EffECT OF STORAGE TEMPERATURE ON RIPENING AND QUALITY OF' BANANA

Transcription

1 EffECT OF STORAGE TEMPERATURE ON RIPENING AND QUALITY OF' BANANA (Must! pardi,inca l.) Cv. ROBUSTA L. S. BHAl\1A I, IVISION OF HORTICULTURE ISIT), OF AGJtICULTUIlAL SCIENCES BANGALORE 1987

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3 EFFECT OF STORAGE TEMPERATURE ON RIPENING AND QUALITY Of BANANA (Musa paradisiaca L.) Cv. ROBUSTA L. S. DRAMA DIVISION OF HORTICULTURE UNIVERSITY OF AGRICULTURAL SCIENCES BANGALORE 1987

4 EFFECT OF STORAGE TEMPERATURE ON RIPENING AND QUALITY OF BANANA (Musa paradisiaca L.) Cv. ROBUSTA L. S. BHAMA Thesis Submitted t the UDhersity f Agricultural Scit'llces, BaDgalrt in partial fulfilment f the requirements fr the award f tbe Degree f JJll{zier l1f titlt.c.e '- in HORTICULTURE (Agriculture). BANGALORE APRIL 1987

5 !J!i:ale'/ t v/(r 'r/.9a#jht" _gmt. & i..f. J'tlnt'vtutln

6 DIVISION OF HORTICULTURE UNIVERSITY OF AGRICULTURAL SCIENCES BANGALORE CERTIFICATE This is t certify that the thesis enti tied "EFFECT OF STORAGE MPERATURE ON RIPENING AND QUALITY OF BANANA (Musa paradisiaca L.l ROBUSTA" submitted in partial fulfiln.ent f the requirements far I! degree f MASTER OF SCIENCE (AGRICULTURE) in HORTICULTURE t the,iversity f Agricultural SCiences, Bangalre. is a recrd f research,d: carded ut by Miss. L S BHAMA, under my,uidance and supervisin Id that n part f the thesis has been submitted fr the award f any,her degree,diplma. assciateship, f.ellowshir ther silt,illar.tles. bell..0 Bangalre, Apri 1 lfj... 19B7 - ( Aa,ba Dan ) SCientist-3,(Harticulturet Indian Institute f Hrticultural Reasearch. Bangalare APPROVED BY Chairman ( Amba Dan ) Members ( Shanta Krishnamurthyl 2 ( A G Huddar ) 3.,!l.;.:J&);!;_V'V \_'ll.;tc.:.l-,,;\'«c i7::-'4.' ( P R Ramachander )

7 ACKNOULEDGEMENT wish t express my heartfelt gratitude and sincere thanks t Dr (Mrs.) Shantha Krishnamurthy, Scientist - 2, Indian Institute f Hrticultural Research, Bangalre fr her valuable iuidance, euiieatlns and sustained interest thrughut the perid f wrk. I wish t express my deep Bense f gratitude t Dr. Amba Dan, ScIentIst - 3, Indian Institute f Hrticultural Research, Banaalre and Chairman f my Advisry Cmmittee fr his valuable suqiestins, clse cunsel and having critically gne thruih the manuscript. My sincere thanks are due t members f my advisry cmmittee Dr. P.R. iamachander, Scientist - 3 (Statistics), Indian Institute f Hrticultural Research, Bangalre, and ftr. A.G. Huddar, Assciate Prfessr f Hrticulture, University f Agricultural Sciences, Bansalre, fr their helpful susgestins during the curse f this investigatin, I am grateful t Dr. K.M. BJappa, Prfessr and Head, Divisin f HrtIculture, University f Agricultural Sciences, Bangalre and Dr. Sullad math, U.V, Emeritus Scientist, Divisin f Hrticulture, U.A.S., Bangalre fr their cnstant cunsel and valuable sugiestins during he curs f my study. thank the Directr, Indian Institute f Hrticultural Research, Bangalre fr prviding facilities fr this investigatin. The financial assistance durins the curse f study by the United Natins Develpment Prsramme is ratefully acknwledged. am ever indebted t my belved parents and family members fr their understanding and encuragement thrughut my studies. wish t thank all my friends (r their help and encuraament. Thanks are als due t Dr. Ramanjaneya Scientiet- 1, I.I.H.i, BanQalre [r his helpful suqiestl ns and encuragement. I wish t express my gratitude t Mr. P.M. Anand and.narayana Ra fr their excellent jb in cmputerised cmpsing within a shrt time. BAUGALOIjf April Ie 1987 D (L.S. BHAMA)

8 CON TEN T S CHAPTER PAGE 1 INTRODUCTION REVIEW OF LITERATURE 6-37 III MA-fERIAL AND METHODS IV EXPERIMENTAL RESULTS V DISCUSSION VI SUMMARY Vll REFERENCES APPENDIX

9 LIST OF TABLES 'able 2. Title Effect f strage tmperature n the phy5ilgial lsses in weight (per cent) f Rbusta banana. 51 Effect f strage temperature n the fruit firmness (kg) f Abusta banana Effect f strage temperature n firmness (kg) f Rbusta banana ripened subsequently at rm temperature. Effect f strage temperature n the pulp t peel rati f Rbusta banana. Effect f strage temperature n pulp t peel rati f Rbusta banana ripened subsequently at rm temperature. Effect f strage temperature n the misture cntent (per cent) in the pulp Qf Rbusta banana Effect f strage temperature n misture cntent (per ent) in the pulp f Rbusta bananas ripened subsequently at rm temprature. 8. Effect f strage temperature n the titratable acidity (per cent) f Rbusta be-nana. 9. Effect f strage temperature n titratable acidity t per cent) f Rbusta banana rtp"ed suj::,sequently at rm temperature. 10. Effect f strage temperature n the ttal tannin (mg/100g) cntent f Rbust.. b... nana. 11. Effct f strage temperature n the ttal tannin (ntent (mg/loog) f Rbusta banana ripened subsequently at rm temerature

10 12. '3. '4. Effect f strage temperature n the the reducing sugar cntent (per cent) f Rbusta banana. Effect f strage temperature n reducing sugar cntent (per cent) f Rbusta banana ripened subsequently at rm temperature Effect f strage temperature n the ttal sugar cntent (per cent invert sugars) f Rbusta banana Effect f strage temperature n ttal sugar cntent ( per cent invert sugars) f Rbusta bananas ripened subsequently at rm temperature Effect f strage temperature n the alchl insluble slids (per cent) f Rbusta banana Er'ect 0' strage temperature n the alchl insluble slids ( per cent) f Rbusta bananas ripened subsequently at rm temperature Effect f strage temperature n the physic-chemical cmpsitin and ripening time f Rbusta banana stared fr 28 days and ripened subsequently at rm temperature. 97 '9A. Changes in PLW, firmness,pulp t peel rati and mean clur index f Rbusta banana harvested at tw different maturity stages and stared under ambient,cnditins ( temperature f 23.S Q C t 26.5 C and R.H. f per cent ) 98

11 198. Changes in chemical cmpsitin f Rbusta banana harvested at tw different maturity stages and stred unde ambient cnditins ( temperature f 23.5 C t 26.5 t and R.H. f per cent) Effect f strage temperature n the mean clur index ( ripening cefficient) f Rbusta banana Effect f strage temperature n the time taken fr ripening (days) f Rbusta banana ripened subsequently at rm temprature Effect f strage temperature n the sensry quality f ripe Rbusta banana Effect f strage temperature n the rganleptic quality f ripe Rbusta banana stred initially fr 7 days and ripened subsequently at rm temperature Effect f strage temperature n the rganleptic quality f ripe Rbusta banana stred initially fr 14 days and ripened subsequently at rm temperature Effect f strage temperature n the rganleptic quality f ripe Rbusta banana stred intially fr 21 days and ripened subsequently at r temperature Effect f strage temperature rganleptic quality f ripe banana stred intiaily fr 28 and ripened subsequently at temperature n the Rbusta days rm 119

12 LIST OF FIGURES N. Between pages Fi'1. 1: Effect f strage temperature n the physilgical 105ses in weight (per cent ) f Rbust.. banana.

13 LIST OF PLATES PlatE' Ti tle Between pages Fruits f I and II maturity stages as bserved immediately after harvest Fruits shwing the stage (ptimum ripe at which sensry analysis was carried ut fr all the treatments Effect f stage f maturity at harvest n the ripening f fruits at rm temperature as seen n 16th day f strage Effect f stage f maturity at harvest n the ripening f fruits at rm temperature as bserved n 19th day f f strage Effect f stage f maturity at harvest n the ripening f fruits at C as seen n 21st day f strage Effect f strage temperature n the ripening f I maturity stage fruits stred fr 7 days and ripened subseque'ntly at rm temperature (R.T.> as bserved n 11th day at R.T. Effect f strage temperature n the ripening f I maturity stage fruits stared fr 7 days and ripened subsequently at rm temperature (R.T.) as bserved n 16th day at R.T ' ' '

14 INTRODUCTION

15 1 1. INTRODUCTION Banana is ne 0' the ldest trpical fruits in India which is the ladin9 trpical fruit in the wrld market with a highly rganised and develped industry. \rld prductin f bananas is arund 41.1 iflillin tnnes (Ann., 1984a). In India, banana ranks next nly t mang in area and prductin, ccupying an area f abut 2.83 lakh hectares, with an annual prductin f lakh tnnes (Ann., 1986). The imprtant banana grllling states are Maharashtra, Tamilnadu, Andhra Pradesh, Kerala, Karnataka, West Bengal, Bihar and Gujarat. in Kerala clsely fllwed Maximum area under banana is by Maharashtra. Maximum prductin per unit area Is frm Gujarat fllwed by Tamllnadu and Maharashtra. Prductin per unit area is Yery lw in Karnataka, Kerala, Bihar and Orissa. In Karnataka, banana is grwn in an area f 19,800 hectares with an estimated prductin f 115,300 tannes (Ann 1986). There are many varieties f banana unde r tultivati in India, but nly a few are f coltlmercial imprtahce viz., Pvan, Rasthali, Virupakshi, Chakarakeli,

16 Mnthan, Nendran, Dwarf cavendish and Rbusta. In recent years, Rbusta banana als knwn as "Py" a semi Cavendish variety is being cultivated n a large scale. It is a heavy yielder and prduces bunches f large size with well develped fruits. This variety satisfies the exprt standards1d a large extent. This variety has qualities such as early maturity, tasty flesh, pleasant flavur and attractive clur which makes it an ideal fruit fr dessert purpse. In Karnataka, the cultivatin f this variety is gaining fast in imprtance. Althugh India ranks secnd amng the banana prducing cuntries f the wrld, it has nt made an imp,ct in wrld trade. Banana is ne f the trpical fruits with a highly rganised internatinal trade. In 1984, nly 1,000 NT (Ann., 1984b) were exprted frm India which is quite insignificant as cmpared t the quantity exprted by sme Latin American cuntries. There are, hwever, gd pssiblities f develping an exprt trade. The USSR. Eurpean cuntries and the Middle ast are ptential markets fr Indian bananas. ut India has t cmpte with many established cmpanies abrad with years f experience in prductin technlgy. strage, distributin and trade.

17 The peak hrvesting September t Januay, thugh perid f banana is frm it can be made available thrughut the year by adptin f prper agr-techniques. In recent years, prgrammes have been launched in several states with emphasis n the intensive CUltivatin t bst banana prductin. But the prblems f handling, packing and prper strage faced by this fruit have nt been received with full attentin. The perishability f the fruit is attributed t adverse physilgical changes, namely, lss f weight due t respiratin and transpiratin, sftening f flesh and lss f resistance t micrbial attack. The aim f successful strage f fruits is t delay the ripening prcess and t retard the bichemical activities inrder t enhance their shelf life, The usual practice is t harvest the bunches when the fingers are three-quarters filled: hwever bananas can be harvested at different degrees f maturity depending n the distance f haulage, time f cnsumptin and the variety grwn. Bunches fr the distant markets are harvested abut days earlier than the bunches which are meant fr lcal market.

18 The ripening changes fllwing the harvest can be regulated by suitable treatments cmbined with prper strage cnditins, thereby extending the shelf life f the fruit. Lw temperature strage extends the shel' life f banana fruit by way f minimising the lss in weight, reducing micrbial spilage and by delaying the ripening prcess itself. It is als said t imprve the physical appearance f the 'ruit withut affecting its edible quality. The present investigatins were carried ut n these aspects i.e., extensin f shelf li'e f Rbusta banana harvested at different maturity stages and by string them at different temperatures fr different perfds. The main bjectives were therefre, 1. T wrk ut the ptimum temperature requirement 'r strage and ripening f Rbusta banana harvested at different maturity stages. 2. T study the physic-chemical changes taking place in the banana fruits harvested at different maturity stages and stred at different temperatures.

19 5 3. T study the effect f strage temperature n quality f the subsequently ripened fruits f Rbusta banana harvested at different maturity stages. 4. T study the effect f the stage f maturity f th fruit at harvest time, n the strage behaviur and quality f the pst strage ripened fruits f Rbusta banana.

20 REVIEW OF LITERATURE

21 6 II. REVIEW OF LITERATURE Rapid pst-harvest changes are bserved in banana fruit befre it reaches the edible ripe stage. in cmbinatin with prper strage! cnditins fr ektending the shelf life f these (ruits. These pstharvest ripening changes can be regulated by suitable pretreatffients Several methds have been reprte fr extending the strage life f banana fruits. Harvesting f bunches a few days befre they reach full maturity; strage at reduced temp!!ratures; mdified atmsph.ere i.e., with higher CO and 2 lwer 0 cncenteratins; packaging in film bags; pre- 2 ; Lratment with fungicides, ther chemicals and skin catings with waxes etc. are sme f the methds adpted fr extending the shelf life. A brief review f literature pertaining t sme f these aspects is presented here. 2.1 Harvesting maturity Bananas are harvested at different degrees f maturity depending pn the distance f haulage and time f cnsumptin. The stage 0' maturity at harvest has a prfund

22 influence n its physical appearance, bi -chemcial cnstituents, the quality f the ripe fruit and its shelf life. Several wrkers have sught the criteria by which the physilgical r hrticultural maturity f banajnfruits might be specified. Factrs thus evaluated by varius wrkers include size f fruit, its specific gravity, and fruit angularity (Simmnds, 1966), pulp: skin rati (Thmas et a1., 1967) and the time after flwering r emergence f the inflrescence (Ldh.tl li., 1971). Based n size and fullness f the fruit, descriptive terms such as "threequarters", "light full three quarters", "full three-quarters" and "full" are given t i ndi cate the grade and matur i ty (lesecke, 1950). Thmas till' (1968) reprted that bananas culd be harvested between 1.00 and 1.5 pulp t peel rati. Accrding t Dalal II al. (1969) Pulp: peel rati f 1.00 t 1.08 crrespnds t days frm the time f emergence f inflrescence, whereas pulp:peel rati f 1.10 t 1.20 crrespnds t days frm the time f emergence f iflre5cence while pulp=peel rati f 1.2 t 1.5 crrespnds t days frm the time f emergence f inflrescence in case f Dwarf Cavendish banana.

23 B Ldh tl al. (1971) studied sme bichemical changes assciated with grwth and develpment in case f Dwarf Cavendish banana and reprted that althugh these bananas may be harvested frm 115 t 130 days frm flwer emergence date in rder t btain maximum yield as well as quality prduct, hwever, they may be harvested at 100 days in case the bunches are meant fr distant shipments. Desai dnd Deshpande (1978) cnducted crrelatin studies n three varieties f bananas at three stages f maturity and cncluded that the firmness, ttal chlrphyll pigments and the rati f ttal sugars t acidity are the prmising indices f maturity in banana. 2.2 Effect f pre-treatments Effect Q! fungicide treatment Use f a suitable fungicide fr the cntrl f spilage during strage is cnsidered essential. Chlrinatin f fruit with water is the simplest and nn-txic treatment t reduce the micrbial level n the surface f the fruits in gene ral. Hwever, accrding t Green (1966), f banana. such chlrinatin had a limited effect in case

24 Banana fruit rts were fund t b effectively cntrlled by Thibendazle (Eckert and Smmer, 1967: Sctt and Rberts, 967; Burden, 1969; Eckett cllli 1969: Allen, 1970 and Ram and Vi r, 1983) Eckrt and Smmer (1967) further reprted that pst-harvest dip with 2-aminbutane and Benmyl als were effective in cntrlling such decay. Accrding t them, these decaying fruits if any, can cause much mre ecnic lss by prducing ethylene. which in turn induce enhanced rate f ripening in ther fruits kept in the same strage chamber. Accrding t Ogawa (1968) thiabendazle inhibits the develpment f latent infectins f Glesprium musarum, due t its systemic activity. Ecl(ert et &. (1969) reprted that the banana f ru i ts when treated with high cncentratins (1000 ppm) f Benmyl and thiabendazle, had an excellent cntrl 0' stem-end rt withut causing skin blemishes but affecting the taste f the ripened fruit. Silvis!1 Ai. (1976) reprted reduced spilage f banana fruits when treated with 600 ppm each f' thibendazle and benmyl and packed in plyethylene bags.

25 JO Subsquently, benmyl and thibndazle were fund t be very effective in ITlinimising decay f banana fruits even at lwer cncentratins i.e. 200 t 300 ppm (Frssard, 1970; Phillips, 1970 and Shillingfrd, 1970). Accrding t Bailey (1970). TBZ 400 ppm as dip was mre effective than spraying it at 200 ppm. Thmps n tl 2l. (1972' re p r ted that di ppi n'j f rui ts in 800 ppm TEIZ delayed ripening and increased firlt.ness. Further, Lng(1971) reprted that benmyl at ppm levels gave best results fr cntrl f stem-end rt disase f banana fruits. Bndad (1974) cncluded that thiabendazle at 500 ppm may check the cushin rt in green banana but nt in ripe nes. Recently Chakrabarty ll!!l. (1981) reprted that banana rt caused by Btrydipldia thebrmae was cntrlled by aurefungin (1000 t 2000 ppm) and brassical (2000 ppm). Accrding t Slabugh and Grve (1982), cntrl f crwn rt which was severe in Eurpean shipment f Banana culd be effectively cntrlled by "Imazalil ".

26 2.2.2 Effect gi plyethylene packing: String the fruit in mdified atmspheres i.e., by keeping them in plyethylene bags helped in retaining their green clur Qnd firm texture fr a lnger perid. Sctt and Rberts (1966) reprted that bananas packed in plyethylene bags and stred at 20 C fr 6 days remained hard and green whereas cntrl fruits ripened during this perid. The treated fruit ripened 6 days after their remval rr the bags. Smck (1967) reprted that lacatan and Dwarf Cavendish bananas culd be stred fr 7-10 days in green cnditin in perfrated seale plyethylene bags at ambient a temperature i.e., 21.1 C t 35 C Whereas accrding t Sctt.1.el. (1971) banana 'rui ts packed in sealed plyethylene bags culd be kept in green cnditin fr 8-18 days under such cnditins. liea and Brune (1973) reprted that ripening f banana fruits packed in perfrated plyethylene bags can be delayed by abut 5 dayt at rm temperture while EI-Mahmudi and Eisawi (1968) reprted that DwarF Cavendish bananas culd be stred fr 3 weeks at lwer temperature L!?, 11.1 c,

27 12 when packed in perfrated plyethylene bags. perfratins at 5 X 5 em wa5 fund t be better than 10 X 10 em. Lie (1970) reprted increase in shelf life f preclimacteric bananas when stred in sealed plyethylene bags. Accrding t Sen!1 gl. (1978), mature banana fruits f cv. Kalibabu packed in plyethylene bags and held at rm temperatures had a shelf life f 3 days mre as cmpared t unpacked fruits. Madhava Ra and Rama Ra (1979) reprted that Rbusta banana fruits harvested at an early ripe stage, packed in plyethylene bags and stred at a 15 C remained firm and had lnger shelf life. Nakamura and It (1979) packed bananas in plyethylene bags f 0.06 mm thickness with 30 t 100 per cent CO and 'und that the 2 0 _ 0 maximum hlding perids were 30 and 60 days at 25 C and 15 C temperatures respectively. Fr shipment f bananas withut refrigeratin, packing in plythylene bags made ut f mm sheet thickness prved satisfactry as shelf life culd thus be extended by 8 days. 2.3 Str-age The strage life f fruits depend upn factrs like

28 J.) stage f maturity at the harvest time and temperature f strage Elfect.Q.f. maturi t:i stage: Dilley (1969) stated that the ptential strage life diminishes as fruits prgrss beynd a critical stag!!' f rllatu r i ty. Dalal tl y. (1969) reprted that bananas harvested between days frm the time f st.ting (i.e., having a pulp t peel rati f 1 t 1.21 when cld stred 30 t 72 hurs after harvest, remained green and fresh fr a perid f 25 t 27 days at 12.8 C and RH 85 per cent, whereas thse harvested between days after shting,dving pulp t peel rati abve 1;2, culd nt be strd in green cnditin fr mre tha,n 20 days even at this lw temperature. Accrding t Dalal et al. (1970), bananas harvested between days and days f age had '85' and '0' per cent respectively f green li.e., unripe) fruits after 16 days f strage. Accrding t Marritt and Nes (1975), the, d f tetraplid banana fruits stred at 14 prec1imactric perlo

29 14 a C was days and the mean climacteric life f these fruits culd be increased by harvesting them at an earlier stage f develpment. Such increase was recrded as 1-2 days, per mm reductin in fruit diameter. Accrding t Desai and Deshpande (1978), banana fruits f the cvs. Pachabale, Ra5abale and Raja bale, harve5ted at mature stage (105 days) had a lnger strage life than thse harvested at fully mature stage (i.e., 120 days). Madhava Ra and Rama Ra (19791 reprted that the banana bunches (cv. Rbusta) harvested at three-furth maturity culd keep lnger than thse harvested at full maturity Effect i temperature: Use f lw temperature strage fr extending the shelf life f varius cultivars f banana have been reprted frm several cuntries. Bananas are reprted t be very sensetive t changes in temperature during ripening prcess (Lesecke, 1950 and Simmnds, 1966).

