Impact of different growth regulators, chemical and wax coating on shelf-life of sapota fruits cv. 'Kalipatti'

Abstract

Studies were conducted to assess the effects of different growth regulators, chemicals, and wax coating to extend the shelf life of sapota at ambient temperature. Sapota fruits were dipped in GA₃ @ 100 and 200 ppm, NAA @ 100 and 200 ppm, and AgNO₃ @ 20 and 40 ppm and then coated with wax at 3 and 6% under different treatments. Observations on various parameters were recorded at 6, 9, 12, and 15 days of storage period. Fruit firmness (kg cm⁻²) was recorded at the end of the storage period. Results indicated that minimum PLW (2.64%) was recorded with the treatment of AgNO₃ @ 40 ppm. The treatment combination of AgNO₃ @ 40 ppm-treated fruits coated with 6% wax recorded minimum PLW (3.68 and 6.35%) on the 9th and 12th days of storage period, respectively. Maximum marketable fruits (92.50, 66.67, and 45.83%) were recorded with GA₃ @ 100 ppm on the 6th, 9th, and 12th days of storage periods, respectively. The treatments of GA₃ @ 100 ppm and NAA @ 100 ppm significantly minimized spoilage of the fruits during storage. Minimum spoilage of the fruits (22.08%) on the 6th day of storage and 52.92 and 63.75% on the 9th and 12th days of storage period, respectively, was recorded with GA₃ @ 100 ppm and NAA @ 100 ppm. Maximum shelf life (9.17 days) was recorded with GA₃ @ 200 ppm, followed by coating of fruits with 6% wax (7.92 days). Maximum fruit firmness (0.53 kg cm⁻²) was recorded with the treatment of NAA @ 200 ppm.