Abstract

Freshly harvested sapota fruits (Var. Cricket Ball) were packed in 86.35 mm (400 gauge) thick low density polyethylene bags under various modified atmospheres and stored at ambient condition (20-30°C, 66-93% RH). Changes in total soluble, sugars total soluble solids and physiological loss in weight under the influence of the treatments during storage were estimated. It was found that all treatments slowed down the process of ripening vis a vis control. Fruits packed under 2% 0, +10% CO, +88% N, recorded minimum changes in physico-chemical characteristics and thus helpful in extending the shelf-life of sapota fruits by about four to five times compared to control.

Keywords: Sapota, Modified atmosphere packaging, Total sugars, Total soulble solids