30 JJ Smck (1967) reprted that Green Lacatan and Dwarf Cavendish bananas packed in perfrated and sealed plythene bags stred fr 7-10 days nly at ambient temperatures a (21.1 t 35 C) whereas they culd be kept fr tw weeks when stred at lw temperature. t Abilay (1968) reprted that temperatures f C nly were best fr the strage f Lakatan bananas as temperatures lwer than this prduced chilling injury which hwever was reduced by high R.H. ( per cent) and lw levels f 0 (3-4 per cent) and CO (0-5 per cent). 2 2 Lutz and Hardenburg (1968) als reprted that strage 0 temperature f 13.3 C t 14.4 C was better suited fr shipping green bananas. Investigatins n the effect f temperature shwed that ver a small range f temprature, clse t that ptimum 0 fr strage, (12.5 t 21.5 C) the pre-climacteric perid was an inverse linear functin f temperature with temperature c-efficients in the range f 1 tq 3 days per 1 C (Peacck and Blake. 1970).... =I... ""r "';j.. P"CULH ' \.+ItII\JI ;ry lhh"'''' _Vi. f:i,an J"'U',III ;;,hj,)fi,, --.. pt.ll '(:"I

31 16 Muthuswamy llll. (1971) in their investigatins n the strage studies f Dwarf Cavendish banana bserved that the whle bunches culd be successfully stred fr 25 days at 14.4 C and per cnt R.H. cmpared t 2-7 days at rm temperature i.e., C. Detached hands ripened in 18 days refrigerated strage and within 7 days under rm temperature strage cnditins. Raman II.!!l. (1971) reprted that 64 per cent Qf Rbusta and Dwarf Cavendish banana furits were fully ripe after 4 and 3 weeks a respectively when stred at 14.5 ± C and 'l. R.H. Hernandez (1973) reprted that green plantains held a at rm temperature i.e., 29.4 C 5tarted ripening after 7 days and were fully ripe within next tw days, whereas the 0 fruits stred either at 7.2 C r 12.8 C temperature and per cent R.H remained green fr 12 days,althugh quali(y did impair. New and Marritt (1974) reprted serius chilling injury during strage at 12 C in banana fruits f cv. Valery and a tetraplid clne. Patil and Magar (1976) reprted decrease in strage life f 5 varieties f banana with crrespnding increase in temperatures frm 10 t 31 C.

32 J, Santana (1978) rprtd that grn bananas culd be 0 stred fr 7 and 18 days at 10 C and 12 C temperature respectively withut adverse effects. Accrding t him, 0 fruits stred at 14 C started ripening after 18 days f strage and were f' superir qua 1 ity when fully ripe. Nakamura and It (1979) reprted that bananas packed in plyethylene bags culd be stred fr C and 60 days at 15 C. days Cit /Madhava Ra and Rama Ra (1979) reprted that the 0 banana harvested at full maturity ""hen stred at 15 C temperature and per cent R.H. culd be stred ft 33 days as cmpared t 16.7 days nly under ambient strage cndi tins. Accrding t them fruits shwed chilling injury during prlnged strage at lw temperature. Peacck (1980) re p rted that shelf-life decreased expnentially with a increasing temperature frm 13.9 t 32.5 C. Gerge and Marritt (1985) in their studies n strage f plantains reprted that the preclimacteric perid culd be extended by reducing the temperature frm 20 C t 0 14 C nly as 14 C was cnsidered as the lwest temperature free f chilling injury.

33 2.4 Ripening GualiLy Sacher (1962) suggested that the fruit ripening may be a cnsequence f alteratin in membrane prperties since he nticed increased rate f leakage f slutes int the intracellular spaces accmpanying respiratry rise with the nset f the climacteric. Desai and Deshpande (1975) reprted that the chlrplasts are destryed by chlrphyllase enzymes during ripening prcess and the appearance f cartenids was subsequently enhanced. They reprted decrease in chlrphyll cntent during ripening whereas the yellw pigments (Kanthphyll and cartene) remained mre r tess cnstant. (1984) reprted that the peak f physilgical activity (ethylene prductin and respiratry climacteric) was early during ripening i.e., at clur stage 3 (mre green than yellw). Hweyer, the fruits were edible at clur stage 5 (yellw with greep tip). EI-Mahmudi and Eisawi (1968) reprted that the change f clur frm green t yellw was slwer in fruits packed in plyethylene than in kraft paper.

34 Madamba tl ll. (1977) rprted that fruits picked at maturity stage A (between full and full three quarters) ripened after 13 days whereas thse picked at maturity B between full thre quarters and light full three quarters tk 29 days t ripen at 23.3 C. Ke and Ke (1980) have reprted that banana fruits (tv. Giant Cavendish) harvested at nrmal maturity (120 days after shting) treated with 1000 ppm ethylene at 20 C ripened unifrmly but thse harvested at days failed t ripen r ripened unevenly. lnaba et a1. (1984) while studying the ripening characteistics f cmmercial Cavendish bananas harvested at different maturities (65 and 105 days after flwering) and ripened at 25 C fund little difference amng the fruits, after the nset f the climacteric. Lizana (1975) frm his studies n banana ripening reprted that at 20 C, the high R.H. ( per cent) accelerated the climacteric perid f bananas (cv. Valery) by several days cmpared t medium (70-75 per cent) r lw (30-35 per cent) R.H. Swart (1975) reprted that bananas held at 20 a r 21 Chad atcelerated fruit ripening cmpared t thse

35 2() 0 held at 17.7 C r 19 C. Fruit quality, hwever was adersely affected at higher temperatures. Accrding t Patll and Magar (1976), strage f banana at 13 C was mre favurable fr ripening while fruits stred at 10 C remained hard and did nt ripen even after bringing them t ambient temperature (28 C), whereas ripening was fund t be nn unifrm when fruits were stred at C. Rippn and Trchulias (1976) studied the ripening respnses f bananas (sumlt,l!r fruits) t temperature and cncluded that a I) temperature f 17 C was the best as it ensured a relatively rapid ripening rate and an extended shelf life. Ripening at a 15 C was cnsidered t slw and risk f injury t fruit was t high during subsequent expsure t high ambient temeratures f 21 C resulting in reduced shelf life. They recmmended 19 C fr the winter fruits. Larreal and Perez (1978) reprted that plantains stred at 15, 20, 27 and 30 C ripened in 9, 6-9, 6 and 5-6 days respectively. Yshika 21. (1978) reprted that ripening gt accelerated with increase in temperature 0 0 frm 20 t 30 C. Hwever, it was inhibited at temperatures a abve 30 C. Chitarra and Laji (19B5) reprted a significant increase in metablism f bananas (ABB grup)

36 0 when stred at Z5 t 30 cmpared t 20 C temperature. In this case ripening Was als fund t be advanced by 16 days. Dick and Marcellin (19B5) reprted that during strge f banana fruits (cv. Py) at C, when strage perid was interrupted by 3 cling perids f 12 hurs each at 20 C in 50X 0, the high temperature damage culd be reduced. 2 Rippn and Trchulias (1976) bserved that the time taken 'r bananas t reach clur stage 4 and 6 decreases by increasing ripening temperatures. Patll and Magar (1976) reprted that bananas during strage at 13 C shwed upt 24 days slw increase f ripeness index r mean clur index which reached t maximum by 32 days. Ripeness index during ripening increased upt 5 when the fruit attained full yellw clur. Swart (1975) reprted that the fruit quality was affected at higher temperatures. Accrding t Brughtn and Wu (1979), the quality f bananas Vl. Pisang [",bun) was fund t be excellent nly when they were ripened at 25 C r 20 C and it was slightly astringent in case f ripening at 15 C. The clur was bright yellw at 20 C whereas at

37 10 C it turned brwn due t chilling injury and n ripening ccurred even after days strage. Ramana tl il (1984) reprted that early and late harvested Alphns manges stred fr a shrt perid f 10 days at 12.8 C and ripened subsequently at rm temperature. pssessed mre r less similar verall quality as thse stred as R.T. Nakarrrura et il. (1979) reprted that under slw banana ripening cnditins caused by lw temperature. a rapid sftening f the pulp. a sudden increase in sugar cntent and a temprary increase in titratable acidity were accmpanied by yellwing f the peel. whereas under cnditins f fast ripening caused by high temperature, the physical and chemical changes assciated with pulp ripening started befre the yellwing f the peel. Z.5 Ptwsic-chen,ical changes ill\! Physicl9ical in weight Z.S.1 PhYSilgical lss in weight Lenard (1941) attributed the decrease in fresh weights f bananas during strage t lss f water. El-trrri

38 II li. (1963) bserved greatest weight 1055 in bananas picked. 'full' stage cmpared t bananas harvested at the full' and 'three quarters' stage. 'half Raman et al. (1971) rerded mre weight lss (7.5 per cent) in Dwarf cavendish bananas than thse f Rbusta (4.6 per cent) harvested at 'three quarters-full' stage. Accrding t Sctt g1. (1971), weight lss was less in bananas kept in sealed plyethylene bags. Madhava Ra and Rama Ra (1979) als re,rded maximum lss in weight in fruits stred as such cmpared t thse packed in 0 plyethylene bags bth at rm temperature (18.4 C t a C) as well as at 15 C. Lesser lss in weight was attributed t lwer rate f transpiratin. Shanta Krishnamurthy and Kushalappa (1985) als reprted marked reductin in weight lss f fruits when packed In plyethylene bags. EI-Mahmudi and Eisawi (1968) reprted that at, 0 a a strage temperatures f 11.1, and C (80-85 Z R.H). the weight lss percentage f fruits increased during

39 strag and the rate f lss incrasd with temperature and strage perid. Muthuswamy ti al. (1971) reprted that the ph cent lss in Weight in the cld stred (14.4 C) banana fruits even aftr a strage perid f 20 days was per cent cmpared t per cent recrded at rm temperature (29.32 C) with in 7 days. Sen and Chaudhuri (1976) reprted that the weight lss in fresh fruit was rapid at rm a a temperature (28-30 C) than at cld strage (5 C). Fernandes et!tl_. (1979) reprted SUbstantial weight lss bth in fruit pulp and, the skin during ripening. Peacck (1980) reprted that the weight lss during ripening was independent f temperature (frm 13.9 t 32.5 C) when R.H. was kept high (mre than 95 per cent) Firmness Huet (1956) reprted that flesh sftening Qf bananas after harvest was related t the prductin Qf cplj,plmds insluble in alchl i. e., cellulse, hemicellulse and pectin, whereas accrding t Lepld (1%4), th decrease in firmness during strage f fruits was due t

40 .) the changes in the nature f pectic substances cementing the cell wall and the hydrlysis f starch, hemicellulse and cellulse during ripening f the fruit. Accrding t Desai and Deshpande (1975), the firmness f banana fruits decreased prgressively frm t 0.36 kg/cm during ripening at 20 C and this decrease was attributed t the cncmitant decrease in their starch cntent. cellulse, hemicellulse and increase in sluble pectin. Sen ll.el. (1982) reprted that Hie bananas becme increasingly sfter with time and when they reached their ver ripe stage, their firmness decreased by abut 90 per cent f the initial level. Wills II al. (1984) reprtea a 2 decrease f firmness in 'Cavendish' bananas frm 12.2 kg/em 2 at unripe stage t 0.8 kg/em in firm ri pe stage. Shantakrishnamurthy and Kushalappa (1985) reprted a decrease 2 in firmness f Rbusta bananas frm mre than 12 t 5.6 kg/cm at the edible ripe stage. Desai and Deshpande (1978) reprted that the fruits harvested at early mqture stages (90 and 105 days) were mre firm than thse harvested at fully mature stage (120 days). Madhava Ra and Rama Ra (1979) reprted mre firmness in

41 Rbusta bananas harvested at 3/4th maturity mpared t thse harvested at full maturity stage. They stated that hands kept at 15 C were fund t be mre firm than thse stred at R.T. when cmpared at ripe stage. EI-Mahmudi and Eisawi (1968) reprted decrease in pulp firmness in Dwarf CavendiSh bananas stred at different temperatures. They stated that the rate f decrease in firmness increased with temperature and strage time. Sen and Chaudhury (1976) reprted rapid decline in hardness f fruit at rm temperature (28-30 C) cmpared t cld fruit (5 C). Charles and Tung (1973) reprted that sftening f pulp 0' bananas increased thrughut ripening at higher a temperatures 0' 20 C, whereas at 16 C sftening ccurred nly during initial ripening. Rippn and Trchulias (1976) r., -ted that bananas ripened at higher temperatures (19 C) tende.? have a firmer pulp relative t skin clur than fruits fl., at lwer temperatures (15 C). Accrding t Peacck (19. pulp firmness was affected by the temperature where lwer ling temperatures prduced firmer fruits.

42 2.5.3 EI-Mahmaudi and Eisawi (1968) reprted an increase in pulp t peel rati in fruits stred at different temperatures. They bserved that the rate f increase in pulp t peel rati increased with teperature as well as ;trage perid. Muthuswamy et ll. (1971) reprted that H,e pulp t peel rati In the banana bunches held in cld rm at 14.4 C increased gradually upt 25 days and declined sharply thereafter because f nset f senescence. Raman!l ll. (1971) nticed a cnstant pulp t peel rati f 1.B in Rbusta bananas upt three wees f strage and a sudden rise upt 2.3 during the 4th week when the fruits were stred at 14.5!. 1 C. An increase in pulp:peel rati was bserved with the develpment f banana fruits (Ldh!l 21.,1971 and Tripathl gl.,1981). Dalal et 21. (1969) reprted that green bananas with initial pulp t peel ratio between 1.10 t 1.50 were fund t be acceptabl n ripening. Accrding t Desai and Deshpande (1978), fully mature (120 days) fruits f Rajabale and Rasabale recrded higher pulp t peel rati n ripening

43 28 cmpared t fruits harvested at early mature (90 days) r mature (105 days) stages. Fernandes et. (1979) reprted that the skin thickness reduced during ripening f bananas and the pulp t skin rati which was abut 1.27 in green fruit increased t 2.7 at maturatin and t 3.6 when the fruit was fully ripe. Accrding t Palmer (1971) and Charles and Tung (1973) the rati f pulp t peel was fund t be related t accumulatin f misture in the pulp which was derived frm carbhydrate breakdwn and the smtic transfer f water frm skin t pulp. Sen II al. ("1982) hwever attributed the increase in pulp:peel rati t the differential nature f Changes in misture cntents f pulp and peel tissues. Patil and Magar (1976) reprted that the pulp t peel rati varied frm 1.8 t 3.9 in three varieties f banana during strage. Madhava Ra and Rama Ra (1979) recrded narrw a pulp:peel rati in fruits stred in plyethylene bags at 15 C (80-90 % R.H). Accrding t Shantakrishnamurthy and Kushalappa (1985) als. the rate f increase in pulp t peel

44 c, " rati was greater in nn-packed fruits cmpared t fruits packed in plyethylene packages. Accrding t Tripathi ai. (1981), pulp t peel rati increased several flds at the ripe stage in different varieties f banana and it ranged frm 1.97 t Sen g1 sl. (1982) reprted that the pulp t peel rati increased frm 1.3 t 1.9 at harvesting maturity t 2.7 t 2.8 when the fruits reached their ripe stage Misture Accrding t Simmnds (1966) the trend f water cntent in the banana pulp at ripening was a net result f atleast fur prcesses, where tw f therrl, namely transpiratin and starch hydrlysis caused decrease in water cntent whereas ther tw viz. smtic withdrawal f water frm skin and stem and the prductin f water by respiratin, caused increase in it. The latter prcesses predminated and the net result was a slight increase in misture cntent f the fruit ripe t the fully ripe stage. Eltmi et. (1963) reprted that fruit misture

45 30 percentages remained apprkimately cnstant fr 27 days at rm temperature and 45 days at cld strage [12.22 C.J Lustre (1977) reprted increase! in moisture cntent f pulp f banana (Cavendish grup) during ripening, which was attributed t the smtic withdrawal f misture frm peel. Sen et ll. (1982) reprted that the misture cntent in the pulp f bananas increased during ripening whereas the misture in peel tissues decreased. Wills et ll. (1984) als reprted a steady increase in misture during ripening f 'Cavendish' banana fruits frm abut 72 t 76 g/100 9 due t its accumulatin a5 an end prduct f respiratin and als due t the mvement f water frm peel t pul p Titratable Acidity Ldh e1. ll. (1970) reprted increase in acidity with increasing maturity during the develpment f Dwarf Cavendish fruits till 130 days. Desai and Deshpande (1978) als bserved increase in ttal titratable acidity with an advanced stage f maturatin in Dwarf cavendish bananas. lnaba.tl 21. (1984) reprted that the rganic acids

46 increased in develping fruits f cavendish bananas nly after 90 days after flwering. Muthuswamy (1971) bserved a gradual increase in acidity in cld stred fruits at (14.4 C) upt 25 days after which there was a decline because f nset f senescence. Srivastava!1 al. {1972) nted decrease in acidity with little deteriratin in quality upt 20 days ut f 23 days in case f bananas stred at 4 C at climacteric stage. Aziz!1 al. (1976) reprted that litratable acidity increased durin9 the strage, till it rse t a peak and declined later when banan5 (cv. Hindi) were stred at C. N peal< but nly a slight rise thrughut, the strage in case f 0 r 5 C upt 20 days was nticed. litratable acidity was fund t remain lwer in the fruits a stred at 5 C than thse held at rm temperature (Abd El- Wahab and Nawwar, 1977). El-tmi tl.2..!. (1963) reprted that the maximum acidity in case f three-quarters full bananas was assciated with ripeness in cld strage; while at rm temperature, the maximum acidity preceded ripeness by 9 days. ldh et.sl. (197'1 ) bserved a decrease in acidi ty when the Dwarf' ca.vendish fruits harvested after 130 days were kept at rm

47 32 temperature fr ripening. Desai and Deshpande (1975) reprted an increase in titratable acidity frm 2.35 t 6.14 meq. per 100 g. pulp during ripening f bananas at 20 C. They stated that the increased acidity in banana fruits during ripening might be resulting frm an bstructin in prtn transfer prcess as the fruits ripen. Raman et ai. (1971> reprted that the percentage f the acid remained mre r less cnstant in case f rbusta 0 banana during strage at 14.5 ± 1 C till three weeks. hut increased suddenly in the furth week when the fruits were fully ripe. Accrding t Wyman and Palmer (1963) I the rgani.: acid cntent dubled during ripening f banana fruit with itlalic acid cmprising abut 65 I>er cent f the ttal acids; citiric acid. 20 per cent and xalic acid 10 per cent. Increase in acidity during ripening f bananas has als been reprted by Venkatarayappa tl li. (1975) I Lustre (' Madamba et ai. (1977> and Sen tl ll. (1982) in different varieties f tanana. Tripathi tl al. (1981) reprted an increase in titratab.le acidity frm 3.73 meq f malic acid fresh weigl'll. in mature fruit t 5.7 R,eq/100 g-pulp in

48 ripe Basrai dwarf fruit. Wills 21. (1984) reprted an increase in ttal rganic acids frm 0.43 t 0.63 g/100 9 early in the ripening, but when the fruits were ripe, acidity had fallen t a level similar t that in unripe 'Cavendish' bananas..5.6 Tannins Barnell and Barnell (1945) bserved that the tannin fractins respnsible fr the astbgency f the unripe fruit decreased in the pulp prtin at ripening. Hwever, Shanta Krishnamurthy and Kushalappa (1985) reprted an increase in the ttal tannin cntent f the banana pulp during ripening fllwed by a slight decline Sugars (Ttal and Reducing) Ldh. (1971) reprted that ttal sugars cncentratin remained mre r less cnstant frm 40 t days f fruit develpment and after 100 days, bth ttal and reducing sugars inreased cnsiderably. Madamba et 21. (1977) reprted that in Lacatan bananas picked at tw different stages f maturity, ttal sugars remained lw until

49 the final stages f ripening. when a rapid inrease in these cnstitutents were bserved. El-Mahmudi and Eisawi (1968) reprted that the rate f increase f ttal and reducing sugars in banana during strage was the least when fruits were packed in plyethylene bags. Accrding t Raman. (1971) the per cent reducing sugars increased during strage and it was fund t be 7.1 per cent in Dwarf cavendish as against 4.0 per cent in 0 Rbusta at the end f fur weeks f strage at 14.5 ± 1 C. Srivastava. (1972) reprted an increase in sgar ntent upt 20 days during 23 days strage f bananas at the climacteric stage at 4 C. An increase frm 0.18 t per cent in ttal sugars n fresh weight f pulp was reprted in bananas stred at 20 C (Desai and Deshpande 1975). Aziz al. (1976) reprted that sugar levels were affeted by the strage temperatures and sucrse level rse thrughut strage particularly at higher temperatures. YshiOka et al. (1978) reprted an increase in sugar accumulatin in bananas with increase in strage temperature frm 20 t 35 C.

