Post Harvest Management of Sapota Fruits

1. WEL COME
TO
SEMINAR

2. POST-HARVEST MANAGEMENT
IN
SAPOTA FRUITS

3. Sapota or sapodilla (Manilkara achras (Mill.) fosberg)
commonly knows as chiku.
Sapota fruit is highly sensitive to ethylene and perishable in
nature. Appropriate production practices, careful harvesting
and proper packaging, storage and transport all contribute to
the good produce quality.
They are biologically active and carry out transpiration,
respiration, ripening and other biochemical activities, which
deteriorate the quality of the produce.
Losses during post harvest operations due to improper
storage and handling are enormous.
Proper storage conditions, temperature and humidity are
needed to enhance the storage life and maintain quality once
the crop has been cooled to the optimum storage
temperature.
INTRODUCTION
4

4. SAPOTA
1.8% OTHER
12.5%
APPLE
2.3%
BANANA
37.0%
CITRUS
10.2%
GRAPES
2.5%
GUAVA
3.6%
MANGO
23.1%
PAPAYA
3.7%
PINEAPPLE
2.3%
LITCHI
1.0%
PER CENT SHARE OF FRUIT PRODUCTION IN INDIA (1999-2000)
5

5. Table 1: State wise area, output and yield of sapota (1998-99).
State Area
(‘000 ha.)
Output
(‘000 MT)
Yield
(MT/ha.)
Andhra pradesh 4.8 57.6 12.0
Gujarat 14.9 138.6 9.3
Karnataka 24.0 424.8 17.7
Orissa 4.1 16.9 4.1
West Bengal 1.8 22.8 12.7
Other 0.8 6.9 8.6
Total 50.4 669.6 64.4
Shingal (2003)6

6. Table 2: Area, Output and yield of sapota in india.
Year Area
(lakh hectare)
Output
(lakh MT)
Yield
(kg/hec.)
1992-93 0.31 4.23 13,750
1993-94 0.35 4.81 13,810
1994-95 0.39 4.96 12,880
1995-96 0.48 5.70 11,930
1996-97 0.46 5.89 12,900
1997-98 0.49 6.44 13,200
1998-99 0.50 6.68 13,360
1999-00 0.60 8.00 13,330
2000-01 0.70 9.00 12,860
Shingal (2003)7

7. Sr.
No.
State Cultivars
1 Andhra
Pradesh
Pala, Kirtabarthi, Singapore, Cricket
ball, Dwarapudi, Guthi,
Jonravalasa.
2 Gujarat Kalipatti, Bhuripatti, Pilipatti,
Dhola Diwani, Jhumakhia, Cricket
ball.
3 Maharashtra Kalipatti, Cricket ball, Morabba.
4 Karnataka Kalipatti, Cricket ball, Pala,
Kirtabarthi, DHS-1, DHS-2.
5 Tamil Nadu Guthi, Kirtabarthi, Pala, Co. 1, Co.
2.
6 Others Cricket ball, Round, Oval, Baramasi.
Table 3: Distribution of Sapota cultivars in India.
8

8. Table 4: Composition of ripe sapota fruit (per
100 gm of ripe fruit).
Constituents Amount
Moisture 73.7 gm
Carbohydrate 21.4 gm
Protein 0.7 gm
Fat 1.1 gm
Calcium 28 mg
Phosphorus 27 mg
Iron 2 mg
Ascorbic acid 6 mg
9

9. PHYSICAL HARVESTING MATURITY

10. HARVESTING MATURITY OF SAPOTA
 The peel develops a dull orange or potato colour,
with a yellowish tinge.
 A yellow streak, rather than a green one, is seen
on light scratching of the skin.
 The brown scaly material disappears from the
fruit surface.
 The fruit’s content of milky latex drops to
almost zero.
 The dried spine-like stigma falls from the tip of
the fruit.
11

11. COMPOSITIONAL CHANGES

12. CHANGES DURING MATURATION AND RIPENING
 Moisture
 Total Soluble Solid (TSS)
 Sugars
 Acidity
 Ascorbic Acid
 Pectins
 Tannins
 Minerals
 Proteins, Amino Acids And Enzymes
13

