EFFECT OF CaCl2 AND KMnO4 ON SHELF LIFE OF FIG FRUITS

D. PARAMESHA¹, M. KEERTHISHREE²*, H.P. CHETHAN PRASAD^3
1Department of Post Harvest Technology, University of Agricultural Sciences, Bengaluru, 560065, Karnataka
²Department of Processing Technology, Thiruvananthapuram, Vellayani, Kerala Agricultural University, Thrissur, 680656, Kerala
³Department of Post Harvest Technology, ICAR - Indian Institute of Horticultural Research (IIHR), Hesaraghatta Lake Post, Bangalore, 560 089, Karnataka
* Corresponding Author : keerthishree151@gmail.com

Received : 17-03-2017     Accepted : 27-03-2017     Published : 18-04-2017
Volume : 9     Issue : 18       Pages : 4170 - 4176
Int J Agr Sci 9.18 (2017):4170-4176

Keywords : Fig, Physiological loss in weight, Total sugars, Reducing sugars, Non reducing sugars
Academic Editor : Jyoti Yadav
Conflict of Interest : None declared
Acknowledgements/Funding : Authors are thankful to Dr. G. K. Mukunda, UAS Bangalore, GKVK. For his encouragement and guidance to complete my research work and in scientific field of statistical work
Author Contribution : Keerthishree M- Reviews collection, Critical revision of the article, final approval of the version to be published

Fig is subtropical fruit, hence it contains more moisture content 90 to 95%. Spoilage of fruits are more due to it’s moisture content. Hence to maintain good shelf life of fruits. Post harvest treatments of fig with different treatments were studied and results were interpreted. Treatments with different concentration of Cacl2 and KMnO4 showed significant differences between the treatments and helps to increase the storage capacity of the fruits.

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