50 Ttal sugars increased during ripening in bananas due t the hydrlysis f starch int sugars (Subramaniam et Q Venkatarayappa al. 1975, Desai and Deshpande, 1975 Lustre, 1977 and Kutty tl!l! ) Ldh tl i!1.1 (1971) reprted that when dwarf cavendish bananas harvested after 130 days were kept fr ripening, ttal sugars rse sharply within 5 days t 14.2 per cent f which 6 per cent accunted fr reducing sugars. Charles and Tung (1973) reprted lwer levels Qf ttal and reducing sugars in fruits 0 ripened at 16 C cmpared t thse ripened at 25 C. Brughtn and Wu (1979) reprted that the level f glucse increased with ripening in Pisang mbum and Piaang Rasthali bananas and its level did nt decrease with pstripened strage. Tripathi 1. (1981) reprted an increase in ttal sugars 'rm 1.67 t per cent during ripening in Basrai dwarf bananas. Marritt et al. (1981) reprted a ttal sugar cntent f ver 23 per cent in fully ripe bananas. Sen et!l!.. (1982) reprted an,,\increah in reducing sugar cntent in the ripened fruits f Champa, Kabuli and Martaman banana varieties. Terra II OIL ("1983) reprted that during banana ripening, starch degradatin was accmpanied by

51 .36 an increase in sucrse cntent. fllwed by glucse and fructse. Accrding t Wills g1 al. (1984), ttal sugar cntent in 'Cavendish' bananas increased frm 1.3 per cent at unripe stage t 17.2 per cent at firm ripe stage but it slightly declined t 16.2 per cent at full ripe stage, Alchl InslUble Slids A2i2 et M. (1976) reprted decrease in alchl - insluble slids f bananas stred at C but this decrease was fund t be very slw when fruits were stred at a '0' and 5 C. Shanta Krishnamurty and Kushalappa (1985) a"1s reprted that the alchl - insluble slids f Rbusta bananas decreased frm 29 per cent t 3 per cent at the end f strage. The fruits harvested at mature stage (105 days) had higher cntents f alchl insluble slids than the fruits harvested at early mature (90 days) and fully mature (120 a days) stages in three varieties f banana ripened at 20 C (Desai and Deshpande,'

52 Ji Kari Hari et. (1979) bserved that the alchl - insluble slids were almst cmpletely cnverted t sugars during ripening and this change was accmpanied by rapid peel cluratin and pulp sftening.

53 MATERIAL AND METHODS

54 .J t) III. MATERIAL AND METHODS The present investigatins were tarried ut in the Divisin 0' Pst-harvest Technlgy, Indian Institute f Hrticultural Research. Hessarghatta. Bangalre , during The main bjectives were t study the effect f fruit maturity stage and strage temperature as well as its duratin n shelf-life, physic-chemical changes in the fruits and n the subsequent ripening behaviur. 3.1 Materials Mature Rbusta banana bunches were harvested froffi a private cmmercial banana farm near Bangalre. The bund,es were brught t the labratry fr cnducting experiments. Hands having fingers each, were separated frm the bunches. Diseased and injured fruits if any, were then remved frm such hands. Such hands were used fr varius treatments prpsed nder present investigatins.

55 3.2 Treatments Harvesting maturity The bunches were harvested at tw stages f maturity where I stage, (1M) and 11 stage (11M) crrespnded t 120 and 105 days ( plate 1 ) respectively frm the date f shting Strage cnditins Fruits frm these tw stages f ltatur i ty were kept 0 0 at fur different temperatures, viz. 12 ±. 1 C, 15 ±. 1 C, 20 + a a 1 C in BOD incubatrs and at 25,t1.5 C i e., at rm temperature. In all, there were eight treatments with 6 replicates under each. The treatments were given within 24 hurs f harvest, and the details t these treatments are given bellw. Maturity stages - tw viz., 1M llm Harvested after 120 days frm the date f shting. Hayested after 105 days frm the date 0' shting.

56 Strage temperature - fur IIi z., 0 i. 12!. 1 C 0 ii. 15 :!:. 1 C 0 iii, 20 :t 1 C 0 ill. 25 :t 1.5 C i. e, Rm tefllperature The fungicide "TBZ" was applied t the cut surface f all the hands which were then air-dried. The hands were packed in lientilated plyethylene bags made ut f 100 gauge sheet. Bags weye unifrmly, punched t ensure 2.2 % IIE!ntilatin. Fruits after packing were stred in 800 incubatrs maintained at different temperatures. In case f rm temperature strage treatments, the fruits after packing in plyethylene bags were stred in ventilated wden bxes under ambient cnditins (temperature 2S!. 't.5 C and a relative hulrddity f 66.5 t 96 per cent. In lw temperature strage treatments, the fruits were stred fr a perid upt ne mnth. During this strage perid, 2 hands ut each maturity stage were remved at

57 4.1 weekly intervals fr evaluatin f quality and fr ripening studies cnducted at ambient temperature. 3.3 Observatins recrded Peridical bservatins were made n tne samples frm each treatment n physilgical lss in weight (PLW). firmness. pulp-peel rati. misture. changes in chemical cnstituents like acidity. tannins. sugars, alchl insluble slids and the ripening changes. Out f the six replicatins. tw were kept fr chemical analysis and the remaining fur were used fr taking bservatins n ripening. Six fruits frm each treatment were used fr taking bservatins n PLW. Methds f analysjs Physical analysis Pt'vsilgical lsses in weight (PLW) Fr determining PLW at regular intervals. six fruils frm each treatment marked fr this purpse were

58 wei9hed individually at regul,u intervals n "Owalabr" -I k' capacity Tp Pan Electrical balance. Cummulative lsses in weights were then calculated and results expressed as per cent physilgical lsses in weight Firmness Fruit firmness was IT,easured with a hand penetrmeter/fruit pressure tester (Effegi PT 327 madel) using different diameter plungers fr ripe and unripe fruits. Tw fruits were used frm each replicate fr recrding firmness at regular intervals: Penetrmeter readings were recrded at tw different places n the fruit and then average was calculated. Fruit firmness values were expressed as pressure in kg Pulp:peel rati Tw fruits frm each f the tw replicates were taken at randm. peridically. After recrding weights f the whle fruit. peel was remved and weights f peel and pulp were als recrded. Pulp t peel rati was then calculated.

59 Ripening rate Peridic bservatins n ripening were taken. where changes in peel clur were recrded using the clur chart f United Fruit Cmpany fr this purpse as recmmended by Lesecke (1950). The ripening rate was thus nted by bserving each f the fruits in the replicatin. A numerical value f the peel clurs was wrked ut giving numerical value as '1' fr green peel. '2' fr green with slight yellw peel, '3' fr yellw mre dminant in peel than green, '" fr yellw peel with green tip, '5' fr cmpletely yellw peel, '6' fr yellw peel with brwn flecks, '7' fr yellw peel with brwn and black patches and '8' fr black peel. A c-efficient f ripening r clur index was then calculated 'llwing the frmula given by Patll and Magar, C-efficient f ripening Ttal scre fr a sample N, f fruits in the sample The fruits were cnsidered t be ptimum ripe between the clur index values f '5' and '6',

60 3.3.2 Chemical analysis Misture Misture was determined by ven drying methd as given by Ranganna (1977). Fruit pulp was blended taking a representative sample and then 10 9 f this blended mass was dried in an electric ven at 70 C fr 8 t 10 hurs till cnstant weight was btained. Percentage misture was then calculated Ttal titratable acidity Tta.l titr$le acidity was determined by the methd given by Ranganna (1977). Ten 9rams f the sample was blended and vlume made t 100 ml with distilled water. It was then filtered using Whatman N.1 filter paper and 10 ml f this filtrate was titrated against N/100 sdium hydrxide slutin (because the titre value with N/10 as given by the authr was t lw) using phenlphthalein as an internal indicatr. The acidity was then calculated and expressed as per cent f malic aci.

61 Tannins The ttal tannin cntent was measured by fllwing the methd f Singletn and Rss (1965). Ten gram$ f blended sample was biled fr 30 minutes Lth di$tilled water and vlume made upt 250 ml flled by filtering using Whatman N.1 filter paper. T 5 ml f this filtrate, 2.5 ml f Falin Cicaltaue reagent and 7.5 ml f 20 per cent Sdium carbnate slutin ere added. The vlume a$ made t 50 mi. cntents mixed well and then left fr 30 minutes fr clur develpmen. Per cent transmissin was recrded at 765 'nm using spectrphtmeter (AIMIL) which was calibrated using blank fr 100 per cent transmissin. Tannin cntent was calculated frm the standard curve prepared using tannic acid. Results were expressed as milligrams f tannins per f the sample. Shaffer Samgyi Micr Methd as described by Ranganna (1977) as fllwed fr determining bth reducing

62 and ttal sugars. Sugars were first extracted with 80 per cent alchl frm 20 9 f the sample using Sxhlet extractin apparatus, where extractin was allwed td cntinue fr 10 hurs. The alchlic extract was then heated n water bath till it was free frm alchl. It was then clarified by adding 10 rnl f alumina cream, diluting t 250 ml and filtering it thrugh Whatman N.1 filter paper. The filtrate was then used fr determining the sugars Reducing sugars Five rnl f the clarified filtrate as such was taken fr the estimatin f reducing sugars in the case f unripe samples whereas in case f semi ripe and ripe samples, it was diluted 25 times and then nly 5 ml f that diluted filtrate was taken int 25 X 200 mm test tube fr sugar estimatin. 5 ml ui the shaffer-smgyi reagent was added and mixed well by swirling. Blank was prepared using 5 ml f water and 5 ml f shaffer smgyi reagent. The tubes were capped with funnels and placed in biling wate,. bath fr 15 minutes. The tuljes were then remved and cled in running water fr 4 minutes. 2 ml f idide-xalate slutin and 3 ml f 2NH SO was dded 2 4 t the side f each tube and mixed thrughly t i tl all

63 LJ ( cuprus xide was disslved and then kept in cld water bath fr 5 minutes. This was titrated against N thisulphate slutin using starch as an indicatir. The titre value f test slutin was substracted frm that f blank and the amunt f dextrse was determined by using the standard curve prepared by using the standard dextrse. Reduc i n' sugar I. mg f Oextrse X VlUme made up X 100 Aliqut taken X Wt. f sample X Ttal sugars T 25 ml f the clarified filtrate. 5 ml f hydrchlric acid (1+1) was added and cntents left at rm temperature fr 24 hurs fr inversin t cmplete. Cntents were then neutralised cmpletely. initally with 40 per cent Sdium hydrxide and finally with N/10 NaOH using digital ph rneter "Elic" Mdel L The vlume was then made upt 100 rr,). 5 ml f this slutin was used and the ttal sugars were determined in the same way as reducing sugars. It was further diluted ten times in the case f semi ripe and ripe

64 PLATE 1. Fruits f 1 and 11 aturity stages as bserved immediately after harvest Maturity stage. 2. II Maturity stage. PLATE 2. Fruits shwing the stage ( ptimum ripe) at which sensry analysis was carried ut fr all the treatments.

65 PLATE -1 PLATE 2

66 1 f, and then. nly 5 ml f this diluted slutin liias taken fr the estimatin f ttal sugars Alchl insluble slids ibl l AIS were determined by fllwing A.O.A.C. methd (1960) The residue left Over during SOMhiet extractin fr sugars was ven dried and weighed. The alchl insluble slids were thus expressed as per cent Sensry analysis Ten pint hednic scale liias used fr sensry analysis f the samples. Sensry analysis f fruits liias carried ut fr all treatments at ptimum ripe stage nly plate 2) b/ a panel f six judges. Fruit characters like peel clur,texture, arma and taste f the pulp were judged by scring the sample in the fllwing way. Very bad sample Bad salllple N rill... I sample Gd sample Very gd sample 2 marks 4 mar:s 6 marks 8 marks 10 marks

67 Statistical analysis The experimental data were analysed statistically fllwing randmized cmplete blck design (factrial) (Sunderraj f ). The levels f significance used in the 'F' test were at 1 and 5 per cent.

68 EXPERIMENTAL RESULTS

69 50 IV EXPERIMENTAL RESULTS The present investigatin was carried ut t cffipare i) the effect f different strage temperatures n the physic-chemical changes and keeping quality f Rbusta banana, harvested at tw different maturity stages and ii) t cmpare the effect f strage temperature n the quality f the fruits ripened subsequently at rm temperature (R.T.l. The results are presented belw. 4.1 Physilgical lsses in weight (PLW) There were significant differences in the PLW in the fruits harvested at tw different maturity stages as well as the fruits stred at fur different temperatures. (table 1 and fig. 1 ). Under the rm temperature strage cnditins, PLW f the fruit was fund t be significantly higher cmpared t thse stred at lw temperature. There were n significant differences upt 16th day between PLW f the fruits stred at a 15! 1 C and at 20! 1 C temperatures whereas frm 21st day nwards it was fund t be significant. The PLW in case f

70 9 - I tv! aturity stay", ] 0 - -II rvl atunty stage 12.t 1 C CJ) I A a t u rit y stage] - -II Maturity c:tage IS:!: 1 c I Maturity stage ] - - -II Maturity stage 2Q.tl C r il1aturity stag Q] 2C:!: '.5 0C II Maturity stge J ; C" <.D -...:] (""1 ('. / t, {/ (./ I I / I. /,- A..- / ",-// ",-/ 0.-" ",- ",- / 0 I I I I I I I I,! ;,/ ". / / / J./ /' /' / / "" / /' /,\ //::-/ ///./ / Strage per id (days) 1. EFFECT OF STORAGE TUWERATURE" m THE PH)9JLOGllAL.0SSt:C. 1\1 WEIGHT (per cent) OF ROBUSTA B,':'NAr,,\

71 51 Ttaf 1 Elhcl r strage Itlpmlurr n the physilgical lss,s in w,ight (per crntl f ftbus ta Banana Strag, strage perid ( days) tuper- & 16 ZI 28 alurr _-... _ II lu 11m U 1111 Mean IlK liean linn 1 " C - a 12! I 0.34& > I.m U7 0 IS! I Z.4Z ZOS O.! ' U76 2.8' S b.b b.m a 25.!. 1.5 t5' m & b [flu 'F' tell C.D.al5% 'F' lesl C.D.at 5% 't' telt C.D.at 51 'F' test C.D.at 5% t t T t t " t t.m II f f 1 1 f O.fiI TIll t M'IZ 1 t t.m II f f 0.1>9& 1 1 K f t f II I t 0.«5 T UI6 Q. 0.3'19 1 II = Frui Is hirvested 120 dayi altn the!eergenee f inllnmncf II "= Fruits bilryl5hd 105 diyi alter the tii,rgenc, 01 Inllrescence R. T. = Rl Telper.tun

72 11 maturity stage fruits was signficantly higher than f 1 maturity stage at all perids f strage. thse The interactin was als fund t be significant 1n all the strage perids except n 28th day. The difference in PLW between the fruits f tw stages f maturity were fund t be significant at all temperatures thrugh ut the strage upt 21 days. except at 12! 1 C n 8th day. On 21st day. there were significant differences between the fruits 0 stred at 15! 1 C and 20! 1 C under bth the maturity stages. (table ). There was a marked increase in PLW f the 'rults stred at different temperatures during strage as evident frlil table and Fig 1 The values fr 1 maturity s ta,e a fruits stred at 12! 1 C varied frm t per cent. In C<lse f rm tempe rature. frm 4th t 21st day f strage, there was a significant increase in cummulative PLW f the fruits as the value increased frm t cent in I maturity stage and frm t percent in II maturity stage ( table 19<1 ). per At lw temperature strage. the increase in PLW 01 fruits even after 28 days f strage was cnsiderably less.

73 5; cmpared t that fr the fruits stred at rm temperature fr 21 days nly. The increase recrded was t 1.653, t 4.205,1.098 t 5.60 and t percent fr 1 a a maturity stage fruits stred at 12! 1 C, 15! 1 C, 20 ± 1 C and 25 ± 1.5 C (R.T) respectively. Similar trend was seen in case f 11 maturity stage fruits als. On 21st day, fruits f I maturity stage stred at a 12! 1 C recrded the minimum PLW (1.348 percent) whereas the maximum (9.978 percent) was recrded in 11 maturity stage fruits stred at R.T ( table 1 ). 4.2 Firmness The data n firmness f the fruit expressed as kg first during strage, and then n ripenihg at R.T., are,resented in tables 2,3,18 and 19a. It can be seen that the firmness f the fruits decreased during the strage period, at all strage ten.peratures. Fruit firmness was mre than 12 kg (i.e., beynd the scale f the instrument used) t begin with and it remained the same upt 21, 16, Band 4 days during strage at

74 TAIU 2 EII,c 01 shragl,.prri\urf n th, Irull fir_nrss (Kg) "\ 01 Rbusta binind Straq, perid ( days J Stmg' h.p,ratur, a _ C 1" 11" I" II" I" m III II" I" 11" 0 12! I )12 )12 )12 )12 )12 )1Z )12 >12 11.&75 >12 u 15! 1 m HZ )12 >1Z HZ >1Z )12 >1Z 10.6Z5 11.' ! 1 )12 )12 )12 ) ! 1.5 >1Z ) ) (R.n.. - I" = Fruits hlmsted 120 dayi alter the IItrgenet f inflrescence II" = Fruits harm ted II)) days iner Ih' '1Irg,nc, 01 inllrlsc,nc, R. T. = Rm luperature

75 5i 12 ± -1 C, -15 ± 1 C, 20.:!: 1 C a and 25 ± 1.5 (R.T.) respectively 1n case f 1 maturity stage fruits while in case f II maturity stage fruits, firmness remained unchanged upt 0 28,21,8 and 8 days when they were stred at 12.:!: 1 C, 15.:!: a a C, 20.:!: 1 C and 25.:!: 1.5 C respectively table 2 ). a In case f 25.:!: 1.5 C (R.T) strage temperature, there was significant decrease in firmness f fruits in bth the maturity stages frm 4th t 21st day, when values f 12 and 12 kg reduced t 1.00 and 1.60 kg fr I and 11 maturity stages respectively table ). The rate f decrease in firmness was higher in fruits f 1 maturity stage than that f thse at 11 maturity stage in all strage temperatures as evident frm the values btained Viz., > 12, ,3.9 and < 1.00 kg in case f 1 maturity stage and> ie, ) 12, 8.75 and a 1.6 kg in case f 11 maturity stage at 12! 1 C, 15.:!: -1 C, a 20.:!: 1 C and 25.:!: 1.5 C temperatures respectively at the end f 21 days f strage table 2 ). The maximum firmness ( ) 12 kg) was nticed in the fruits f 11 maturity stage stred at 12.:!: 1 C as well as at a ths stred at 15.:!: 1 C fr 28 days while the minimum ( ( 1 kg ) was nticed in case f 1 maturity stage fruits stred at R.T. fr 21 days ( table2 ).

76 ,'j r; TAIlE 3 Effecl 01 Ilrag! l'lpmlurt n lirlfltu (Kgl 01 Rbulla bananil ripened 5ubspqufnlly al roi ttlptr<llm Stngt INptralure ( t I S\ragt 0 perid 12 i 1 C 15 ± 1 C (days) ---- I" II" "ean I" II" lie.n I" 11" llean 2.& &75 2.&SO ,M SO SO M3 21 3, ' SO llean , l,917 2,'1' EM f test E test C.D. al 5% " NS " lis " NS D lis D NS D f f O.M " X D lis UD NS UD " = Fruitl barmled 120 days alter e"rgenet DI inlldmcen(! II " = F rui Is hmes Ipd 105 dayi iner liergene! f inflrrmncf

77 PC' ij, The fruit firmness values recrded at ptimum ripe stage 'r the fruit stred at lw temperatures fr different perids and ripened subsequently at R.T. are presented in tables 3 and 'Ill. There was n significant difference in the firmness f fruits f tw maturity stages amng all strage temperatures. Hwever, fruit firmness values were higher in case 0' 11 maturity stage as cmpared t 1 maturity stage in all strage perids ( table 3 ). The firmness values 0 recrded were and 2.95 k at 12 1: '1 C, and kg at 15.:!:. 1 C and and 2.80 kg at 20 :t 1 C under 1 and II maturity 5 taljes respectively. An increase in the firmness f the fruits was nticed wi th increase temperatures f 12.:!:. 1 C, in the strage perid at lw a 15.:!:. 1 C and 20.:!:. 1 C befre ripening at R.T. The firmness value f first maturity stage fruits stred at 12! 1 C fr 7 days and then ripened at R.T was lwer (2.875 kg) cmpared t the value (3.025 kg) registered fr fruits stred fr 21 days and then ripened at R. T ( tabl e 3 ). Fruit firmnecs was still higher (3.175 kg) in case f fruits ripened after extended strage i.e., fr 28 Jays at 12! 1 C ( table 18 ).