13.  During ripening fruit passes through a series of
overt changes in colour, aroma, texture and flavour
indicating compositional changes.
 The ripe fruits have pleasant aroma and excellent in
sweetness due to decrease in polyphenols, tannins,
latex, saponins, aldyhyde and acidity.
 In sapota, increase in sugar through the production
of ethylene and increased rate of respiration and
catalase and PME activities.
RIPENING CHANGES
14

14. Respiration plays a very significant role in the
post harvest life of the sapota fruits. The sudden
increase in respiration is called the 'climacteric
rise', which is considered to be the turning point
in the life of the sapota fruit.
After this the senescence and deterioration of
the sapota fruit begin.
To extend the post harvest life of the sapota
fruits, its respiration rate should be reduced as far
as possible.
RESPIRATION
15

15.  Ethylene(C2H2) is a ripening hormone
produced endogenously by the plants
themselves. It plays a major role in plant
senescence via its direct and indirect effect on
regulation of metabolism.
 The known physiological and biological
effects of ethylene on harvested sapota crops
include increased respiratory activity,
accelerated enzyme activities, increased
permeability.
Ethylene content in ripening fruit increases
as the ripening proceeds.
ETHYLENE PRODUCTION
16

16. Enzymes play a key role in most of the biochemical reactions
without which the reaction never comes to an end.
 Fruit ripening process is a manifestation of physiological
and biochemical reactions catalysed through the enzymes.
 With commencement of ripening, hydrolytic and oxidative
enzymes under go increased in activity.
Number of enzymes like pectine methyl esterase, catalase,
amalyse, invertase, cellulase, peroxidase and phospatase are
reported to be involved in the ripening process of sapota fruits.
 Among these, the PME and catalase as are important for
sapota.
ENZYMES
17

17. This enzyme belongs to pectin enzyme
complex along with polygalacturonic acid.
Protopectins localised in the cell
membrane are converted in to pectins
and then more soluble pectic acids.
This reaction is catalysed by PME
resulting in the softening of the tissues
during ripening.
(1) PECTIN METHYL ESTERASE
18

18. It is another important enzyme, which is
known to be a respiratory enzyme.
It is responsible for the degradation of
hydrogen peroxide (H2O2) released during
the respiration process which is toxic to
the tissues.
This enzyme also oxidises the substrates
like; Indoles, certain phenols, ascorbic
acid and aromatic amines.
(2) CATALASE
19

19. CAUSES OF POST HARVEST LOSSES

20. Physiological and Biochemical Aspects
 Fruits cells are still alive after harvest and
continue their physiological activity. Poor
quality and uneven ripening are due to early
harvesting and late harvesting which results in
extremely poor shelf life.
 After harvesting of sapota respiration process
suddenly increase and ultimately senescence
and deterioration occurs.
21

21. MECHANICAL INJURY
Sapota fruits are very susceptible to
mechanical injury due to their tender
texture and high moisture content, fresh
fruits.
Poor handling, unsuitable containers,
improper packaging and transportation
can easily cause bruising, cutting,
breaking, impact wounding and other
forms of injury.
22

22. Parasitic Diseases
High post-harvest losses
are caused by the
invasion of fungi,
bacteria, insects and
other organisms.
Soft rot (Phytophthora
palmivora, Rhizopus
stolonifer)
Fruit rot (Pestalotiopsis
versicolor)
23

23. HARVEST & POST HARVEST HANDLING

24. Sapota is climacteric fruit, it
improves quality after harvesting
but pre-mature harvesting leads
to poor quality.
At maturity, the brown scurf on the
fruit surface is replaced by
yellowish corky brown colour.
The fruits are picked by hand or
harvested with special harvester.
HARVESTING
25

25. Precooling
Sapota fruits are harvested from hot
fields often carry field heat and have
high rates of respiration.
Rapid removal of field heat by precooling
is so effective in quality preservation that
this procedure is widely used for highly
perishable fruits.
Room cooling
Forced-air cooling
Hydro cooling
Ice bank cooler
Package icing or top icing
26

26. Precooling & storing in cold rooms 27

27. Sanitation
Chlorine in the form of a sodium hypochlorite
solution or as a dry powdered calcium hypochlorite
can be used in hydro-cooling or wash water as a
disinfectant.
Ozonation is another technology that can be used
to sanitize produce. A naturally occurring molecule,
ozone is a powerful disinfectant. Ozone not only kills
whatever food borne pathogens might be present, it
also destroys microbes responsible for spoilage.
Hydrogen peroxide can also be used as a
disinfectant. Concentrations of 0.5% or less are
effective for inhibiting development of post harvest
decay caused by a number of fungi.
28

