Response of pre-harvest application of chemicals on physico-chemical properties of ber (Ziziphus mauritiana Lamk.) cv. Gola during storage

Ber (Ziziphus mauritiana Lamk.) is an important arid fruit tree cultivated in arid regions, valued for its unique taste, appealing texture, and high nutritional content. To minimize quality degradation during storage, the study aimed to investigate the effect of pre-harvest foliar application of different chemicals viz., 0.5%,1.0%, 1.5% CaCl2, 0.5%, 1.0%, 1.5% Ca(NO3)2; 1 mM, 2 mM salicylic acid; 0.25%, 0.5% boric acid and a control treatment (tap water). These treatments were applied 15 days prior to harvest in the experimental orchard CCS Haryana Agricultural University, Regional Research Station, Bawal, which is located at latitude 28.09oN, longitude 76.59oE, and 266 m above mean sea level to analyze their effects on the physico-chemical attributes of the fruit. The data was analyzed using a randomized block design. Among different treatments, the pre-harvest spray of 1.5 percent Ca(NO3)2 (T6) performed better in terms of average fruit weight (13.24 +/- 0.19 and 14.26 +/- 0.20 g), TSS (20.70 +/- 0.18 and 21.50 +/- 0.22 degrees B), total sugars (12.47 +/- 0.24 and 12.51 +/- 0.27%) while minimum titratable acidity 0.21 +/- 0.01% (T6), 0.28 +/- 0.01 (T7), TSS/acid ratio 98.6 +/- 1.0 (T6) and 72.1 +/- 1.0 (T3). However, 1 mM salicylic acid was found to be better in terms of ascorbic acid (59.5 +/- 1.5 and 73.2 +/- 1.4 mg/100 g pulp) and phenol content (239.4 +/- 6.3 and 275.4 +/- 7.3 mg GAE/ 100 g pulp) observed in ambient and low-temperature storage conditions, respectively. Pre-harvest application of different chemicals reduced physicochemical properties of ber during storage at a very slow rate compared to control. The performance of quality parameters under low-temperature storage was found to be better than that of ambient temperature storage conditions. The fruit weight, titratable acidity, TSS: acid, ascorbic acids, and phenol content decreased with storage up to 10 days of storage; however, TSS and total sugars increased initially and thereafter decreased.