78 In case f 20 t 1 C strage temperature, there was significant difference in the fruit firmness between 14 and 21 day strage perids 'r bth the maturity stages. FrUits f I maturity stage when allwed t ripen at R.T after 21 days strage s,wed Significantly higher 'irmness (3.00 hi) than thse 0' 11 maturity stage (3.25 kg) as seen frm table Pulp _ Peel rati The data n pulp t eel rati f the fruits are presented in the tables 4, 5, 18 and 19a. At the beginning f the strage, the pulp t peel rati was 1.46 and 1.29 fr fruits f I and II matur.ty stages respectively but it increased during the strage perid ( table 4). There were significant differences amng the pulp t peel rati f the fruits stred at different temperatures frm 8th day nwards during strage. Pulp t peel rati values fr the fruits stred at 0 12 ± 1 C and 15 ± 1 C were fund t be significantly lwer cmpared t rm temperature strage frm the 8th day f strage t 21st day.

79 ... E... "" z:... r...!ii * GO.. u u r:: c e t g... -,S Q.... U u.,.... r:: ",en... GO! t.,.. -= ,.. GO... '" -...: tq.. - "' _..... ".. "'..,. L._....!..._._......_u..a: " => " z: z: a:

80 Values in case f fruits stred at 20! 1 C were nt significantly different frm thse at R.T. strage n 8th day. Hwever,frm 16th t 21st day, the pulp t peel rati values fr 20! 1 C stred fruits were SignifIcantly less cmpared t thse stred at R.T. Further, pulp t peel rati values fr the fruits f I maturity stage significantly higher than thse f II maturity stage in were all perids f strage ( table 4 ), The interactin was fund t be significant nly n 16th day f strage ( table 4 ). There were n signifi5ant differences in the pulp t peel rati values f the fruits f a 0 bth the maturity stages when stred at 12! 1 C and 15! 1 0 C, whereas in case f fruits stred at 15 t 1 C and 20! 1 C, it was fund t be significant in 1 maturity stage fruits nly. At all the strage temperatures with an exceptin f 15! 1 C. the pulp t peel rati values fr I maturity stage fruits were significantly higher than thse f 11 maturity stage fruits table 4 ). At rm temperature strage, significant increase in the pulp t peel rati ( table 19a ) f 1 maturity stage

81 6 fruits was recrded between 10th and 19th day f strage. The value recrded fr 10th and 19th day were 2. '165 and 3.01 respectively. Increase in pulp t peel rati was n mre significant between the fruits stred fr 19 and 21 days. In case f 11 maturity stage fruits. there was significant increase in pulp t peel rati frm 10th day t 14th day f strage as evident frm the value f and registered fr 10th and 14th day respectively. While fr 19th and 21st day f strage, the values were 2.48 and 2.90 respectively ( table 19a ). Thugh increase in pulp t peel rati values bserved fr the fruits during strage at 12 ± 1 C 15 :!:. 1 C, it was markedly less cmpared t that fr 0 fruits stred at 20:t '1 C and R.T. (25;!: 1.5 C). was and On 21st day. R.T sured fruits f I maturity stage recrded the highest (3.04) pulp t peel rati. while the lwest value (1.32) was recrded in case f fruits f II maturity stage stred at 12;!: 1 C ( table 4 ), On 28H. day, the highest (2.56) pulp t peel rati was recrded fr the 'ruits f 1 maturity stag strd at 20 ± 1 C, wher as the least value was bserved in case f 11 maturity stage 'ruits stred at 12 1 C ( table 4 ).

82 The pulp t peel rati values recrded 'r the fruits stred at lw temperatures fr different perids and then ripened at R.T. are presented in tables 5 and 18. The pulp t pee 1 rati was significantly higher 1n Case f fruits stred at 12.:t C and 15 :!. 1 C fr 7 days and then ripened at R.T. cmpared t thse stred fr 14 days and then ripened table 5). It was hwever, nt significant in case f fruits stred at 20 ± 1 C. There was n significant difference between the pulp t peel rati f fruits stred fr 14 and 21 days at 12 ± C and 15 1: 1 C. In case f 20 :!. 1 C, strage temperature, hwever, pulp t peel rtl fr the fruits stred fr 14 days and then ripened at R.T was significantly higher than thse stred 'r 21 days. a Fruits f 1 maturity stage stred at 12 1: '1 C, 0 a 15 :t '1 C and 20 ± 1 C and then ripened at R.1. had significantly higher pulp t peel rati cmpared t 11 maturity stage fruits ( table 5 ). The pulp t peel rati f the ripe fruits decreased with increase in strage perid at lw temperatures. As can be seen frm the table 5, the pulp t peel rati f I maturity

83 f,j lw Effec\ f \rage \!Ipmhr! n pulp \Q peel rau 01 Rbus\a banana ripened subuquenlly at rl "'perature stm.gt ptrid (yl) Strage "'perature ( C ) ZO! 1 I" 11" IItan 1" llh Hean III lift "I'n 2.3M! WS ' WS m 2.0' ' F test C.D.at 51 F test C.D.at 5% '13 II l8O D t t D t U D NS II X D NS 1 " == Frui\l hamsted 120 days aftn eltrgence 01 innresmce II " == Fruits harvested 105 YI ilter emgenee 01 inflmcence

84 0 stage fruits stred at 12 ::t 1 C fr 7 day,> and then ripened at R.T hi9her i. e., (2.38) cmpared t the fruits stred fr 14 days and 21 days haying values as (2. 19) and (2.15) respectively. A similar trend was nticed in frults f 11 maturity stage stred at 12 ::t 1 C as liie11 as tr05@ stred a a at 15 ±. 1 C and 20! 1 C. In all tte cases, tte differences liiere n.t statistically Significant ( table 5 ). peel 0 The pulp t rati decreased further with increase ln strage perid up t 28 days ( table 18 I. a The fruits f 1 matuity stage, stred at 12 1 C fr different perids and then ripened subsequently at.t. were fund t have significantly higher values fr pulp t peel rati than thse f II maturity stage fruits ( table 5 I. Interactin was nt significant. The valulls fr 1 and II maturity stage fruits stred at 12 ::t 1 C fr 7 days IIIIlrll ltarkedly higher i.e., 2.38 and 2.28 resplli:tively. cmpared t thse fr thll fruits stred fr 14 days, where values recrded liiere 2.19 and 2.10 respectively. Fr the frljits stred fr 21 days. the values liiere still less, i.e., 2.15 and fr 1 and II maturity stage respectively. Similar trend was bserved fr fruits stred at 15 1 C as well as

85 20 C, thugh the differences were nt statistically significant ( table 5 ). The maximum (2.72) pulp t peel rati was bserved a in case f 'ruits f 1 maturity stage stred at 12 1 C fr 14 days and then ripened at R.T.( table 5 ) While the minimum (1.945) was nticed in case f fruits f II maturity stage a stred at 12 1 C fr 28 days and then ripened at R.T. ( table 18 I. 4.4 Misture The data n the misture cntent expressed as percentage are presented in tables 6, 7, 18 and 19b. Misture cntent f the fruits stred at different temperatures did nt differ significantly upt 8th day but frm the 16th day nwards it was fund t vary significantly ( table 6 I. Fruits stred at rm temperature recrded significantly higher misture cntent cmpared t thse

86 .. "! :l!,q.. :!.,.._ c.a 13 E K!...,.._ '",.._ i :0::.. 8 I... '" I:i,.._ M,.._ I n '" :!....,;.. r1 C; u I '" 5l... I I c... 8 E \.. &. :!..,;,.._,.._.. It 1 lib! 1-:0::.. I I-.. '" v '" C :5 E )Q K! n r3... ::,!;..,., '" i.:: M I:i C;.3...,....., S.:; It:! S! -- c E '" n l:i.,:.. 'i. I., e.,, " i.. c. c. c 8 10 IQ E.... r1 N.,;... E_ E,.._.. :! I! i,;;.. c;; a:: li: e '"... R,..,Q,.._ N.,; I == k k..., :;; 8 'lq...! '" ;::.. l:i I:i '" : '" '" 'i,.,>. I.... IE:,'" SiI..., 1-:0::>< '5 :!. R = I() lq :i! lq ';;j... " '" '".. '" '" R $ ;::. R R C; >.. 0> k... u ; :;!...! i I() :i! = '" '" I.....!... -=> J:11... '"... r I.. i " "..... '" :! '"' 1/ Ii 0 Ii -=>,...a::_.. /I II E l- E,", n 't E '".... '" $ $ $.,: ';;j......, $ w.,; I..... I&J E i \ N.. I '"....,..."!;l! 2 1Oe '" I c "!... I...,.,; i:!i!!.., "': II: I-a::_... II.I u "'... I'll CI...

87 Df stred strage stred at lw temperature n 16th as well as n 21st day f 0 a table 6 J. Betw!;!en -12.± 1 C and -15.± 1 C fruits, there was n Significant difference in misture [n tent under all the perids f strage; whereas in 0 case f 15 :!:. 1 C and 20 :!: 1 C strage temperatures, samples 0 stred at 20! 1 C shwed significantly higher misture per cent than thse stred at 15 :!:. 1 C frm 21st day nwards. Als,fruits stred at R.T. had significantly higher misture cntent n 16th day than thse stred at 20.± 1 C n 21st day ( table 6 ). the The misture cntent Qf I maturity stage fruits was initially slgnificantly higher upt 8th day. On 16th as well as 28th day f strage, thugh the 1 maturity stage fruits recrded higher misture cntent than thse f 11 maturity stage, the differences were nt Significant. Th e sarr,e we re hwever, significant n 21st day ( table 6 ). Interactin was nt significant in all the strage perids ( table 6 and 19b ). The initial misture cntents recrded were and per cent fr 1 and 11 maturity stages fruits respectively. At rm temperature

88 strage, significant increase in the misture cntent f these I and II maturity stage 'ruits was nticed 'rm 10th t 16th day and frm 19th t 21st day respectively (table 19b). There was a rapid increase in misture cntent f the fruits stred at rm temperature frm 8th day t 16th day. The misture cntent thus recrded incase f I maturity stage fruits were 74.1 and 77.6 per cent while the same fr II maturity fruits were 70 and 75 per cent n 8th and 16th day respectively. a. In case f 20 1 C, marked increase in misture cntent was nticed between 16 and 21 days strage as evident frm the values recrded i.e., and percent in I and 11 maturi ty stages respectively in case f 16 days strage and and percent in 1 and 11 maturity stages respectively fr the 21 days strage. There was nt much change in the misture cntents f the fruits f bth a the maturity stages even n 28th day f strage at 12 1 C as well as 15 = 1 C ( table 6 ). On 21st day, the minimum misture cntent (69.75 per cent) was nticed in case f fruits f 11 maturity stage

89 fall.e 7 Wect t strage telpmturt n.ishr! cnhn! ( plr cent ) in the pulp 01 Rbusta bananas ripened subsequently it rl tnperature strage perid (days) 12:!. 1 Strage Inperature ( C ) 20! _ 1M IlK liun ft liun 111 UK llean 16.b n > b.7'.lJ Ub a F hs! C.D.at 5X F test C.D.al 1 F tnl C.lI. at 5% II NS D III D NS 1 II = Fruits hamshd 120 days athr mrgence t inllrmem 11 K = Fruits harm ted los days aller mrgme f inflrescence

90 stred at '\2:!: '\ C wt,ereas the IT,aKimulT, (79.5 percent) was recrded in case f the maturity stage fruits stred at rm temperature ( table 6). On 2Bth day at strage, the maimum misture cntent (74.5) and minimum (70.5) per cent was nticed in case f II maturity stage fruits stred at a 20 :!: 1 C and 15 :!: 1 C respectively. The misture cntent f the fruits ripened at R.T. after strage at lw temperatures fr different perids are presented in tables 7 and 18. There was n significant difference between he misture cntents f 1 and 11 maturity stage fruits stred at lw tempercitures fr different perids and ripened subsequently at R.T ( table 7 ). The misture cntent f the fruits stred at 12 :!: 1 C fr 21 days and then ripened at R.T. was fund t be significantly higher cmpared t thse stred fr 14 days well as 7 days. There was n significant difference in the misture cntent amng the ripened fruits stred earlier at 15 :!: 1 C fr different perids. By 21 days f strage at as

91 II 20 1 C, fruits were already ripe and had significantly lwer misture cntent than thse stred fr 14 and 7 days and then ripened at R.T ( table 7 ). The highest (77.5 per cent) misture cntent was recrded 20 1 in case f I maturity stage fruits stred at C fr 7 days as well as 14 days and ripened subsequently at R.T ( table 7 ), whereas the least value ( 73 per cent) was recrded in case f 11 maturity stage fruits stred at 12 ± 1 C fr 28 days and then ripened at R.T. table 18 ). 4.5 Acidity The ttal titratable acidity was calculated as percent malic acid. The changes in acid cntent f the fruits during strage and als during subsequent ripening are given in tables 8, 9, 18 and 19b. The initial acidity values were and 0.13 percent in 1 and II maturity stage fruits table B ). Acidity was fund t'be significantly higher in I maturity stage fruits cmpared t thse f II maturity stage in all strage perids except n 21st day ( table 8 ).

92 I C.' j.i.. '" ::.. I' r:i 0 0._; I :!j!: I:.,..... c "... OJ.:....!:.f OJ... '" " " z ; I.. lid '" '"!.,;. ci 0.;;,0.,; " -: ";;.; I..... '" II: I:,_ ""

93 There were significant differences in the titratable acidity amng the fruits stred at different temperatures frm 8th day t 28th day f strage. The titratable acidity in case f rm temperature strage was sinificantly higher cmpared t the fruits stred at lw temperatures frm 8th t 21st day, except in the case f 20! 1 C, where n 21st day, it \>la's 'Significantly lwer table 8 ). Fr the fruits 0 0 stered at 12.! 1 C and 15.! 1 C, there were n significant di ffe ren ces in ad di ty amng the different perids f strage. Further, thugh there was n significant difference upt 8th day in the acidity f fruits stred at 15 1 C and 20.! 1 C, the fruits stred fr 16 days and nwards at 20 1 C recrded acidity values significantly higher than thse at 15 1 C ( table 8 ). In case f 12.! 1 C strage temperature. there was n significant difference in the cidity f the fruits f tw maturity stages till 28th day, whereas at is t 1 C strage temperature, 1 maturity stage fruits had significantly higher values fr acidity than thse btained in case f fruits f 11 maturity stage, n 28th day. At 20! 1 C, 11 matufity stage fruits shwed significantly 10weF acidity than that f maturity stage fruits during strage frm 16th day table 8 ), nwards

94 ( '# taiu Hletl f slmg, lrlpmlurt an IHr.I.!l.ddity ( Pfr unl I QI ROlHaih banilla ripened subsequtnuy at rm telperiture 0 Shraqr I,.pertlure ( C 1 Stuge perid 0 a 0 Itliyll 12,!1 t I H f! It I " 1IK Kun U UK "ran 1 " IU ",an 7 O.:m O.l!18 O.ZW ,2'13 O.U' '13 O.US O.Z!O a.w U '1& Ifean O.3Z m O.:m 0.i!92 f l!! C.O.a! 51 F lesl C.D.il 51 F trsl C.D.al 51 K lis " lis " lis 0 t t 0,021 D D lis nld lis III D t III D I " = fruits harmlrd 120 days alt" rmg!ne! 01 inllrrmncl II " = Frui 15 harvested 105 tliys all,r '."glntl f inhmmnt!

95 In fruits stred at rm temperature, a significant increase in acidity upt 14 days and there after a decrease was nticed ( table 19b l. In fruits f 1 maturity stage, acidity increased till 14th day and reached 0.38 per cent. Thereafter,it decreased t per cent as bserved n 21st day f strage. In case f 11 maturity stage fruits, the acidity increased upt 16th day t recrd 0.32 per cent and then decreased t 0.27 per cent by 21st day f starage( table 19b l. The I maturity stage fruits stred at 20! 1 C recrded the maximum acidity (0.335 per cent n 21st day hereas the 11 maturity stage fruits at this temperatre recrded table 8 l. the maximum acidity (0.300 per cent Jn 28th day The data n titratable acidity f fruits stred at l temperature fr different perids and ripened subsequently at R.T. are presented in tables 9 and 18. There was s ignif i cant difference in the acidity amng the fruits 0 a initially stred at. 12 ± 1 C as well as 15 ± 1 C fr different perids and subsequentl y ripened at R. T. The a f ru its stred fr different perids at 20 ± 1 C and

96 subsequently ripened at R.T., d'd t h 1 n 5 w any significant difference in their acidity ( table 9 ). Als, there was n significant difference in the per cent acidity amng the fruits f 1 and II maturity stages stred at different temperatures and subsequently ripened at R.T. ( table 9 I. 4.6 Tannins Tannins were expressed as mg/100 g f edible part. The data n tannins are presented in tables and 19b. The changes in tannin cntent 0' the fruits during strage at different temperatures are present in table 10. The tannin values at the initial stage were and 35.5 mg/100 9 in case f fruits f 1 and II maturity stages respectively. Upt 21 days strage. there was significant difference in the tannin cntent f the fruits f these tw maturity stages table 10 ). There were significant difference in the tannin cntents amng the fruits stred at different temperatures, frm 8th day nwards ( table 10 ).

97 77.. " S! r;j ;li 0 I I.. IS ""..: ;li 9 0'-!;2... ;0 :::... " I(J.. G ] ""..:... Ii! g:; E I : II!.. M... '" 0: >-11:.. ;;; u..... " s: :8 -#. u " I(J 8!i.. i;- "' II:......; ".. e g:! g:! " N..,. M " , '" ;;...,,... ;g '".= M "" 'S-c; '".-! t. g:! 8 E... ::: I.... s: ]'.. " '" :.! Ii 1-""'" r " a = 'j; lis......, I- II.. 8 I(J c 1'!... M;Q s: "': "! -N ; ;l.... Ii! Ii a =-. :;.,..... "V"'t 0: <..> tj s: I t_ 0 s: I-S:.... " t;l"s.r c 5 I(J i Iiji... -" -: i 00...!....,., :4 9..a"' :>......c.. _ 2" c.... '"!i 8... :.! :i.,..:... 11"1.. I.:;.. '; z... " - N '" " "!..;..; 1-"'>< '" I N,_ II '" I: :0:: :ii :ii :ii :8... *":... I -", 0 = R R R R R sa..! N N N N N I!UII! 1... "...- '".:-; :0:: "'I :0::.. t!. U N!O.-!(l t(lf5 I-

98 7B Frui ts stred at R, T '/ had significantly higher tannin cntent cmpared t thse stred at lw temperature in all the perids f strage tahle 10 ). At rm temperature strage. the tannin cntent increased rapidly frm 10th day nwards till it reached maximum n 16th and 14th day in case f and II maturity stage fruits respectively( table 19b ). The values thus recrded were and mg/100. in case f 1 and II maturity stage fruits respectively ( table 19b ). a On 21st day f str.age at 20.:.t 1 C. 1 maturity stage fruits shwed significantly higher tannin cntent ( )41 mg/100 9 than the 11 maturi ty stage fruits r,av i ng nly mg/100 g. On cdth day f strage. II matur i ty s t a. e fruits shwed significantly higher tannin cntent (149mg/100gJ than 1 maturity stage fruits which recrded mg/100 9 ( table 10 J. At 15.:.t 1 C. the difference in tannin cntent between the tw maturity stages were nt significant n 21st day as well as n 28th day. On 21st and 28th day. the I maturity stage fruits a stred at 12.:.t 1 C recrded least value fr tannins ( and mg / n 21st and 28th day respectively).

