The influence of wax emulsion,morphactin and gibberellic acid on the storage behaviour of indian gooseberry fruits |
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| Authors: | VK Gupta D Mukherjee |
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| Institution: | Department of Botany, Kurukshetra University, Kurukshetra-132119, Haryana India |
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| Abstract: | Qualities of Indian gooseberry fruits (Phyllanthus emblica L.) were determined after dip-treatment with wax emulsion (WE) with or without morphactin (Mor) and gibberellic acid (GA3). Dip-treatments with 100–500 mg l?1 Mor reduced marketability by inducing browning and high weight loss, but loss in ascorbic acid was checked and phenols increased. 10 mg l?1 Mor maintained marketability at par with control, effectively controlled loss in ascorbic acid, and increased acidity and reducing sugars. GA3, although failing to control the loss of ascorbic acid, was effective in checking browning and thereby increased the market value of fruits as compared with controls and Mor-treated fruits.WE with or without Mor (10 mg l?1) controlled browning, accumulation of phenols and losses in weight and moisture as compared with 10 mg l?1 Mor, 100 mg l?1 GA3, or control, but could not retain ascorbic acid in comparison to 10 mg l?1 Mor-treated fruits. Marketability of fruits having had treatment with either WE or GA3 was the same. Fruits having had combined treatment with WE and 10 mg l?1 Mor had maximum marketability. Minimum marketability was observed in fruits subjected to a combined treatment of WE + 100 mg l?1 GA3 due to maximum infection with Aspergillus spp. and Penicillium spp. |
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