Author(s):

BD Patel, DD Parekh, Rakesh Jangid and AO Thakor

Abstract: An investigation held on "Effect of different chemicals on physical parameters of sapota cv. Kalipatti under cold storage condition" was conducted during May, 2019. The experiment was laid out in Completely Randomized Design with repetitions three times and seven treatments viz., Control, Menadione (1000 and 2000 mg/l), Cycocel (0.250 and 0.500 ml/l) and Calcium Chloride (10000 and 20000 mg/l). The present investigation obtained results that the post-harvest dip treatment with CaCl₂ 20000 mg/l showed significantly maximum physical parameters viz., fruit firmness and marketable fruits with, while minimum physical parameters viz., physiological loss in weight and fruit spoilage up to 24 days of storage under cold storage. The sapota fruits treated with CaCl₂ 20000 mg/l (24.43 days) showed highest shelf life which was at par with CaCl₂ 10000 mg/l (23.67 days). The study suggested that post-harvest dip treatment with calcium chloride (10000 to 20000 mg/l) was improves the physical parameters up tp 24 days of storage period of the sapota fruits.

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