99 ... I TAIl.E 11 Effett f stmqr IHipfriiturr n the hill tinnin cnhnl (lg/100g1 f Rbusti binina ripenld SUHlqulnlly it rl I!lpualure SImi' perid (diyii Q 12! 1 510rige Ie.perature ( C J III llll li,an 111 llll liean IIran b F \esl C.D.at 51 F Inl C.D.al 51 F test C.D.at 51 II f f II f f II NS D f f 1.6&1 D f f D f II X D tis U D NS U D NS 1 II... Fruits harvesled 120 diys ifter the Hltr9tntl 01 inflremnct II II = Fruih harm ted 105 diys after the!m9tnte f inflrescence

100 On 21st day, the highest Ylu fr tannins (141 mg / 100 g) a was recrded by the I maturity stage fruits stred at 20 ± 1 c. On 28th day, the II maturity stage 'ruits stred at the same temperature shwed the highest tannin cntent (149 m9 / 100 g) ( table 10 ). The maximum value recrded fr tannins was ' mg I n 14th day in case f 11 maturity stage fruits stred at R.T ( table 19b ). The tannin cntent f fruits stred at lw temperatures fr different perids and then ripened at R.T are given in the tables 11 and 18. The di fferences amng the telnnin cntents f the 0 fruits f different maturity stages stred at 12 ± 1 C 'and 0 15 :!: 1 C and then ripened at R.T. were Significant, but in case f 20 ± 1 C stred fruits, they were nt significant ( table 11 ). At 12 ± 1 C strage temperature, there was significant difference in ttal tannins f the fruits stred fr 7, 14 and 21 says and then ripened at R.T. At 15 ± 1 C the difference in tannin cntent was fund t be significant between the frui ts stred fr 14 and 2'1 days, but was nt significant in case fruits stred fr 7 and 14 days and then ripened t R.T.

101 The interactin effect between the maturity stages and strage perids were nt significant in all the strage temperatures ( table 11 ). 4.7 Reducing Sugars The data n the per cent reducing sugar cntent f the fruits are present in tables 12, 13, 18 and 19b. The changes in reducing sugar cntent f the fruits during strage at different temperatures are given in table 12. The reducing sugar cntnt f r maturity stage fruits was significantly higher than that f 11 maturity sage fruits in all perids f strage except in the initial stage. The reducing sugar cntents were and per cent in 1 and II maturity stages respect!vely at initial stages. Fruits at lw temperatures shwed significantly lwer reducing sugar cntents than thse at R.T frm 8th day nwards in all perids f strage. There was n significant difference in the reducing sugar cntent f the fruits stred a a at 12 1 C and 15 1 C upt 2Bth day, whereas between

102 82.. '" r3 '" ;:!: :l:.,;.,; n..... i c I :R n * c '"....:::.z :s......;...,.;._; :! 0 E i......,.; u.... 0:) 0:).. :t I _... "" c... "'.- '" u.... w... :l:.;.,; c c.. H W W " '".. w!!i... '"... ;;;.. i.:j ;;;....,; c..;!;i.,.; g._; I 00.0,..." ;!.... z: " c:i.; i i,..:... I.... w w "... c" e..,... ip :g... ".. ::......lie:k '"... :.!...;.; M... z: 0 z ".. '" '" E 5! l! It.. iii.c..c. '" '$.. '1 "! 'C....; 0:)..; "! '" '" I " - 0- II:! ;;I; E.... 0:) 0:)..; i.,.;.. "',., '".c "..-"... iii " j;j I(J :0: 12 i 0:) 0:).,; 0:)..... "'''''.."..... HI E '"!C IS '" r;;..,... -" ;;. i... 0:)..; 0:).;..; '-'.c..c. I! :;! l!i... E I M ; CO 0... ::: ;! :.! :0: '" 5! 5! '" Ii M M... '" '1... "' II I! II I- 0 0.; CO... I!!;E '" 19 S is 19 i'il '" CO I I I... I 0 0.; 0:) C tl!.. i '" I!!...,; ;!!!... n.. 1:1":"1 +, +, +,.,......"'... '" =-t. f';qu!,!:! ip lil [015 '"...

103 0 15 ± 1 C and 20 ± 1 C stred fruits. there.s significant difference frm 8th day nwards in all strage perids table '12 ). Thugh the I maturity stage fruits shwed higher values than II maturity stage fruits fr reducing sugars at 0 12! 1 C as well as 15! 1 C n 21st as well as n 28th day f strage. there was n significant difference beteen them. In case f 20 ± 1 C. I maturity stage fruits recrded significantly higher values fr reducing sugars (14.56 and per cent n 21st and 28th day respectively)cmpared t 11 maturity fruits recrding nly and per cent n 21st and 28th day respectively ( table 12 ). At rm temperature strage. the reducing sugar cntent f 1 maturity stage fruits increased significantly till 16th day ( 14.5 per cent ). On 21st day. the value recrded was per cent ( table 19b ). In case f II maturity stage fruits. the highest value per cent) was recrded n the 19th day which decreased t per cent by 21st day f strage 1 table 19b ). Data n reducing sugar cntent f the fruits stred

104 TAIU 13 W.et f Ilmg. l'lpmturr n rrdclng lug" canlenl ( per [lnl I f Rbulla banln. ripened subilqpnlly ill rol Iflperillure Sirilg. perid 0 (diyi) 12! 1 C 1 " II " slnge Itlpmlure ( C ) "ran 1" 11" ",an I" 11" ",iiii 1' sa 13.m n M , "liiii M7 14.m F lesl C.D.ill l f lesl C.D.d 5% f Inl C.D.ill 5% " " t f 0.159" t D It D f f D f t " IDle "10 NS KX D NS I "... frui Is biirvrslrd 120 diyi.fler "er,encr r inflartmnn II " = Frui II hmrslrd 105 diys,liflu nergm. f Inflrescencl

105 at lw tmpratures and then ripened at R.T. are prsented in tables 13 and 18. Fruits f 1 maturity stage as cmpared t thse f II maturity stage, when stred at 12! 1 C, 15 ± C and 20 ± 1 C and then ripened at R.T. had significantly higher alue fr reducing sugar cntent (table 13 ). FUrther, cmpared t temperatures 7 days strage, Df 12 ± 1 C, 14 days stred fruits a at a lw 15 ± 1 C and 20 ± 1 C, n subsequent ripening at R.T shwed significantly lwer value fr reducing sugar cntent. Between the reducing sugar cntent f the fruits stred fr 14 and 21 days at 12 ± 1 C and then ripened,at R.T., there were significant differences whereas in case f a 0 fruits stred at 15 ± 1 C and 20! 1 C, n significant differences were nticed in reducing sugar cntents ( table 13). Reducing sugar cntent was fund t decrease frm 14.7 and (table 13 ) t and ( table 18 in case f 1 and 11 maturity stage fruits respectively, when analysed after ripening at R.T n cmpletin f strage perid f 7 and 28 days at 12 ± 1 c. Fruits f 11 maturity stage ripened after strage at 20 ± 1 C fr 7 days, recrded the maximum sugar cntent

106 i.e.,1s.1s per cent ( table 13 ) wereas thse ripened after strage at 12 t 1 C fr 28 days shwed the minimum value f per cent ( table 18 ). 4.8 Ttal sugars The data n the ttal sugars ( invert) expressed as per cent during strage at different temperatures and subsequent ripening at R.T. are presented in tables 14, 15, 18 and 19b. The changes in ttal sugar cntent during straje at different temperatures are presented in table 14. The initial values fr the ttal sugar cntent were and per cent fr I and 11 maturity stage fruits respectively. Fruits f 1 maturity stage recrded significantly igher percentage f ttal sugars cmpared t thse f II maturity stage in all the strage perids ( table 14 ). Cmpared t rm temperature strage, the fruits at lw temperature shwed significantly lwer amunt f ttal sugars frm 8th day nwards upt 21st day f strage. Thugh

107 <> " :::....! :!... 1n.; c:; ci E.., :I N... '".....; '" ' I.. - 5\ E..,,: :...!P!P '"..... E u t " N.. "... If: " E '"!P....,. IQ' '!... '" " N... ")1..! "'l :!,,: 000 v '"- j _ E S \ I.,:.... u u... E...,..:1:..... "... ': " '" I-.... i.0..q!p n!:... :I: "".. :! ;;;!ll c:; e c ;. z;;... --_ -.. r..... "" '" cl..; If). ;1 ii... n ".. * :,.."""" '" fa's ": <>.,;.,;.,; c ;l..... g;... -" It i! 51 "'... li..,.." ci GO,. "-....,;.0 ci..!..;!:.....:! '=m..... "'...-.,......,;.0.,;.... '".. ".. S... E u.... '".... t--="" II II II..... E :!.,;.,;.,;.,;... s:e.._: ; M n If) '"...-. E!P -", l:l ';i... <> ;::; ;::; ;;:; n Cii....,;.,; 00.,; '".,;.:; <>... u It :I! :I!... :t!....,;.,;.,; 0.,; ::... i n:!l! c,,"!.. D" E " -M !P &'3 I I... >=.. en ' f:i ei...

108 there was increase in ttal sugars with increase in strage temperature, it was nt significantly different amng the 0 fruits stred at 12! 1 C and 15! 1 C, whereas in case f a fruits stred at 15! 1 C and 20 ± 1 C, there was significant difference frm the 16th day upt 28th day f strage ( table 14 ). Interactin effect was significant frm 8th day nwards. There was n significant difference in ttal sugars between the tw maturity stage fruits in all strage perids 0 a a.t 12! 1 C as well as at 15! 1 C, where as at 20! 1 C temperature, fruits f 1 maturity stage shwed significantly higher value fr ttal sugars than thse f 11 maturity st';ge frm 16th day nwards. Values recrded n 16th and 28th day f strage were 12.1 and per cent fr I maturity stage and and fr II maturity stage respectively table 14 ). a At 20! 1 C strage temp,rature, a marked increase in ttal sugar cntent f the I maturity stage fruits was nticed frm 8th t 16th day as evident frm the table 14, where the values increased frm t 12.1 per cent. In case f II maturity stage fruits, this sudden increase was

109 nticed frm 16th day t 21st day f strage as evident frm the values recrded as and per cent fr 16th and 21st day respectively. Further, the ttal sugar cntent increased t per cent by 28th day f strage at this temperature. ( table 14 ). At rm temperature. the ttal sugar cntent f the stred 'ruits increased significantly upt 16th day f strage and a value 0' per cent was recrded. The value decreased slightly t per cent n 21st day in case f I maturity stage fruits table 19b ). Hwever. in case 0' II maturity stage fruits, the maximum ttal sugar cntent (18.6 per cent was recrded n 19th day Which again decreased t per cent n 21st day ( table 19b ). On 21st day f strage. 1 maturity stage fruits a stred at 20 1 C shwed the highest ttal sugar cntent ( per cent whereas the least value ( per cent) was recrded in case f fruits f 11 maturity stage stred at a 12 1 C (table 14 ). On 28th day als. the maximum ttal sugar cntent ( per cent) was recrded in case f a fruits f II maturity stage stred at 20 1 C and the least

110 s TAlU 15 Eflrct 01 Ilrigi IPlpmlur, n 10li1 lugar cnhnl ( per ttnl inml lugan ) 01 Rbulti, blws riptne4 subslquenlly it rl IPlpmtu,e 0 Strage hlpuilun It) SIDrig, prri iY5) 12! 1 15! 1 20 ± 1 I" 1111 in I II IU liun 1 II lu "un 1& Ja '100 la l' 16.bOO & JaO ' m \9.078 liun 16.m IUM 19.Ja2 F test C.D.al 51 F test C.D.al 51 F 111\ C.D.il 51 II t t D t t II X D t II II t6 0.4'1'i D t6 D t U D If3 II X D t6 1 " == Fruili huml,' 120 uyi dter IIIrglntt 01 infiaremnu II It == Fruits harm ted 105 days.after Plergme 01 inllmmnci

111 value ( per cent) was recrded in case f 11 a stage fruits stred at 12 1 C. maturity The ttal sugar cntents Df the fruits ripened at R.T. after strage at lw temperatures fr different perids are presented in tables 15 and 18. The fruits f 1 maturity stage cmpared t thse f 0 II maturity stage stred at 12 t 1 C and 15 1 C and then ripened at R.T. shwed significantly higher values fr ttal sugar cntent ( table 15). But at 20 1 C, there was n signifi cant difference in su'gar cntents f the I and II maturity stages. Fruits stred at 12 a 1 C n subsequent ripening at R.T. shwed significant decrease in ttal sugar cntent with crrespnding increase in the strage perid (table 15 ). There was significant increase in ttal sugar cntent f the a fruits stred fr 7 days at 12! 1 C and subsequently ripened, cmpared t thse stred fr 21 days. Th i sis evident frm the values recrded fr I maturity stage fruits i.e., and per tent fr 7 and 21 days strage perid respectively. In case f II maturity stage fruits, the values recrded were and per cent fr the crrespnding stdrge perids.

112 Fruits f 11 maturity stage stred at 20 ± 1 C fr 21 days and then ripened at R.T shwed the maximum ttal sugar cntent (19.5 per cent) whereas the least value (14.6 per cent) was recrded in case f fruits 0' 11 maturity stage a stred fr 28 days at 12 ± 1 C and then ripened at R.T. table 15 ). 4.9 Alchl Insluble slids (AIS) The data n changes in alchl insluble slids during strage and ripening are presented in tables and 19b. The changes in alchl insluble slids during strage at different temperatures are presented in table 16. The highest values fr AIS (29.b25 and per cent in 1 and 'II maturity stages respectively) were recrded immediately after harvest. Thugh there was n significant difference in AIS between the tw maturity stages initally. the 1 maturity stage fruits shwed significantly higher AlS than II maturity stage fruits frm 8th day nwards upt 28th day f strage ( table 16 ).

113 .. " 8!;i,.;.... '" I '" r:l!:l c:i -= '" '".;.z..,...,.;.,; re N..... '" ::0 :<: R Ki.e M!..... a: a:; ";;,., \:!.... a! 0-""" :2 '"!;:i is i N '" '" '".... '" '",.: 13 t N 1ii I _... ::... '" ",0.5. ;:;- - '"...; I\l... I :<: :;; <3 <3 M N i!! ".... '" 5.,..,... i Ii '"...:<:"" '".... :;;,.:.; re t I I.::..,_ en Is: '" NI.... S! '" "' M.., -; ;;g:;; lh!c <!Ii "- -..!ci j!.. N ' e '" lc tq ;3,.: '" '" i!i M.::... i;' N.. N ;:...!II.. "!ills :0; :;..; '" re :<:... re... :: IC!... " E.:! rii W \ I- '" i8,. '"... =.. gi cs t re ;1... ::....' 0 0 z.!... _ '" &!..._ t..:..;.... '"..,. I.. N N N N '" :0;.. '".. Sl Sl Sl Sl II II II... '" &i &i &i &i..."'... EE' I N N..... u u c-, '" Ki Ki -"".! '" -..,.,;!Ii.:: M... M '" ril &i!c Ri t i - -Q I. n -M... N Xu ": D " en- N l!i!i!!i!li! ""'''''' '" IP 0 lijes t- u

114 n..; There were significant differences in the AlS cntents f the fruits stred at different temperatures frm 8th day nwards till the end f strage. Interactin was significant n 21st and 28th day ( table 16 ). On 21st day, there was n signifi cant di Herence in AlS cntents f the 0 fruits f bth I and II maturity stages stred at 12 :t 1 C a 0 and 15 :t 1 C, whereas between the fruits stred at 15 :t 1 C 0 and 20 ± 1 C, there was significant difference in AlS fr bth the maturity stages. Between the fruits stred at a 20.:!: 1 C and R.T., there was n significant difference in case f 1 maturity stage, where values f and per cent were recrded in case 'f 20 :t 1 C and R.T. stred fruits respectively. In case f 11 maturity stage, frits stred at 20 ± 1 C shwed Significantly higher AIS cntent (25.25 per,ent) cmpared t per cent at R. T. strage ( table 16 ). At 20 ± 1 C, the ALB f I maturity stage fruits decreased gradually t 24.5 per cent n 16th day and further decreased suddenly t per cent n 21st day whereas in case f II maturity stage fruits, the decrease in ALB was gradual till 21st day and then it was rapid frm 21st day t 28th day. The values recrded were and per cent

115 (, TAIU 17 m,, Df shrag, tttpmtm n thl illchl insluh, slids ( per clnl ) 01 Rbuslil bilnilnal riptned lub1!quen\ly il roll lr.peralurr 0 Sirage I"perature ( C ) Slrag' perid (cliyi) 12! 1 IS! 1 20! 1 1 " lin ",an U Iln nun U 11" llean 2.7Xl & z,s z.r & M F I'll C.D.al' 1 F lesl C.D.il 51 F \tit C.D.at 51 " t.s D ItS OD ItS " t.s I U D NS " Ie D f 0.21>2 " X 0 Ie I " = Fruils harvel led 120 days iller e.ergem f inflrescence 11 " = Fruits hmeslrd 105 dayi after elfrgem 01 inflrescence

116 n 21st and 28th day respectively. On 21st day, the maximum ArS ( per cent) was nticed in case f 11 maturity stage fruits stred at 12 1 C and the minimum (3.125 per cent) was bserved in II maturity stage fruits stred at 20 1 C. On 28th day, the maximum ALB ( per cent was bserved in 11 maturity stage fruits stred at 12 1 C, whereas the minimum (3.125 per cent) was recrded by a the fruits f the same maturity stage but stred at 20 1 C ( table 16 J. Under rm temperature strage cnditins, there was significant decrease in ALB f the fruits stred. The decrease was gradual till 10th day as the value gt reduced t per cent and per cent in 1 and 11 maturity stage fruits respectively. Frm 10th day t 14th day f strage, there was hwever a rapid decrease in ALB and the values lwered t and per cent in and 11 maturity stage fruits respectively. On 21st day f strage, still lwer values i.e.,2.125 and per cent fr 1 and II maturity stage fruits respectively were recrded table 19b J, The AIS cntent f the fruits stred at lw

117 . I I.,;,..:.,; - s: 8 :ii:!.... a:... eji "a,.:..; ::1 '" s:...3..,.,;,,; - "'.., ;, _ e-;;:::.. " '" rj l(j "'!;...,;..;... '" E " - i! =i 3," E.. c: c... =>.!-.. E S " '"... r;,!;. c:.... :: d ::t H " ".. ::; ;.., " 'CO '".. E '".., :::, '"..... " g_.. s: S! Ii.:.. :::,... M I!i......r:; '"..... " <T.- E... si....., '" I._... :ii:!q "'.. u c J:.... I >...,.- M.... I1lS... c.._ -... c: c: E N I- c.. " >.....: "'" i ':0'" :;:: '"!il it... i:;....,;.;;.,; _...-(.... '" " _.... ;:::... '".,; "'_..,; II II i s ",:0: :c '" M M.,;.. i t '"..; N... s: i " ::: ri _ - N N 0.._ -;!. a: ta N N I - I 41 ca.::1 CI ""'" en _'".. '-'I I I '

118 , " c.. -.: :t "... :I!1:j "'=':tumr-!!hhu ":NM.n,;!'ll; "'!"'!NNNN NN r3; "':.!NNMM I&;I:!,. N-l'i :: E :::.... >.. E , ".. II: " "' '"..... ;. S..... II: "" ryn -- O-"MN_ ;:,..... N-- "":":NM..n.4i"":cci ElS;lil!il ":'':'M.-4.,;,, :iile NNM."';,""':... I!I......

119 99 :1 : i... '" OO_['t),...e! I Q ; E ".. l! LI Q a",.. '" I 9 ""'MS2 '" I..L. E I" Q II II!I II _ II QEEE a:;: :--.. '" gooocl ;:;!Hl!!l *i f CQOOO H;; r::rt;!!r.: $$grir.i U; l=1rt!=!i!5i ---_N :,.. :.. '" "'''''' '" :; '*' I"!:!.::. a",,,, '"

120 ln temperatures and then ripened at R.T. are given in tables 17 and 1B. Data indicate that there was n significant difference in AIS f the fruits f 1 and II maturity stage 000 stred at 12 1 C C and 20 1 C and ripened subsequently at R.T ( table 17). There was n significant difference in AIS f fruits stred fr different perids at 0 12 ± 1 C and 15 ± 1 C. Hwever. in case f fruits stred at 20 ± 1 C. the ALB f fruits stred fr 21 days and ripened at R.T was Significantly higher cmpared t thse stred fr 14 days and then ripened. The II maturity stage fruits stred at 12 ± 1 C fr 28 days and ripened subsequently recrded the highest ALB i.e percent ( table 18 ) whereas the and 11 maturity stage fruits stred fr 7 days at 20 ± 1 C and ripened subsequently at R.T. recrded the least value (2.375 per cent) fr ALB ( table 17 ) Ripening Rates f ripening f the fruits harvested at twa different maturity stages and stred at different temperatures as determined by physical parameters like peel clur index and the fruit sftening are presented Ln tables and 19a and plates 3 t 7.

