Effect of Gaseous Composition in Package and Storage Temperature on Physic-Chemical Changes of Jamun Fruits during Storage

Abstract

Jamun (Syzygium cumini L.) fruit is high perishablity, a substantial quantity goes waste, resulting in heavy post harvest losses. Packaging with modified gaseous compositions and storage temperature are the approaches for enhancing storability of jamun fruits. With this objective the present investigation was conducted in two consecutive fruiting seasons i.e., June-July of 2011 and 2012.. For the experimentations fruits were packed in low density polythene bag (25 μ thicknesses) with two concentrations of oxygen levels (2% and 5%) in combination with three concentrations of carbon dioxide (5%, 10% and 15%) and one control (environmental gaseous composition with 21 per cent O and 0.03 per cent CO ) after giving treatment stored these samples in three conditions i.e., at 2 2 ambient, 12ºC and 6ºC temperatures. The stored fruits were examined physic-chemically at 3 day interval up to 15 days of storage. Modified atmospheric packaging conditions were more effective in reducing respiration and ethylene evaluation rate, weight loss and retention of higher ascorbic acid as well as other quality attributes.