Effect of Harvest Maturity and Pre-cooling on Post Harvest Rots of Apple

Authors

  • Neelam Kumari Krishi Vigyan Kendra Shimla, Rohru, H.P. (171 207), India
  • J. N. Sharma Dept. of Plant Pathology,Dr. Y. S. Parmar University of Horticulture and Forestry, Nauni, Solan, H.P. (173 230), India
  • Deepika Singh Dept. of Fruit Science, Dr. Y. S. Parmar University of Horticulture and Forestry, Nauni, Solan, H.P. (173 230), India

Keywords:

Calcium chloride, DFFB, fruit rot, hydrocooling

Abstract

The effects of harvest maturity and different post harvest pre-cooling methods on post harvest rotting of apple fruits were studied. The apple fruits picked later (126 DFFB) were more sensitive to rot with mean rot of 76.21%. Early harvesting (106 DFFB) significantly resulted in minimum rotting of fruits (12.81%). Pre-cooling treatment with HIWC (ice water and calcium chloride) for 30 min was found most effective among all other cooling medium. Minimum fruit rot (4.69%) was recorded in the fruits pre-cooled with HIWC followed by RC (refrigerated cooling) (6.81%) and HIW (ice water) (7.03%), respectively.

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Published

16-08-2019

How to Cite

Kumari, N., Sharma, J. N., & Singh, D. (2019). Effect of Harvest Maturity and Pre-cooling on Post Harvest Rots of Apple. International Journal of Economic Plants, 6(Aug, 3), 111–115. Retrieved from http://ojs.pphouse.org/index.php/IJEP/article/view/4597

Issue

Vol. 6 No. Aug, 3 (2019)

Section

Articles