121 101.. ":.. c:> ;g "., - g... '" r;: l N n ".:::; ; l! ii.. E 13 S N.,.;... M.. S Ki 8 i I... E :II: NI.... N N..0 M -E"" i ::;..;,.:. I '" " " y y... I... II: e OJ N....S. '",.. :II: i Kl I..... i.::.,.;.0.; :II: '"'''''.. "...:::.. " 0- ",, ; x..,!. RS Z I :II: c:>oc:> I :$! : " M...!: 1;;... It... :r:: :<!!I..... M ".,; N :Ii: >01; t- E:I><C'" =..... Ii !Hl :II: I g 8..,.. '"... <XI 0... ".....: ,. E I :!ll!l!.. i!1 E..... ", -E y U"I.., 0 0 :.!.. "...'" 0- I1 II E:E... le: "' t I!Ii!!I!!Ii! Ie c E i... ".. '" OM 0-"'''' - 0 I ; 0" I l:l ip Ii: l(jei r.n l! y YO

122 10 In case f rm temperature strage. there was significant difference in the ripening co-efficient I index between the tw maturity stages during ripening. clur There was significant difference in the clur index during the strage perid f 21 days ( table 19a ). There was n change in the clur indek in r and II maturity stage fruits till 4th day, whereas n 8th day and 10th day, I maturity stage fruits shwed slightly higher value fr the clur index than that fr the II maturity stage fruits. Hwever, this difference was nt significant. Frm 14th day nwards, till 21st day, I maturty stage fruits shwed significantly higher value fr clur index than II maturity stage fruits ( table 19a ). Fruits f I maturity stage at rm temperature were ripe n 16th day having clur index value 5.90, whereas II maturity stage fruits were still greenish yellw and slightly sft having clur index value ( table 19a ) ( plate 3). Fruits f II maturity stage were ripe with clur index value f 5.59 n 19th day whereas the r maturity stage fruits were ver ripe,havin9 a clur index value plate 4 I. On 21st day, II maturity stage fruits had brwn and black patches n the peel whereas peel f 1 maturity stage fruits was black in clur having even micrbial infectin. The

123 PLATE 3. Effect f stage f maturity at harvest n the ripening f fruits at rm temperature as seen n,16th day f strage Maturity stage Maturity stage. PLATE 4. EFrect f stage f maturity at harvest n the ripening f fruits at rm temperature as bserved n 19th day f strage. 1. I Maturity stage Maturity stage.

124 PLATE 3 PLATE 4

125 103 clur index values fr these tw samples i.e., 1 and 11 maturity stage fruits were 7.23 and 8.00 respectively. The clur index values f the fruits stred at different temperatures are presented in table 20. It is evident that there was n significant difference between the fruits f tw maturity stages till 8th day f strage but frm 16th day nwards, I maturity stage fruits shwed significantly higher clur index value than thse f II maturity stge. There were significant differences in the clur index f fruits kept at different temperatures frm 8th day t 28th day. Cmpared t R.T., the lw temperature stred fruits shwed significantly lwer values fr the clur index frm 8th t 21st day f strage. Dn 8th day, R.T. stred fruits 20 differed significantly frm 0 1 C, 15 1 C and 12 i 1 C, the fruits stred at whereas there were n differences amng the fruits stred at 12 ± 1 C, significant 0 15 ± 1 C and 20 1 C. On 16th day, I maturity stage fruits 0 shwed significant differences between 15 i 1 C and 20! 1 C strage as well as between 20 ± 1 C and R.T strage ( table 20 ). The clur index values fr these fruits were 1.00, and 5.90 fr 15! 1 C, 20 1 C and R.T. stred fruits

126 101 respectively. In case f 11 maturity stage 'ruits. there was a n significant difference between fruits stred at 15! 1 C a and 20! 1 C. The clur index values fr these fruits were ' and 3.18 fr 15 ± 1 C. 20! 1 C and R.T stred fruits rspectively ( table 20 ). On 21st day. significant difference was recrded in the clur index f the fruits f I and II maturity stages amng all the temperatures with an exceptin f 11 maturity stage 0 fruits stred at 15! 1 C and 20 ± 1 C. The values recrded were and 1.00 fr I and II maturity stage fruits respectively when stred at 12! 1 C. These fruits were still green and hard. a At 15 ± C the clur index value f the stred fruits were and 1.5b5 fr 1 and II maturity stage fruits respectively. hard with very slight clur change. The fruits were still At 20 ± 1 C strage, fruits f 1 maturity stage were ripe with full yellw clur and firm texture having clur index value The fruits f 1 maturity stage at 201: 1 C were significantly different frm the fruits f II maturity stage where the fruits were still yellwish green, hard. having clur index value f ( Plate 5). The fruits stred at R.T. were ver ripe. The clur index values recrded in this case were 8.00 and

127 PLATE 5. Effect f stage f maturity at harvest n the ripening f fruits at C as seen n 21st day f strage. 1. I Maturity stage Maturity stage.

128 PLATE 5

129 fr I and II maturi ty stage frui ts respectively ( table 20 ). On 28th day. fruits f 11 maturity stage stred at a 20! 1 C were fund t be firm ripe having clur index value 5.85: whereas thse f 1 maturity stage were althugh still edible but they had sft texture and als develped brwn flecks n the peel clur index 6.05 ). There were signifi,ant differences between the fruits f 1 and 11 maturity stages stred under all strage temperatures. The differences between the 1 and 11 maturity $tage fruits stred at different temperatures were als significant. The clur index values fr I and 11 maturity stage fruits were a and respectively fr thse stred at 12! 1 C: a and respectively. in case f 15! 1 C strage and 6.05 and 5.85 respctively fr 20 ). thse stred at 20! 1 C ( table The ripening time taken at R.T. by the different maturity stage fruits after their strage at lw temperatures fr different perids are given in table 21. There were significant differences in the ripening time thus taken by the fruits f I and II maturity stages

130 JOG TAIlE 21 meel f s!urige!hptri!re n the lim liken lr rling ( days) 01 Rbusla banin. ripened lubuqu.nlly al r. laperature SImge perid (diys) 0 12! 1 1 " 11" "ein 0 Stmge "Ipmlure ( C ) ! 1 20! 1 U lu ",in U lu "un F \ell C.O.al 5X F les\ C.O.al 51 F tesl C.D.it " " t I D t t 0.% f I 1.Z04 " X 0 IE U D IE U 0 IE 1 " = fruits harvnled 120 days.iler emgenlf f inllrescence 11 K = Frui tl harv!lted 105 dayi aft" e."gence f inllremnce

131 107 stred at different temperatures. Strage perids als significantly effected this ripening time. It can be seen irm the table 21, that with the increase in strage perid, there was significant reductin in the ripening time. Similarly, with the increase in strage temperature, there was decrease in the ripening time fr the same perid f strage. In case f fruits stred fr 7 days and ripened subsequently at R.T. the ripening time recrded fr I maturity stage fruits were 11, 13.5 and 16.5 days 000 fr 20 ± 1 C, 15 ± 1 C and 12 ± 1 C respectively. When 20 ± 1 C stred fruits were ripe n 11th day at R.T. thse stred at 15 a 0 1 C and 12 ± 1 C were still unripe plate 6 ). Fruits stred at 12 1 C fr 7 days and then ripened at.t. were ripe n 16th day at R.T. by Which time the 20 ± 1 C stred fruits were verripe with black peel ( plate 7 ). In case f fruits stred fr 14 days, and subsequently ripened at rm temperature, the ripening time recrded fr I and II maturity stage fruits were and days respectively in case f 12 1 C; 10.5 and 14 days respectively in case f 15 ± 1 C strage temperature. In case f fruits stred fr 21 days, the ripening time fr 1 and II maturity stage fruits registered were 10.5 and days respectively in case f 12 ± 1 C; 8 and 9 days respectively in case t 15 1 C; and

132 PLATE b. Effect f strage temperature n the ripening f 1 maturity stage fruits stred fr 7 day; and ripened subsequently at rm temperature (R.T.) as bserved n 11th day at R.T. 1. fruits stred at C. 2. fruits stred at C. 3. fruits stred at 12! 1 C. PLATE 7. Effect f strage temperature n the ripening 0' I maturity stage fruits stred fr 7 days and ripened subiequently at rm temperature (R.T.> as bserved n 1bth day at R.T C. Z C.

133 PLATE 6 PLATE 7

134 11) /) 0.5 and 6.5 days respectively in case f O 1 C strage t@mperature ( table 21 ). After 28 days f strage at 12! 1 C and n subsequent ripening at R.T., fruits f I and II maturity stages tk 7.5 and 8 days t ripen. In case f thse stred at 15 1 C fr 28 days, the ripening time recrded during subsequent ripening at R.T was 6.5 and 7.5 days fr 1 and II maturity stage fruits respectively ( 18 ) The table fruits f II maturity stage stred at 20! 1 C were already edible ripe at the end f strage and did nt require further ripening. Q 4.11 Sensry analysis The results f sensry analysis dne n the ripened fruits frm different treatments are presented in tables 22 t 26. R.T.. The sensry analysis f the fruits ripened bth at and at 20! 1 C are presented in table 22. N si'3nificaj1t difference between tt.e tw maturity stages with regard t peel c I ur, frul"t tekture. arma. taste and verall quality f the fruits was bserved. t dl "fference between fruits stred at Significan

135 f)j i Iii I "! I: 3!:l :s.:l '-'.. t-...!:i i6 M I:,.!I :!I!!I1!:i M j :! '"... E"" '".... E, I " u u,.: " w w "... k k.!::......,..:, :!:... 0:: ;!.S.: C EJ!I!!I!!I!?; :a:..;.,;..;... E -;;... E"" g. e...,.,. "!:l..... i!...,.:... C.. :a:... :: :I :&.s: C :::..;,.: k k I.. a, " 1C i ; I ]\!I!!I!!I! l,.:,.:,..... E ";'; ii... I-E"" :&.....;,.:... k _" ;.!ll ).... k! ;,.: k k.. :!!... ;;,all \ 6 t:: ]I!l!!I!!I! :; ,......;,..:,.: E ';; ';;! k k ::" u... '"..... :l " lil..;,..: II II II '" E I "! JQ EE " '" :. l:j :g II:!ll 0 c:..... w.;,.:,.: t-.!3 ::.... :!I!!I! 0::.,;...,,;...0:: '"... ").. ul -..,!' l!!! "' I"'!.. til rj!5 : E

136 J1(J 20.:!: 1 C and R.T.. with regard t their peel clur was nticed. Fruits stred at 20! 1 C recrded higher scres (i. e. r and 'r 1 and II maturity stages respectively cmpared t R.T. stred 'ruits having and 7.00 scre in 1 and 11 maturity stages respectiv!!ly ( table 22 ). With regard t texture f the fruit. there was n significant difference between the tw strage temperatures as the scres ranged frm t 8.00 nly. Similarly there was n significant difference in the scres given fr arma f the fruits stred at tw temperatures. The values in this case ranged frm 7.00 t There were minr differences in taste. f the fruits stred at tnese {w temperatures in view f the values recrded as and 8.00 ( table 22 ). Cnsidering the verall quality ( ttal scres) f a the fruit strage at 20.:!: 1 C resulted in nigher scres i.e and fr and 11 maturity stage fruits respectively cmpared t R.T. stred fruits regist!!ring 30.5 and scre 'r 1 and II maturity stages fruits r!!spectively. There was significant difference between the tw temperature treatments with regard t verall quality

137 1J1 whereas the differences between the tw maturity stages were nn-significant ( table 22 ). The sensry analysis results f the fruits stred fr 7 days at lw temperature and then ripened at R.T. are given in table 23. It was bserved that there were significant differences with regard t fruit clur between the tw maturity stages and al s between different strage temperatures. Fruits f I maturi ty stage shwed significantly higher scres fr fruit clur than II maturity stage fruits. Fruits stred at 20 ± 1 C btained Significantly 0 higher scres cmpared t thse stred at 12 ± 1 C. The minimum scre (5.833) was recrded in case f 0 II maturity stage fruits stred at 12 ± 1 C ( table 23 ).

138 112 Ii..!!l s:: H a: hi ls fii '" - a:... _!:I a 9.. :8.., - <Ii hi..... m c e - c...2 I I:.,_:,_:... a: N N Ri... 1:- : :;!:l :1; c: '".. :l!..;,_: w =. Ri.. c '" e ::: Q.... t..;..;,_:..; a, _-... :!.... m i!r!i!!i! c c _ II a :8 LL '""" ""..;..;,_:..; :0: :!i... a 0... "' w w. :>. c c -_ " ::1... ",,,, ;,_:,_: - c E -...; a c... " a: a a "'.c.c '".. ; <J: c.....!U!I! lc ;...:,_:..;.. ru " :ii....:..,,_:...: I:.. t,...:0:.... S-3 :0-.. a !ilis J!...:...:...: _ c.. :8." :! " ij lc m -- '" >- " :::...:...:...:...: !I!!I!... "'::: _ a:..;,_: LL...:...: c-'" m!... " " ::....,..... c.:. c '" 18 ; t-.....!:l II... a: a..;,_:,_: z:z: 1 fj.a -::: 8 a:!3,... d I - n..;,_:..;....,_ lc!:i :8!:I I :...;...:..; ".. a_.. D "'....., I:,... lc>< l.;;.+, +, +, t:-::; tl! lil en" "

139 IlJ With regard t texture arma and taste, n signifcant differences were nticed either between the maturity stages r between the strage temperatures. The scres ranged frm 7.00 t 8.00 in case f texture; t in case 0' arma and 6.5 t in case f taste f the fruit ( table 23 ). With regard t ver all quality f the fruit there were significant differences amng the fruits stre at a different temperatures. Strage temperature f 20 ±' c, cmpared t 15 ± 1 C resulted in sinificantly higher scres fr the stred fruits. The,highest scre (30.333) was a recrded in case f II maturity stage fruits stred at 20, C, whereas the least value (26.333) was als nticed in case f the fruits fr same maturity stage but stred at 12 ± 1 C ( table 22 ). The $ensry analysis fr the fruits stred fr 14 days at lw temperature and then ripened at R.T. are given in table 24. wherefrm it is evident that n significant differences were there in the scres with regard t peel clur. texture. arma as well as taste f the fruits f I and II maturity stagei.

140 lh $ Ii 0:. I :e I:i M _0... II: 3 3 :s i... ::: hi I:i g..; >- N... :: :s... a l1.! I.*!!!..; '" IS -.., &i *.. '" >-lc.. '" >- Ii a El '" l...:..;,.: ;!; " \... u..... '" -.. A 0 -!:l.83.. *' IlJ J "... _-.. {!. :::,.:..;...,..:... '... "'.....,..:,..:..;,..: la lc... '" c!.! ! ] 1!I!!Il *' :s "..,_lc ';; "'" " a :; Ii...:...:,.: -;;" U.. - ""... "-,.. II: a......,..:...:,.:,..:.. ".,. q:... ::::.. a... 'OJ:., I!I!!Il!l!... i I....,... E,.. II:,..:,..:,.:,..: '" fi c.. c a :s 16S 11!... _ Ii,.:,.:,.:.... :I I -;;... 0'"..!:! a a.. '" :: :a a "-..;,. :II:.. "..,., i,.:,.:,.:,.: "' :!...!. :s Ia :i!!i!!!i!!!......_ - lc,.:,.:..;,.: ::J '"... z: E, >- :s a II.. Ii..;..;..; l "'z: l... ;:: " ';;!: '9.,; C> II: 1: a u -..;..;..;.,;.... u...!i..... a a!!i :!l1 0. UJ II:.0...:..;,..: l:i.. I. i n :: "'1.. 0_, Q_ +,.., =13 2 ",-... a:.. '"

141 l.is With reference t fruit clur, there was significant difference between th fruits stred at different a teltlperatures. Fruits stred at 15 :t1 C significantly higher scres coltlpared t thse stred at H! C. SilTlilarly thse stred at 20 t a 1 C recrded significantly higher scres coltlpared t the fruits stred at 15 :t 1 C. Interactin was als fund t be significant (table 24) there was significant difference in clur f a fruits f I and II ltlaturity stages stred at 15:t 1 C as evident frm the values recrded i.e, and 6.00 fr I and II ltlaturity stages respectvely (table 24). There were significant differences amng the fruits stred at three temperatures as far as I maturity stage was cncerned,whereas the values recrded were 6.00, and fr the fruits 0 0 stred at 12! 1 C, 15 :t 1 C and 20 :t 1 C res pe ct i ve 1 y (table 24). Hwever in case f II maturity stage. 'ruits stred at 20:t 1 C shwed significantly higher value (8.333) than 0 thse stred at 15 :t 1 C and 12 :t 1 C registering nly 0.00 as scre. With regad t texture and arma there was n significant difference between the treatments. The values ranged fr t 8.00 in cale f fruit texture and frm 7.00 t in case f fruit arma.

142 116 Taste differed significantly amng the fruits 0 a stred at 20.:!:. 1 C, 15:t 1 C and 12.:!: 1 C. Fruits f a maturity sta,e stred at 20.:!:. 1 C shwed the maximum scres 0 (8.00) where as thse stred at 15.:!:. 1 C shwed the minimum scre i * e.., ( table 24 ). There were significant differences amng the 'ruits stred at different temperatures and then ripened, as well as between the 1 and 11 maturity stage fruits. The ",ax In,um value fr sensry scare(31.667) was nticed in case f 0 maturity stage fruits <It ZO..:!:. 1 C and the minimum value (Z7.001 was recrded in case f 11 maturity stage fruits stred at 15.:!:. 1 C (table 24 ). Sensry analysis results f the fruits stred fr 21 days at lw temperature and then ripened at R.T. are given in the table 25. There were n significant differences in the scres between the fruits f 1 and 11 maturity stages with regard t clur. texture. arma as well as taste. where as amng the different temperatures f strage, there were significant differences fr all the characters mentined abve. With regard t clur, fruits when ripened at R.T.

143 1..,_.,. :i 0:; il i!,_ f:i a l3 Pi,;: E,..! :3..,..... I\l ;i M rs I I Y1 E :s..,...!3 It III.; E.2!l Iii N... E_ e I- 8 a u '" u " I 1iI :;... n..:..:..... l..;..:..: " " Q "- '".. t:.... i '" 0"....., "':t " '" I I "Y1!i a ". E :s e.... :..g..;,..:.;..; "" " ::... u u...e_ --,_... " " Iii :s!:l ""'" I "".?;-....;..;..:..: ; u'.. M C... '"..... Q ,. " :I - '"!8 ir - ".. :::..;..;,..:..; "' - <I:..... " '" I '- :t "Y1Y1... a.! c '"..;..:,..:,..:,.,>- E =,_E_ I- Iii i i!..;..:,..: ,. E a I -- :g t_... Q,.,. )(. ::: n..:,..:!:..;... N I 'klj! Y1 '".. E ,..,.....;..;.;,..: E " ",_E.. lit.:!! c..!:! a,_ :8,_ -- I! II II.S....;.; I EE -.! '.;j.::!... ::: Ii !:l.,; ""..;.,; ;... r ::: '" Q I IQ.. ;!!3 n..;.;..; i I O!iI!Il i E,_EM ". _00... _... I- :! t... I !:! c! t! fa UI-:;:'

144 J 18 after 21 days strage at 20! 1 C shwed significantly higher 0 value cmpared t thse stred at 15! 1 C r 20! 1 C, 0 whereas between 15! 1 C and 20 ± 1 C, there was n significant differences as far as tekture was cncerned. The 0 scres fr fruits stred at 12! 1 C, 15 ± 1 C and 20 ± 1 C were 6.167,8.00 and 8,00 respectively in case f 1 maturity stage fruits, and and 7.50 respectively, fr 11 maturity stage fruits ( table 25 I. With regard t arma. there were significant differences in the scres between the fruits stred at 15 ± 1, C and 20 ± C. The scres recrded fr the fruits stred at 0 12.± 1 C, 15 ± 1 C and 20 ± 1 C strage were and respectively in case f 1 maturity stage fruits, and 6.00,6.00 and respectively in case f II maturity stage fruits. a Regarding the taste, fruits stred at 12 ± 1 C recrded Significantly lwer scres cmpared t thse kept at a :!: 1 C r 20 1: 1 C. The values fr 12 ± 1 C, 15.! 1 C and 0 20 :!:. 1 C strage were ,7.667 and 8.00 respectively fr 1 maturity stage fruits, and 5.833, 7.00 and respectively fr 11 maturity stage fruits.

145 1. Ii N N Q I 00 a:! :1 ;!l._:.,;!\i :!..... a...!! ::!i N N z: z: 3... N N!;i a: I-E.. " I- " [tl... I.. u u.. z:...;..;... u '" u "... "....!:l E :J l; ::;...;..;..;....:.= I l-!i!!!!!i2 :!.... z: _'" '" f ;..;..; z: a ::: e..... ".. "!2 I ",..... "... z:....,.; I!..::-..,..,... " "' i -.. J.,.;.,.;.,; '"... '" I...- a!i!!!!!!!... E.. '".., '".,.;.Q.,.; -i.i... E "... 0:"" [tl I- g... ".....!.,.;...;.., I.. " "... Q '" ;! IE:. '" f.j::.. f I-E.. u U : ;!l :ti;' x :::.,;...; '-' Z..,...,; I- ::13 IE:...!:l... : ,;...;.,;..... ;;... '" z: 0...,.;,. I 2... I.!!!lI!,. " E :.. II II 0::"' u li::... :::.. ;!l.,;... a ,.;... I ;8 E.r!!!...;.,; :Y1!l! 111 J, 0_ 0_ :! t. 0 I., +1 I:::!P... I- 1'.11-,3 E "''''..

