International Journal of Horticulture, 2017, Vol.7, No.13, 106-114
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Figure 1 Hedonic rating and juice content of Golden Delicious apple fruits before transportation and after one month storage (5±1°C,
95% RH) at Bheri cold store,
Kohalpur, Banke, Nepal
for two consecutive years (2013-2014)
Level of TSS:TA ratio increased during transportation and storage (Figure 2). Higher TSS:TA ratio (72.0) was
recorded 3 ply Beer cartons while lower (56.7-68.9) 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.
3.5 Fruit firmness, starch index and blush intensity
At maturity stage, fruit firmness was 9.5 kg/cm
2
. Firmness of fruits decreased after transportation and storage
(Figure 2). Lowest firmness was recorded in 3 ply Beer cartons (6.0 kg/cm
2
) while higher in other treatments.
This evidence indicates that fruits packed in 3 ply Beer cartons degraded faster due to low aeration as well as
more physical damage during transportation. A major quality problem of apples in the market is soft fruit which
is typically assessed using a puncture test also known as flesh firmness. Softening is generally considered an
undesirable ripening process in apple fruit, as firmer apples tend to be juicier, crispier, crunchier and less mealy
than softer fruit. Softening of flesh during storage could be due to degradation of soluble pectin by high activity
of endo-poly-galacturonase enzyme in fruits (Jason et al., 2002 and Harker et al., 2002). Jaeger et al. (1998)
reported that apples that have crisp, juicy texture and prolong shelf life are highly preferred by the consumers.
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