International Journal of Horticulture, 2017, Vol.7, No. 19, 154-162
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3.4 Fruit quality
The quality of fruits like blush intensity, appearance, crispiness, aroma, taste, firmness, juice content, starch
content, TSS, TA and TSS/TA ratio of healthy fruits was not affected by the packaging methods during
transportation and storage (Table 8; Table 9).
Table 8 Hedonic rating (0-6) of apple fruits after one month storage (5±1°C and 95% RH) as affected by different methods of
packing used for transportation during 2013-2014
Packaging Methods
Appearance
Crispiness
Aroma
Taste
Overall
preference
Juice (%)
15 Sep 15 Oct 15 Sep 15 Oct 15 Sep 15 Oct 15 Sep 15 Oct 15 Sep 15 Oct 15 Sep 15 Oct
DP + Sty + FS + Vent
8.5
8.8
9.0
8.8
8.6
8.7
8.6
8.8
8.7
8.8
71.1
67.3
DP + Sty + FS + NVent
8.5
8.6
9.0
8.7
8.6
8.9
8.6
9.0
8.7
8.8
71.1
66.5
DP + Sty + NFS + Vent
8.5
8.9
9.0
8.8
8.6
8.7
8.6
8.8
8.7
8.8
71.1
67.7
DP + Sty + NFS + NVent 8.5
8.7
9.0
8.7
8.6
8.9
8.6
9.0
8.7
8.8
71.1
66.0
DP + NSty + FS + Vent
8.5
8.5
9.0
8.6
8.6
8.7
8.6
8.8
8.7
8.7
71.1
67.5
DP + NSty + FS + NVent 8.5
8.4
9.0
8.4
8.6
8.9
8.6
9.0
8.7
8.7
71.1
67.0
DP + NSty + NFS + Vent 8.5
8.7
9.0
8.5
8.6
8.7
8.6
8.8
8.7
8.7
71.1
67.5
DP + NSty + NFS+NVent 8.5
8.5
9.0
8.4
8.6
8.9
8.6
9.0
8.7
8.7
71.1
66.0
NDP + Sty + FS + Vent
8.5
8.6
9.0
8.5
8.6
8.7
8.6
8.8
8.7
8.7
71.1
68.0
NDP + Sty + FS + Nvent 8.5
8.6
9.0
8.4
8.6
8.9
8.6
9.0
8.7
8.7
71.1
66.3
NDP + Sty + NFS + Vent 8.5
8.6
9.0
8.5
8.6
8.7
8.6
8.8
8.7
8.7
71.1
66.7
NDP + Sty +NFS+ NVent 8.5
8.6
9.0
8.3
8.6
8.9
8.6
9.0
8.7
8.7
71.1
65.8
NDP + NSty + FS + Vent 8.5
8.6
9.0
8.4
8.6
8.7
8.6
8.8
8.7
8.6
71.1
67.5
NDP + NSty +FS+ NVent 8.5
8.5
9.0
8.1
8.6
8.9
8.6
9.0
8.7
8.6
71.1
65.7
NDP + NSty +NFS+ Vent 8.5
8.4
9.0
8.4
8.6
8.7
8.6
8.8
8.7
8.6
71.1
67.3
NDP+ NSty+NFS+NVent 8.5
8.3
9.0
8.3
8.6
8.9
8.6
9.0
8.7
8.6
71.1
65.8
Table 9 Quality parameters of Red Delicious apple after harvesting and storage (5±1°C, 95% RH) for one month at Bheri cold store,
Kohalpur, Banke, Nepal for two consecutive years (2013-2014)
Packaging Methods
Firmness(kg/cm
2
) TSS (%)
TA (%)
TSS/TA ratio Starch index (0-6) Blush intensity (%)
15 Sep 15 Oct
15
Sep
15
Oct
15
Sep
15
Oct
15
Sep
15
Oct
15
Sep
15 Oct
15 Sep
15
Oct
DP + Sty + FS + Vent
8.1
6.9
10.5 13.9 0.24 0.23 43.8 60.4 4.3
4.8
65.5
70.8
DP + Sty + FS + NVent
8.1
6.7
10.5 14.0 0.24 0.22 43.8 63.6 4.3
5.2
65.5
72.5
DP + Sty + NFS + Vent
8.1
6.8
10.5 13.8 0.24 0.23 43.8 60.0 4.3
4.8
65.5
70.8
DP + Sty + NFS + NVent 8.1
6.6
10.5 14.0 0.24 0.22 43.8 63.4 4.3
5.2
65.5
72.5
DP + NSty + FS + Vent
8.1
6.9
10.5 14.0 0.24 0.23 43.8 60.9 4.3
4.8
65.5
70.8
DP + NSty + FS + NVent 8.1
6.7
10.5 14.0 0.24 0.22 43.8 63.6 4.3
5.2
65.5
72.5
DP + NSty + NFS + Vent 8.1
6.8
10.5 14.0 0.24 0.23 43.8 60.7 4.3
4.8
65.5
70.8
DP + NSty + NFS + NVent 8.1
6.6
10.5 14.0 0.24 0.22 43.8 63.4 4.3
5.2
65.5
72.5
NDP + Sty + FS + Vent
8.1
6.9
10.5 14.0 0.24 0.23 43.8 60.9 4.3
4.8
65.5
70.8
NDP + Sty + FS + Nvent
8.1
6.6
10.5 14.0 0.24 0.22 43.8 63.6 4.3
5.2
65.5
72.5
NDP + Sty + NFS + Vent 8.1
6.8
10.5 13.9 0.24 0.23 43.8 60.4 4.3
4.8
65.5
70.8
NDP + Sty + NFS + NVent 8.1
6.7
10.5 14.1 0.24 0.22 43.8 64.1 4.3
5.2
65.5
72.5
NDP + NSty + FS + Vent 8.1
6.8
10.5 13.9 0.24 0.23 43.8 60.4 4.3
4.8
65.5
70.8
NDP + NSty + FS + NVent 8.1
6.6
10.5 14.1 0.24 0.22 43.8 64.1 4.3
5.2
65.5
72.5
NDP + NSty + NFS + Vent 8.1
6.9
10.5 13.9 0.24 0.23 43.8 60.4 4.3
4.8
65.5
70.8
NDP+ NSty +NFS+ NVent 8.1
6.6
10.5 14.1 0.24 0.22 43.8 64.1 4.3
5.2
65.5
72.5
Note: DP-Deck Plate, NDP-Without Deck Plate, Sty-Styrofoam, Nsty-Without Styrofoam, FS-Fruit Stalk, NFS-Without Fruit Stalk,
Vent-Ventilation, NVent-Without Ventilation