146 1() The samples shwed significant differences amng the temperatures as well as maturity stages with regard t the scres given fr ver all quality. The maximum scre (32.50) was recrded fr the fruits f ma tur i ty s ta.e stred at 20 ± 1 C and then ripened at R.T., which differed slightly with thse f 11 maturity stage fruits having scre f The minimum scre (22.166) was recrded in case f fruits f 11 maturity stage stred <it 12 ± -1 C and then ripened at R.T. ( table 25 ). Sensry analysis reults f the fruits stred fr E8 days at lw temperatures and then ripened at R.T. are given in the table 26. There was n Significant difference between the 'ruits f I and II maturity staes, thugh 1 maturity stage fruits had slightly higher scres cmpared t thse f II maturity stage with regard t clur, texture. arma as well as taste ( table 26 ). There was significant difference in the clur, 0 0 texture f the fruits stred at 12 ± 1 C and 15 ± 1 c. a Fruits stred at 15 ± 1 C shwed significantly hjgher and scres fr clur and texture cmpared t the fruits stred at 12!

147 1. 1 C. The scres fr the clur recrded were and 4.00 fr I and II maturity stage fruits respectively. stred at 12 0! 1 C fr 28 days and then ripened at R.T. At 15 ± C strage temperature. the clur scre was 6.00 and fr the fruits f I and II maturity stages respectively. Scres recrded fr the texture f the fruits f 1 and 11 maturity a tages stred at 12 ± 1 C were and respectively ( table 26 ) There was n significant difference in the arm, and taste between the I and 11 maturity stage fruits a< well as amng the different strage temperatures. The scre! ranged frm t in case f arma and 6.00 t 6.83: in case f taste f the fruits. The ttal scres recrded fr the I and II maturi a tage fruits stred 12 C were and 20.: respectively whereas the values at 15 ± 1 C were ani respectively. * * * *

148 DISCUSSION

149 1 V D!SCUSS!ON The investigatins n the extensin f shelf life f Rbusta bananas were made by string the fruits harvested at tw different maturity stages, at fur different temperatures and ripening them subsequently at rm temperature. The efficiency f these treatments are discussed in this chapter based n the physic-chemical cmpsitin and sensry quality f the fruits. S.1 Physilgical lsses in weiqht (PLW) Amng the different trage temperatures, fruits stred at R.T.(25 ± 1.S ' C ) shwed significantly higher PLW 0 0 cmpared t lw temperature 12 ± 1 C, 15 :!: 1 C and 20 ± 1 C) stred Fruits ( table 1 and fig 1 ). Such favurable effects f lw temperature in minimising the weight lsse during strage f bananas were als reprted by varius wrkers. The temperature thus recmmended were 11.1 C by El l'iahn,udi and Eisawi (1966); 14.4 C by Muthuswamyel a1. (1971) and 5 C by Sen and Chaudhuri (1976). The reductin in weight lss due t lw temperature culd be attributed t the reductin in respir.atin as well as transpiratin rates a' lwer temperatures ( Lesecke, 1950).

150 123 The maturity fruits shwd significantly lwer PLW cmpared t thse f 11 maturity stage fruits under all strage perids table ). This is hwever cntradictry t the earlier findings f El Tmi. (1963), wh bservd greater weight lss in bananas picked at 'full' stage cmpared t bananas harvested at the 'half full' and 'three quarters full' stage stred at R.T as well as at lw temperature (12.22 C). The higher rate 0' lss f weight as bserved in these studies in case f II maturity stage fruits may be attributed t increased transpiratin rate frm the peel having mre f mdisture. There was marked increase in PLW f fruits during strage at all temperatures ( table 1 and Fig 1 ). This is attributed t thi general 1055 f water (i,e., partial desiccatin f the fruit) during strage as reprted by Lenard (1941). In general, the PLW f the fruits increased with increase in temperature as well as strage perid. Hwever, in n treatment, the PLW exceeded 10 per cent limit mst prbably due t packing f the fruits 1n plyethylene bags under all the teatments. Such reductin in misture lss by packing the banana fruits in plyethylene bags bas

151 124 been reprted earlier by several wrkers viz., Sctt!1. (1971), Madhava Ra and Rama Ra (1979) and Shantakrishnamurty and Kushalappa (1985). They attributed this reduced misture lss t the plyethylene film, which acts as a barrier fr misture lss frm within the bag thereby creating high humidity in the vicinity f the fruit resulting in reductin in transpiratin rate. 0 Fruits f I maturity stage stared at 12 C shwed the minimum lss in weight ( table 1 ) indicating that fr minimum lsses in weight, banana can be harvested at I 0 maturity stage and stred at lw temperature (12 1 C where lwer misture cntent 0' peel f such fruits with lwer transpiratin rate at lwer temperature cntributed t such reduced levels f PLW. 5.2 Firmness There was decrease in the firmness f the fruit during strage ( table 2 ). Results are thus in agreement with wrkers like Desai and Deshpande (1975),Sen et al. <19821,Wills et al. (1984) and Shantakrishnamurthy and

152 Kushalappa (1985). The decrease in fruit firmness as reprted by Desai and Deshpande (1975) may be due t changes in the nature f pectic substances which acts as cementing material in the cell wall. as well as hydrlysis f starch, hemicellulse with simultaneus increase in sluble pectin. Fruits f 11 maturity stage shwed significantly higher firmness than thse f 1 maturity stage ( table 19a ). Similar results were als reprted by Desai and Deshpande (1978) wh bserved that fruits harvested 105 days after emergence f inflrescence resulted in higher firmness than thse harvested after 120 days. Madhava Ra and Rama -Ra (1979) als reprted that the Rbusta fruits harvested at 3/4th maturity had mre firmness than thse harvested at full.maturity. Amng the different strage temperatures used, the fruits stred at 12 ± 1 C had maximum firmness n 28th day. Als, cmpared t rm temperature strage, fruits stred at lw temperatures were fund t be mre firm thrghut the strage perid ( table 2 ). Similar results i.e decrease in firmness with inrease in temperature were reprted by El Mahmudi and Eisawi (1968) and Sen and Chaudhuri (1976).

153 126 N significant difference bserved between the firmness f fruits f the tw maturity stages n subsequent ripening after string them at lw temperatures ( table 3 _uld be due t nrmal ripening f the fruits at R.T. after strage at the lw temperatures. The firmness value fr the ripened fruits decreased with the increase in temperature emplyed fr their strage prir t ripening at R.T. Similar results were reprted by Charles and Tung (1973) ; Madhava Ra and Rama Ra (1979) and Peacck (1980). The ratio f pulp t peel increased cnsiderably in all treatments during strage ( table 4). Findings are thus in cnfirmatin with thse f MuthUSWamy II ili. (1971); Desai and Deshpande (1975);Patil and Magar (1976); Fernandes!l 21. (1979); Madhava Ran and Rama Ra (1979): Tripathi at ai. (1981), Sen et i!.l. (198Z) and Shantakrishnamurthy and Kushalappa (1985). The increase in the pulp t peel rati is cnsidered as an idicatin f eating ripe stage f the ban<lna. This increase may be related t changes in sugar cncentratins in these tw tissues where sugar cncentratin

154 127 increases rapidly in the pulp resulting in differential Qsmastic pressure between pulp and peel. Cnsequently, the water gets transferred frm the skin t the pulp changing the pulp t peel rati. Palmer (1971) and Charles and Tung (1973) als related the increasing pulp t peel rati t the accumulatin f misture in the pulp which was derived frm carbhydrate break-dwn and smtic transfer f water frm skin t pulp. Sen et al. (1982) als attributed this increase in the pulp t peel rati t the differential nature f changes in misture cntents f pulp and peel tissues. The pulp t peel rati f fruits after harvst recrded as 1.46 and 1.29 ( table 4 ) fr I and II maturity stages respecitvely, fell within the range ( 1.1 t 1.5 given by Dalal.tl gl e 1979) fr the fruits t be f acceptable quality after ripening. The pulp t peel rati values fr the fruits f 1 maturity stage were significantly higher than thse f Il maturity stage in all perids f strage ( table 4), Desai and Deshpande (1978) ISO reprted that the banan5 harvested

155 days after the emergence f inflrescence were fund t have higher pulp t peel rati than thse harvested 105 days after emergence f inflrescence. Thugh increase in pulp t peel rati was bserved a a 0 0 in the fruits stred at 12 :: 1 C and 15.:!: 1 C, it was a 0 markedly lwer at these temperatures cmpared t 20.:t 1 C and R.T strage temperature ( table 4 ). Similar resul ts were reprted by EI-Mahmudi and Eisawi (1968) wh bserved that the rate f increase in pulp t peel rati increased with increase in temperature. Madhava Ra and Rama Ra (1979) als recrded a narrw pulp t peel rati in Rbusta banaas strl1d at 15 C. The lw values f pulp t peel rati at lw templ1ratures may be attributed t the delay in the ripening, resulting in retentin f thick mist peel f the fruits. Further, it was bserved that with the lncrease in a 0 the strage perid at lw temperatures (12.:!: 1 C and 15 :t 1 C) the pulp t peel rati f fruits subsequently ripened at R. T., decreased tables 5 and 18 ). This culd be attributed t greater peel thickness due t slwer ripening in case f fruits stared fr a lnger time at a lwer temperature.

156 The pulp t peel rati f fruits stred fr 14 days 0 at 20 :!:. 1 C and then ripened at R.t WU higher than thse stred fr 21 days ( table 5 ). This CQuid mainly be due t the fact that ripening f the fruits tk place during strage itself, needing n further ripening at R.T. after 0 strage at 20 1 C. 5.4 Misture Fruits stred at R.T. recrded significantly higher isture cntent ( in the pulp ) cmpared t thse stred,at lw temperatures n 16th as well as n 21st day f strage ( table 6 ). This cqincided with the early sftening and advanced ripeness f the fruits stred at R.T. The sudden increase in the misture cntents f the fruits between 8th and 16th day f strage at R.T. and between 16th and 21st day Qf strage at 20 :!:. 1 C cincided with the sftening and ripeness f the fruits in that particular perid,table 6 ), Further. there was a significant increase in the misture cntent f the fruits stred at R.T ( table 19b ). Similar increase in misture

157 1 cntent during ripening f banana fruit was reprted by Lustre (1977), Sen till. (1982) and Wills.tl a1. ('/984) wh stated that such increase in misture cntent may be due t smtic withdrawal f misture frm the skin f the fruit. Hwever, Simmnds (1966) while describing this phenmenn in detail, stated that the water cntent in the banana pulp at ripening stage is the result f atleast fur prcesses, where transpiratin and starch hydrlysis tend t decrease the water cntent, whereas smtic Withdrawal f water frm skin and the prductin f water by respiratin, tend t increase it. Since the latter prcesses predminate, there is always 3n increase in misture cntent f the pulp f bananas duing ripening. Fruits f 1 maturity s,tage shllled hi'her misture cntent than thse f II maturity stage ( table 6 I. This culd be attributed t higher rate f lss f water thrugh transpiratin and slwer smtic withdrawal 0' water frm thr peel in case 01 II maturity stage fruits cmpared t fruit! 0' 1 maturity stage. There was n significant difference between the misture cntents f the tw maturity stage 'ruits stred at

158 131 different temperatures fr different perids and ripened subsequently at R.T ( table 7 ). This happened beause the fruits f bth maturity stages ripened nrmally after strage at lw temperatures. In general, there was a decrease in the misture ntent f the ripened fruits with derease in the strage temperature and als with the increase in the strage perid, prir t ripening at R.T ( tables 7 and 18). This decrease was because f slw ripening and lw respiratin rates. Hwever, ripened fruits frm 20 1 C stred fr 21 days, shwed significantly higher misture cntent than tbse stred fr 7 and 14 days ( table). This was prbably due t the fact that fruits were already ripe by the end f 21 days strage at 20! 1 C and did nt need any further ripening at R. T., mrever, since it ripened at 20 1 C itself, the lss f miture cmpared t R.T. ripening. transpiratin lss) cduld have been less, 5.5 Acidity acidity There was a significant increase in titratable in the fruits stred at R.T.till it reached a peak,

159 132 and thereafer, there was a slight decrease ( table 19b ). The maximum acidity was thus recrded just befre the fruits reached their ripe stage. Findings are thus in agreement with thse f several wrkers viz., EI-Tmi et a1. (1963); Wyman and Palmer (1963); Venktarayappa!1 21. (1975); Madamha et 21. (1977); Fernandes.tl21. (1979); Tripathi tl a1. (1981); Sen.till' (1982) and Wills.tl ll. (1984). Accrding t Wyman and Palm!!r (1963) such increase in acidity in the ripe fruits is mainly due t the increase in malic and citric acid cntents which increase 3 t 4 flds during ripening prcess. Further, accrding t Desai and Deshpande, (1975), the rate f acid prductin and its subsequent decrease fllwed the same trend as that f starch hydrlysis i.e when starch nydrlysis prceds mare rapidly. the acidity increases mst markedly and as the rate f starch hydrlysis gets reduced, acid prductin becmes prgressively less. They als pstulated that the increased acidity in banana fruits during ripening might be resulting frm the bstructin in prtn transfer prcess as the fruits pul p, little ripened. Du t the increased water cntent in the the gas exchange prcess becmes inefficent, prviding r n xygen required in the final stage f prtn

160 + tran fer, thus the prtns (H ) cntinue t accumulate and due t limited buffering catins preunt in t'1! banana pul p. it is manifested as an increased acid cntent f the which incidentally cincides with 'eating ripe' stage f pulp. fruit. EI-Tmi!l Oil. (1966) als btained similar results in case f cld stred fruits, where maximum acidity was fund t be assciated with the ripe tage f the fruit. tt,e Acidity was fund t be significantly higher in maturity stage fruits cmpared t thse f 11 maturity stage in all strage perids except n 21st day tabl e B ). Similar results f increased acidity with increased maturity stage in banana had been reprted by earlier wrkers viz.. Ldh et li. (1984). This higher acidity in I maturity stage fruits culd prbably be due t advanced stage f ripeness in such fruits cmpared t 11 maturity stage fruits. The titratable acidity decreased with the decreae in strage temperature and it was fund t be the least in a case f 12 ± 1 C strage temperature ( table B ). This culd mainly due t liery sl... rate f ripening at lw be temperatures. O n 21st day, hwever, fruits stred at 20! C

161 134 shwed significantly higher acidity cmpared t thse stred at R.T ( table 8 I. fruits f 1 maturity This culd be because f the fact that stage stred at C being at the ptimum ripe stage had maximum acidity while in case f the fruits stred at R.T. due t their ver-ripe stage. there might have been a decline in its acid cntent. 5.6 Tannins There was a marked increase in the tannin cntent f the banana fruits during strage temperatures.( table 10 ). strage in all the It was als bserved that with the increase in temperature f the strage ( prir t its ripening at R.T) tannin cntent als increased. whereas it decreased with the increase in strage perid under all temperatures f strage ( tablqs 11 and 18 I. Results are thus in agreement with sme wrkers and cntradictry t thers, as n general agreement has been reached s far wjth regard t increase r decrease f tannins in the ripening banana. An increae in the ttal tannin cntent f the banana pulp during strage at ambient cnditinss has recently been reprted by Shanta Krishnaffiurthy and Kushalappa

162 1.] ;} (1985), while Barnell and Barnell (1945) reprted that the tannin fractins respnsible fr the astringency f the unripe fruit decreased in the pulp prtin at the ripe stage. 5.7 Reducing sugars Under all the treatments, increase in the reducing sugar cntent was bserved ( table 12 ). Such increase in redu,ing sugar cntent during strage f bananas were als reprted by EI-Mahamudi and Eisawi (1968), Raman et al. (1971) and Sen 21. (1982). Fruits stred at lw temperatures shwed signficantly lwer reducing sugar cntents than thse stred at R.T in all perids f stragi ( table 12 ). This culd prbably be due t slwer ripening rate at the lwer strage temperatures. Mrever, the findings are in agreement iwht thse f EI-Mahmudi and Eisa",j (1968) and Charles and Tung (1973) reducing There was n significant difference between the sugar cntent f the fruits stred at 12 ± 1 C and

163 136 15! 1 C in all the strage perids ( table 12 ). This culd be attributed t ripening changes taking place at mre r less same pace at these tw temperatures within a quite narrw range. Significant dfference in the reducing sugar a a cntents f fruits stred at 15! 1 C and 20! 1 C ( table 12 may be attributed t the ripening prcesses Which was already set in, during strage itself in case f 20 ± C strage temperature. There was n significant difference between the reducing sugar cntents f the I and II maturity stage fruits 0 stred at 12! 1 C as well as 15 ± 1 C ( table 12 ). This may als be attributed t the slw ripening prcess in bth the maturity stage fruits at the lwer strage temperatures. Hwever, in case f 20! 1 C and R.T. strage, significant differences were fund between the tw maturity stages n 21st and 16th day respectively ( table 12 ). This may again be due t slw ripening prcess f the II maturity stage fruits cmpared t thse f I maturity stage. The fruits stred fr lng perid at lw temperatures befre ripening at R.T. als shwed lwer values

164 fr reducing sugars ( tables 13 and 18 ) which again may be attributed t slwer ripening prcess in thse fruits. 5.8 Ttal sugars Fruits f 1 maturity stage shwd Significantly higher ttal sugar cntent than thse f II maturity stage, in all strage perids ( table 14 I. These results are thus in agreement with thse f Dilley (1970) and Vesai and Oeshpande (19781 Wh suggested that thugh early picked fruits ld.ck cmpletely in their ripening ptential,,the fruits picked at later stage culd be endwed with the capacity t synthesize starch enzyme r still ther ripening enzymes. Increase in ttal sugars seen under all strage temperatures culd be due t the hydrlysis f starch as reprted by several wrker viz., Ldh II al. (1969): Srivastava llll. (-1972): Venkatarayappa tl J!l. (1975): Vesai and Veshpande (1975), Lustre et J!l. (1977): Fernandes et!i. (1978): Tripathi 1 J!l (1981) and Wills II al (19M). Further. fruits stred at lw temperatures had significantly lwer amunt f ttal sugars cmpared t thse stred at R.T

165 138 upt 21st day f strage I table 14 ) as als reprted by 1- Mahamudi and Eisawi (1968'; Charles and Tung (1973) and Aziz et ll. (1976). At 20! 1 C strage temperature, I maturity fruits cmpared t 11 maturity stage fruit shwed significantly higher values fr ttal sugars frm 16th day nwards ( table 14,. This culd prbably be due t the advanced stage f ripening in case 0' 1 maturity stage fruits. The ttal sugar level reached at its peak n f6th and 19th day in case f fruits 0' 1 and 11 maturity stage respectively table 19b ) and that cincided with the edible ripe stage f thse fruits. Fruits f I maturity stage shwed significantly higher ttal sugar cntents than thse 0 f 11 maturity stage when stred at 12! 1 C and 15 ± 1 C and subsequently ripened at R.T ( table 15 ). This may again be attributed t fast ripening changes taking place in the 1 maturity stage fruits where increased starch hydrlysis, lea<1ing t rapid sugar accumulatin is anticipated. MrQver, such increase in sugars culd mainly be due t increase in the endgenus levels f sme metablites like

166 fructse-1-b-diphsphat fructse-6-phsphate and enzyme phsph-fructkinase as reprted by Yung and Salminen(1972). Increased activity f enzymes like starch-phsphrylase, maltase, sucrse synthetase and invertase respnsible fr sugar synthesis is als reprted by Yshika 1q79), With crrespnding increase in the strage perid at 12 ± 1 C (befre ripening at R.T), there was a crrespnding decrease in the ttal sugar cntent ( table 151, This culd be attributed t the depressin f rspiratin in the fruits sted at lwer temperature fr lnger perids which culd have affected the metablic activities including sugar synthesis in the fruit. The least value fr ttal sugars was recrded in case fruits f II maturity stage stred fr 28 days at C and then ripened at R T ( table 15 ), The lw sugar cntent in less mature fruits may be due t decreased leveli f the metablites as well as enzyme c respnsible fr starch hydrlysis and sugar synthesis. 5.9 Alchl insluble slids (AlS) Results indicating decrease in the AIS cntent f

167 140 th fruits with increase in its ripening stage ( table 16 are in cnfirmity with thse f Kari kari!l gl. (1979), Marritt (1981) and Shanta Krishnamurthy and Kushalappa (1985). The change in AIS cncentratin was als fund t fllw a trend Similar tb that f sugar cncentrate in the ripening fruits. During strage, fruits f II maturity stage were fund t shw significantly higher AIS than thse harvested at 1 maturity stage ( table 16 J. Results are thus in agreement with thse f Desai and Deshpande (1975). Further,AIS cntents were fund t increase with the decrease in strage temperatures frm R.T (25 ± 1.5 C t L.T (12 t 1 C) ( table 16 ). Similar results were reprted als by Aziz till, (1976). This decrease in AIS cntent was hwever attributed t slwer rjening the lwer strage temperatures. changes taking place at The rnakimum decrease in AIS was bserved after 16 days strage in case 'f 1 maturity stage fruits and after 21 days in case f 11 maturity stage 'ruits when stred at 20 i 1 C and the decrease ccurred after 8 days nly ( table

