Effect of Coating and Wrapping materials on the shelf life of apple (Malus domestica cv.Borkh)

Internet Journal of Food Safety V (5) 24-34
Effect of Coating and Wrapping materials on the shelf life of
apple (Malus domestica cv.Borkh)
Imran Hayat, Tariq Masud and Habib Ahmed Rathore
Department of Food Technology, University of Arid Agriculture Rawalpindi
E-mail: Imranft2003@yahoo.com

Abstract
The present investigation was carried out to study the effect of different concentrations of calcium
chloride (1%, 1.5%, 2%), paraffin wax coating and different wrapping materials (polyethylene,
carton paper) inorder to increase the shelf life and to avoid the postharvest losses of Banky
cultivars of apple. In physical characteristics general appearance (color and shape of fruit),
weight loss percentage and organoleptic evaluation were studied during storage. In chemical
characteristics, total soluble solids, pH, acidity, total sugar, reducing sugar and Vitamin C were
analyzed after 15, 30, 45 and 60 days of storage. All the treatments had significant effect on the
shelf life of fruits. However, Calcium chloride (2%) was reported superior to all other treatments.
Calcium chloride (2%) proved very useful for reducing weight loss and shriveling and retained
consumer acceptability even after 60 days of storage. Polyethylene packaging stood second
position after 2% calcium chloride treatment.

Key words: Banky fruits, Shelf life of apple, Storage intervals, organoleptic evaluation

Introduction:
9.22-11.8g sugar, 2.1-13.7m-equivalent total
Apple (Malus demestica cv.Borkh) is
acidity, 0.17-0.4g ash, 0.2-0.4g fat, , 4.49mg
called “The king of deciduous fruit” due to its
ascorbic acid, 0.03-0.12mg carotene, 0.02-
beautiful shape, attractive color and very
0.4mg thiamine, 0.01-0.06mg riboflavin, 0.1-
good taste. Apple, the premier table fruit of
0.7mg niacin, 1-4mg folic acid, 0.1-0.4g
the world, belongs to the family Rosaceae
protein with 0.04-0.05g total N, 2 mg Na,
and sub family Pomoidae. It is a typical
120mg P, 0.3-0.9mg Fe (Paul and
temperate tree fruit, more than 80% of the
Southgate, 1978).
world’s supply being produced in Europe. In
Besides fresh consumption of apple
Europe the major apple producing countries
fruit, it is used in many products like, jams,
are Italy, France and Germany. The other
jellies, marmalades, muraba, salads,
countries, which have a marketable
sandwich, filling, snacks, in many dishes,
production of apples, include USSR, China,
puddings, sweet meats, pickles and other
India, Iran, Turkey etc. Total apple
preserves include pie filling, slices and
production in world is 4.0 million tons. Total
sauces. In foreign countries fermented apple
yield of apple in Pakistan is 2017 thousand
juice is used for alcholic purposes. Sour
tons. Total yield of apple in A.J.K is 3735.00
varieties of apple are used for the
tons (Anonymous, 2001).
preparation of fermented apple juice as cider
From nutritional and medicinal point
(Hulme, 1970).
of view its importance in daily diet is evident
The apples are usually harvested
from an old age “An apple a day keeps the
over a restricted period, it is therefore
doctor away”. It reduces the incidence of
necessary to provide storage for the fruits to
dental caries, helps to control obesity and
regulate marketing and provide high quality
supply extra energy for heavy exercise.
produce to fresh and processing outlets on a
Apple has been recognized by the
year round basis because due to miss
“American medical council on foods” as a
handling, lack of storage and transport
useful therapeutic agent in dietary
facilities in the country the most of the apple
management to reduce curd tension of milk
fruit is wasted. In the harvesting season
used in infant feeding and concentrated
there is a glut of fruit in the market. In these
apple juice lowers pH of milk and increase
days farmers cannot get reasonable price,
palatability (Barval, 1999). A 100gm of
so it becomes imperative to prolong the
apple constitutes 37-74k cal energy, 84.32–
shelf life of the fruit in the best interest of
85.6g water, 0.8-2.4g fiber, 0.3-0.4g starch,

