Abstract:
The present study conducted at the laboratories of the Department of Horticulture,
Sher-e-Bangla Agricultural University, Dhaka-1207 during the period from 8 Janurary
2020 to 26 January 2020. The experiment was carried out to investigate the role of
different preservatives in extending the shelf life of pineapple fruits and improve the
shelf life and post-harvest quality of pineapple fruits at ambient storage condition. A
total of nine postharvest treatments viz., T
1
= Fruit dipping in Napthalene Acetic Acid
(NAA) at 100 mg L
-1
and kept in open condition; T
2
= Fruit dipping in Gibberellic
Acid (GA
3
) at 100 mg L
-1
and kept in open condition; T
3
= Fruit dipping in Salicylic
Acid (SA) at 5 m M L
-1
and kept in open condition; T
4
= Fruit dipping in Maleic
Hydrazide (MH) at 500 mg L
-1
and kept in open condition; T
5
= Covering with
perforated polythene; T
6
= Covering with newspaper bag; T
7
= Covering with dry
straw; T
8
= Hot water treatment, and T
9
= Control were used on fruit to investigate
physico-chemical qualities and shelf life of pineapple cv. Honey Queen. Experiment
was laid out in Complete Randomized Design (CRD) with three replications. Study
revealed that among the different treatments, fruits treated with GA
3
showed delayed response of ripening and increase shelf life (18.50 days). At 15 days
after storage (DAS), skin colour remained quarter yellow (average score: 3.4), crown
condition good with slight tip yellowing (average score: 2.2), slightly infected and
10% fruit decay with high juice content (70.23%), whereas, fruits showed
considerably higher amount of TSS (20.25°Brix), total sugar (13.91%) and ascorbic
acid content (20.13 mg 100 g pulp
-1
) with less weight loss (10.57%) when fruits
treated with GA
3
at 100 mg L
-1
. However, among the other treatments, SA (5.0 mM)
and MH (500 mg L
-1
) performed well in terms of fruit physico-chemical properties
and shelf life.
Description:
A Thesis
Submitted to the Faculty of Agriculture,
Sher-e-Bangla Agricultural University, Dhaka,
In Partial fulfillment of the requirements
for the degree of
MASTER OF SCIENCE
IN
HORTICULTURE