168 ) Results thus indicated abut the highest ripening changes taking place with the nset f climacteric. The AIS cntent f the fruits stred fr 21 days at a 20! 1 C was significantly higher cmpared t thse stred fr 14 days and then ripened at R.T.( table 17 because. fruits stred at 20! 1 C fr 21 days althugh ripe, had lesser sugar cntent than thse stred fr 14 days and they ripened at R.T Ripening At rm temperature as well as at 20! 1 C. the 1 maturity stage fruits ripened earlier than thse f 11 maturity stage table 19a and 20 and plates 3 and 4 I. Sadashivam!l. (1971), Me,damba II al. ("1977), Desai. Deshpande (1978) and Madhava Ra and Rama Ra (1979) als reprted similar results. Frm 16th day nwards. I maturity stage fruits shwed Significantly higher clur index value than thse f 11 maturity stage fruits ( table 20 I. This culd be due t a lnger preclimacteric perid fr early harvested fruits

169 142 than fr the late harvested nes. Marritt and Nes (1975) als reprted that the preclimacteric perid in case f tetraplid banana fruits culd be increased by ha(vestin'j them at an earlier stage f develpment. Cmpared t R.T stred fruits, the lw temperature 0 stred fruits at 12 :t 1 C, 15 :t 1 C and 20 ± 1 C) registered signficantly lwer values fr the clur index which culd be due t slwer ripening prcess, hwever, similar results i.., slwer ripening and extensin f strage life at lw temperatures were reprted by several wrkers viz., Smck (1967), Muthuswamy II ll. (1971), Fernandes (1973), Swart (1975), Patil and Magar (1976), Rippn and Trchulias (1976), Larreal and Perez (1978), Yshika II al. (1978); Nakamura and It (1979), Madhava Ra and Rama Ra (1979) and Peacck (1980). There were significant differences in the clur index f the fruits amng different strage temperatures n 21st day f strage ( table 20 ) as the fruits stred at 12 ± 1 C were still green ( i.e., still in the preclimacteric stage whereas thse stred at 15 :t 1 Chad slight clur change ( indicating initiatin f climacteric)

170 0 while thse f r maturi ty stage at 20 ± 1 C strage temperature were firm ripe and finally thse stred at R.T were fund t be OYer ripe (indicating pstclimacteric phase) These findings are therefre, in agreement with thse r Peacck and Blake (1970) wh stated that ver a small range f temperature (12.5 t 21.5 C), the pre-climacteric perid was an inverse linear functin f temperature with temperature cefficients in the range f t 3 days per 1 C, and als thse f Peacck (1QaOl wh reprted that the shelf-life decreased expnentially with 0 increase in streage temperaure frm 13.9 C t 32.5 C. Further, Gerge and Marritt (1985), als reprted that the pre-climacteric perid in plantains culd be extended by 0 reducing the strage temperature frm 20 C t 14 C. Similarly Chitarra and Lajl (1985) als reprted a significant increase 0 in metablism f bananas stred at 25 C t 30 C in which case ripening was fund t be advanced by 16 days cmpared t strage at 20 C. Results frm tabhs 21 an.:.! 18 revealed that maturity stage fruits tk lesser time cmpared t 11 sta.ge fruits fr ripening at R.T i)fter strage at maturity 0 a 0 12 ± 1 C, 15 ± 1 C and 20 1: 1 C This may

171 144 prbably be due t the the advanced physilgical stage f the I maturity stage fruits cmpared t thse f II maturity stage fruits, hence ripening was autmatically affected. It was als bserved that lnger the duratin f strage at lw temperatures, lesser was the time taken by the fruits fr ripening indicating that the slw prcess leading t ripening was still in prgress thugh at different rates at different temperatures f strage. Further, including even temperature as lw as 12 C, higher was the strage temperature, lesser was the time needed fr the stred fruits t ripen at R.T. able 21 ). The 1 and II maturity stage fruits stred at 12 Z 0 1 C fr 21 days needed 10.5 and 11 days respectively, whereas 0 the 1 maturity stage fruits stred at 20! 1 C were already in an advanced stage f ripening prcess" thugh II maturity stage fruits still needed 6.5 days mre fr ripening at R.T. after the strage at 20! 1 C. Further. it was bserved that the I and 11 maturity stage fruits when stred fr 28 days at different temperatures, I maturity stage fruits were already reaching ver tipe stage while thse f II maturity stage were just a ripe in case f 20! 1 C strage temperature ( table 18 ). The difference in the time taken fr ripening at R.T. by the

172 0 fruits stred fr 28 days at 12 1 C and 15 1 C was mre r less same, indicating nly that when fruits are t be stred fr a lnger duratin, neither the stage f maturity f the fruit nr the strage temperature might play any significant rle. We, thus find that fruits can be stred successfully even upt 28 days at temperature ranging between C and 15 1 C whereas at 20 i 1 C, they culd be stred nly fr 21 days. Similar effect f lw temperature strage fr extended shelf life in banana had als been re prted by Muthuswarr,y et. (1971), Swart (1975), Patil and Magar (1976), Santana (1978), Nakamura and lt (1979), Madhava Ra and Rama Ra (1979) and Peacck (1980) Sensry evaluatin The results regardin sensry evaluatin f the fruits n the basis f scre fr imprtant parameters viz., peel clur, f rul t t ex t ure, fruit arma and the taste ( table ) indicated that fruits stred at 20 i 1 C and R.T.(25 1,5 C) had n significant differences with regard t temperature as well as maturity. Results are thus In agrelo'ment with thse f Inaba et. (1985) wh als reprted little difference in the ripening characteristics f

173 146 cmmercial cavendish bananas harvested at different maturi ties. After the nset f climacteric. effect f strage temperature n peel clur was hweyer fund t be quite distinct ( table 22 and it was bserved that fruits stred at 20! 1 C lked better and scred mre. which may prbably be due t mre freshness f the peel because f reduced mistur@ lss at lwer strage temperatures. As far as texture. arma and taste f the fruit were cncerned. the strage temperatures were nt fund t ellhibit any si9nficant difference. Hwever. in llerall quality. a fruits stred at 20.:!:., C scred mre than thse 0 stred at R.T (25.! 1 C) which culd be due t better peel clur f the frui ts. mrever. Swart (1975) als bserved that even a difference f 2 C in strage temperature was reflected in the subsequent quality f the stred fruit. where higher temperatures lead t mre deteriratin in the quality f the fruit. Effect f strage temperature n the sensry quali ty f bananas '( ripened at R. T) after strage at lw temperature was fund t be quite significant ( tables and 26 ). Peel clur f the ripened fruits after

174 14 ;.: strage at 12 :t 1 C, 15 :t 1 C and 20 :t 1 C fr 7, '14, 21 and 28 days, clearly indicated that higher was the strage temperature better was the develpment f skin clur. Hwever, scres fr the peel clur decreased with an increase in strage perid in all strage temperatures. Thus the strage temperature f 15! 1 C culdbe preferred 'r extended strage in rder t achieve better peel clur in the fruits n ripening subsequently at R.T. Fruits stred 'r 21 days and abve, at 12 :t 1C suffered chilling injury resulting in deteriratin in peel clur f thse fruits n subsequent ripening. These results are thus in cnf i rmity with thse f Brughtn and - Wu 0 (1979), wh als bserved that bananas stred at 20 C had 0 bright clur n ripening cmpared t thse stred at 10 C which turned brwn due t chilling injury. Madhava Ra and Rama Ra (1979) reprted chilling lnjury in fruits stred fr ver 33 days even at 15 C. Whereas, Gerge and Marritt a (1985) cnsidered 14 C as the lwest strage temperature free and safe frm view pint f chilling injury. Fruits f hth the maturity stages scred mre r less same, under all temperatures and strage perids. It, therefre, indicated that fruits harvested anywhere between I

175 148 and II maturity stages i.e., 105 t 120 days after emergence f inflrescence and then stred did nt have any adverse effect n peel clur f the ripened fruit. Texture, when judged by the bite and the scre given accrdingly fr the fruits ripened at R.T after strage 0 a fr 7, 14, 2"1 and 28 days at "12! 1 C, 15! 1 C and 20! 1 C strage temperatures indicated n significant differences in general between the samples stred either at different strage temperatures r fr varyirig strage perids upt 21 days. Pr scre registered fr texture f the fruits stred a at lw temperature (12! 1C) after prlnged strage i.e.! mre than 21 days, culd be attributed t the difference in their ripening stages, as slwer ripening at lw temperature culd have resulted in mre f starch and less f sugar giving the prduct a tugher texture. This hypthesis culd further be supprted by the scres btained by these samples fr taste and arma. Taste f the fruit which nrmally reflects the sugar acid blend in the prduct is ne f the mst imprtant sensry attribute: and is highly dependent n the stage f fruit ripening. A fully ripened fruit will have its ptimum

176 taste. The temperature as well as strage perid which affects the ripening prcess is bund t affect the taste f the cmmdity. Results frm table 23 and 26 clearly indicate that the differences in scre during prlnged strage i.e., fr a perid mre than 7 days were significant fr the fruits stred at different temperatures. Hwever. difference between the samples 0' tw maturities as well as the samples stred fr different perids at a particular temperature were nt significant. The data thus gives an indicatin that strage temperature plays an imprtant rle in determining the eating quality f the fruit n subsequent ripening because due t lw temperatures. physilgical prcesses ith special reference t starch t sugar cnversin as well as prductin f acid are retarded resulting in pr taste f the fruit held at lwer temperature. The verall flavur f the prduct is the cmbinatin f taste and arma where arma principles nrmally being vlatile, are detected by the lfactry glands. During ripening f fruits, arma synthesis is an imprtant bichemical activity in fruits and at full ripe stage, certain varieties f fruits culd even be identified by their typical arma. Results btained with regard t

177 150 arma f the ripened fruits stred at different temperatures fr varying perids ( tables 23 t 26 ) indicated that the scres recrded fr the mples fllwed the same pattern as that f taste. Therefr. it may be inferred that the sensry quality in general and arma and taste in particular. are effected mainly by strage temperatures and nly slightly by strage perid. Data n verall sensry scre (table 23 t 26 indicated that temperature did effect the quality irrespective f either the strage perid r the maturity stage f the fruit. thugh this culd mst prbably be du t inclusin f pel clur which was fund t be affected significantly by the strage temperatures) als as ne f the sensry attributes.

178 .. SUMMARY

179 1 til VI SUMMARY An investigatin was carried ut t study the effectiveness f the stage f maturity f the fruit at the harvest time. strage temperature as well as the duratin f strage at lw temperature n the shelf life. physicchemical changes and the sensry quality f banana t.v. Rbusta. The experiments were carried ut in the Divisin f Pst-harvest Technlgy. Indian institute f Hrticultural Research. Hessarghatta, Bangalre. Rbusta banana bunches were harvested in the mnth f January 1986 at maturity stages 1 and II crrespnding t 120 and 105 days respectively 'ram the date f emmergence f inflrescence. Hands f unifrm size frm bunches f these tw stages were giwen fungicidal (TBZ) treatement at the cut ends, pre-packed in perfrated plyethylene bags and then a stred at fur different temperatures viz. 12 t 1C, 15 ± 1 0 C. 20 ± 1 C and R.T (25 ± 1.5 C). Tw hands ut f each treatment were remved at weekly intervalsi allwed t ripen at R.T. and then evaluated fr quality parameters. bath physic-chemical as well as sensry. Findings f these studies are summarised here, under fur heads viz.,

180 effect f i) fruit maturity at harve5t time; ii) strage temperature; iii) star age peridard iv) pre-treatment n the shelf life and quality f the fruits. Fruits f 1 maturity stage were fund t perfrm better cmpared t thse f II maturity stage fruit5 at all 5trage temperatures and strage perids. The physilgical 10s5 in weight recrded in th 1 maturity stage fruits was lwer. This is f great significance wherever bananas are still being sld by weight in ur cuntry. urther, fruits f 1 maturity stage n ripening als had higher pulp t peej rati at all strage temperatures and strage perid ( tables 3 and 18 I. Higher plp t peel rati is again a desirable character thugh frm cnsumer pint f view, as mre edible material is available per fruit. Hwever, fruits f 1 maturity stage were fund t have lesser shelf life table 19a ) i.e., they were ripe n 1bth day at R.T. ( C) and 21st day at 20! 1 C whereas thse f 11 maturi ty stage were still unripe. Plate 3 clearly depicts that when the 1 maturity stage fruits stred at R.T. were at full ripe

181 153 stage, the 11 maturity stage fruit were still greenish yellw. Similary Plate 5 als brings ut that when the fruits f I maturity stage after 21 days at 20! 1 C were fully ripe. thse f II maturity stage were still unripe needing ne mre week t cme t full ripe stage). Hwever, it was interesting t nte that when fruits were stred fr 28 days at 15! 1 C and then ripened at R.T., there was nt much di'ferenc in the ripening behaviur f these fruits f tw maturity stages. It may therefre be seen frm the present studies that Rbusta banana bunches may be harvested at any time between days frm the emergence f inflrescence. Fruits harvested at later date ripen slightly faster at higher strage temperatures and I maturity stage fruits kept at 20! 1 C ripened within 21 days. Fr distant market. it may therefre be desirable t harvest banana at any early date because f delayed ripening f II maturity stage fruits even at 20! 1 C. Such fruits can be kept in unripe stage fr abut 21 days. Finally, with regard t sensry quality f these 1 and 11 ma\urity stage fruits, it was bserved that maturity stage in n way affected any f the sensry attributess viz., peel clur, texture, arma and taste f

182 l,')'j the fruits ripened at R.T. after their strage at different temperatures fr dtfferent perids, 6.2 Effect gf strage temperature: Cmpared t rm temperature strage. fruits stred 0 at 20.:!: ie, tk lnger time t ripen i. e., t reach deired clur index value f 5 t 6 ( tables 1901 and 20 ). The strage life lias tus increased by 5 days in case f maturity stage and 9 days in case f II maturity stage. 0 Mrever, 20.:!: 1 C stred fruits scred higher fr peel clur and had better quality than R.T. stred fruits as'the latter suffered slight desiccatin lsing the freshness and glss f the skin. Fruits stred at 20.:!: 1 C registered significantly lwer values fr pw cmpared t thse at R.T., in all the.trage perids which is advantageus t all cncerned. ther characters like pulp t peel ratio, misture cntent, tannins, reducing and ttal sugars had lwer values while firmness and A1S values were hiher at 20! 1 C cmpared t R.T. strage indicating that the ripening. at 20! 1 C was delayed cmpared t R.T. strage. 'ruits stred at 20 ± 1 C were superir in quality cmpared a t R.T. stred fruits. Hen,e, strage at 20:!: -1 C can be

183 15:j preferred ver R.T. At 15 ± 1 C, fruits culd be successfully stred till 28 days needing anther 6.5 t 7.5 days fr ripening subsequently at R.T. (table 18). Fr distant markets i.e.. fr lng distance tra.nsprt, fruits culd be held at 15 ± 1 C since the shelf life f the fruits can then be extended including pst strage ripening perid at R.T. a upt 35 days. String f banana at 12 ± 1 C, beynd 14 days was fund t be undesirable, because f chilling injury taking place with 21 days f strage. The verall quality f a 15 ± 1 C stred fruits was superir since the verall sensry scres recrded fr these fruits were mre cmpared t thse a a stred at 12 ± 1 C. As such, nly'15.:!: 1 C may be cnsidl"red ptimum strage temperature fr Rabusta banana fr extended a shelf life and 20.:!: 1 C fr nrmal strage cum ripening. Results (table 21 ) als indicated that the shelf life f.he fruit decreases with the increase in strage temperature. Plate 7 clearly brings ut that When the I maturity stage a 0 fruits' were stred fr 7 days at 12.:!: 1 C and 20! 1 C and a then allwed t ripen at R.T., when fruits stred at 12 ± 1 C were just ripe, thse stred at 20 ± 1C were fund t be ver ripe as evident fr black clur f the peel. The pulp t peel rati and the ttal and reducing SUgars f the ripe

184 15G fruits decreased with the lwering f strage temperature, indicating extended shelf life at lwer temperature. 6.3 Effect duratin f strage: With the increase in turage perid frm 7 days t 28 days at different temperatures, the ttal shelf life increased While ripening time ( at R.T. after strage at L.T.) was fund t decrease crrespndingly. At R.T., fruits culd be stred fr days nly as they were ripened by this time. In case 0' 20 ± C strage temperature, when strage perid was increased frm 7 t 14 days, there was a net gain f 2 1/2 t 5 days in ttal shelf life f the fruits; withut affecting adversely the pulp t peel rati, misture, titratable acidity, ttal sugars and AlB cntents f the stred fruits. Hwever, n such benefit culd be derived by further extending the strage perid frm 14 t 21 days as fruits stred fr 14 days need 6.5 days at R.T. t ripen while thse stred fr 21 days als gt ripened by this 0 0 time even at 20! 1 C. Als, in the case f 12! 1 C and 1 ± 1 C strage temperatures, the verall shelf life increased with the increase in strage perid ( prir t ripening at R.T. ). Hwever, at 12 ± 1 C, the fruits culd be stred fr 14 days nly as slight damage due t chilling injury was

185 1 S', bserved during 21 days strage. Finally, since the fruits culd be stred t a maximum f 28 days withut any ill 0 effe ct n qual ity at 15! 1 C, the shelf life f Rbusta banana at lw temperature culd be. given as 35 days at the a ptimum strage temperature (15! 1 C l. 6.4 Effect f pre-treatments Beneficial effect f pre-packing fruits in ventilated plyethylene bags. in minimising transpiratin lsses respnsible fr fruit desiccatin is alreadly well reprted by varius wrkers. Use f perfrated plyethylene bags in present studies 'r pre-packing Rbusta banana hands culd be the reasn fr successful strage f these fruits a even upt 2B days at 15 C withut desiccatin and lss f quality. Similarly, use f TBZ,an antifungal paint applied n cut ends f the hands culd be the reasn f having n lsses due t micrbial spilage thrughut the studies. Thus fr a successful strage f Rbusta banana, it may be cnsidered advantege.us t use anti-fungal paints n cut ends and pre-packing f the hands in perfrated plyethylene bags.

186 REFERENCES

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195 166 Marritt. T., and Nes,S Strage physilgy f bananas frm new tetraplid clnes. Trp. l., 17 (3): Marritt, J., Rbinsn, M., Kari Kri, S.K., Starch and sugar transfrmatin during the ripening f plantains and bananas. J. Sci. [QQA Agric., 32 (10): Muthuswamy, S., Sadasivam, R.Sundararaj and Vasudeyan, J.S Strage studies n 'Dwarf Cavendish' banana.luqisn J.Agric. i'j41 (5): Nakamura, R.and ITO, T Strage 0' bananas packed in plyethylene bags.... Agric. Okayama Urliv.,53: Nakamura, R., ITO, T and Inaba, A Effects f accelerated r delayed ripening n the hardness, sugar cntent and acidity f bananas. Scient.. Fac, Agrit. Okayama Univ.,54:1S-25. New, S. and Marritt, J Pst-harvest physilgy f tetraplid banana fruit I-respnse t strage and ripening... '1Z (2):

196 16'/ Oga,/a, J.M., Prtective and therapeutic actin f 1 - butyl carbamyl-2-benzimidazle carbamic acid, methyl ester. El. Prt. Bull. Taiwan, 10:1 Palmer, J.K 'The Banana' In lli Bichemistry,Q_[ Er..!llli au.q their Prducts. A.C. Hulme ed. Academic Press. Lndn and New Yrk. Vl. g: Patil, D.L. and Magar, N.G.,197b. Physic-chemical changes in banana fruits during ripening. Maharashtra agricultural Universities, 1 (2/6): *Peacck, B.E Banana ripening - effect f temperature n fruit quality. Gueensl.J. Agric. anim. fi., 37 (1): *Peacck,.C and Blake. J.R Sme effects f ndamaging temperatures n the life and respiratry behaviur f bananas. Queensl. 1. Agric. anim &.) 27: 147-'168.

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204 APPENDIX

205 APPENDIX Daily Ie.peraturl and rllitivi hlllidity mdings during Ihl slragl perid ( t OHZ-1986 ) 0 0 Diltl Dry bulb C NIl bulb C lrh SO & h ; '-l & SO 84, SO 86.SO &6 26.SO SO ' SO SO '-l SO &6 24.SO SO 88.SO SO SO h SO n.s SO SO SO 86.SO &6 26.SO 24.SO &5.00 2' h & &1. 2h SO 70.SO & &1. 2h &6 2h & ; &1. 2h SO 70.50

206

207 U. J- I I -:-,. -t..; Tb. 203 /I,C,.. NO: _. Cl. NO... I.' I.. II...

208 ;