24

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farmer community and consumers as well
Total soluble solids: Total soluble solids
(Duckworth, 1966).
(T.S.S) were determined using Atago RX
For this purpose the study of the
1000 digital Refractometer. A drop of juice
post harvest physiology is of immense
was extracted and placed on clean prism of
importance. If the apple fruits are kept
Refractometer and the lid was closed.
without any treatment, these may be spoiled
Reading was taken directly from the scale at
mainly due to loss of water from fruit
room temperature.
surface, faster respiration rate, attack of
Acidity: Acidity was determined by method
microorganisms, developing physiological
as described by Ruck 1969. 10 ml of
disorders like senescent break down,
extracted juice was diluted to 100 ml and
senescent blotch, water core, brown heart
titrated against 0.1N NaOH to pH 8.1.
etc. The black spots are also developed on
pH: pH was determined with the help of a
the surface of apple due to which it becomes
pH meter(Model No. HANNA B 417).
unattractive. To minimize the post harvest
Total sugar: Total sugar was determined by
losses of apples, application of chemical
the method given in AOAC (1994). 25 ml of
treatment, wax coating, and various
filtered juice was neutralized to pH 7.5 to 8.0
wrapping materials can be used. Present
with 1 N NaOH and 2 ml of lead acetate was
research studies was carried out to enhance
added along with few drops of potassium
the shelf life of local variety (Banky) fruits to
oxalate and diluted. 5 g of citric acid was
improve quality of fruits in storage, to
added to the filtrate and neutralized using
increase the consumption period and to
phenolphthalein as an indicator with 20%
make the fruits more attractive through the
NaOH until pink color is obtained. The end
use of wax coating, calcium chloride
point of titration was colorless.
treatments and different wrapping materials
Reducing sugar: Reducing sugar was
under ordinary conditions.
determined by the method given in AOAC

(1994). 100 ml of diluted juice was titrated
Materials and Methods:
against Fehling, s Solution till the
The present investigation was carried on the
appearance of brick red precipitates.
Banky cultivars harvested from Rawalakot
Ascorbic acid: Ascorbic acid was
Azad Kashmir. The fruits were harvested in
determined using phenol indophenol dye
September 2003 and immediately brought to
method (AOAC, 1994). 10 g of the fresh
the laboratory. Apples were washed in
samples were blended with metaphosphoric
running tap water and cleaned with muslin
acetic acid extracting solution to
cloth. Apples were divided into 84 samples
homogenous slurry. 5 ml of the filtrate
having 7 treatments with 3 replications.
extract were then titrated with standard
Treatments
indophenol to pink end point.
T0
(Control): T0 was selected as
Organoleptic evaluation: Different fruit
control.
samples were evaluated organoleptically for
T1
(Polyethylene packaging): Apples
color, taste, flavor and overall acceptability
were wrapped in polyethylene wrap
by five semi-trained judges as described by
of thickness 0.01 cm.
Larmond (1977).
T2
(Carton paper packaging): Apples
Statistical analysis: The data was
were packed in carton paper of
subjected to analysis as described by Steel
thickness 0.5 cm.
and Torrie (1980). Treatments were
T3
(Paraffin wax coating): Apples were
compared by applying Least significant
coated with 10% Paraffin wax.
difference (LSD) test at 5% level of
T4 (1%
CaCl2 coating): Apples were
significance.
chemically treated with 1% calcium chloride.

T5 (1.5%
CaCl2) Coating: Apples were

chemically treated with 1.5%
Results and discussion
calcium chloride.
Analysis of variance for all the treatments,
T6 (2%
CaCl2 coating): Apples were
storage intervals and their interaction
chemically treated with 2% calcium chloride.
depicted highly significant (P<0.05) values
Physiochemical analysis: Chemical
for all parameters of study as indicated in
analysis was carried out at 0, 15, 30, 45 and
Table-1.
60 days as given below.

