the Directors of Ecofrost

Extending the Storage and Post-storage Life of Dragon Fruit Using a Cold Room (Ecofrost)
Technologies Pvt. Ltd., Jeevan Nagar, Tathawade, Punitha, V., Boyce, A.N. and Chandran, S. 2009. Activity of cell
Pune, Maharashtra- 411 033 for providing excellent wall degrading enzymes in Hylocereus polyrhizus. Indian
Journal of Agricultural Research, 43(4): 235-242.
facilities for conducting this research.
Wall, M.M. and Khan, S.A. 2008. Post-harvest quality of
dragon fruit (Hylocereus spp.) after X-ray irradiation
REFERENCES
quarantine treatment. Hort. Sci., 43: 2115-2119.
Chandran, S. 2010. Effect of film packing in extending shelf-
Wybraniec, S. and Mizrahi, Y. 2002. Fruit flesh betacyanin
life of dragon fruit, Hylocereus undatus and Hylocereus
pigments in Hylocereus cacti. J. Agr. Food Chem., 50: 6086-
polyrhizus. Acta Horti., 875: 389-394.
6089.
Chien, P.J., Sheu, F. and Lin, H.R. 2007. Quality assessment
of low molecular weight chitosan coating on sliced red
pitayas. J Food Eng., 79: 736-740.
Chuah, T.G., Ling, H.L., Chin, N.L., Choong, T.S.Y., Fakhru’l-
Razi, A. 2008. Effects of temperatures on rheological
behaviour of dragon fruit (Hylocereus sp.) juice. Int. J.
Food Eng., 4: 1-28.

Research Paper
Research Journal of Agricultural Sciences
9(3): 532-542, May-June (2018)
ISSN: 0976-1675 https:// www.rjas.org DI: 4917-0702-2018-116
Extending the Storage and Post-storage Shelf-life of Strawberry Fruit cv.

“Sweet Charlie” using Cold Storage
*Parag Babaji Jadhav and Nikhil Pradip Gurav
*Agricultural Research Expert, Agricultural Research Associate,
Ecofrost Technologies Private Limited, Jeevan Nagar, Tathawade, Pune - 411 033, Maharashtra, India
e-mail: parag@ecozensolutions.com
Received: 07 February 2018; Revised accepted: 10 April 2018
ABSTRACT
The postharvest changes in strawberry fruit c . S eet Charlie at room temperature (RT) and in cold storage (4°C
and 95% Relative Humidity (RH)) were studied during the winter season (January-2018) in Pune, Maharashtra,
India. The shelf life, pre-cooled shelf-life, cold storage life and post-storage shelf-life of fruit c . S eet Charlie
was observed to be 2.79 days in room temperature (RT), 2.97 days at RT, 4 days in cold storage i.e. Ecofrost at 4°C
with 95% RH followed by 1.90 days at RT, respectively. Average weight loss percentage of 0.58% per day (5.82 kg/
1000 kg/day), shrinkage percentage of 73.33% at the end of sixth day, abrasion injury percentage of 10% and
23.33% at the end of day 3 and 4, respectively of strawberries were recorded in Ecofrost. Fresh fruit weight loss
percentage was recorded at ordinary RT as 5.51% at the end of day 1, 6.08% at the end of day 2 and 6.18% at the
end of the day 3 and 20% shriveling was observed at the end of day 3. Firmness (N/cm²) decreased with increasing
storage periods. The TSS, ascorbic acid content (mg/100g of pulp) and decay % of fruit c . S eet Charlie was
observed to increase during the storage period.
Key words: Strawberries, Sweet Charlie, Cold, Storage, Temperature, Shelf, Post-storage
T he Mahabaleshwar strawberry is grown mainly in

the hilly Mahabaleshwar-Panchgani belt in western
Maharashtra, which accounts for about 85% of the total
strawberry is used in making various food products in the
region such as preserves, jams, fruit crushes, ice-creams,
milkshakes, strawberries with cream, fudge and jelly toffees.
strawberries produced in India. Mahabaleshwar strawberry Strawberries from Mahabaleshwar are exported in large
had obtained the geographical indication (GI) tag in 2010. quantities to other countries like France, Belgium, Malaysia
Mahabaleshwar was the summer capital of the Bombay and the Middle East. The fruit is frozen before being
Presidency under the British Raj. Since then, local farmers exported.
have developed their own varieties of the strawberry fruit, Strawberries (Fragaria x ananassa Duch.) are rich in
some of which are imported. As of late 2015, it is being ascorbic acid (vitamin C), secondary metabolites, simple
grown in an estimated area of 3,000 acres with about 30,000 sugars and acids but spoil quickly, with soft texture, high
metric tonnes of the fruit being produced annually. The cool softening rate and highly susceptible to fungal attack (Shin
climate and red soil of the region make it suitable for et al. 2008). Appearance, quality, firmness, and shelf-life are
growing the fruit and give it a unique taste (Kanan 2016). important from the consumers’ point of view. If strawberries
The Mahabaleshwar strawberry is a seasonal fruit with the are harvested before optimum maturity, their shelf life is
usual season lasting between October–November and April– extended but nutritive value and quality become reduced.
May. Mother saplings, some of which are imported from On the other hand, fully mature strawberries possess high
California in the month of June, are planted in nurseries in nutritive value with limited shelf-life. So, it is necessary to
places like Wai. The runners produced by each of these strike a balance between maturity stage and nutrient content
saplings are replanted in the month of September. The land of the fruit. Strawberry is a non-climacteric fruit and is
is prepared after the monsoon season in September by harvested at different stages of maturity, depending on the
fumigation and covering the fields with plastic sheets. cultivar and market preference. However, maturity indices
Nearly half of the fruit in the region belongs to the ‘Sweet as well as harvesting time mostly vary with cultivars
Charlie’ variety of California, with ‘Camarosa’ and ‘Winter (Kafkas et al. 2007) and to some extent with location and
Dawn’ being the other two major varieties. Other notable weather conditions. Unripe fruit are more prone to
varieties include ‘Rania’ and ‘Nabila’. Mahabaleshwar shrivelling and physical injuries and have poor flavour
532
Jadhav and Gurav Research Journal of Agricultural Sciences 9(3)
quality when ripe. Overripe fruit become soft and mealy placed in punnets and stored at ordinary room conditions.
with insipid flavour soon after harvest. Fruits picked either The experimental data were recorded on the following
too early or too late in their seasons are more susceptible to parameters as described below:
postharvest physiological disorders than fruit picked at the
proper stage of maturity (Kader 1999). Temperature Loss of visual quality: The visual quality losses of
management during storage is the single most important strawberries were determined by visual inspection on each
factor in minimizing the deterioration of fruit quality and day during the storage period based on visible fruit surface
extending the pre-cooled shelf-life and storage-life of damage including decay rot percentage, Rhizopus stolonifer
strawberry. However, in India most of the growers and (Rhizopus rot) percentage, Phytophthora cactorum (Leather
retailers store their product at ordinary conditions due to rot) percentage, Mucor piniformis (Mucor rot) percentage,
lack of cooling facilities. Storing at ambient temperature anthracnose rot (Colletotricum acutatum) percentage,
makes post-harvest management of strawberries very abrasion percentage and shrivelling percentage, etc. Fruit
difficult (Asrey et al. 2004), as high storage temperatures with visible mycelia growth and/or at least 1/3rd damaged
result in high respiration rates, which is associated with surface area including bruising, softening or easily ruptured
reduction of fruit quality (Ayala-Zavala et al. 2004). skin surface were removed, and the loss of fruit was
Cultivar quality is defined by different parameters which determined according to the percentage of berries removed.
collectively give an integral picture of selected fruit. This
research was undertaken to examine the effect of Shelf life at RT, pre-cooling shelf life at RT, cold storage life
temperature on selected qualitative parameters in strawberry inside storage and post-storage shelf-life at RT
fruit cv. “Sweet Charlie”. Shelf life of the strawberries was determined by
observing and judging parameters like rotting, shrivelling,
MATERIALS AND METHODS incidence of diseases, etc. with respect to storage days at
The study was carried out at the Agricultural Research ordinary room conditions. Similarly, cold storage life (days)
Laboratory, Ecofrost Technologies Private Limited, Pune, was determined by observing and judging the same quality
Maharashtra, India during the winter season (January) of parameters with respect to storage days. Post-storage shelf-
2018. Selected strawberries cv. “Sweet Charlie” were life (days) was also determined by using same parameters at
collected from Mahabaleshwar, Maharashtra, India and RT, after fruit were taken out from cold room (4°C and 95%
transported to Pune in an air-conditioned vehicle. The fruit RH) at just after the start of the experiment, after 8 hours,
quality, chemical composition and nutritive value were end of day 1, end of day 2, end of day 3, end of day 4 and at
evaluated as per experimental treatments. the end of day 5. It was measured till most of the fruit were
still marketable.
Harvesting of strawberries: The strawberries were harvested
based on optimum maturity like fruit surface exhibiting deep Abrasion injury percentage: Abrased strawberries were
red colour by visual estimation. Immediately after harvest, counted and expressed in percentage over the total number
the fruit was sorted to eliminate damaged pieces on basis of of fruits.
bruising, uneven shape, uneven colour, abrasion injury,
small and over-sized, etc. The fruit were selected based on Weight loss of fruit (%): Ten fruit per replications were
uniform size, shape and colour. Fully developed, well selected and weighed separately on an electronic balance
matured, healthy, uniform fruit, free from any bruising and and the mean of three replications was calculated. Weight
mechanical injuries and blemishes were brought to the loss was expressed as a percentage.
Agricultural Research Laboratory at Ecofrost Technologies
for storage and post-storage study. Total soluble solids (TSS): Total soluble solids were
recorded by using a hand refractometer (Erma made, Japan
Storage conditions 0.242 Brix, No. 96/88). For this purpose, fruit were selected
Treatment of the experiment: Some fruit were placed at RT randomly. The 10g pulp was separated from fruit. Pulp was
and some fruit were placed inside a cold storage i.e. Ecofrost homogenized by using mortar and pestle; filtered through a
at 4°C with 95% RH. The quality, storage life (days), Whatman filter paper no. 2. The supernatant was collected
vitamin C (mg/ 100 g pulp of fruit), post-storage life (days), to measure TSS using a digital hand refractometer and
weight loss (%), disease infection percentage such as leather expressed as °B.
rot, decay rot, rhizopus rot, and Mucor rot as well as hedonic
taste values (based on 5 members) were determined. Each Ascorbic acid content: For ascorbic acid measurement, 10g
parameter was applied with three replications. pulp tissues were homogenized in 50ml 5% metaphosphoric
acid (HPO3) using a mortar and pestle and filtered through a
Method of storage: Some strawberries were placed in Whatman filter paper No. 1. The clear supernatant was
punnets and stored inside the Ecofrost (4°C with 95% RH) collected for assaying ascorbic acid by 2,6-
and taken out for post-storage at ordinary room conditions at dichlorophenolindophenol titration following the method of
Agricultural Research Laboratory, Ecofrost technologies Ranganna (1986). 10ml aliquot was titrated with 2,6-
Pvt. Ltd., Pune, 411 033. Similarly, some strawberries were dichlorophenolindophenolsolution until the filtrate colour
533
Storage and Post-storage Shelf-life of Strawberry Fruit using Cold Storage
changed to pink and persisted for at least 15 seconds; the Shelf life of strawberry fruit was recorded to be 2.79
titration volume of 2,6-dichlorophenolindophenol was days at RT and varied with storage conditions (Fig 3). The
recorded. Prior to titration 2,6-dichlorophenolindophenol decrease in shelf life may reflect degradation and
solution was calibrated by ascorbic acid standard solution. solubilization of cell wall polyuronides and hemicelluloses
Ascorbic acid content was calculated according to the associated with fruit softening (Huber 1984). Our result also
titration volume of 2,6-dichlorophenolindophenoland the supported the findings of Shin et al. (2008) who found that
results were expressed as mg per 100g fresh weight. shelf life of fruit at the white tip (less matured) stage was
higher than that of the red ripe (more matured) stage. “Sweet
mg of Titrate × Dye factor × Volume made up Charlie” fruits had potentially higher storage life than at RT.
× 100
ascorbic Weight or volume Strawberries harvested at three-quarter red ripe stage can be
Aliquot of extract
acid/100g × off sample taken stored for a longer period with a better colour than the fruit
taken for estimation
pulp = for estimation harvested at full red stage (Nunes et al. 2006).
Fruit firmness (N/cm2) Pre-cooling shelf life (days) at RT (n-10): After pre-cooling
The hardness of the fruit was tested by using a pocket till 4°C and 95% RH, post-storage shelf life of strawberry
penetrometer (China, Fruit Hardness Taster FR-5120, Tip fruit has recorded 2.97 days at ordinary room conditions.
size 11mm). The penetrometer adjusted to zero was firmly
pierced into the fruit up to the knob. The pressure required Storage life (days) of strawberry fruit cv. “Sweet Charlie”
to penetrate the penetrometer was recorded in N/cm2 inside cold room of Ecofrost (n-10): Storage at 4°C and 95
provided on the circular disc of the pocket penetrometer. % RH conditions (Ecofrost), cold storage life of strawberry
The average firmness of two opposite sides of fruit was fruit was recorded as4.00 days (Fig 1). Post-storage shelf-
computed and recorded. life (days) of strawberries at ordinary room conditions after
being taken out of cold storage was observed to be 2.79
Shrivelling percentage: Shrunken strawberries were counted days, 2.97 days, 2.55 days, 2.05 days, 1.52 days, 1.47 days
and expressed in percentage over the total number of fruits. and 1.05 days, just after start experiment, after 8 hours, at
the end of day 1, at the end of day 2, at the end of day 3, at
Decay loss percentage: The number of diseased, rotten, the end of day 4 and at the end of day 5, respectively (Fig 2).
overripe fruits were counted and expressed in percentage
over the total number of fruit. Abrasion injury percentage of strawberry fruit cv.“Sweet
Charlie” inside cold room conditions (n-10)
Mucor rot percentage: The number of diseased fruit with Abrasion injury percentage of strawberry fruit at cold
Mucor piniformis were counted and expressed in percentage storage, was recorded to be 0.00%, 0.00%, 0.00%, 0.00%,
over the total number of fruit. 10.00%, 23.33% and 34.67%; as on just after start of
experiment, 8 hours (pre-cooling), at the end of day 1, at the
Anthracnose (Colletotricum acutatum) rot percentage: The end of day 2, at the end of day 3, at the end of day 4 and at
number of diseased fruit with anthracnose were counted and the end of day 5, respectively (Fig 5-B).
expressed in percentage over the total number of fruit.
Weight loss percentage of strawberry fruit at RT
Leather rot percentage: The number of diseased fruit with Weight loss percentage of strawberry fruit at RT was
leather rot (Phytophthora cactorum) were counted and recorded on the end of day 1, 2 and 3 as 5.51% (55.09
expressed in percentage over the total number of fruit. kg/1000 kg), 6.08% (60.79 kg/1000 kg) and 6.18% (61.84
kg/1000 kg) respectively (Table 1). Weight loss gradually
Soft rot (Rhizopus stolonifer) percentage increased over time and was affected by the storage
The number of diseased fruit with Rhizopus were methods.
counted and expressed in percentage over the total number
of fruits. Table 1 Weight loss percentage in strawberry fruit cv.
“Sweet Charlie” at RT
Hedonic test: The evaluation for assessing skin colour and Weight (g) of strawberry fruit (n=5) at RT
taste were done by a panel of five judges by using 5 point Fresh fruit At the end of At the end of At the end
hedonic scale. Skin colour scale was divided into 1. White, weight (g) 1st day (g) 2nd day (g) of 3rd (g)
2. 50% yellow, 3. 50% red, 4. 75% red and 5. 100% red. 97.66 g 92.28 g 86.87 g 81.31 g
Taste scale was divided into 1. Bad taste, 2. Slight good Weight loss (g) of strawberry at RT
taste, 3. Good taste, 4. Very good taste and 5. Excellent 0g 5.38 g 5.61 g 5.36 g
taste. Weight loss (%) of strawberry fruit at RT
0 5.51 6.08 6.18
RESULTS AND DISCUSSION Weight loss (kg/1000kg) of strawberry fruit at RT
Shelf-life (days) of strawberry fruit cv. “Sweet Charlie” at 0 55.09 60.79 61.84
RT (n-10)
534
Day-1 Day-2 Day-3 Day-4 Day-5 Day-6 Day-7

