International Journal of Horticulture, 2017, Vol.7, No.20, 163-171
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Scratches or minor wounds may not be apparently visible immediately after transportation however it has
significant influence during storage. The fruit skin in apples consists of the cuticle, epidermis and several layers
of hypodermis. Both skin and its waxy coat are of significant importance during transportation and storage
(Subedi et al., 2016; Subedi et al., 2017). Most important function of epidermis and cuticle is to protect fruit
surface against environmental stresses such as wind, temperature, drought, chemicals, insects, and
microorganisms throughout the fruit life on the tree and later, after harvest, during transportation and storage
(Babos et al., 1984). Compression damage may occur in lower depth of the container as a result of load of upper
fruits, while impact damage may occur due to rough handling on the surface of fruits, and vibration forces usually
occur during transportation. Packaging container might have effect on damage of fruits. Fruits are compressed in
the bottom layers as well as sides of 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 Beer cartons obtained from this study are also supported by the finding of Shrestha (1996);
Gautam et al. (2004); and Subedi et al. (2017). 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 8.6 (Figure 1). Minimum overall preference (8.4) was recorded in
3 ply Beer cartons followed by 7 ply FFD CFB boxes (8.6) while maximum (8.8) 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% 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, TSS, TA and TSS/TA of fruits were 10.6%, 0.25% and 43.1 respectively (Figure 2). 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 (14.6%) while lower in other treatments (14.2-14.4%). 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.
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 (0.23-0.24%). Reduction of TA during transportation
and storage might be due to conversion of organic acid into reducing sugars during fruit ripening process (Figure
2). Malic acid is the major acid in apple juice plays a major role in flavor attribute (Ben et al., 1985).
