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Chemical Treatments for Shelf Life Enhancement of Stone Fruits

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Title Chemical Treatments for Shelf Life Enhancement of Stone Fruits
Not Available
 
Creator Satyabrat Pradhan
Ipsita Panigrahi
Sunil Kumar
Naveen Kumar Maurya
 
Subject Stone fruits
1-Methylcyclopropene
Methyl jasmonate
Putrescine
Ethylene
Respiration rate
 
Description Not Available
Stone fruits, including mango, peach, plum, and apricot, are known for their luscious taste and higher nutritional and processing value, creating a year around market demand. However, these fruits are harvested in a articular time period in a year. Market glut during the peak season is a common hindrance for a good economic return of the cultivators. However, the situation gets aggravated due to the perishable nature of these stone fruits which limits the longer duration storage and transportation under ambient temperature. For longer storage and transportation, these fruits require a cold storage accompanied with modified atmospheric storage (MAS) or controlled atmospheric storage (CAS) facility and cold chain. However, cold storage and cold chain may not provide a viable solution to some stone fruits like mango and peach due to their vulnerability to cold-induced
or chilling injury (CI). Pre- or postharvest treatment with chemicals like 1-methylcyclopropene (1-MCP), calcium chloride, methyl jasmonate (MeJA), salicylic acid (SA), oxalic acid, and melatonin at very low concentration can be a feasible option for these problems. Apart from enhancing shelf life and storability, these chemical treatments can also maintain nutritional attributes. In some stone fruits, chemical treatments followed by cold temperature storage enhance longer duration storability. Various chemical treatments and their underlying
mechanism to enhance the shelf life of stone fruits will be discussed in this chapter.
Not Available
 
Date 2021-12-02T03:58:52Z
2021-12-02T03:58:52Z
2021-01-05
 
Type Book chapter
 
Identifier Pradhan, S., Panigrahi, I., Kumar, S., & Maurya, N. K. (2021). Chemical Treatments for Shelf Life Enhancement of Stone Fruits. In Production Technology of Stone Fruits (pp. 253-272). Springer, Singapore.
9789811589195 9789811589201
http://krishi.icar.gov.in/jspui/handle/123456789/68028
 
Language English
 
Relation Not Available;
 
Publisher Springer Nature, Singapore