Fig 1 Strawberry fruit inside cold room on the end of the day 1, 2, 3, 4, 5, 6 and 7 (Inside cold room of Ecofrost)
Day-1 Day-2 Day-3 Day-1 Day-2 Day-3

st
Fig 2A Strawberry fruit taken out after 8 hours from cold room Fig 2B Strawberry fruit taken out after 1 day from cold room
and placed at RT and placed at RT

nd rd
Fig 2C Strawberry fruit taken out after 2 day from cold room Fig 2D Strawberry fruit taken out after 3 day from cold room

th th
Fig 2E Strawberry fruit taken out after 4 day from cold room Fig 2F Strawberry fruit taken out after 5 day from cold room
Fig 2 Post-storage shelf life of Strawberry fruit at RT
Fig 3A Day-1 (At room temperature) Fig 3B Day-2 (At room temperature)
Fig 3C Day-3 (At room temperature) Fig 3D Day-4 (At room temperature)
Fig 3 Shelf-life (Days) of Strawberry fruit c . S eet Charlie at room temperature
Weight loss percentage and weight loss kg/1000kg/day of Charlie” variety fruit under study exhibited a progressive
strawberry fruit cv. “Sweet Charlie” inside cold room weight loss during storage inside cold room. From this study
Average weight loss percentage of strawberry fruit at it was revealed that “Sweet Charlie” showed lower weight
cold room conditions, recorded as 0.58% per day and 5.82 loss with a better visual quality in cold temperature rather
kg per 1000 kg per day. Weight loss was higher at initial than RT. Significant variation in weight loss was observed
storage days in cold storage as shown in (Table 2). “Sweet throughout the storage period in both conditions. This could
535
be due to more succulence. Harvested fruit continue to polygonal cell having larger stomata and pith of strawberries
respire and lose water to the environment, which cannot be consists of thin-walled cells often separated during growth,
replaced, and weight loss occurs (Thompson 2003). The rate leaving large cavities. The large cells and thin cell walls in
of water loss is largely controlled by the storage temperature strawberry fruits contribute to their high level of
and humidity. Possibly, high rate of transpiration at room susceptibility to weight loss. Softening of the fruits as they
temperature could be the major reason for higher weight ripen involves thinning of cell walls and degradation of cell
loss. Storage duration and temperature had significant effect contents (Szczesniak and Smith 1969) which lead to weight
on weight loss. Epidermis of strawberries consists of loss from fully ripe fruit.
Table 2 Weight loss percentage and weight loss kg/1000 kg/day of strawberry fruit cv. “Sweet Charlie” inside cold room
(n=10)
Strawberry fruit cv. “Sweet Initial Final Weight loss Weight loss Weight loss,
Charlie” held inside cold room weight, g weight, g after day-1, g percentage per day kg/1000 kg/day
Fresh fruit 194.31 194.31 0.00 0.00 0.00
After eight hours 194.31 193.63 0.68 0.35 3.50
After one day 193.63 192.87 0.76 0.39 3.93
After second day 192.87 189.08 3.79 1.97 19.65
After third day 189.08 188.51 0.57 0.30 3.01
After fourth day 188.51 188.16 0.35 0.19 1.86
After fifth day 188.16 188.04 0.12 0.06 0.64
Table 3 Fruit weight loss percentage in strawberry fruit cv. “Sweet Charlie” at RT, after being taken out of cold room on
different days (n=5)
On time fruit cv. “Sweet Fruit weight loss percentage (RT)
Initial
Charlie” were taken out of At the end of 1st day At the end of 2nd day At the end of 3rd day
weight, g
cold room and placed at RT g % g % g %
Fresh fruit 97.66 92.28 5.51 86.87 11.05 81.31 16.74
After eight hours 93.16 85.81 7.89 81.35 12.68 78.09 16.18
After one day 86.45 81.41 5.83 75.48 12.69 71.88 16.85
After second day 75.19 70.56 6.16 67.13 10.72 62.53 16.84
After third day 83.20 79.21 4.80 75.06 9.78 69.51 16.45
After fourth day 81.07 78.07 3.70 75.20 7.24 - -
After fifth day 95.05 89.15 6.21 - - - -
Fruit weight loss percentage at RT, after being taken out of day, when fruit were taken out of cold room just after start
cold room on different days of experiment, after 8 hours and on the end of day 1, 2, 3, 4
Average weight loss percentage of strawberry fruit at and 5. Weight loss was higher at RT as compared to cold
RT was recorded at the end of the first, second and third storage (Table 3).
Table 4 TSS contents in strawberry fruit cv. “Sweet Charlie” inside cold room and at RT, after being taken out of cold
room (n-4)
Strawberry fruit cv. “Sweet TSS°B
Charlie” were taken out of cold RT
Cold room
room and held in RT At the end of 1st day At the end of 2nd day At the end of 3rd day
Fresh fruit 7.44 8.00 8.66 8.66
After eight hours 6.67 8.00 8.67 8.00
After one day 8.67 9.00 8.67 9.33
After second day 7.33 9.00 9.67 8.33
After third day 7.50 9.00 8.33 -
After fourth day 7.00 8.33 8.00 -
After fifth day 7.67 8.00 - -
TSS contents of strawberry fruit cv. “Sweet Charlie” at RT progressing storage periods. The increase in soluble solid
TSS of strawberry fruit at ordinary room conditions was contents may be due to hydrolysis of sucrose to invert sugars
recorded to be 7.44°B at the time just after start of the as reported by Bhatti (1975), Ullah (1990). Changes in TSS
experiment, 8.00°B at the end of first day, 8.66°B at the end during the storage period are due to respiration, changes of
of second day and 8.66°B at the end of third day, as shown insoluble compounds to soluble forms and moisture loss by
in (Table 4). Total soluble solids slightly increased with evaporation (Miaruddin et al. 2011). Increase in TSS
536
observed in the present study also agrees with the report of conditions and then decreased at the end of third day in
Abdullah et al. (1985), Tripathi et al. (1981). (Table 5).
TSS contents of strawberry fruit cv. “Sweet Charlie” inside Vitamin C contents in strawberry fruit inside cold room and
cold room and at RT at RT, after being taken out of cold room: Average vitamin
TSS of strawberries inside cold room conditions was C content (mg/100 g) was recorded to be 75.07 mg/100 g at
recorded to be 7.44°B in fresh fruit, 6.67°B after eight the end of day 1 for first five days when fruit were taken out
hours, 8.67°B at the end of first day, 7.33°B at the end of of cold storage and placed at RT. Similarly, average vitamin
second day, 7.50°B at the end of third day, 7.00°B at the end C content (mg/100 g) was recorded to be 80.08 mg/100 g
of fourth day and 7.67°B at the end of fifth day as shown in pulp at the end of day 2 for first four days and 82.93mg/100
(Table 4). Low temperature prevailing in the Ecofrost might g pulp at the end of third day for first three days (Table 5).
have resulted in removing field heat, delaying the ripening The ascorbic acid content of fruit slightly increased in
process, decrease in respiration or other metabolic processes ordinary room conditions. Haffner et al. (1997) found a
during storage. Cold storage has been found to help in wide variation in ascorbic acid content which ranged from
maintaining fruit turgidity, which minimizes the degradation 30 to 70 mg/100 g in fifteen strawberry cultivars, while
of starch to simple sugars. The changes in TSS are directly change in ascorbic acid content during storage on different
correlated with hydrolytic changes in the starch germplasm agrees with Lee and Kader (2000), Wills et al.
concentration during the post-harvest period. (1984). Otta (1984) found that ascorbic acid decreased in the
samples stored at room temperature. The decrease in
Vitamin C contents (mg/100 g) in strawberry fruit cv. ascorbic acid was due to prolonged storage at high
“Sweet Charlie” at RT: Vitamin C content (mg/100 g) of temperature. Cordenunsi et al. (2005) stated the fluctuations
fresh fruit increased from 66.88 to 81.43 mg/100g (at the in the ascorbic acid content and observed that ascorbic acid
end of second day) in strawberry pulp at ordinary room synthesis took place during the storage period.
Table 5 Vitamin C contents in strawberry fruitcv. “Sweet Charlie” at RT, after being taken out of cold room
Strawberry fruit cv. “Sweet Charlie” were Vitamin C contents (mg/100 g pulp) (n-4)
taken out of cold room and placed at RT Cold room At the end of 1st day At the end of 2nd day At the end of 3rd day
Fresh fruit 66.88 71.83 81.43 71.56
After one day 73.03 82.32 76.10 84.27
After second day 68.79 72.76 76.06 84.21
After third day 69.18 77.77 78.29 80.32
After fourth day 70.63 72.16 89.87 -
Table 6 Firmness of strawberry fruit cv. “Sweet Charlie” inside cold room and at RT, after being taken out of cold room
Strawberry fruit cv. “Sweet Charlie” were Firmness (N/cm2) (n-4) Room Temperature
taken out of cold room Cold room At the end of 1st day At the end of 2nd day At the end of 3rd day
Fresh fruit 24.21 20.45 18.59 16.23
After first day 19.68 16.93 15.10 10.93
After second day 20.63 14.80 13.61 11.10
After third day 19.98 16.29 15.65 12.02
After fourth day 19.69 16.32 14.65 -
Firmness (N/cm2) of fresh fruit cv. “Sweet Charlie” at RT: second day, after third day, after fourth day and after fifth
Firmness in fresh strawberries was recorded to be day; respectively. Fruit were taken out from cold storage
24.21N/cm2, likewise in room conditions at the end of first after 8 hours and held at room conditions, at the end of first
day, at the end of second day and at the end of third day; day, at the end of second day and at the end of third day;
firmness was recorded 20.45N/cm2, 18.59N/cm2 and firmness was recorded 18.90N/cm2, 15.15N/cm2 and
16.23N/cm2, respectively shown in (Table 6). 14.95N/cm2, respectively. Fruit taken out from cold storage
after the first day and held at room conditions, at the end of
Firmness of strawberry fruit cv. “Sweet Charlie” inside cold first day, at the end of second day and at the end of third
room and at RT day; firmness was recorded as 16.93N/cm2, 15.10N/cm2 and
Firmness was recorded as 21.98N/cm2, 19.68N/cm2, 10.93N/cm2, respectively. Fruit taken out from cold room
20.63N/cm2, 19.98N/cm2, 19.69 N/cm2 and 18.65N/cm2 after second day and held at room conditions, at the end of
inside the Ecofrost after eight hours, after first day, after first day, at the end of second day and at the end of third
537
day; firmness was recorded as 14.80N/cm2, 13.61N/cm2 and Table 7 Shrivelling percentage in strawberries fruit cv.
11.10N/cm2,respectively. Fruit taken out from cold storage “Sweet Charlie” at RT (n-10)
after third day and held at room conditions, at the end of At the end of At the end of At the end of
Fresh fruit
first day, at the end of second day and at the end of third 1st day 2nd day 3rd day
day; firmness was recorded as 16.29N/cm2, 15.65N/cm2, 0.00 0.00 0.00 20
12.02N/cm2,respectively. Fruit taken out from cold storage
after fourth day and held at room conditions, at the end of Shrivelling percentage of strawberry fruit cv. “Sweet
first day and at the end of second day; firmness was Charlie” inside cold room: Shrivelling percentage was
recorded as 16.32N/cm2 and 14.65N/cm2, respectively. Fruit recorded 0.00%, 0.00%, 0.00%, 0.00%, 0.00%, 73.33% and
taken out from cold storage after fifth day and held at room 83.33% at the end of the day 1, 2, 3, 4, 5, 6 and 7,
conditions, at the end of first day, firmness was recorded as respectively inside the Ecofrost for stored strawberries as
14.26N/cm2, shown in (Table 6). The decrease of firmness shown in (Table 8).
with the advancement of storage period could be due to
starch hydrolytic enzyme activity.
Table 8 Shrivelling percentage in strawberries fruit cv.
“Sweet Charlie” inside cold room
Shrivelling percentage of strawberry fruit cv. “Sweet
Charlie” at RT: Shrivelling percentage was recorded as 20% At the end of
at the end of third day inside the Ecofrost for stored Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7
strawberry fruit as shown in (Table 7). 0.00 0.00 0.00 0.00 0.00 73.33 83.33
Table 9 Shrivelling percentage in Strawberry fruit cv. ‘Sweet Charlie’ at RT, after being taken out of cold room (n-10)
Shrivelling Percentage
Strawberry fruit were taken out
At Room Temperature
of cold room and placed at RT Cold room
At the end of 1st day At the end of 2nd day At the end of 3rd day
Fresh fruit 0.00 0.00 0.00 20.00
After first day 0.00 0.00 0.00 73.33
After second day 0.00 0.00 0.00 83.21
After third day 0.00 0.00 50.00 -
After fourth day 0.00 0.00 53.33 -
After fifth day 0.00 0.00 70.16 -
Shrivelling percentage of Strawberry fruit cv. ‘Sweet Table 10 Decay percentage in strawberry fruit cv. “Sweet
Charlie’ at RT, after being taken out of cold room: Charlie” at RT (n-10)
Shrivelling percentage was recorded as 0.00% at the end of Fresh At the end At the end At the end At the end
day 1 for first five days when the fruit was taken out from fruit of 1st day of 2nd day of 3rd day of 4th day
Ecofrost and placed at room conditions. Shrivelling 0.00 0.00 13.33 73.30 93.67
percentage increased with storage period as shown in (Table
9, Fig 5-A). Decay percentage of strawberry fruit cv. “Sweet Charlie”
inside cold room: Fungal decay was the major contributor to
the loss of strawberry fruit quality. Decay rot percentage in
strawberries increased inside Ecofrost and at ordinary room
conditions day after day with increasing storage period, as
shown in (Table 11). Fruit decay increased sharply over the
storage period in both conditions. The declining effects of
firmness enhance fruit rotting. Also, increased C2H4 leads to
enhanced fungal decay.
Table 11 Decay percentage in strawberry fruit cv. “Sweet