28. Washing & Grading
For removing the latex oozing from the stalk,
the fruits are washed immediately after the
harvest.
The fruits are then dried in shade and graded
according to their size.
The grading standards for the local market is as
follows:
Grades
No. of Fruits
per basket
Fruit Weight
(grams)
8 96 >160
10 120 125-160
15 180 85-135
20 240 65-85
25 300 50-65
30 360 45-50
35 420 <45
29

29. Mechanised washing & Grading 30

30. Waxing
Food grade waxes are commonly applied
to replace some of the natural waxes
removed in the washing and cleaning
operations to reduce water loss and to
improve appearance.
Application of wax and post harvest
fungicides must be indicated on each
container where the refrigerated storage
facilities are not available.
Protective skin coating with wax is one
of the methods for increasing the storage
life of fresh fruits. 31

31. GROWTH REGULATORS
Auxins: Auxins can slow down ripening
through prevent the ethylene formation in
sapota.
Cytokinins: It slows down ageing processes
in sapota fruits.
Gibberellins: It acts in a similar way to
auxins and cytokinins.
32

32. STORAGE
Relative Humidity
Temperature
Freezing injury
Chilling injury
Ethylene
FACTORS AFFECTING STORAGE LIFE
33

33. STORAGE FACILITIES
Air-Cooled Common Storage
Refrigerated Storage
Hypobaric Storage
Controlled Atmosphere Storage (CA)
34

34. Packaging
Local markets - Bamboo baskets
containing straw as padding material.
Distant markets – Domestic packing of
Cardboard boxes.
Export purpose - Corrugated cardboard
boxes.
Palletization
Packed boxes are palletized for easy and
quick loading and unloading operations.
35

35. Domestic Packing
Palletisation36

36. TRANSPORTATION
Proper control of temperature and
humidity and adequate ventilation are
basic requirements of transportation.
For Local market : By Rickshaw
For Distance market : By Train or
Refrigerated van
For Export purpose : By sea or air 37

37. Transporting in Refrigerated Vans 38

38. HANDLING PROCEDURE FOR DOMESTIC MARKET
Harvesting
Cleaning
Grading
Packing
Transportation
Marketing
39

39. HANDLING PROCEDURE FOR EXPORT
Harvesting and selection of fruits
Grading and sorting
Transportation to packing center
Procurement
Precooling
Packing
Palletization
Transportation to port
Shipping to destination
Washing
40

40. STANDARDS FOR EXPORT OF SAPOTA
Variety Kalipatti
Shape Oval
Size More than 5 mm diameter (70 gm
weight)
Colour/
texture
Corky brown, smooth surface without
any latex deposit on skin
Taste Sweet
Packing Corrugated cardboard boxes with 16
fruits (4 x 4)
41

41. CIRCOT (Nagpur) Emerald et al. (2001)
Table 5: Effect of different treatments on physico-chemical qualities of sapota
during storage cv. Cricket ball.
42
Treatments Total soluble sugars
(mg100 mg-1)
TSS (%)
7 days 14 days 7 days 14 days
T1 Control 7.55(3days) 15.37 (3days)
T2 Air packed 5.95 - 14.16 -
T3 97% N2 + 2% O2 + 1% CO2 2.98 5.14 7.20 12.12
T4 93% N2 + 2% O2 + 5% CO2 2.83 4.96 7.00 11.01
T5 88% N2 + 2% O2 + 10% CO2 2.53 4.38 6.70 9.04
T6 95% N2 + 4% O2 + 1% CO2 3.47 5.77 7.70 13.21
T7 91% N2 + 4% O2 + 5% CO2 3.06 5.20 7.50 12.40
T8 86% N2 + 4% O2 + 10% CO2 2.64 4.51 6.80 10.52
T9 92% N2 + 7% O2 + 1% CO2 5.18 - 13.56 -
T10 88% N2 + 7% O2 + 5% CO2 4.77 6.58 8.40 13.98
T11 83% N2 + 7% O2 + 10% CO2 4.48 6.39 8.30 13.83
C.D. at 5% 1.78 1.61