25

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1.)
General appearance of Banky
T.S.S. percentage (16.46%) was found in T0
fruits: Analysis of variance showed highly
(Control) and minimum (14%) was observed
significant results (P<0.05) among different
in T6 (2% CaCl2) followed by T1
treatments and storage intervals as shown
(Polyethylene packaging) i.e., 13.66%
in Table-1. T6 (2% CaCl2) showed better
(Table-4). This might be due to the fact that
results as compared to the other treatments
more concentration of calcium chloride (2%)
without any appropriate shriveling even after
formed a thin layer on the surface of fruits
60 days of storage (Table-2). The fruits
which delayed degradation process and also
treated with 2% CaCl2 got 7.8 marks as
reduced evaporation from the fruits.

compared to the untreated fruits which got
Similarly airtight polyethylene bags reduced
5.1 marks. The calcium treated fruits
loss of moisture and hydrolysis of
remained firm, however skin color changed
polysaccharides resulting in less increase in
slightly as compared to the other treatments.
T.S.S. There was a non significant
These results are inline with the finding of
difference between T0 and T2. This may be
Bartiya et al (1998) who found that apples
due to the fact that in T2, carton paper did
when treated with calcium chloride
not produce enough permeability resulting in
maintained the most intense more loss of water from fruits. Furthermore,
color/appearance. Data regarding storage
the results of T2 and T4 were also found non
intervals showed gradual decline in
significant. The possible reason may be that
appearance as the storage period
in T4, the low strength (1%) of calcium
prolonged. Maximum score (8.8) was
chloride was unable to produce desirable
recorded on 1st days of storage and
permeability resulting in an increase in
minimum score (4.8) was noted after 60
T.S.S. The results are similar to the findings
days. This may be due to the loss of
of Badshah et al (1994) and Hussain et al
moisture, which inturn affected the quality of
(2001). Data regarding storage intervals
fruits.
means depicted that there was gradual
2.)
Weight loss percentage: Analysis
increase in TSS percentage as storage
of variance showed highly significant results
interval increased. Maximum TSS
(P<0.05) among different treatments and
percentage (19.00%) was found after 60
storage intervals as shown in Table-1.

days of storage as compared with (12.00%)
Comparison of treatment means showed
on the 1st day of storage. as shown in Fig-5.
that maximum weight loss (13.57%) was
This increasing TSS in response to
observed in T0 (control) whereas the lowest
prolonged storage was probably due to
(5.65%) was noted in T6 (2% calcium
hydrolysis of polysaccharides and
chloride) (Table-3). The possible reason
concentrated juice content as a result of
may be that calcium chloride served as a
dehydration. These results are in
semi permeable membrane around fruit
accordance with the finding of Farooqi et al
surface which resulted in reduction of
(1973) and Wills et al (1980) on apple fruits
evapo-transpiration and rate of respiration.
who reported that TSS of apple fruits
These results are similar to the findings of
increased during storage period.
Tomola et al (1998) and Tabatabaie and
4.) Acidity:

Data pertaining to
Malakouti (1998) who found minimum
treatment means showed that T6 (2% CaCl2)
weight loss when apple fruits were treated
have highest value (5.98%) whereas lowest
with different concentrations of calcium
acidity value (5.42%) was observed in T0
chloride. Data regarding storage intervals
(control) as indicated in Table-5. This might
showed that there was a gradual increase in
be due to less oxidation of the fruits,
weight loss percentage during storage. The
confirming the finding of Drake and Spayed
maximum weight loss (15.59%) was found
(1983) who found that Golden delicious
after 60 days of storage in all the treatments
apples when treated with CaCl2 contained
as compared to 1st day of storage i.e., 0.0%.
more titratable acidity than untreated apples.
These results are inline with the findings of
Calcium decreased the degradation of acids
Bidabe (1970) who found that there was a
thus maintaining the integrity of cells. The
weight loss in apple fruits as the storage
table further revealed non significant
period was further prolonged
difference between T3 and T5 with respect to
3.)
Total soluble solids: Comparison
each other. The possible reason may be
of treatment means showed that maximum
that in T5, the lower concentration of calcium

