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Marketable Life and Quality of Ber (zizyphus Mauritiana Lam.) as Affected by Storage Conditions and Packaging

M. N. Islam
PSO
Principal Scientific Officer, Horticulture Research Centre, BARI Joydebpur, Gazipur-1701

M. M. Molla
SSO
Senior Scientific Officer, Horticulture Research Centre, BARIJoydebpur, Gazipur-1701

M.S. Arfin
SO
Scientific Officer, Horticulture Research Centre, BARI Joydebpur, Gazipur-1701.

Abstract/ Executive Summary:

A study was carried out to investigate the effect of storage condition and packaging on marketable life and quality of ber cv. ‘BARI Kul-2’. Fruits of BARI Kul-2 were collected from fruit research farm of Horticulture Research Centre, BARI and carried to Postharvest laboratory. Then fruits were washed, dried in air and packed in 0.5% perforated and non-perforated polythene bag followed by kept in plastic crate, corrugated fibre board carton or just on newspaper inside zero energy cool chamber. Fruits packed non-perforated polythene bag kept in plastic crates and stored inside the zero energy cool chamber found better retaining marketable life and quality up to 6.33 days after harvesting compare to those of stored without any packaging at ambient condition.

Keywords: Zero energy cool chamber, Temperature, Relative humidity, Marketable life, Quality

Location: Joydebpur, Gazipur

Start Date: 00-02-2011

End Date: 00-03-2011

Program Area: Postharvest and Agro-processing

Commodity: Jujube

Objectives:

To evaluate zero energy cool chamber along with packaging techniques for storage of ber fruits.

Methodology:

The experiment was conducted at Horticulture Research Centre (HRC), Bangladesh Agricultural Research Institute, Gazipur during February to March 2011. Fresh fruits of ber cv. ‘BARI Kul-2’ were harvested at colour turning i.e. greenish-yellow stage from fruit research farm, carried to Postharvest Technology Section of HRC, washed with tap water and packed in 0.5% perforated polythene bag and non-perforated polythene bag. The fruits were then kept either in plastic crates or in CFB carton and stored at ambient condition in laboratory. Another group of packaged fruits was stored into zero energy cool (ZECC). Before storing the fruits sufficient watering was done to wet the sand of ZECC early in the morning and again in next evening. It was followed repeatedly for every morning and evening daily. The metrological data like temperature and humidity were recorded both for inside and outside of ZECC regularly.

Source of Information: BARI Annual Report 2010-11

Article Link (Online Journal):

Funding Source:

1.	Budget: 25000/

Total Budget (Tk.) : 25000/

Achievement/Findings:

Based on marketability, Physiological weight loss and quality attributes, specially to browing and shriveling ocurrence, it is concluded that that zero energy cool chamber may be useful for short term storage of ber. The fruits of acceptable quality could be stored only up to 3.33 days at ambient condition without use any packages, whereas fruits remained of acceptable quality up to 4.33 days in zero energy cool chamber as same, even it can be extended up to 6.33 days by packed in non-perforated polythene bag.

Knowledge Management: Report/Proceedings