Fig 5A Shrivelling symptoms Fig 5B Abrasion symptoms Charlie” inside cold room
Fig 5 Shrivelling symptoms and abrasion symptoms At the end of
1st day 2nd day 3rd day 4th day 5th day 6th day 7th day
Decay percentage of strawberry fruit cv. “Sweet Charlie” at 0.00 0.00 0.00 0.00 73.33 83.33 93.33
Room Temperature
Decay percentage increased with storage at ordinary Decay percentage of strawberry fruit cv. “Sweet Charlie”
room conditions as shown in (Table 10). Decay incidence inside cold room and at RT during post-storage period:
was found higher at room conditions than in cold storage Decay was caused by several causal organisms. Decay
(Nunes and Morais 2002). percentage increased with storage period at RT, when fruit
538
were taken out of cold storage at the end of day 1, 2, 3, 4 and 5 as shown in (Table 12).
Table 12 Decay percentage in strawberry fruit cv. “Sweet Charlie” at RT, after being taken out of cold room
Strawberry fruit cv. “Sweet Decay Percentage (n-10)
Charlie” were taken out of Room Temperature
Cold room
cold room and placed at RT At the end of 1st day At the end of 2nd day At the end of 3rd day At the end of 4th day
Fresh fruit 0.00 0.00 0.00 13.33 73.33
After first day 0.00 0.00 10.00 23.33 80.00
After second day 0.00 0.00 10.00 86.67 100
After third day 0.00 0.00 0.00 83.33 96.67
After fourth day 0.00 0.00 26.67 76.67 96.67
After fifth day 73.33 90 - - -
Table 13 Mucor rot percentage in strawberry fruit cv. “Sweet Charlie” at RT, after being taken out of cold room
Strawberry fruit cv. “Sweet Mucor rot percentage (n-10)
Charlie” were taken out of Cold Room Temperature
cold room and placed in RT room At the end of 1st day At the end of 2nd day At the end of 3rd day At the end of 4th day
Fresh fruit 0.00 0.00 0.00 13.33 20.00
After first day 0.00 0.00 10.00 10.00 20.00
After second day 0.00 0.00 10.00 36.67 40.00
After third day 0.00 0.00 0.00 50.00 56.67
After fourth day 0.00 0.00 6.67 30.00 43.33
After fifth day 33.33 40.00 - - -
Mucor rot percentage of strawberry fruit cv. “Sweet fruit were taken out from cold storage at the end of day 1, 2,
Charlie” at RT: Mucor rot percentage increased with storage 3, 4 and 5 as shown in (Table 13, Fig 4-A).
period at RT; at the end of day 1, 2, 3, 4 and 5 as shown in
(Table 13). Anthracnose rot percentage in strawberry fruit cv. “Sweet
Charlie” at RT: Anthracnose rot percentage increased with
Mucor rot percentage of strawberry fruit cv. “Sweet storage period at RT; at the end of day 1, 2, 3, 4 and 5 as
Charlie” inside cold room: Mucor rot percentage increased shown in (Table 15).
with storage period inside Ecofrost as shown in (Table 14).
Anthracnose rot percentage of strawberry fruit cv. “Sweet
Mucor rot percentage of strawberry fruit cv. “Sweet Charlie” inside cold room: Anthracnose rot percentage
Charlie” at RT, after being taken out of cold room: Mucor increased with storage period inside Ecofrost as shown in
rot percentage increased with storage period at RT, when (Table 16).
Table 14 Mucor rot percentage in Strawberry fruit cv. “Sweet Charlie” inside cold room
At the end of At the end of At the end of At the end of At the end of At the end of At the end of
day 1 day 2 day 3 day 4 day 5 day 6 day 7
0.00 0.00 0.00 0.00 33.33 36.67 43.33
Table 15 Anthracnose rot percentage of strawberry fruit cv. “Sweet Charlie” at RT (n-10)
Fresh fruit At the end of first day At the end of second day At the end of third day At the end of fourth day
0.00 0.00 0.00 0.00 6.67
Table 16 Anthracnose rot percentage in strawberry fruit cv. “Sweet Charlie” inside cold room (n-10)
day 1 day 2 day 3 day 4 day 5 day 6 day 7
0.00 0.00 0.00 0.00 13.33 16.67 16.67
Anthracnose rot percentage of Strawberry fruit cv. “Sweet storage at the end of day 1, 2, 3, 4 and 5 as shown in (Table
Charlie” at RT, after being taken out of cold room: 17, Fig 4-D).
Anthracnose rot was caused by the fungus Colletotricum
acutatum. Anthracnose rot percentage increased with Leather rot percentage in strawberry fruit cv. “Sweet
storage period at RT, when fruit were taken out of cold Charlie” at RT: Leather rot percentage increased with
539
storage period at RT; at the end of day 1, 2, 3, 4 and 5 as Leather rot percentage of strawberry fruit cv. “Sweet
shown in (Table 18). Charlie” at RT, after being taken out of cold room: Leather
rot was caused by the fungus Phytophthora cactorum.
Leather rot percentage of strawberry fruit cv. “Sweet Leather rot percentage increased with storage period at RT,
Charlie” inside cold room: Leather rot percentage increased when fruit were taken out of cold room at the end of day 1,
with storage period inside Ecofrost as shown in (Table 19). 2, 3, 4 and 5 as shown in (Table 20, Fig 4-B).
Table 17 Anthracnose rot percentage in Strawberry fruit cv. “Sweet Charlie” at RT, after taken out of cold room
Anthracnose rot percentage (n-10)
Strawberry fruit cv. “Sweet
Room Temperature
Charlie” were taken out of cold
Cold room At the end of At the end of At the end of At the end of
room and placed at RT.
first day second day third day fourth day
Fresh fruit 0.00 0.00 0.00 0.00 6.67
After first day 0.00 0.00 0.00 0.00 20.00
After second day 0.00 0.00 0.00 20.00 23.33
After third day 0.00 0.00 0.00 3.33 6.67
After fourth day 0.00 0.00 10.67 23.33 26.67
After fifth day 13.33 16.67 - - -
Table 18 Leather rot percentage in strawberry fruit cv. “Sweet Charlie” at RT (n-10)
Fresh fruit At the end of 1st day At the end of 2nd day At the end of 3rd day At the end of 4th day
0.0 0.00 0.00 0.00 16.67
Table 19 Leather rot percentage in strawberry fruit cv. “Sweet Charlie” inside cold room
0.00 0.00 0.00 0.00 20.00 20.00 23.33
Mucor piniformis Phytophthora cactorum Rhizopus stolonifer Colletotricum acutatum

Fig 4A Mucor Rot Fig 4B Leather Rot Fig 4C Rhizopus fruit rot Fig 4D Anthracnose fruit rot
Fig 4 Diseases developed inside cold room and at room temperature
Table 20 Leather rot percentage in strawberry fruit cv. “Sweet Charlie” at RT during post-storage period
Leather rot percentage (n-10)
Fruit cv. “Sweet Charlie” were
Room conditions
taken out of cold room and held in
RT
1st day 2nd day 3rd day 4th day
Fresh fruit 0.00 0.00 0.00 0.00 16.67
After first day 0.00 0.00 0.00 6.67 16.67
After second day 0.00 0.00 0.00 16.67 20.00
After third day 0.00 0.00 0.00 3.33 3.33
After fourth day 0.00 0.00 0.00 10 13.33
After fifth day 0.00 20.00 23.33 - -
Soft rot (Rhizopus rot) percentage of strawberry fruit cv. Rhizopus rot percentage in strawberry fruit cv. “Sweet
“Sweet Charlie” at RT: Rhizopus rot percentage increased Charlie” inside cold room: Rhizopus rot percentage
with storage period at ordinary room conditions; at the end increased with storage period inside cold storage as shown
of day 1, 2, 3, 4 and 5 as shown in (Table 21). in (Table 22).
540
Table 21 Soft rot (Rhizopus rot) percentage in strawberry fruit cv. “Sweet Charlie” at RT
Fresh fruit At the end of 1st day At the end of 2nd day At the end of 3rd day At the end of 4th day
0.00 0.00 0.00 0.00 30.00
Table 22 Soft rot (Rhizopus rot) percentage in strawberry fruit cv. “Sweet Charlie” inside cold room
0.00 0.00 0.00 0.00 6.67 10.00 10.00
Rhizopus rot percentage in Strawberry fruit cv. “Sweet percentage increased with storage period at RT, when fruit
Charlie” inside cold room and at RT: Rhizopus rot was were taken out of cold storage at the end of day 1, 2, 3, 4
caused by the fungus Rhizopus stolonifer. Rhizopus rot and 5 as shown in (Table 23, Fig 4-C).
Table 23 Rhizopus rot percentage in strawberry fruit cv. “Sweet Charlie” at RT, after being taken out of cold room
Rhizopus rot percentage (n-10)
Strawberry fruit cv. “Sweet
Room Temperature
Charlie” were taken out of cold
room and placed at RT
1st day 2nd day 3rd day 4th day
Fresh fruit 0.00 0.00 0.00 0.00 30.00
After first day 0.00 0.00 0.00 6.67 23.33
After second day 0.00 0.00 0.00 13.33 16.67
After third day 0.00 0.00 0.00 26.67 30.00
After fourth day 0.00 0.00 3.33 13.33 13.33
After fifth day 0.00 6.67 10 - -
Inside cold store fruit taste: Fresh fruit taste was recorded on different days: Fresh fruit taste after the end of day 1 in RT
a scale of very good to excellent; likewise, for fruit inside was recorded on a scale of very good to excellent; likewise,
cold storage at the end of day-1, at the end of day-2, at the for fruit taken out of cold room at the end of day-1, at the
end of day-3, at the end of day-4 and at the end of day-5, end of day-2, at the end of day-3, at the end of day-4 and at
taste was recorded on a scale of very good and excellent, the end of day-5, taste was recorded on a scale of good and
good and very good, good and very good, slight good and very good, good and very good, good and very good, slight
good, slight good and good, respectively (Table 24). good and good, slight good and good, respectively as shown
in (Table 25).
Table 24 Hedonic Test: Taste and color of stored strawberry
fruit cv. “Sweet Charlie” inside cold room conditions (n-5) Table 25 Hedonic Test: Taste and color of stored strawberry
On days tested Taste (5 Heads) Color (5 Heads) fruit cv. “Sweet Charlie” under RT at the end of day 1, after
Fresh fruits 4.4 4.0 fruit taken out of cold room on different days
At the end of day-1 4.2 4.0 Taste Color
At the end of day -2 3.6 4.0 On days tested (5 Heads) (5 Heads)
At the end of day -3 3.8 4.0 At the end of day 1 (RT)
At the end of day -4 2.8 4.2 Fresh fruit 4.2 4.0
At the end of day -5 2.8 4.5 At the end of day-1 3.2 4.0
1- Bad; 2- Slight Good; 3- Good; At the end of day -2 3.8 3.8
Scale for taste
4- Very Good; 5- Excellent At the end of day -3 3.2 4.5
1- White; 2- 50%Yellow; 3- 50% At the end of day -4 3.0 4.5
Scale for color:
Red; 4- 75% Red; 5- 100% Red. At the end of day -5 3.0 4.5
Scale for 1- Bad; 2- Slight Good; 3- Good; 4- Very
Inside cold store fruit color: Fresh fruit colour was recorded taste Good; 5- Excellent
to be 75% red; likewise, for fruit inside cold storage at the Scale for 1- White; 2- 50%Yellow; 3- 50% Red; 4-
end of day-1, at the end of day-2, at the end of day-3, at the color: 75% Red; 5- 100% Red.
end of day-4 as well as at the end of day-5, colour was
recorded to be 75% red, 75% red, 75% red, between 75% Color of stored strawberry fruit cv. “Sweet Charlie” under
red and 100% red as well as between 75% red and 100% RT at the end of day 1, after fruit taken out of cold room on
red, respectively, as shown in (Table 24). different days: Fresh fruit colour after the end of day-1 in
RT was recorded to be 75% red; likewise for fruit taken out
Taste of stored strawberry fruit cv. “Sweet Charlie” under of cold room after first day RT at the end of day-1, at the
RT at the end of day 1, after fruit taken out of cold room on end of day-2, at the end of day-3, at the end of day-4 and at
541
the end of day-5, colour was recorded to be 75% red, in a higher rate of quality degradation was recorded. Ascorbic
between 50% red and 75% red, in between 75% red and acid and TSS content increased with respect to weight with
100% red, in between 75% red and 100% red and in storage period. Firmness decreased with increasing storage
between 75% red and 100% red, respectively as shown in periods. Weight loss, shriveling, decay rot of strawberry
(Table 25). fruit increased inside cold room and at RT with time.
Fruit storage inside cold room (4° and 95% RH)
showed a longer storage life than room temperature. The Acknowledgements:
shelf life (2.79 days), pre-cooling shelf life (2.97 days), cold The authors are thankful to the Directors of Ecofrost
storage life (4 days) and post storage shelf life (1.90 days) of Technologies Pvt. Ltd., Pune, Tathawade, Pune,
fruit cv. “Sweet Charlie” was recorded. At room conditions, Maharashtra for allowing me to carry out post-harvest work.
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542
International Journal of Science and Research (IJSR)
ISSN (Online): 2319-7064
Index Copernicus Value (2016): 79.57 | Impact Factor (2017): 7.296
Extension of Shelf-Life of Cucumber Fruit CV.

