International Journal of Horticulture, 2017, Vol.7, No. 8, 54-63
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occur due to rough handling on the surface of fruits, and vibration forces usually occur during transportation.
Packaging container might have effect on the damage of fruits. The fruits are compressed in the bottom layers as
well as sides of the carton during transportation and storage which caused damages. There have been several other
studies related to the damage caused by transportation hazards. Highest bruising damage and spoilage on 3 ply
120 psi Beer cartons obtained from this study are also supported by the finding by Gautam et al. (2004) and
Shrestha (1996). Paudel et al. (2016) reported that maximum damage (32.5%) was observed on control while
minimum (17.5%) on paper wrapped fruits after 60 days of storage.
3.3 Hedonic Rating and Juice Content
At maturity stage, mean overall preference was 8.7 (Figure 1). Overall preference of fruits among the tested CFB
boxes increased during transportation and storage. Minimum overall preference (8.4) was recorded in 3 ply Beer
cartons followed by 7 ply FFD CFB boxes (8.6) while maximum in other treatments due to ripening which
increase the appearance, crispiness, taste and aroma of fruits. Minimum sensory score maintained by 3 ply Beer
cartons might be due to inadequate strength and cushioning which increased the physical damage to apple fruits
during transportation. 7 ply CFB boxes of 20 kg capacity recommended by FFD was not appropriate container
because of more postharvest losses, inconvenience in handling and unaffordable price for the consumers. At
maturity stage, mean juice content was 69.5% (Figure 1) while juice content of apples decreased during storage
ranging from 60.5-66.0% irrespective of packaging materials; it was higher in 7 ply 140 psi CFB boxes while
lowest in 3 ply Beer cartons. Minimum juice content in 3 ply Beer carton might be due to inadequate strength and
cushioning which increased physical damage to apple fruits resulted more water loss due to higher
evapo-transpiration and respiration during transportation. Another reason for low juice content of fruits packed in
3 ply Beer carton is due to Softening of fruits due to lack of ventilation which is an undesirable ripening process
as firmer apples tend to be juicier, crispier , crunchier and less mealy than softer fruit. CFB Box of 10 kg capacity
having 7 ply 180 psi bursting strength was easily accepted by the farmers groups, cooperatives, traders and
consumers because better retention of physical appearance, crispiness, taste, aroma, firmness and juice content. Of
the different stages of development (growth, maturation, ripening, and senescence), apple fruits are considered
horticulturally mature during maturation and early stages of ripening (Watada et al., 1984).
3.4 Total Soluble Solids (TSS), Titratable Acidity (TA) and TSS:TA Ratio
At maturity stage, mean TSS, TA and TSS / TA of fruits were 10.6%, 0.25% and 43 respectively. TSS of fruits
increased during transportation and storage (Figure 2). Highest TSS was noticed in 3 ply Beer cartons and 7 ply
FFD CFB boxes (14.5%) while lower in other treatments (14.1-14.2%). TSS of apple is a major quality parameter
which is positively correlated with texture and composition. Increase in TSS could be attributed to breakdown of
starch into sugars or hydrolysis of cell wall polysaccharides (Weibel et al., 2004). Level of TA decreased during
transportation and storage (Figure 2). Lowest TA was recorded in 3 ply Beer cartons (0.20%) which may be due
to more physical damage to fruits resulting faster ripening while highest in other treatments (0.22-0.24%).
Reduction of TA during transportation and storage might be due to conversion of organic acid into reducing
sugars during fruit ripening process. Malic acid is the major acid in apple juice plays a major role in flavor
attribute (Ben et al., 1985). The level of TSS:TA ratio increased during transportation and storage (Figure 2).
Higher TSS:TA ratio (74.4) was recorded 3 ply Beer cartons while lower (59.0-67.3) in others treatments. This
might be due to conversion of organic acid into sugars during fruit ripening process. Excessive increase in
TSS:TA ratio in 3 ply Beer cartons may cause imbalance resulting poor sensory rating due to development of
slight bitterness and mealiness. Due to absence of ventilation in 3 ply Beer cartons, anaerobic condition favors
quick fermentation of fruits. Mahajan (1994) reported that many biochemical changes take place during storage
which disturbs the TSS:TA ratio ultimately rendering the fruit unacceptable.