26

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chloride was unable to delay the metabolic
sugars in all treatments. The maximum
changes in fruits. Similarly, in T3, wax
sugar percentage (11.77%) was found in T0
coating also proved less effective in
(control) and minimum (10.31%) was noted
reducing the oxidation of fruits as compared
in T6 (2% CaCl2). Calcium pectate is an
to T1 and T6. These results are in
important component of cell wall so
accordance with the findings of Hussain et al
adequate amount of calcium may reduce the
(2001) and Wojcik (2001). Data regarding
conversion of acids into sugars. As the
storage intervals showed that there was a
concentration of calcium decreases, the
decrease in acidity in all treatments during
conversion of acids into sugars increases
storage.On 1st day of storage the acidity
resulting in more increase in total sugars as
value was 8.25%, which was decreased
observed in T5 and T4 respectively. The
upto 3.25% after 60 days of storage. These
similar effects observed in other treatments
results are in accordance with the finding of
might be due to slightly increased metabolic
Wills et al (1980) who found that acidity
activities occurring in fruits than T6. These
percentage decreased as storage period
results are supported by study of Bhadra
increased.
and Sen (1997) on custard apple who
5 )
pH: Comparison of treatment
reported a gradual increase in sugar
means showed an increasing trend of pH in
contents and decrease in acidity when fruits
all treatments during storage. Maximum pH
were treated with different coating and
value was found in T0 (Control) followed by
packaging materials. Data regarding
T2 (Carton paper packaging) i.e., 4.60 and
storage interval means showed that there
4.56 and minimum pH values were noted in
was continuous increase in total sugar upto
T6 (2% CaCl2) and T1 (polyethylene
60 days of storage. On 1st day of storage
packaging i.e., 4.40 and 4.42 respectively as
the total sugar value was 8.44% and after 60
shown in Table-6. There was a non
days the value was 12.95%. This gradual
significant difference between T1 and T6 with
increase in total sugar percentage might be
respect to each other. This may be due to
due to increase dehydration in fruits, which
the fact that in T6, higher concentration of
resulted more concentrated juice. These
calcium chloride prevented decrease in
results are supported by Badshah et al
acidity and biochemical changes resulting in
(1994) who found that sugar content of
less increase in pH. Similarly, in T1 as the
apples increased with storage.
polythene bags were sealed so air was not
7.)
Reducing sugars: Comparison of
available for various biochemical reactions
treatment means showed that the highest
resulting in less increase in pH. The table
value (8.57%) for reducing sugar was found
further revealed non significant difference
in T0 (control) where as the lowest value
between T3 and T5. The possible reason
(7.78%) was found in T6 (2% CaCl2)
might be due to the fact that lower strengths
followed by T1 (polyethylene packaging) i.e.,
of both calcium chloride and wax coating
7.95% (Table-8). This might be due to the
were proved less effective to prevent the
fact that in T6, higher concentration of
conversion of acids into sugars as compared
calcium chloride delayed the hydrolysis of
to T1 and T6. The results are inline with the
polysaccharide and other physiological
findings of Wojick (2001) and Dris and
changes in fruits. As the concentration of
Niskanen (1999). Data regarding storage
calcium chloride decreased, more hydrolysis
intervals means depicted the gradual
of starch and dehydration occurred as in T4
increase in pH during storage. The pH
and T5 respectively. The similar effects of
(4.22) value was noted on first day of
other treatments may be due to more
storage whereas after 60 days pH value
hydrolysis of polysaccharides resulting in
increased upto 4.78. It might be due to
increased reducing sugar content as
decrease in acidity through the biochemical
compared to T6. The results are inline with
changes within the fruits during storage.
the findings of Kropp and Ben (1985) who
These observations are in accordance with
found that when apples were coated and
findings of Khalid (1974) who found that pH
wrapped in polyethylene bags there was
value of apple juice increased during
less increase in reducing sugars as
storage intervals.
compared to control. Comparison of the
6.)
Total sugars: The results of the
interval means illustrated that reducing
table-7 showed an increasing trend of total
sugar percentage was increased as the

27

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storage period was prolonged. Reducing
polyethylene was very good. Data regarding
sugar percentage on 1st day of storage was
storage interval means indicates that.