42. Table 6: Effect of different treatments on physico-chemical
qualities of sapota during storage cv. Cricket ball.
CIRCOT (Nagpur) Emerald et al. (2001) 43
Treatments PLW (%) Decay (%)
7 days 14 days 7 days 14 days
T1 Control 14.72 (3days) 100 100
T2 Air packed 13.85 - 0 100
T3 97% N2 + 2% O2 + 1% CO2 6.73 9.87 0 33.60
T4 93% N2 + 2% O2 + 5% CO2 4.56 7.92 0 15.85
T5 88% N2 + 2% O2 + 10% CO2 4.37 7.05 0 0
T6 95% N2 + 4% O2 + 1% CO2 5.81 10.16 0 43.70
T7 91% N2 + 4% O2 + 5% CO2 6.62 8.10 0 18.72
T8 86% N2 + 4% O2 + 10% CO2 4.44 7.63 0 11.43
T9 92% N2 + 7% O2 + 1% CO2 7.36 - 0 100
T10 88% N2 + 7% O2 + 5% CO2 5.93 9.71 0 22.28
T11 83% N2 + 7% O2 + 10% CO2 5.64 8.62 0 18.59
C.D. at 5% 1.64 1.46

43. Table 7: Effect of various treatment on average activity of various bio-chemical
compounds cv. Kalipatti.
GAU, Anand Gautam and Chundawat (1989)
Treatments Average activity
Catalase (µl H2O2
oxidized min/ml
of enzyme)
PME
(PME
units
g/min)
Respiration
(µl of O2
consume/hr/
g pulp)
Ethylene production
(mg/kg fruit
weight/hr)
GA3
300 ppm
2685.87 4.67 270.35 0.0046
Kinetin
100 ppm
2745.24 3.91 242.36 0.0049
AgNO3
40 ppm
3285.33 4.89 238.77 0.0067
Control 5278.93 5.08 296.24 0.0091
C.D. at 5% 70.94 0.34 3.84 0.0015
44

44. Table 8: Effect of growth regulator treatments on physical parameters of
sapota cv. Pala after 21 days of storage at low temperature.
Rajendranagar (Hyderabad) Madhavi and Srihari (2002)
Treatments Shelf life
(days)
PLW
(%)
Ripening
(%)
GA3 100 ppm 23.66 3.29 43.32
GA3 200 ppm 31.33 1.35 21.10
Kinetin 100 ppm 28.00 2.76 32.21
Kinetin 200 ppm 26.66 2.86 35.54
2,4-D 2 ppm 30.66 1.62 27.77
2,4-D 4 ppm 32.00 1.24 17.77
Control (D.W.) 20.00 5.65 74.44
S.Em.± 1.24 0.07 5.46
CD at 5 % 2.17 0.15 11.19
45

45. Table 9: Effect of growth regulator treatments on biochemical
parameters of sapota cv. Pala after 21 days of storage at low
temperature.
Treatments TSS
(%)
Acidity
(%)
Total sugar
(%)
GA3 100 ppm 21.74 0.176 9.54
GA3 200 ppm 21.08 0.220 8.77
Kinetin 100 ppm 21.61 0.194 8.81
Kinetin 200 ppm 21.72 0.194 9.02
2,4-D 2 ppm 21.24 0.205 9.08
2,4-D 4 ppm 20.93 0.229 8.75
Control (D.W.) 21.81 0.140 10.50
S.Em.± 0.28 0.016 0.15
CD at 5 % 0.57 0.031 0.31
Rajendranagar (Hyderabad) Madhavi and Srihari (2002) 46

46. Table 10: Effect of packing in polythene bag with diff. gauge
on sapota fruits cv. “Pala” 6 days after storage.
Thickness of polybag
(Gauge)
Ventilation
(%)
PLW
(%)
Spoiled
fruits
(%)
Unripe
Fruits
(%)
Control (no polybag) - 27.40 88.58 0
100 0 0.99 98.00 0
100 0.2 5.00 84.10 2.0
100 0.4 8.00 30.10 69.9
100 0.6 10.20 84.70 4.1
150 0 0.99 98.00 0
150 0.2 7.10 55.70 38.0
150 0.4 10.30 95.90 4.1
150 0.6 8.90 32.50 62.0
200 0 0.65 98.00 0
200 0.2 4.30 55.70 21.8
200 0.4 6.30 62.00 32.6
200 0.6 6.80 38.70 61.3
C.D. at 5% - 16.36 29.74 16.69
TNAU, Coimbatore Joshua and Sathiamoorthy (1993) 47

