Physico-chemical attributes and shelf life of aonla as influenced by packing materials and storage conditions

The present investigation aimed at comparing the efficacy of two packing materials (LDPE and CFB boxes) and two storage conditions (cold storage and ambient conditions) in retaining the quality of stored aonla fruits. Under cold storage the fruits were subjected to different temperatures viz 6 degrees C, 9 degrees C and 12 degrees C with 90-95% RH, whereas for ambient conditions the fruits were kept at room temperature (18 +/- 1 degrees C). Periodically a representative sample of the stored fruits was taken out and analyzed for changes in physico-chemical attributes. The results revealed that LDPE bags significantly retained the quality of stored fruits in terms of PLW, spoilage, ascorbic acid and total phenols. LDPE packed fruits stored at 9 degrees C registered minimum PLW followed by CFB boxes and it increased concomitantly with the storage interval. Total phenols and TSS registered an increasing trend initially but gradually declined thereafter. In general the aonla fruits showed increased PLW and decreased firmness, TSS, acidity and ascorbic acid as the storage interval was increased. Chilling injury was observed in fruits stored at 6 degrees C only. The storage temperature, packing material and storage interval had significant influence on ascorbic acid and of the fruits. The present study implies that the aonla fruits can be efficiently stored in LDPE packaging at temperature of 9 degrees C for 21 days.