‘22414’using A Cold Storage
Parag Jadhav
Agricultural Research Expert,Ecofrost Technologies Pvt. Ltd., Survey No 134/1, 134/2,130/3, Jeevan Nagar, Tathawade, Pune,
Maharashtra- 411 033
Abstract: Uniform and healthy cucumber fruit of cv.‘22414’were studied toextend theirshelflife using a cold storage unit i.e. Ecofrost,
during 8th to 27th February, 2017. The aim of the study was to determine the effectiveness of cold storage on the post-harvest
management of cucumbers and their post-storage shelf-life at room temperatureafter being held inside cold storage at 10°C and 93%
RH. The results showed that cucumberskept in cold storage recorded better retention of fruit quality. Firmness was recorded to be very
good from 9th to 15th February; good from 15th to 16th February; mediumon 18th February; low from 19th to 21st February and very low
from 22nd to 27th February, respectively, after the fruits were taken out of cold storage and kept at room conditions.Chilling injury
symptoms werenot observed inside cold storage. Shrivelling percentage was delayed in fruit taken out early from Ecofrost. Appearance
was found to better in fruit taken out early as compared to those taken out later. Average post-storage shelf-life was observed to be 4.1
days for the first five days, 3.3 days for the next five days and 1.67 days for the next 3 days at room temperature.
Keywords: Cucumber, Cold, storage, shelf and edible
1. Introduction percentage. Data for post-storage shelf-life (days), chilling

injury symptoms, appearance, firmness and shrivelling start
Cucumber (Cucumis sativus L.) is a widely cultivated plant on days at normal room conditions was observed and studied
in the gourd family Cucurbitaceae. It is a creeping vine that from 8th to 27thFebruary, 2017.
bears cucumiform fruits used as vegetable. There are three
main varieties of cucumber: slicing, pickling and seedless. 3. Results and Discussion
The cucumber is originally from South Asia, but now grows
on most continents. Many different types of cucumber are The results showed that the cucumber fruit cv. ‘22414’kept
traded on the global market. The cucumber originated in inside cold storage at 10°C and 93% relative humidity
India, where a great many varieties have been observed from recorded better quality. Firmness (Table 1) was recorded to
Cucumis hystrix[1]. be optimum up to 10 days when taken out of cold storage
and kept at normal room conditions. The firmness was
Cucumbers are sensitive to temperatures below 50°F. recorded by hand press basis, to be very good from 9th to
Cucumbers in raw form are best, when they are crispy and 15th February; good from 15th to 16th February; medium
fresh. When cucumber fruit stored below 50°F, they are from16th to 18th February; low from 19th to 21st February and
prone to developing "chilling injuries," including water- very low from 22nd to 27th February, respectively. Chilling
soaked areas, pitting, and accelerated decay. injury symptoms were not observed during experimental
periods. Shrivelling was delayed in fruit taken out early from
2. Materials and Methods cold room. The appearance of fruit (Table 1) was found to
be better when taken out early as compared to those taken
The study was carried out in the Agricultural Research out later. Appearance on visual basis was recorded to be
Laboratory of Ecofrost Technologies Pvt. Ltd. Tathawade, very good, good, slightly good, bad, very bad for fruit taken
Pune (MH), India, from 8th to 27th February, 2017. out of cold room and kept at room temperature from 9th to
Cucumber fruit cv. ‘22414’ were harvested at tender stage 16th February, 17th to 19th February, 20th to 21st February,
on the morning of8thFebruary, 2017. Fruits of cultivar were 22nd to 24thFebruary and 25th to 27th February 2017,
selected for their uniform size, colour and quality. Shelf-life respectively. Post-storage shelf-life at room temperature,
(days) was recorded by the number of days held in normal when fruits were taken out of cold room at different times;
room storage andalso shelf-life was recorded by the number recorded to be 4.5 days from 9th to 10th February; 4 days
of days held inside cold storage conditions between the time from 11th to 12th February; 3.5 days from 13th to 16th
of harvest and the end of edibility [2]. Also, post-storage February; 3 days for 17th to 18th February; 2.5 days for 19th
shelf-life at room temperature was recorded every day when February, 1.5 days for 20th February; 1 day for 21st February
takingthe fruit out from cold storage. Cucumbers were and 0 day(s) for 22nd to 27th February 2017. Temperature
subjected to cold storage treatment at 10°C and 93% relative was the major factor in determining the post-harvest
humidity and control treatment at room temperature with performance of cucumber cv. ‘22414’. In this case, the
ambient relative humidity. Ecofrost helps to maintain relative humidity and reduce
vapour pressure deficit and transpiration. This could be
Treatment-wise data was collected, and average mean values attributed to the slowdown of physiological processes such
are taken for further investigation. Every day five fruit were as respiration and transpiration that occur at low
taken out of cold storage and kept at room temperature to temperatures [3]. Wide fluctuations in temperature at
measure the post-storage shelf-life and shrivelling ambient conditions increased rate of water loss from
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Paper ID: ART201923 DOI: 10.21275/ART201923 14

International Journal of Science and Research (IJSR)
ISSN (Online): 2319-7064
Index Copernicus Value (2016): 79.57 | Impact Factor (2017): 7.296
cucumber possibly by increasing vapour pressure deficit [6] Nyalala SPO, Wainwright H (1998) The self-life of
between the tissue and the surrounding air leading to tomato cultivars at different storage temperatures. Trop.
enhancement of transpiration [4]. In addition, high Sci., 38, 151-154.
temperatures at ambient conditions increased the rate of [7] Wills R, Mcglasson B, Graham D, Joyce D (1998) Post-
respiration and other metabolic processes that caused harvest: An Introduction to the Physiology and Handling
depletion of substrates like sugars and proteins resulting into of Fruit, Vegetables and Ornamentals. Ed.: CAB
further weight loss[5].As water lost from the tissue, turgor International, Wallingford, UK.
pressure decreases, and the cell begins to shrink and
collapse, thus leading to loss of freshness. Higher loss in Table 1: Post-storage shelf-life (days), Firmness,
green colour at ambient temperatures may be caused by Appearance and shrivelling at room temperature, after
increased breakdown of chlorophyll and synthesis of β- cucumber fruit cv. ‘22414’ taken out of cold storage.
carotene and lycopene pigments, which occur during Post-
On days fruit
ripening process [6]. Lowering the temperature of cucumber storage Shrivelling
were taken out Firmness Appearance
lowers their rate of ripening and deterioration [3].The low shelf-life starts on days
of cold storage
temperature induces a change in the physical properties of (Days)
(n=5)
cell membrane due to changes in the physical state of At Room Conditions
8thFeb, 2017 VG
membrane lipids. However too much lowering of
(Fresh fruit) 3.0 VG 4.0
temperature leads to chilling injury which causes the release 9th Feb, 2017 4.5 VG VG 6.0
of metabolites such as amino acids, sugars and mineral salts 10th Feb, 2017 4.5 VG VG 6.0
from cells that together with the degradation of the cell 11th Feb, 2017 4.0 VG VG 5.5
structure provide an excellent substrate for the growth of 12th Feb, 2017 4.0 VG VG 5.0
pathogenic organisms, especially fungi[7]. 13th Feb, 2017 3.5 VG VG 5.0
14th Feb, 2017 3.5 VG VG 4.5
4. Conclusion 15th Feb, 2017 3.5 VG VG 4.5
16th Feb, 2017 3.5 G VG 4.5
The shelf life of cucumber fruit cv.‘22414’ can be extended 17th Feb, 2017 3.0 G G 4.0
up to 13 days using cold storage at 10°C and high (93%) 18th Feb, 2017 3.0 M G 4.0
relative humidity. Post-storage shelf-life of cucumber, when 19th Feb, 2017 2.5 L G 3.5
20th Feb, 2017 1.5 L SG 2.5
kept in normal room conditions was recorded to decrease
21st Feb, 2017 1.0 L SG 1.5
with increasing storage-life.
22nd Feb, 2017 0.0 VL B 0.0
23rd Feb, 2017 0.0 VL B 0.0
5. Future Scope 24th Feb, 2017 0.0 VL B 0.0
25th Feb, 2017 0.0 VL VB 0.0
The shelf life and post storage life of cucumber fruit cv. 26th Feb, 2017 0.0 VL VB 0.0
‘22414’ can be extended by using cold storage. 27th Feb, 2017 0.0 VL VB 0.0
Note:
6. Acknowledgements 1. Firmness: VG- Very Good, G-Good, M- Medium, L-Low,
VL- Very Low.
2. Appearance: VG- Very Good, G-Good, SG- Slight Good, B-
The authors are grateful to the Directors of Ecofrost Bad, VB-Very Bad
Technologies Pvt. Ltd., Survey no 134/1, 134/2,130/3,
Jeevan Nagar, Tathawade, Pune, Maharashtra- 411 033 for
providing excellent facilities for conducting the research
work.
References
[1] Doijode SD (2001). Seed storage of horticultural crops.
Haworth Press. ISBN 1-56022-901-2 p. 281.
[2] Jadhav PB, Gurav NP. Extension of storage and post-
storage shelf-life of fig fruit. International Journal of
Research and Review. 2018; 5(3):25-34.
[3] Kays SJ (1991) Post-harvest Physiology and Handling of
Perishable Plant Products. Van Nostrand Reinhold, New
York.
[4] Ben-Yoshua S (1987) Transpiration, Water Stress and
Gas exchange. In: J. Weichmann, (ed.), Postharvest
Physiology of vegetables, Marsel Dekkar, New York.
[5] Buescher RW (1979) The influence of high temperature
on physiological and compositional characteristics of
tomato fruits. Lebensm. Wiss. Technol., 12,162-164.
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Licensed Under Creative Commons Attribution CC BY
Paper ID: ART201923 DOI: 10.21275/ART201923 15

International Journal of Agriculture Sciences
ISSN: 0975-3710 & E-ISSN: 0975-9107, Volume 10, Issue 17, 2018, pp.-7087-7091
Available online at https://www.bioinfopublication.org/jouarchive.php?opt=&jouid=BPJ0000217
Research Article
EXTENDING THE SHELF LIFE OF BROCCOLI CV. ‘GREEN MAJIC’ USING A COLD ROOM (ECOFROST)
JADHAV P.B.*, GURAV N.P. AND MORE D.B.