47. G.A.U. (Navsari) Patel et al. (1995) 48
Table 11: Effects of post harvest treatments of sapota fruits cv. Kalipatti after
transportation.
Treatments
PLW
(%)
Spoilage
(%)
Marketable
fruits (%)
MH 2000 ppm + Bavistin 500 ppm 16.32 49.65 50.23
Kinetin 10 ppm + Bavistin 500 ppm 14.49 49.32 50.69
Waxol-2% 8.87 53.80 46.20
GA3 150 ppm + Bavistin 500 ppm 11.98 35.22 64.78
GA3 200 ppm + Bavistin 500 ppm 13.31 41.67 58.51
Control 17.35 60.30 39.70
CD at 5% 1.165 9.06 9.04

48. Table 12: Ripening changes in sapota cv. Kalipatti.
Days after harvest Fruit texture (as
pressure in kg/cm2)
Ethylene production (in
mg/kg fresh wt/hour)
1. Unripe 3.10 -
2. Unripe 2.90 22.00
3. Semi ripe 1.46 51.00
4. Semi ripe 1.00 78.00
5. Semi ripe 0.53 60.00
6. Eating ripe 0.45 34.00
7. Eating ripe 0.40 30.00
CD at 5% 0.55 8.86
GAU, Anand Rao and Chundawat (1988)
49

49. Table 13: Ripening changes in sapota cv. Kalipatti.
Days after
harvest
Respiratory rate (µl of O2
consumed/hour/200mg
pulp)
Catalase activity (µl of H2O2
oxidized/min/ml enzyme)
1. Unripe 226.00 369.00
2. Unripe 252.00 768.00
3. Semi ripe 498.00 1107.00
4. Semi ripe 561.00 1492.00
5. Semi ripe 663.00 1901.00
6. Eating ripe 511.00 1971.00
7. Eating ripe 446.00 1983.00
CD at 5% 41.00 88.00
GAU, Anand Rao and Chundawat (1988)
50

50. Table 14: Effect of different packaging on post-harvest losses and
marketability of fruits of sapota cv. Kalipatti after 3 days
transportation.
Treatment Physio.
wt. loss
(%)
Spoilage
(%)
Rip. (%) Firmness
(kg/cm2)
TSS
(ºbrix)
Total
losses
(%)
Organo-
laptic
score
Market
-ability
(%)
Wooden
crate + PS
9.97 4.9 40.15 0.28 22.09 14.79 5.30 78.54
CFB
cartons +
NP
8.32 2.1 32.01 0.69 20.87 10.37 7.32 89.63
Plastic
crate + PS
10.1 2.9 38.75 0.36 21.91 13.06 7.30 86.94
Control
(wooden
crate)
12.45 3.64 43.60 0.04 22.67 16.08 4.56 63.92
Mean 10.21 3.38 38.63 0.34 21.88 13.57 6.12 79.76
PS = Paddy straw NP = Newspaper
GAU, Navsari Jagtap and Katrodia (1998) 51

51. Table-15: Effect of GA3 on physiological parameters of fruits of
sapota cv. Kalipatti after transportation.
GAU, Navsari Patel and Katrodia (1996) 52
Days
after
treat.
Treat. Ripe
fruits
(%)
Unripe
fruits
(%)
PLW
(%)
Marketable
fruits
(%)
Spoilage
(%)
3 Control 42.98 57.02 15.02 96.61 3.39
GA3 150 ppm 30.17 69.83 9.00 97.56 2.44
4 Control 52.95 47.05 21.15 95.28 4.72
GA3 150 ppm 40.00 60.00 11.10 97.00 3.00
5 Control 74.27 25.73 25.08 60.00 40.00
GA3 150 ppm 55.00 45.00 13.19 90.12 9.88

52. Table 16: Effect of various post-harvest treatment on days
taken for ripening in sapota cv. Kalipatti.
Treatments Average days taken
For ripening
GA3 300 ppm 7.73
Kinetin 100 ppm 6.73
AgNo3 40 ppm 6.24
Control 5.20
S.Em. ± 0.13
C.D. at 5% 0.40
GAU, Anand Gautam and Chundawat (1990) 53