6.15% and after 60 days the value was
Maximum score (8.8) was obtained at 0
increased upto 9.52%. The gradual
days of storage and minimum was observed
increase in reducing sugars might be due to
after 60 days of storage i.e., 4.48. This may
hydrolysis of polysaccharides, dehydration
be due to moisture loss, which inturn
as a result of moisture loss and decrease in
affected the taste and flavor of fruits. These
acidity by physiological changes during
results are in accordance with the studies
storage. These results are in accordance
carried by Srivastava et al (1975) on
with the findings of Hussein et al (2001) who
oranges who reported that taste continued
found that reducing and total sugar
to change as storage period was prolonged.
increased in Golden delicious apple during

storage.
References:
8.)
Ascorbic acid: Analysis of
Anonymous, 2001. Agricultural Statistics of
variance showed highly significant results
Pakistan, Ministry of Food Agriculture and
(P<0.05) among different treatments and
Live Stock Division, Economic Wing,
storage intervals as shown in Table-1.

Islamabad. P. 87.
Comparison of treatment means showed
AOAC. 1994. Official Methods of Analysis
that the highest value (6.37) for ascorbic
Association of Official Analytical Chemists.
acid content was found in T6 (2% CaCl2)
111 North 19th street, suite 20, Ed. 16th,
followed by T1 (polyethylene packaging)
Arlington, Virginia, USA. P. 2209.
i.e.,6.21 whereas the lowest value (5.48)
Badshah, N., U. R. Haroon and S. Safi
was found in T0 (control) (Table-9). The
1994. Role of calcium in prolonging the
possible reason may be that both calcium
shelf life of apples. Sarhad J. of Agri.,
chloride and sealed polythene bags delayed
10(6): 639-645pp.
the oxidation of fruits resulting in more
Barval, V. 1999. Development and
ascorbic acid content. The results are in
significance of low calorie food products.
accordance with the findings of Kropp and
Indian J. Nutrition and Dietetics. 36 (8):
Bin (1985) on apples who found slight
378-382pp.
decrease in ascorbic acid content of fruits
Bhadra, S. and S. K. Sen. 1997. Post
treated with different coating and packaging
harvest storage of custard apple (Annona
materials. Data regarding storage intervals
squamosa L.) fruit var. local Green under
showed that in all the treatments ascorbic
various chemical and wrapping treatments.
acid contents decreased as the storage
Indian J. Interacadesucia 18(6): 322-
period was prolonged. During the first day
328pp.
of storage the ascorbic acid contents of
Bhartiya, S. P., R. M. Sharma, A. P. Kapoor,
different treatments were 7.52, which were
and M. Ahamd 1998. Effect of post-harvest
decreased up to 4.34 after 60 days of
chemical treatment on shelf life of apple
storage. These results are confirmed by
(Malus domistica Borkh) fruits. Hort. J. 11
Rana et al (1992) who reported that juice
(1): 9-16pp.
and ascorbic acid contents of apples
Bidabe, B. 1970. Apple quality in relation to
decreased with storage.
picking and eating time. Aroboric fruit 17
Organoleptic evaluation: Table 10
(196) : 26-28.pp
indicates highly significant result with
Drake, S. R. and S. E. Spayed. 1983.
respect to treatment means. All the
Influence of calcium treatment on Golden
treatments differ significantly in respect of
Delicious apple quality. J. Food. Sci. 48
taste/flavor. However results showed
(2) : 403-405pp.
significant superiority of T1 (polyethylene
Dris, R. and R. Niskanen. 1999. Calcium
packaging) followed by T6 (2% CaCl2), while
Chloride sprays decrease physiological
minimum score (6.16) was obtained by T0
disorders following long term cold storage of
(Control). These results are in accordance
apple. Plan Foods for Human Nutrition, 54
with the studies carried by Tabatabaie and
(2) : 159-171pp.
Malakouti (1998) ,who found that apples
Duckworth, R. B. 1966. Fruits and
treated with calcium have better taste after
Vegetables. Pergamon Press Ltd., ISBN
storage. Golomb et al (1984) also found
0080119735. 165-171pp.
that the taste of grape fruits wrapped in

28

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Farooqi, W. A. and E. G. Hall. 1973. Effect
sweet orange fruits. Cropes Higar.
of wax coating on apple and pears during
Supplement. 154-157pp.
storage and ripening. Aust. J. Exp. Agri., 13
Ruck, J. A. 1969. Chemical Methods For
(2) :. P200.
Analysis Of Fruits And Vegetables Products.
Golomb, A., S. B. Yehoshus and Y. Sarig.
Station summer land Canadian Res. Board
1984. High-density polyethylene warp
Dept. Agri. Canada.
improves wound healing and lengthen shelf
Steel, R. G. C and J. M. Torrie. 1980.
life of mechanically harvested grape fruits. J.
Principles and Procedures of Statistics.