Ecofrost Technologies Pvt. Ltd., Survey No 134/1, 134/2,130/3, Jeevan Nagar, Tathawade, Pune, 411 033, Maharashtra, India
*Corresponding Author: Email - parag@ecozensolutions.com
Received: September 04, 2018; Revised: September 10, 2018; Accepted: September 11, 2018; Published: September 15, 2018
Abstract: Storage at 4ºC (-1) with 95% RH (relative humidity) was evaluated as the best condition to maintain the shelf life of the Broccoli cv. ‘Green Majic’ heads. Broccoli heads
were vacuum packed and stored inside cold room of Ecofrost where it retained a maximum storage life up to 13 days and the post-storage life of 1 day after that. Shelf life was
recorded to be 2 days in ordinary room condition, in case of heads harvested at unopened florets stage. Some Broccoli heads were also shrink wrapped, and cling wrapped and
stored inside cold room of Ecofrost where it retained a maximum storage life up to 10.33 and 7.33 days, respectively. Chilling injury and diseased signs were not observed inside
cold room since starting of the experiment.
Keywords: Broccoli, Heads, Shrink, Vacuum
Citation: Jadhav P.B., et al., (2018) Extending the Shelf Life of Broccoli cv. ‘Green Majic’ using a Cold Room (Ecofrost). International Journal of Agriculture Sciences, ISSN:
0975-3710 & E-ISSN: 0975-9107, Volume 10, Issue 17, pp.- 7087-7091.
Copyright: Copyright©2018 Jadhav P.B., et al., This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits
unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.
Introduction
Broccoli is a hardy vegetable of the cabbage family which comes in a variety of Some stem heads were treated with 2% alum and 2% ascorbic acid for 1 minute.
colours, ranging from deep sage all the way to dark green and purplish-green. Some heads were wrapped in cling paper and shrink-wrapped and kept in 150°C
Broccoli is also high dietary fibre and iron and is highly recognized for its anti- for 10 seconds. The heads were packed in low vacuum bags, air inside the bags
cancer nutrients. Broccoli is an excellent source of vitamin K, chromium, and was removed using a vacuum pump. All samples were kept inside a cold room at
folate. It is a very good source of pantothenic acid, vitamin B6, vitamin E, 4ºC and 95% RH. Parameters like weight loss, shelf-life, storage life, post-storage-
manganese, phosphorus, choline, vitamin B1, vitamin A (in the form of life, chilling injury were recorded on a periodic basis. Each treatment sample was
carotenoids), potassium, and copper. Broccoli is also a good source of replicated thrice [2-6].
magnesium, omega-3 fatty acids, protein, zinc, calcium, iron, niacin, and selenium
[1]. Thick stalks will be woody and is a sign of over maturity. Broccoli heads are Results and Discussion
clusters of flowers. The florets are ready for harvest 10 to 13 weeks after sowing Weight loss was highest in open crate placed heads followed by 2% ascorbic acid,
and plants produce buds after 6 to 8 weeks. Storage temperature is very vital for 2% alum treated heads and cling and shrink-wrapped produce inside cold room
safe storage of Broccoli. High temperature could result in off flavour and mushy [Table-1]. Lowest weight loss was seen in vacuum packed produce. Vacuum, cling
florets of broccoli while low temperatures below -1ºC could result in chilling injury. and shrink-wrapping samples were observed with low weight loss inside cold
While storing in closed plastic bags, bags should be kept open or use perforated storage. Weight loss increased with increase in hollowness in stem of broccoli.
bags. The air will help to keep them fresh. Low temperature could slow down the Pithiness increased with increase in storage period. Weight loss of control
growth of micro-organisms mainly fungi on Broccoli florets. Consume fresh samples increased inside cold storage as storage period increased. Compared to
broccoli as soon as you can as it has very low shelf life. Raw broccoli requires control, cling and shrink-wrapping; weight loss was very less in case of vacuum
proper air circulation. Therefore, during the present study, sample was maintained packaged heads [Table-1]. Highest weight loss was recorded in 2% ascorbic acid,
at optimum level of 4°C with best air circulation. control, 2% alum treated samples than cling and shrink-wrapped samples when
taken out from cold room at the end of day -9 and kept at room conditions for 2
Materials and Methods days [Table-2]. Highest storage life was noted in vacuum packed samples as 13
‘Green Majic’ Variety heads were collected from Loni Kalbhor, Pune Maharashtra, days followed by shrink (10.33 days) and cling wrapped samples (7.33 days)
India and harvested at unopened florets stage in the early morning. Harvesting [Table-4] and [Fig-1 to 6]. Compared to control, 2% alum, 2% ascorbic acid, cling
was carried out manually. The broccoli florets should be compact, firmly closed, and shrink-wrapping; storage life was better in case of vacuum-packed samples.
and of a deep green color. Any heads that showed signs of yellowing or tiny The heads stored at 4°C with 95% RH conditions, recorded 0 percentage chilling
yellow flowers were rejected as this is an indication of age. During harvesting, de- symptoms in all the treatments [Table 5]. The diseased symptoms were noted as
heading was done with the help of sharp sickle and the heads were kept in crates. zero percent in all treatments during experiment period inside cold room [Table-6].
Such freshly harvested and selected heads were placed under shady conditions The chilling injury symptoms were noted as zero percentage in all treatments
for thirty minutes. The cut ends of the stalks were completely fresh and moist. during experiment period at room conditions [Table-7], when treated samples
Heads were handled carefully to reduce abrasion and bruising during transit. were taken out from cold room. The post storage life was recorded as one day at
These plastic crates were loaded in an air-conditioned cab which was then room conditions for samples of open crate, cling wrap, 2% ascorbic acid, 2% alum
unloaded in the Agri Research Lab. On arrival at the Agri Lab, the heads were and shrink wrapped; when samples were taken out from cold room at the end of
sorted based on visual defects. Some heads were placed in crates for control. day 3, 7, 3, 4 and 11, respectively [Table-8].

ISSN: 0975-3710&E-ISSN: 0975-9107, Volume 10, Issue 17, 2018
|| Bioinfo Publications || 7087
Extending the Shelf Life of Broccoli cv. ‘Green Majic’ using a Cold Room (Ecofrost)
Table-1 Weight loss (%) of broccoli cv. ‘Green Majic’ inside cold room conditions
Treatments After 1 After 2 After 3 After 4 After 5 After 6 After 7 After 9 After 10 After 11 After 13 After 14
Day Days Days Days Days Days Days Days Days Days Days Days
Open Crate 2.98 3.97 5.30 5.96 6.13 6.62 7.12 7.28 7.62 8.44 9.27 9.60
Cling Wrap 1.04 1.21 1.56 2.08 2.43 2.77 3.12 3.47 3.64 3.81 3.81 3.81
2% Ascorbic Acid 2.02 4.04 5.05 6.06 6.06 6.06 7.07 7.07 7.07 8.08 8.08 8.08
2% Alum 2.02 3.03 4.04 5.05 5.05 6.06 6.06 7.07 7.07 8.08 8.08 8.08
Shrink Wrap 0.81 0.97 1.30 1.62 1.94 2.27 2.43 2.76 3.24 3.57 3.57 3.57
Vacuum Pack 0.15 0.15 0.15 0.15 0.15 0.15 0.15 0.31 0.31 0.46 0.46 0.46
Table-2 Post-storage weight loss (%) of broccoli cv. ‘Green Majic’ at room condition, treated samples were taken out from cold room condition
Treatments After 1 After 2 After 3 After 4 After 5 After 6 After 7 After 9 After 10 After 11 After 13 Days
Days Days Days Days Days Days Days Days Days Days
At the end of Day – 2 At end of Day –
1
Open Crate 12.83 13.16 12.24 11.72 9.46 9.23 8.91 9.90 12.50 7.81 8.57
Cling Wrap 0.66 1.22 0.59 0.93 0.75 0.85 2.11 2.17 1.52 1.69 3.37
2% Ascorbic Acid 12.36 11.48 11.11 - 9.71 - 9.09 10.87 - - -
2% Alum 12.00 10.00 11.76 - 10.67 - 9.80 9.89 - - -
Shrink Wrap 1.23 1.20 0.74 1.98 0.85 0.95 1.16 1.10 1.92 2.08 3.64
Vacuum pack - - - - - - - - - - - 1.23
Table-3 Shelf life of broccoli cv. ‘Green Majic’ heads at room condition
Treatment Shelf life; Days
Control-Open Crate 2
Shelf life was noted as 2 days at room conditions [Table-3]
Table-4 Storage life of broccoli cv. ‘Green Majic’ heads at cold room condition
Treatments Storage life; days
Open Crate 3.00
Cling Wrap 7.33
2 % Ascorbic Acid 3.67
2% Alum 4.00
Shrink Wrap 10.33
Vacuum Pack 13.00
Table-5 Chilling injury percentage inside cold room Table-6 Diseased percentage inside cold room
Treatments Percentage Treatments Percentage
Open Crate 0 Open Crate 0
Cling Wrap 0 Cling Wrap 0
2% Ascorbic Acid 0 2% Ascorbic Acid 0
2% Alum 0 2% Alum 0
Shrink Wrap 0 Shrink Wrap 0
Vacuum Pack 0 Vacuum Pack 0
Table-7 Chilling injury symptoms at room conditions, when treated samples of broccoli cv. ‘Green Majic’ were taken out from cold room
Treated samples were taken out from cold room
Treatments After 1 After 2 After 3 After 4 After 5 After 6 After 7 After 9 After 10 After 13
Days Days Days Days Days Days Days Days Days Days
At Room Conditions (Storage life, Days)
Open Crate 0 0 0 - - - - - - -
Cling Wrap 0 0 0 0 0 0 0 0 0 -
2 % Ascorbic Acid 0 0 0 0 - - - - - -
2% Alum 0 0 0 0 - - - - - -
Shrink Wrap 0 0 0 0 0 0 0 0 0 -
Vacuum Pack - - - - - - - - - 0
Table-8 Post-storage life at room conditions, when treated samples of broccoli cv. ‘Green Majic’ were taken out from cold room
Treated samples were taken out from cold room
Treatments After 1 After 2 After 3 After 4 After 5 After 6 After 7 After 9 After 10 After 11 After 13
Days Days Days Days Days Days Days Days Days Days Days
Post-storage life at Room Conditions (Days)
Open Crate 2.0 1.5 1.0 - - - - - - - -
Cling Wrap 2.5 2.5 2.5 2.0 2.0 1.5 1.0 1.0 - - -
2 % Ascorbic Acid 2.0 1.5 1.0 1.0 - - - - - - -
2% Alum 2.0 1.5 1.5 1.0 - - - - - - -
Shrink Wrap 2.5 2.5 2.5 2.0 2.0 2.0 1.5 1.5 1.5 1.0 -
Vacuum pack - - - - - - - - - - 1.0

Jadhav P.B., Gurav N.P. and M
Table-9 Diseased percentage up to 2 days at room conditions, treated samples of cv. ‘Green Majic’ were taken out from cold room
Treatments After 1 After 2 After 3 After 4 After 5 After 6 After 7 After 9 After 10 After 11 After 13
Days Days Days Days Days Days Days Days Days Days Days
Open Crate 0 0 0 - - - - - - - -
Cling Wrap 0 0 0 0 0 0 0 - - - -
2 % Ascorbic Acid 0 0 0 0 - - - - - - -
2% Alum 0 0 0 0 - - - - - - -
Shrink Wrap 0 0 0 0 0 0 0 0 0 0 -
Vacuum pack - - - - - - - - - - 0
Day-1 Day-4
Fig-1 Photos of Control inside cold room
Day-1 Day-4
Fig-2 Photos of 2% Ascorbic Acid inside cold room
Day-1 Day-4
Fig-3 Photos of 2% Alum inside cold room
Day-1 Day-4
Day-8
Fig-4 Photos of cling wrapping inside cold room

Extending the Shelf Life of Broccoli cv. ‘Green Majic’ using a Cold Room (Ecofrost)
Day-1 Day-4
Day-8 Day-12
Fig-5 Photos of shrink wrapping inside cold room
Day-1 Day-4
Day-8 Day-12
Day-16
Fig-6 Photos of vacuum packaging inside cold room
Lowest post storage life was noted in case of control, 2% ascorbic acid and 2% high rate of respiration which in turn is regulated by temperature, ethylene, O₂ and
alum treated samples. The disease signs were noted as zero percentage in all CO₂ gases [4]. Shrink-wrap packaging is a new technique for post-harvest
treatments at room conditions up to 2 days [Table-9], when treated samples were handling of vegetables. The technology delays physiological deterioration and
taken out from cold room. The heads which were stored at 4°C with 95% RH with prevents condensation of droplets within the package. Individual shrink-wrapping
vacuum pack retained highest storage life up to 13 days, whereas shelf-life was of the produce provides optimum gas and humidity for maintaining quality of the
recorded as 2 days in ordinary room conditions. Visual appearance of broccoli produce during the transit and storage. As a result, it doubles or sometimes triples
heads is shown in figure 1 to 6. Alum promotes the proper healing of the wound at storage life of the fruits under proper storage conditions. Such unit packs also
stem end and controls pathogens [3]. Ascorbic acid acts as anti-oxidant. The provide protection against abrasion and maintain attractive appearance of the
conversion of green colour of the heads into yellow takes place because of product [5]. With polyethylene bags having more control over the gas exchange
chlorophyll degradation which is an indicator of senescence that is enhanced by with the surrounding air, the levels of CO₂ and O₂ around the produce might have

