Abstract:
Calcium Carbide has been used as a ripening chemical in order to achieve commercial maturity of persimmon. Various concentrations of calcium carbide (T1=1g/box, T2=2g/box, T3=3g/box, T4=4g/box and T5=5g/box) were placed for 2 days during the experiment. The persimmon samples were stored at room temperature for 45 days and physicochemical analysis was done at 7 days storage interval. The statistical analysis was done by Statistix 8.1. Results shows anincrease in ripening, weight loss, fruit decay, pH& TSS as the persimmon matures. The increasing level of maturity results in decrease of ascorbic acid and titratable acidity of persimmon fruit. As the fruit matures increase in reducing sugars and as well as non reducing sugars was observed. During storage ripening was increased from 22.17% to 64.89%, weight loss increased from 4.61% to 9.39%, fruit decay inclined from 7.28% to 17.69%, pH increased from 5.67 to 6.33, an inclined from 53.68 to 61.31 was observed in the reducing sugars content, non reducing sugars increased from 3.92 to 4.86, TSS inclined from 10.52 to 14.82 (?Brix), titratable acidity drop from 0.43% to 0.32%, ascorbic acid reduces from 38.05 to 33.15 mg/100g. The results revealed that sample T4 with 4g calcium carbide per box gained the highest physicochemical results. Statistical analysis showed that the storage interval and treatments had significant effect on the physicochemical properties of commercially matured persimmon treated with calcium carbide.
Page(s):
347-347
DOI:
DOI not available
Published:
Journal: Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23, Volume: 0, Issue: 0, Year: 2023