Effect of sanitizers and storage environment on shelf-life and quality of pointed gourd (Trichosanthes dioica)

A study was conducted during 2006 to study the effect of sodium hypochlorite (NaClO), potassium metabisulphite (KMS) and edible carnauba wax (Carnauba leaf extract) on physiological activities, quality parameters and shelf-life of pointed gourd (Trichosanthes dioica Roxb.) under ambient storage conditions (28 degrees C temperature and 85% relative humidity). Fruits treated with 100 mg/litre NaClO + 500 mg/litre KMS + 1:10 wax emulsion (TO effectively retarded respiration rate, phyliological loss of weight, retained higher hue angle and lower chroma value of the fruits throughout the 5 days storage period. Firm pulp texture and lower seed hardness (desirable characters) were also retained in T-2 treated fruits, however, higher concentrations of NaClO and KMS resulted in undesirable. Chlorophyll retention in pointed gourd skin tissues was 2.0 times higher in T-2 treated fruits than that of 1:10 wax emulsion (T-1). It also lowered the sugar and carotenoid development in fruits during storage period. Pectin methyl easterase activity was delayed (20% less) in fruits under T-2 treatment compared to T-1. Irrespective of treatments, total sugars content was increased in stored fruits. Pointed gourd fruits showed the non-climacteric type behaviour since no ethylene was detected both in treated and un-treated fruits up to 5 days of storage period. However, fruit skin yellowing was observed with the advancement of storage duration.