Jadhav P.B., Gurav N.P. and More D.B.
further slowed down conversion of starch to sugars [6]. Heads stored in the cold
conditions had maintained a greener colour, no chilling injury symptoms, no decay
incidence and no rot. Storage at low temperatures reduces metabolism, and delay
senescence during storage of head florets.
Conclusion
In conclusion, the visual quality of the head of cv. ‘Green Majic’ is evident from the
images collected at various stages of this experiment. This activity establishes that
the selected storage conditions have high impact in terms of shelf life of broccoli
head of cv. ‘Green Majic’. Vacuum pack in combination with low temperature
storage significantly maintains the quality of broccoli heads. Post storage life was
recorded as 1 - 2.5 days.
Application of research: Research is applicable for storage of highly perishable

broccoli heads under low temperature with different packaging to extend storage
life.
Acknowledgement / Funding: Author thankful to the Director, Ecofrost

Technologies Pvt. Ltd., Jeevan Nagar, Tathawade, Pune, Maharashtra, 411 033
for providing excellent facilities for conducting this research. Financial assistance
provided by the Ecofrost Technologies Pvt. Ltd. Pune, Maharashtra, India is highly
appreciated.
*Principle Investigator or Chairperson of research: Dr P.B. Jadhav

Institute: Ecofrost Technologies Pvt. Ltd., Survey No 134/1, 134/2,130/3, Jeevan
Nagar, Tathawade, Pune, 411 033
Research project name or number: Research station study
Author Contributions: All author equally contributed
Author statement: All authors read, reviewed, agree and approved the final
manuscript
Conflict of Interest: None declared
Ethical approval: This is the research work of company of Ecofrost Technologies

Pvt., Ltd. and approval has been taken from The Director, Ecofrost Technologies
Pvt., Ltd., Tathawade, Pune, 411 033
References
[1] Vasanthi H.R., Mukherjee S. and Das D.K. (2009) Mini Rev Med
Chem., 9 (6), 749-59.
[2] Dhall R.K., Sharma S.R., Mahajan B.V.C. (2012) Journal of food
science and technology, 49 (4), 495-499.
[3] Anyasi T.A., Jideani A.I.O. and Mchau G.R.A. (2013) Comprehensive
Reviews in Food Science and Food Safety, 12, 509-522.
[4] Pinto A.C., Alues R.E. and Pereira E.C. (2004) Acta Hort., 645, 551-
553.
[5] Sharma R.R. and Pal R.K. (2009) ICAR newsletters, 15 (3),3.
[6] Jobling J. (2000) Sydney postharvest laboratory information sheet.
Sydney Australia.

ISSN: 0975-3710 & E-ISSN: 0975-9107, Volume 10, Issue 17, 2018, pp.-7092-7101
Available online at https://www.bioinfopublication.org/jouarchive.php?opt=&jouid=BPJ0000217
Research Article
EXTEND THE STORAGE LIFE THROUGH COLD CONDITIONS IN CAPSICUM CVS. ‘BACHATA F1’, ‘MASHELIA’,
‘BOMBAY GREEN’ AND ‘LOCAL GREEN’
JADHAV P.B.* AND GURAV N.P.

Ecofrost Technologies Pvt. Ltd., Survey No 134/1, 134/2,130/3, Jeevan Nagar, Tathawade, Pune, 411 033, Maharashtra, India
*Corresponding Author: Email - parag@ecozensolutions.com
Received: September 04, 2018; Revised: September 10, 2018; Accepted: September 11, 2018; Published: September 15, 2018
Abstract: Uniform and healthy Capsicum fruits of cv. ‘Bachata’ (Yellow coloured), ‘Mashelia’ (Red coloured), ‘Bombay Green’ (Green coloured) and ‘Local Green’ (Green
coloured) were used for studying the storage-life (days) in cold storage unit of Ecofrost and normal room conditions (RT). Selected fruit of cultivars were kept in cold storage at
10°C and 93% RH conditions. The aim of the study was to determine the effectiveness of cold storage on the post-harvest storage-life (days) of Capsicum cultivars at 10°C and
93% RH. The results showed that keeping the fruit of Capsicum cv. ‘Bachata F1’ (16 Days), ‘Mashelia’ (15 days), ‘Bombay Green’ (14 days) and ‘Local Green’ (12 days) under cold
storage at 10°C and 93% relative humidity, recorded better retention of fruit qualities. Average post-storage-life (days) was observed in cv. ‘Bachata F1’, ‘Mashelia’, ‘Bombay
Green’ and ‘Local Green’ as 2.5 days, 2.5 days, 2.0 days and 2.0 days, respectively under room temperature after taking it from cold storage at the end of day 12 after storage.
Weight loss was recorded 44 kg/1000 kg (V1), 42.90 kg/1000 kg (V2), 34.42 kg/1000 kg (V3) and 69.60 kg/1000 kg (V4), at the end of 12th day inside cold storage. Chilling and
disease development symptoms were not seen. Shelf life was recorded maximum in ‘Bachata F1’ cultivar as compared to other cultivars.
Keywords: Capsicum, Cold Storage
Citation: Jadhav P.B. and Gurav N.P. (2018) Extend the Storage Life through Cold Conditions in Capsicum cvs. ‘Bachata F1’, ‘Mashelia’, ‘Bombay Green’ and ‘Local
Green’. International Journal of Agriculture Sciences, ISSN: 0975-3710 & E-ISSN: 0975-9107, Volume 10, Issue 17, pp.- 7092-7101.
Copyright: Copyright©2018 Jadhav P.B. and Gurav N.P. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which
permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.
Introduction and control treatment to room temperature conditions.

Sweet pepper consumption in India is increasing now-a-day due to increasing At Ecofrost Technologies Pvt. Ltd., Agricultural Research Laboratory, fruit of four
demand by urban consumers. There is a good demand for export too. The export cultivars were kept at normal room temperature and kept at cold conditions (10°C
market needs fruits with longer shelf life, medium size, tetra lobed fruits with an and 93% RH). The data was collected and taken for further investigation. 2
attractive dark colour, mild pungency and good taste. But, the supply is samples of each variety were kept aside in the cold storage and their weight was
inadequate due to low productivity of the crop. There is increased demand for monitored every day to study weight loss. On 1 st, 3rd, 5th, 7th, 9th, 11th and 13th
capsicum by the consumers and lot of farmers are also showing interest in the days two fruit of each variety were taken out from cold storage and kept at normal
cultivation of this crop under protected conditions, as this type is having definite room conditions to measure the weight loss, post-storage life, chilling injury,
qualitative and quantitative advantage over the traditional cultivation. Capsicum, firmness, and shrivelling percentage.
also known as sweet pepper, color capsicum or bell pepper, is a herb. Capsicum
is used for various problems with digestion including intestinal gas, stomach pain, Results and Discussion
diarrhoea, and cramps [1]. An overripe capsicum is withered, shrunken and has Weight loss, post-storage life, chilling injury, firmness, shrivelling percentage,
the appearance of aged leather. While wrinkled bell peppers are edible, they will disease development and shelf life were studied.
not be as sweet or robust as their firm-skinned counterparts. The nutritional values Weight loss of fruits taken out from cold storage to room conditions: Weight loss of
of red and green bell peppers varied. In 2014-15, production share of state of cv. Yellow (Bachata F1) for four days was recorded as 7.73%, 7.79%, 7.5%,
Karnataka was 26.98%, then followed by Himachal Pradesh 18.70%, Jammu and 7.59%, 8.47%, 8.6% and 7.2% on ends of the 1st day, 3rd day, 5th day, 7th day,
Kashmir 12.69%, Maharashtra 10.24%, Jharkhand 9.51%, Uttarakhand 8.01%, 9th day, 11th day and 13th day, respectively at room conditions, average weight
Orrisa 3.19%, Telangana 3.10, Meghalaya 2.41%, Mizoram 1.97%, etc [2]. loss was observed for four days (7.84%) [Table-1A]. Weight loss of cv. Red
(Mashelia) was recorded at the end of the 1st day, 3rd day, 5th day, 7th day, 9th
Materials and Methods day, 11th day and 13th day; 9.66%, 11.49%, 9.97%, 9.33%, 11.62%, 11.48% and
The experiment was carried out in the Agricultural Research Laboratory of 7.69% respectively for four days at room conditions, average weight loss was
Ecofrost Technologies Pvt. Ltd. Tathawade, Pune (MH), India. 2017. Capsicum observed for four days (10.17%) [Table-1B]. Weight loss of cv. Green (Bombay
cvs. were collected at optimum maturity stage (around 90% coloured stage) from Green) was recorded at the ends of the 1st day, 3rd day, 5th day, 7th day, 9th
farmers of Junnar, Pune. Fruit of each cultivar were selected for their uniform size day, 11th day and 13th day; 8.61%, 7.83%, 6.85%, 7.48%, 7.05%, 9.53% and
and quality in the morning hours. Shelf-life (days) was recorded by the number of 6.46% respectively, average weight loss was observed for four days (7.68%)
days held in normal room storage conditions of Capsicum cv. ‘Bachata F1’ (V₁), [Table-1C]. Weight loss of cv. Green (Local Green) was recorded 10.75%,
‘Mashelia’ (V₂), ‘Bombay Green’ (V₃) and ‘Local Green’ (V₄) between the time of 10.11%, 12.88%, 9.85%, 8.73%, 8.22% and 7.55% at the end of the 1st day, 3rd
collection from farmer fields and the end of longevity. Also, Post-harvest life at day, 5th day, 7th day, 9th day, 11th day and 13th day, respectively at room
normal storage conditions was recorded in four cultivars of Capsicum. Capsicum conditions, respectively, average weight loss was observed for four days (9.72%)
fruits were subjected to cold storage treatment at 10°C and 93% relative humidity [Table-1D].

Extend the Storage Life through Cold Conditions in Capsicum cvs. ‘Bachata F1’, ‘Mashelia’, ‘Bombay Green’ and ‘Local Green’
Table-1A. Weight loss for 4 days for fruit of capsicum cv. ‘Bachata’ taken out from cold storage to room conditions.
Room storage (fruit taken out Yellow (Bachata F1) Weight in percentage Weight loss kg/1000 kg
from cold storage at the end of) Initial Weight Final weight (gm) after 4 Initial Final weight after 4 Weight loss For 4 days storage
(gm) days storage Weight days storage for 4 days
Day-1 197.71 182.42 100 92.27 7.73 77.30
Day-3 203.51 187.65 100 92.21 7.79 77.90
Day-5 226.00 209.06 100 92.5 7.5 75.00
Day-7 239.09 220.95 100 92.41 7.59 75.90
Day-9 193.35 176.97 100 91.53 8.47 84.70
Day-11 196.51 179.61 100 91.4 8.6 86.00
Day-13 196.6 182.45 100 92.8 7.2 72.00
Table-1B. Weight loss of fruits of capsicum cv. ‘Mashelia’ taken out from cold storage to room conditions.
Room storage (Fruit Red (Mashelia) Weight in percentage Weight loss kg/1000 kg
taken out from cold Initial Weight Final weight (gm) after Initial Weight Final weight after 4 Weight loss for 4 For 4 days storage
storage at the end of) (gm) 4 days storage days storage days
Day-1 223.05 201.51 100 90.34 9.66 96.60
Day-3 212.9 188.44 100 88.51 11.49 114.90
Day-5 228.88 206.07 100 90.03 9.97 99.70
Day-7 180.14 163.33 100 90.67 9.33 93.30
Day-9 202.96 179.37 100 88.38 11.62 116.20
Day-11 172.39 152.6 100 88.52 11.48 114.80
Day-13 154.97 143.05 100 92.31 7.69 76.90
Table-1C. Weight loss of fruits of capsicum cv. ‘Bombay Green’ taken out from cold storage to room conditions.
Room storage (Fruit taken Green (Bombay Green) Weight in percentage Weight loss kg/1000 kg
out from cold storage at the Initial Weight Final weight (gm) after Initial Weight Final weight after 4 Weight loss for For 4 days storage
end of) (gm) 4 days storage days storage 4 days
Day-1 190.63 174.22 100 91.39 8.61 86.10

Day-3 202.01 186.2 100 92.17 7.83 78.30
Day-5 263.9 245.81 100 93.15 6.85 68.50
Day-7 175.96 162.79 100 92.52 7.48 74.80
Day-9 161.73 150.32 100 92.95 7.05 70.50
Day-11 196.18 177.49 100 90.47 9.53 95.30
Day-13 138.65 129.7 100 93.54 6.46 64.60
Table-1D. Weight loss of fruits of capsicum cv. ‘Local Green’ taken out from cold storage to room conditions.
Room storage (Fruit Green (Local Green) Weight in percentage Weight loss kg/1000 kg
taken out from cold
storage at the end of) Initial Weight (gm) Final weight (gm) Initial Weight Final weight after 4 Weight loss for 4 For 4 days storage
after 4 days days storage days
storage
Day-1 153.55 137.04 100 89.25 10.75 107.5
Day-3 135.66 121.95 100 89.89 10.11 101.1
Day-5 116.5 101.5 100 87.12 12.88 128.8
Day-7 134.86 121.57 100 90.15 9.85 98.5
Day-9 136.36 124.45 100 91.27 8.73 87.3
Day-11 138.42 127.04 100 91.78 8.22 82.2
Day-13 177.36 163.97 100 92.45 7.55 75.5
Table-2A. Weight loss percentage in cold storage for capsicum cv. ‘Bachata F1’.
Cold storage (Same fruit Yellow (Bachata F1) Weight in percentage (%) Weight loss kg/1000 kg
weight at the end of) Initial Final weight (gm) after Initial Final weight (%) Weight loss (%)
Weight (gm) 1 day’s storage Weight
(%)
Day-1 274.21 273.25 100 99.65 0.35 3.50
Day-2 273.25 272.04 100 99.21 0.79 7.90
Day-3 272.04 271.22 100 98.91 1.09 10.90
Day-4 271.22 270.43 100 98.62 1.38 13.80
Day-5 270.43 269.53 100 98.29 1.71 17.10
Day-6 269.53 268.6 100 97.95 2.05 20.50
Day-7 268.6 267.64 100 97.60 2.40 24.00
Day-8 267.64 266.55 100 97.21 2.79 27.90
Day-9 266.55 265.6 100 96.86 3.14 31.40
Day-10 265.6 264.55 100 96.48 3.52 35.20
Day-11 264.55 263.25 100 96.00 4.00 40.00
Day-12 263.25 262.03 100 95.56 4.44 44.40