53. Table 17: Effect of various treatment on catalase, PME
and shelf life in sapota fruits cv. Kalipatti.
Treatment Catalase activity
(µl H2O2 oxidized
min/ml of
enzyme)
PME
(PME
Units
g/min)
Shelf life
(days)
T1 GA3 200 ppm 1923.5 4.687 9.32
T2 GA3 300 ppm 1896.5 4.520 9.51
T3 2, 4-D 3 ppm 2078.7 4.868 8.77
T4 2, 4-D 6 ppm 2077.0 4.877 8.69
T5 Silver Nitrate 30 ppm 2162.7 4.883 7.99
T6 Silver Nitrate 60 ppm 2155.4 4.809 8.32
T7 Control 2282.1 4.962 6.58
S.Em. ± 40.517 0.065 0.12
C.D. at 5% 120.7 0.194 0.36
GAU, Junagadh Patel (1994) 54

54. Table 18: Percentage of TSS and acidity of sapota cv. Kalipatti
fruits during storage as influenced by chemical treatments.
Treatment Treatment Details Storage period (days)
TSS Acidity
4 6 4 6
A. Chemical Treatments
C1 NAA 150 mg/lit. 19.23 21.91 0.108 0.093
C2 NAA 100 mg/lit. 19.05 21.63 0.106 0.083
C3 BA 15 mg/lit. 19.03 21.61 0.114 0.094
C4 BA 10 mg/lit. 19.20 21.89 0.114 0.098
C5 GA3 200 mg/lit. 18.41 20.23 0.112 0.087
C6 GA3 150 mg/lit. 18.62 20.55 0.102 0.086
C7 CaCl2 6% 18.96 20.89 0.102 0.089
C8 CaCl2 4% 19.16 20.92 0.100 0.079
C0 Control 20.36 22.34 0.108 0.091
S.Em.± 0.239 0.234 0.002 0.002
CD at 5% 0.679 0.664 0.005 0.008
GAU, Junagadh Kadu (2002) 55

55. Table 19: Percentage of TSS and acidity of sapota cv. Kalipatti fruits during
storage as influenced by packing methods.
Treatment Treatment Details Storage period (days)
TSS Acidity
4 6 4 6
B. Packing Methods
P1 Fruits packed in
Polyethylene bag
18.59 20.82 0.113 0.097
P2 Fruits packed in
Polyethylene bag
with KMnO4 silica
gel
18.18 20.41 0.105 0.085
P0 No packing 20.57 22.76 0.104 0.084
S.Em.± 0.138 0.135 0.001 0.003
CD at 5% 0.392 0.383 0.003 0.007
GAU, Junagadh Kadu (2002) 56

56. Treatment Treatment Details Storage period (days)
Reducing sugar Total sugar
4 6 4 6
A. Chemical Treatments
C1 NAA 150 mg/lit. 5.57 8.00 7.95 9.25
C2 NAA 100 mg/lit. 5.30 8.34 7.67 8.97
C3 BA 15 mg/lit. 5.33 8.00 7.68 8.97
C4 BA 10 mg/lit. 5.65 8.36 7.99 9.53
C5 GA3 200 mg/lit. 4.76 8.73 6.74 9.08
C6 GA3 150 mg/lit. 4.95 8.70 6.76 9.10
C7 CaCl2 6% 5.02 8.37 7.36 9.70
C8 CaCl2 4% 5.04 8.33 7.39 9.73
C0 Control 5.82 9.55 8.44 9.95
S.Em.± 0.080 0.108 0.091 0.100
CD at 5% 0.227 0.308 0.259 0.265
GAU, Junagadh Kadu (2002)
Table 20: Percentage of reducing sugars and total sugars of sapota cv.
Kalipatti fruits as influenced by chemical treatments.
57

57. Table 21: Percentage of reducing sugars and total sugars of
sapota cv. Kalipatti fruits as influenced by packing methods.
Treatment Treatment Details Storage period (days)
Reducing sugar Total sugar
4 6 4 6
B. Packing Methods
P1 Fruits packed in
Polyethylene bag
4.75 7.93 7.59 9.46
P2 Fruits packed in
Polyethylene bag
with KMnO4 silica
gel
4.87 8.40 7.27 9.14
P0 No packing 6.19 9.13 7.80 9.66
S.Em.± 0.046 0.063 0.053 0.065
CD at 5% 0.131 0.178 0.150 0.160
GAU, Junagadh Kadu (2002) 58

