Poonam Kumari, Archana Brar* and Jitender Kumar
Department of Botany and Plant Physiology,
*Department of Vegetable Science,CCSHAU, Hisar
Email: poonamsanwal86@gmail.com
Received-17.01.2017, Revised-20.05.2017
Abstract: The changes in aonla fruit quality were evaluated over 9 days storage at different storage temperatures (10, 25ºC and room temperature) packaged in cardboard boxes. Samples were analysed at two days interval for physiological loss in weight, decay loss, acidity and specific gravity. The results showed that fruits of aonla stored at 100C showed minimum physiological loss in weight, decay loss with the highest shelf life as compared to the other treatments whereas fruits of aonla stored at 250C had maximum physiological loss in weight and decay loss during all periods of storage. Specific gravity and acidity content decreased during storage at all the temperatures.
Keywords: Aonla, Decay loss, Shelf-life, Temperature
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