Jadhav P.B. and Gurav N.P.
Table-2B. Weight loss percentage in cold storage for capsicum cv. ‘Mashelia’.
Cold storage (Same fruit Red (Mashelia) Weight in percentage Weight loss kg/1000
weight at the end of) Initial Weight Final weight (gm) after 1 Initial Weight Final weight Weight loss (%) kg
(gm) day’s storage (%) (%)
Day-1 261.16 260.23 100 99.64 0.36 3.60
Day-2 260.23 259.19 100 99.25 0.75 7.50
Day-3 259.19 258.7 100 99.06 0.94 9.40
Day-4 258.7 258.27 100 98.89 1.11 11.10
Day-5 258.27 257.09 100 98.44 1.56 15.60
Day-6 257.09 256.28 100 98.13 1.87 18.70
Day-7 256.28 255.35 100 97.78 2.22 22.20
Day-8 255.35 254.48 100 97.44 2.56 25.60
Day-9 254.48 253.51 100 97.07 2.93 29.30
Day-10 253.51 252.44 100 96.66 3.34 33.40
Day-11 252.44 251.22 100 96.19 3.81 38.10
Day-12 251.22 249.96 100 95.71 4.29 42.90
Table-2C. Weight loss percentage in cold storage for capsicum cv. ‘Bombay Green’.
Cold storage Green (Bombay Green) Weight in percentage Weight loss kg/1000
(Same fruit weight at the Initial Weight Final weight (gm) after Initial Weight Final weight (%) Weight loss (%) kg
end of) (gm) 1 day’s storage (%)
Day-1 230.1 229.68 100 99.82 0.18 1.83
Day-2 229.68 228.98 100 99.51 0.49 4.87
Day-3 228.98 228.31 100 99.22 0.78 7.78
Day-4 228.31 227.88 100 99.04 0.96 9.65
Day-5 227.88 227.31 100 98.79 1.21 12.13
Day-6 227.31 226.83 100 98.58 1.42 14.21
Day-7 226.83 226.19 100 98.30 1.70 16.99
Day-8 226.19 225.44 100 97.97 2.03 20.25
Day-9 225.44 224.71 100 97.66 2.34 23.42
Day-10 224.71 223.94 100 97.32 2.68 26.77
Day-11 223.94 223.02 100 96.92 3.08 30.77
Day-12 223.02 222.18 100 96.56 3.44 34.42
Table-2D. Weight loss percentage in cold storage for capsicum cv. ‘Local Green’.
Cold storage (Same Green (Local Green) Weight in percentage Weight loss kg/1000
fruit weight at the end Initial Weight Final weight (gm) Initial Final weight (%) Weight loss (%) kg
of) (gm) after 1 day’s storage Weight (%)
Day-1 168.86 167.91 100 99.44 0.56 5.60
Day-2 167.91 166.81 100 98.79 1.21 12.10
Day-3 166.81 166.21 100 98.43 1.57 15.70
Day-4 166.21 165.69 100 98.12 1.88 18.80
Day-5 165.69 164.54 100 97.44 2.56 25.60
Day-6 164.54 163.49 100 96.82 3.18 31.80
Day-7 163.49 162.61 100 96.30 3.70 37.00
Day-8 162.61 161.75 100 95.79 4.21 42.10
Day-9 161.75 160.76 100 95.20 4.80 48.00
Day-10 160.76 159.72 100 94.59 5.41 54.10
Day-11 159.72 158.43 100 93.82 6.18 61.80
Day-12 158.43 157.11 100 93.04 6.96 69.60
Table-3A. Post storage life of different capsicum varieties after taken out it from cold Storage and held at room conditions.
After time fruit took out from cold storage and put at room conditions
Variety After 16 hours Day-1 Day-2 Day-3 Day-4 Day-5 Day-6 Day-7
V1 4 4 4 4 3.5 3.5 3.5 3.5
V2 3.5 3.5 3.5 3.5 3.5 3.5 3.5 3.5
V3 2.5 2.5 2.5 2.5 2.5 2.5 2.5 2.5
V4 3.5 3.5 3.5 3.5 2.5 2.5 2.5 2.5
Table-3B. Post storage life of different capsicum varieties after taken out it from cold storage and held at room conditions.
Variety After fruit taken out from cold storage and put at room conditions
Day-8 Day-9 Day-10 Day-11 Day-12 Day-13 Day-14 Day-15 Day - 16
V1 3.5 3.5 3 3 2.5 2.5 2.5 2.5 2
V2 3.5 3.5 2.5 2.5 2.5 2.5 2.5 2 1.5
V3 2.5 2.5 2.5 2.5 2 2 2 1.5 1
V4 2.5 2.5 2 2 2 1.5 1 0.5 0.5

Table-4. Shrivelling percentage of different capsicum varieties at inside cold storage

Shrivelling percentage at the end of day inside cold room
Variety On 0 day Day-1 Day-2 Day-3 Day-4 Day-5 Day-6 Day-7 Day-8 Day-9 Day-10 Day-11
V1 0-20% 0-20% 0-20% 0-20% 0-20% 0-20% 0-20% 0-20% 0-20% 0-20% 0-20% 21-40%
V2 0-20% 0-20% 0-20% 0-20% 0-20% 0-20% 0-20% 0-20% 0-20% 0-20% 0-20% 21-40%
V3 0-20% 0-20% 0-20% 0-20% 0-20% 0-20% 0-20% 0-20% 0-20% 0-20% 21-40% 21-40%
V4 0-20% 0-20% 0-20% 0-20% 0-20% 0-20% 0-20% 0-20% 0-20% 0-20% 21-40% 41-60%
Note: Shrivelling %: 1. 00-20% (Very low), 2. 21-40% (Low), 3. 41-60% (Medium/Moderate), 4. 61-80% (High), 5. 81-100% (Very high)
Table-5. Colour appearance of different capsicum varieties at inside cold storage

Colour appearance at the end of day inside cold room
V1 81-100% 81-100% 81-100% 81-100% 81-100% 81-100% 81-100% 81-100% 81-100% 81-100% 81-100% 61-80%
V2 81-100% 81-100% 81-100% 81-100% 81-100% 81-100% 81-100% 81-100% 81-100% 81-100% 81-100% 61-80%
V3 81-100% 81-100% 81-100% 81-100% 81-100% 81-100% 81-100% 81-100% 81-100% 81-100% 81-100% 61-80%
V4 81-100% 81-100% 81-100% 81-100% 81-100% 81-100% 81-100% 61-80% 61-80% 61-80% 61-80% 41-60%
Note: Color: 1. 00-20% (Very low), 2. 21-40% (Low), 3. 41-60% (Medium/Moderate), 4. 61-80% (High), 5. 81-100% (Very high)
Table-6. Fruit firmness of different capsicum varieties at inside cold storage

Fruit firmness at the end of day inside cold room
V1 81-100% 81-100% 81-100% 61-80% 61-80% 61-80% 61-80% 61-80% 61-80% 61-80% 61-80% 61-80%
V2 81-100% 81-100% 81-100% 61-80% 61-80% 61-80% 61-80% 61-80% 61-80% 61-80% 61-80% 61-80%
V3 81-100% 81-100% 81-100% 81-100% 81-100% 61-80% 61-80% 41-60% 41-60% 41-60% 41-60% 41-60%
V4 81-100% 81-100% 81-100% 61-80% 61-80% 61-80% 61-80% 41-60% 41-60% 41-60% 41-60% 41-60%
Note: Firmness: 1. 00-20% (Very low), 2. 21-40% (Low), 3. 41-60% (Medium/Moderate), 4. 61-80% (High), 5. 81-100% (Very high)
Table-7. Diseased occurrences of different capsicum varieties at inside cold storage

Disease occurrences at the end of day inside cold room
V1 No No No No No No No No No No No No
Note: Diseases weren’t found to be inside cold storage.
Table-8. Chilling injury symptoms for different capsicum varieties at inside cold storage
Chilling injury symptoms at the end of day inside cold room
Note: Chilling symptoms weren’t found to be inside cold storage.
Table-9A. Post storage of shrivelling % of different capsicum varieties after taken out it from cold storage and held at room conditions
Shrivelling After 3 days cold storage fruit taken out and put at After 5 days cold storage fruit taken out and put at After 7 days cold storage fruit taken out and put at
% room conditions room conditions room conditions
Variety At the end of At the end of At the end of At the end of At the end of At the end of At the end of At the end of At the end of
1st day 2nd day 3rd day 1st day 2nd day 3rd day 1st day 2nd day 3rd day
V1 0-20% 21-40% 41-60% 0-20% 0-20% 41-60% 0-20% 21-40% 21-40%
V2 0-20% 41-60% 61-80% 0-20% 21-40% 61-80% 0-20% 21-40% 21-40%
V3 0-20% 21-40% 61-80% 0-20% 0-20% 61-80% 0-20% 41-60% 41-60%
V4 0-20% 41-60% 61-80% 0-20% 41-60% 61-80% 0-20% 41-60% 41-60%
Table-9B. Post storage of shrivelling % of different capsicum varieties after taken out it from cold storage and held at room conditions
Shrivelling After 9 days cold storage fruit taken out and put at After 11 days cold storage fruit taken out and put at After 13 days cold storage fruit taken out and put at
% room conditions room conditions room conditions
Variety At the end At the end of At the end of At the end of At the end of At the end of At the end of At the end of At the end of
of 1st day 2nd day 3rd day 1st day 2nd day 3rd day 1st day 2nd day 3rd day
V1 0-20% 21-40% 21-40% 0-20% 21-40% 41-60% 21-40% 41-60% 41-60%
V2 0-20% 21-40% 21-40% 0-20% 21-40% 41-60% 21-40% 41-60% 41-60%
V3 0-20% 41-60% 41-60% 0-20% 21-40% 41-60% 21-40% 41-60% 41-60%
V4 21-40% 41-60% 41-60% 21-40% 41-60% 41-60% 41-60% 41-60% 61-80%

Table-10A. Colour appearance of different capsicum varieties after taken out it from cold storage and held at room conditions
Color After 3 days cold storage fruit taken out and put at After 5 days cold storage fruit taken out and put at After 7 days cold storage fruit taken out and put at
room conditions room conditions room conditions
V1 81-100% 81-100% 81-100% 81-100% 81-100% 81-100% 81-100% 81-100% 81-100%
V2 81-100% 81-100% 81-100% 81-100% 81-100% 81-100% 81-100% 81-100% 81-100%
V3 81-100% 81-100% 81-100% 81-100% 81-100% 81-100% 81-100% 81-100% 81-100%
V4 81-100% 81-100% 81-100% 81-100% 81-100% 61-80% 81-100% 81-100% 61-80%
Note: Color: 1. 00-20% (Very Low), 2. 21-40% (Low), 3. 41-60% (Medium/Moderate), 4. 61-80% (High), 5. 81-100% (Very High)
Table-10B. Colour appearance of different capsicum varieties after taken out it from cold storage and held at room conditions
Color After 9 days cold storage fruit taken out and put at After 11 days cold storage fruit taken out and put After 13 days cold storage fruit taken out and put at
room conditions at room conditions room conditions
V1 81-100% 81-100% 81-100% 81-100% 81-100% 61-80% 81-100% 61-80% 61-80%
V2 81-100% 81-100% 81-100% 81-100% 81-100% 61-80% 81-100% 61-80% 61-80%
V3 81-100% 81-100% 61-80% 81-100% 81-100% 61-80% 81-100% 61-80% 61-80%
V4 81-100% 61-80% 61-80% 61-80% 61-80% 41-60% 61-80% 41-60% 41-60%
Note: Color: 1. 00-20% (Very Low), 2. 21-40% (Low), 3. 41-60% (Medium/Moderate), 4. 61-80% (High), 5. 81-100% (Very High)
Table-11A. Fruit firmness of different capsicum varieties after taken out it from cold storage and held at room conditions
Firmness After 3 days cold storage fruit taken out and put at After 5 days cold storage fruit taken out and put at After 7 days cold storage fruit taken out and put at
V1 81-100% 61-80% 41-60% 81-100% 61-80% 41-60% 81-100% 61-80% 41-60%
V2 61-80% 61-80% 41-60% 61-80% 61-80% 41-60% 61-80% 61-80% 41-60%
V3 61-80% 61-80% 41-60% 61-80% 61-80% 41-60% 61-80% 61-80% 41-60%
V4 61-80% 61-80% 41-60% 61-80% 61-80% 41-60% 61-80% 61-80% 41-60%
Table-11B. Fruit firmness of different capsicum varieties after taken out it from cold storage and kept at room conditions
Firmness After 9 days cold storage fruit taken out and put at After 11 days cold storage fruit taken out and put at After 13 days cold storage fruit taken out and put at
V1 81-100% 61-80% 41-60% 61-80% 41-60% 41-60% 61-80% 41-60% 41-60%
V2 61-80% 61-80% 41-60% 61-80% 41-60% 41-60% 61-80% 41-60% 41-60%
V3 61-80% 61-80% 41-60% 61-80% 41-60% 41-60% 61-80% 41-60% 41-60%
V4 61-80% 61-80% 21-40% 61-80% 41-60% 21-40% 61-80% 41-60% 21-40%
Table-12A. Disease occurrences of different capsicum varieties after taken out it from cold storage and held at room conditions
Disease 3 days cold storage fruit taken out and put at After 5 days cold storage fruit taken out and After 7 days cold storage fruit taken out and put at
occurrence room conditions put at room conditions room conditions
V1 No No No No No No No No No
Table-12B. Disease development occurrences of different capsicum varieties after taken out it from cold storage and held at room conditions
Disease After 9 days cold storage fruit taken out and put at After 11 days cold storage fruit taken out and put After 13 days cold storage fruit taken out and put at
development room conditions at room conditions room conditions
Table-13A. Chilling injury (CI) signs in different capsicum varieties after taken out it from cold storage and held at room conditions
After 3 days cold storage fruit taken out and put at After 5 days cold storage fruit taken out and put at After 7 days cold storage fruit taken out and put
room conditions room conditions at room conditions