58. Table 22: Organoleptic evaluation of sapota cv. Kalipatti fruits on
8th day of storage as influenced by chemical treatments.
Treatment Treatment details Skin
colour
Flavour Taste General
acceptability
C1 NAA 150 mg/lit. 6.49 6.43 6.22 7.52
C2 NAA 100 mg/lit. 7.10 6.96 7.03 8.10
C3 BA 15 mg/lit. 6.81 6.76 6.74 7.74
C4 BA 10 mg/lit. 6.41 6.16 6.02 7.43
C5 GA3 200 mg/lit. 7.43 7.63 7.80 8.50
C6 GA3 150 mg/lit. 7.19 7.36 7.50 8.40
C7 CaCl2 6% 7.33 7.33 7.46 8.34
C8 CaCl2 4% 7.10 7.10 7.26 8.14
C0 Control 5.94 5.60 5.36 6.84
S.Em.± 0.088 0.100 0.123 0.133
CD at 5% 0.251 0.284 0.350 0.360
GAU, Junagadh Kadu (2002) 59

59. Table 23: Organoleptic evaluation of sapota cv. Kalipatti fruits on
8th day of storage as influenced by packing methods.
Treat. Treatment
details
Skin
colour
Flavour Taste General
acceptability
P1 Fruits packed in
Polyethylene bag
6.97 6.81 6.95 8.03
P2 Fruits packed in
Polyethylene bag
with KMnO4
silica gel
7.37 7.13 7.23 8.21
P0 No packing 6.26 6.51 6.27 7.42
S.Em.± 0.051 0.058 0.071 0.171
CD at 5% 0.145 0.164 0.202 0.302
GAU, Junagadh Kadu (2002) 60

60. Table 24: Effect of various packing material on sapota cv.
Kalipatti stored at RT and in CC after 9th day of storage.
Treatment PLW Rotting
RT CC RT CC
T1 48.44 6.90 32.18 60.49
T2 10.66 2.90 2.43 0.00
T3 34.38 5.01 12.32 16.32
T4 35.38 5.68 13.15 17.06
T5 20.66 3.45 4.52 2.98
T6 22.05 4.16 4.83 3.61
CD at 5 % 0.179 0.52 1.182 1.048
Rahuri Wasker et al. (1999)
61

61. Treatments Detail:
(1) T1 = Control
(2) T2 = Polyethylene bag (100 gauge and 1.2 Vents)
(3) T3 = Corrugated fibre board box (CFB)
(4) T4 = Wooden box
(5) T5 = Polyethylene bag (100 gauge and 1.2 Vents) +
Corrugated fibre board box (CFB)
(6) T6 = Polyethylene bag (100 gauge and 1.2 Vents) +
Wooden box
RT = Room temperature storage
CC = Cool chamber (CC) storage
62

62. Table 25: Effect of various packing material on sapota cv.
Kalipatti stored at RT and in CC after 9th day of storage.
Treatment Acidity Total Sugar
RT CC RT CC
T1 0.03 0.05 11.18 14.67
T2 0.08 0.14 15.19 11.77
T3 0.05 0.10 12.10 13.34
T4 0.04 0.08 12.09 13.48
T5 0.07 0.12 13.45 12.73
T6 0.05 0.11 13.42 12.69
CD at 5 % 0.002 0.007 0.063 0.182
Rahuri Wasker et al. (1999) 63

63. Fig. 1: Weight retention of sapota fruit cv. Itapirema-31 stored at ambient
conditions.
Brazil Brito and Narain (2002) 64

64. Fig. 2: Weight retention of half-ripe sapota fruit cv. Itapirema-31 with pedicel
stored at ambient and at refrigerated conditions.
Brazil Brito and Narain (2002) 65

65. It can be concluded that the shelf life
of sapota enhanced by proper stage of
harvesting, grading and pre-cooling.
Sapota fruits treated with GA3 300 ppm
or kinetin 100 ppm or 2,4-D 2 ppm
increase the shelf life. Packing of
polyethylene bags (100 gauge and 1.2%
vents) or CFB with news paper and
controlled atmospheric storage is
preferred for enhancing storage life of
CONCLUSION

66. THANKS