Table-13B. Chilling injury (CI) signs in different capsicum varieties after taken out it from cold storage and held at room conditions
After 9 days cold storage fruit taken out and put at After 11 days cold storage fruit taken out and put After 13 days cold storage fruit taken out and put at
room conditions at room conditions room conditions
Variety At the end of At the end of At the end of At the end of At the end of At the end of At the end of At the end of At the end of 3rd day
1st day 2nd day 3rd day 1st day 2nd day 3rd day 1st day 2nd day
Table-14. Shelf life at room conditions

Variety Shelf-life (Days) at room conditions
V1-Yellow (Bachata F1) 3.5
V2-Red (Mashelia) 3
V3-Green (Bombay Green) 2.5
V4-Green (Local Green) 2.5
Plate-1 Photos taken on different days inside cold storage: V1: Yellow- Bachata F1
Plate-2 Photos taken on different days inside cold storage: V2 : Red Variety (Mashelia)
Plate-3 Photos taken on different days inside cold storage: V3: Bombay Green

Plate-4 Photos taken on different days inside cold storage: V4: ‘Local Green’
Plate-5 Photos taken at room conditions, fruit taken out from cold storage on day-1

Plate-7 Photos taken at ambient conditions, fruit taken out from cold storage on day-7

Weight loss percentage of fruits inside cold storage: Weight loss was recorded as Shrivelling percentage inside cold storage: Shrivelling percentage increased
44 kg/1000 kg (V1) [Table-2A], 42.90 kg/1000 kg (V2) [Table-2B], 34.42 kg/1000 with increase in storage time. Shrivelling was lower in earlier stages of storage as
kg (V3) [Table-2C] and 69.60 kg/1000 kg (V4) [Table-2D], at the end of 12th day compared to later stages [Table-4]. Shrivelling is inversely proportional to shelf
inside cold storage. Average weight loss per 1000kg was recorded in 3.70 kg/day life. Shrivelling percentage varied with variety. Bachata F1 variety of Capsicum
(V1), 3.58 kg/day (V2), 2.87 kg/day (V3) and 5.80 kg/day (V4), respectively. showed less shrivelling as compared to other varieties. The variety is also low
Average weight loss for four varieties was 3.99 kg/1000kg/day for 12 days storage temperature resistant genetically. Sugar content also affects shrivelling rate of
inside cold room. produce.
Post storage life: Post-storage varied with commodity [Table-3A] and [Table-3B]. Colour appearance percentage inside cold storage: Colour appearance varied
Post storage life was observed to be higher in the early days of storage as with commodity [Table-5 and [Plate-1 to 4]. Colour appearance was observed to
compared to later days. be higher at early days of storage as compared to later days.

Fruit Firmness percentage inside cold storage: Fruit firmness decreased with Research Category: Vegetable Science
increase in storage time in the cold storage. Firmness was higher at early days of
storage as compared to later days [Table-6]. Acknowledgement / Funding: Author thankful to the Director, Ecofrost
Disease development and the chilling injury inside cold storage: During Technologies Pvt. Ltd., Jeevan Nagar, Tathawade, Pune, Maharashtra, 411 033
experimentation, disease development and chilling injury symptoms were not for providing excellent facilities for conducting this research. Financial assistance
found among different cultivars of capsicum, when held inside cold storage at provided by the Ecofrost Technologies Pvt. Ltd. Pune, Maharashtra, India is highly
10°C and 93% relative humidity [Table-7] and [Table-8]. appreciated.
Post storage shrivelling and colour appearance percentage: Shrivelling
increased after capsicum was taken out from cold storage and held at room *Principle Investigator or Chairperson of research: Dr P.B. Jadhav
conditions [Table-9A] and [Table-9B]. This is mostly due to increased water-loss. Institute: Ecofrost Technologies Pvt. Ltd., Survey No 134/1, 134/2,130/3, Jeevan
Colour appearance varied with cultivar [Table-10A, 10B] and [Plate-5 to 10]. Nagar, Tathawade, Pune, 411 033
Post storage fruit firmness percentage: Firmness decreased after capsicum Research project name or number: Research station study
was taken out from cold storage and held at room conditions [Table-11A] and
[Table-11B]. Author Contributions: All author equally contributed
Post storage disease development: During experimentation, no disease
development symptoms were found among different cultivars of capsicum after it Author statement: All authors read, reviewed, agree and approved the final
was taken out from the cold storage and held at room conditions [Table-12A] and manuscript
[Table-12B].
Post storage chilling injury: During experimentation, no chilling injury symptoms Conflict of Interest: None declared
were found among different cultivars of capsicum after it was taken out from the
cold storage and held at room conditions [Table-13A] and [Table-13B]. Ethical approval: This is the research work of company of Ecofrost Technologies
Pvt., Ltd. and approval has been taken from The Director, Ecofrost Technologies
Shelf life: Shelf life among different capsicum varieties was found to be highest in Pvt., Ltd., Tathawade, Pune, 411 033
V1 (3.5 Days) followed by V2 (3.0 Days), V3 (2.5 Days) and V4 (2.5 Days) at room
conditions [Table-14]. Yellow coloured Bachata F1 variety of capsicum had the References
best storage performance at room conditions during the experimental period. Both [1] Mercy E.R. and David U.E. (2018) Pharm Pharmacol Int J., 6 (1), 00157.
Green coloured cultivars of capsicum had lesser life than V1 and V2. The rate of [2] http://apeda.in/agriexchange/India%20Production/India_Productions.aspx?
shrivelling percentage was high for green cultivars as compared to yellow and red hscode=1072
coloured cultivars. [3] Kays S.J. (1991) Post-harvest Physiology and Handling of Perishable Plant
Temperature was the major factor in determining the post-harvest performance of Products, Van Nostrand Reinhold, New York.
sweet pepper. Low temperature could be attributed to the slowdown of [4] Buescher R.W. (1976) Lebensm. Wiss. Technol., 12,162-164.
physiological processes such as respiration and transpiration [3]. High [5] Grieson D. and Kader A.A. (1986) Fruit ripening and quality. In: The
temperatures increased the rate of respiration and other metabolic processes that Tomato Crop: A scientific basis for improvement (Atherton, J. G. and
caused depletion of substrates like sugars and proteins resulting into further Rudich, J., eds), Chapman and Hall, New York, 241-275.
weight loss [4]. As water evaporates from the tissue, turgor pressure decreases, [6] Nyalala S.P.O. and Wainwright H. (1998) Trop. Sci., 38,151-154.
and the cells begin to shrink, and collapse thus leading to loss of freshness. [7] Wills R., Mcglasson B., Graham D. and Joyce D. (1998) Postharvest: An
Higher loss in green colour at room temperatures may be caused by increased Introduction to the Physiology and Handling of Fruit, Vegetables and
breakdown of chlorophyll and synthesis of β-carotene and lycopene pigments, Ornamentals. Ed.: CAB International, Wallingford, UK.
which occur during ripening [5 and 6]. Lowering the temperature of non-climacteric
fruits like sweet pepper also lowers their rate of ripening and deterioration.
Symptoms of soft rot start as water-soaked lesions which rapidly spread
deteriorates the fruit further into a slimy and foul-smelling mass. The bacteria
responsible for soft rot produce cellulolytic and pectolytic enzymes that rapidly
breakdown cell walls.
However, if the temperature goes extremely low, a change in the physical
properties of cell membrane occur due to changes in the physical state of
membrane lipids. This results in chilling injury which causes the release of
metabolites such as amino acids, sugars and mineral salts from cells that together
with the degradation of the cell structure provide an excellent substrate for the
growth of pathogenic organisms, especially fungi [7].
Conclusion
The storage-life of Capsicum fruit cv. ‘Inspiration F1’, ‘Mashelia’, ‘Bombay Green’
and ‘Local Green’ can be extended up to 15, 14, 14 and 12 days under low
temperature 10°C and 93% relative humidity conditions, respectively. Average
weight loss for four varieties was 3.99 kg per 1000 kg per day for initial 12 days
inside cold room. Post-storage life was recorded as highest for Capsicum fruit cv.
‘Bachata F1’ at room conditions, after the fruit was taken out from the cold
storage. Disease development and chilling injury symptoms were not found.
Firmness was maintained by using the cold storage.
Application of research: Research is applicable for storage of different cultivars

of capsicum under low temperature to extend storage life.


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Keywords: Capsicum, Inspiration, Bachata, Ecofrost, Cold, Shelf-life, etc.

MATERIALS AND METHODS

Post-storage shelf-life (Days)

0 Days 3.5 4.5

After 6 Days 3 3.5

After 8 Days 3 3.5

After 10 Days 3 3.5

After 12 Days 3 3.5

After 14 Days 2.5 3

At normal room conditions

On zero day 435.36 381.81 87.7 12.3 123

On 3rd day 410.22 358.38 87.36 12.64 126.4

On 5th day 470.5 417.44 88.72 11.28 112.8

On 7th day 413.81 365.21 88.26 11.74 117.4

On 9th day 385.88 364.44 89.78 10.22 102.2

On 11th day 449.97 406.32 90.3 9.7 97

On 13th day 371.41 335.68 90.38 9.62 96.2

On 15th day 310.73 280.8 90.37 9.63 96.3

At normal room conditions

On zero day 502.5 444.71 88.5 11.5 115

On 3rd day 554.68 489.32 88.22 11.78 117.8

On 5th day 503.33 457.9 90.97 9.03 90.3

On 7th day 431.57 387.15 89.71 10.29 102.9

On 9th day 415.04 379.95 91.55 8.45 84.5

On 11th day 419.41 384.84 91.76 8.24 82.4

On 13th day 508.35 460.15 90.52 9.48 94.8

On 15th day 339.04 304 89.66 10.34 103.5

Inside Cold storage Kg weight loss

Initial weight 448.56 445.02 100 99.21 0.79 7.9

On 2nd day 445.02 441.12 100 98.34 1.66 16.6

On 3rd day 441.12 438.41 100 97.74 2.26 22.6

On 4th day 438.41 434.83 100 96.94 3.06 30.6

On 5th day 434.83 431.38 100 96.17 3.83 38.3

On 6th day 431.38 427.46 100 95.3 4.7 47

On 7th day 427.46 424.09 100 94.54 5.46 54.6

On 8th day 424.09 420.24 100 93.69 6.31 63.1

On 9th day 420.24 416.52 100 92.86 7.14 71.4

On 10th day 416.52 412.77 100 92.02 7.98 79.8

On 11th day 412.77 408.99 100 91.16 8.84 88.4

On 12th day 408.99 404.66 100 90.21 9.79 97.9

On 13th day 404.66 400.7 100 89.33 10.67 106.7

On 14th day 400.7 396.8 100 88.46 11.54 115.4

On 15th day 396.8 393.3 100 87.68 12.32 123.2

Inside Cold storage Kg weight loss

Initial weight 460.72 458.19 100 99.45 0.55 5.5

On 2nd day 458.19 455.96 100 98.97 1.03 10.3

On 3rd day 455.96 454.05 100 98.55 1.45 14.5

On 4th day 454.05 452.25 100 98.16 1.84 18.4

On 5th day 452.25 448.83 100 97.42 2.58 25.8

On 6th day 448.83 445.69 100 96.74 3.26 32.6

On 7th day 445.69 443.27 100 96.21 3.79 37.9

On 8th day 443.27 440.16 100 95.54 4.46 44.6

On 9th day 440.16 437.22 100 94.9 5.1 51

On 10th day 437.22 434.06 100 94.21 5.79 57.9

On 11th day 434.06 431.28 100 93.61 6.39 63.9

On 12th day 431.28 428.41 100 92.99 7.01 70.1

On 13th day 428.41 425.61 100 92.38 7.62 76.2

On 14th day 425.61 423.2 100 91.86 8.14 81.4

On 15th day 423.2 420.8 100 91.34 8.66 86.6

Skin shriveling observed on days

After 6 Days 4 4.5