Amer. Soc. Hort. Sci.,109 (2) : 155-159pp.
McGraw Hill Book Co. Inc. New York, USA.
Hulme, A. C. 1970. Food Science and
107-109pp.
Technology. The Biochemistry of Fruits and
Shrivastava, R. K, H. B. Ram, and V. P.
Their Products. Academic press London
Singh. 1975. A note on storage behavior of
and New York. Vol. 1. 1-12, 64-68, 376-
hill oranges in ventilated polyethylene bags.
377pp.
Progressive Hort. 5 (1) : 67-72pp. (Hort
Hussain, M. A., E. L. Mahdy and T. K.
Abst.; 45 (7) : P. 5389).
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Tabatabaie, S. J., and M. J. Malakouti.
and Gibberellic acid treatments on Anna and
1998. The effect of calcium on fruit
Dorest Golden apples during storage.

firmness and quality in Red Delicious apple.
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Khalid, Z. M. 1974. Studies on the
Tomala., K, V. J. Montanes and L. Monge
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mango varieties of Punjab. M.Sc. thesis,
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the third international symposium on mineral
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nutrition of deciduous fruit trees. (Acta-
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Horticulturae, No. 448, 59-65pp).
applying a protective coating to reduce
Wills, R. B. H. Banbridge and P. A. Stock.
transpiration and improve fruits health. J.
1980. Use of flesh firmness and other
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objective test to determine consumer
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Studies on extending post – harvest life of





















29

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Table 1: Analysis of variance for different treatments and storage behavior of Banky
fruits.

F-values of different Treatments Intervals
Treatments
X
parameters
Intervals
General appearance
219.5539** 490.4632**
17.2676**
Weight loss %
383.0247**
2033.5657**
34.6137**
TSS
20.6738** 248.9675** 2.8291**
Acidity
87.7711** 1094.4128** 16.9864**
pH
8.9516** 107.8487** 1.1111**
Total sugars
3.2659** 72.8242** 2.2880**
Reducing sugars
2.5777** 102.9617** 1.2417**
Ascorbic acid
124.0439** 2744.2141** 8.3051**
Organoleptic
4.4124** 27.422**
1.9543**
evaluation

Table-2 Effect of treatments and intervals on general appearance of Banky fruits.


Intervals
Treatments

T0 T1 T2 T3 T4 T5 T6 Means
0 days
8.8
8.8
8.8
8.8
8.8
8.8
8.8
8.8
a
a
a
a
a
a
a
a
15 days
6.2
7.2
7
8.2
7.8
8
8.5
7.27
gh
e
e
bc
cd
cd
ab
b
30 days
5
6.8
6.2
7.8
7
7.6
8
6.70
j
ef
gh
cd
e
d
cd
c
45 days
3.8
6
5.5
7
6.2
6.8
7.2
5.67
k
h
i
e
gh
ef
e
d
60 days
2.7
5.5
4.8
6.5
5.2
6
6.5
4.85
l
i
j
fg
ij
h
fg
e
Means
5.12
6.68
6.28
7.62
6.88
7.38
7.80

g
e
f
b
d
c
a
Means sharing same letters are not significant at 5% level.




Table-3 Effect of treatments and intervals on weight loss percentages.

Intervals
Treatments
T0 T1 T2 T3 T4 T5 T6 Means

30

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0 days
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
n
n
n
n
n
n
n
e
15 days
8.740
3.04
7.71
4.54
5.02
4.71
3.25
5.29
jk
m
k
l
l
l
m
d
30 days
15.56
5.22
13.33
7.65
9.74
7.98
5.26
9.25
d
l
e
k
ij
k
l
c
45 days
18.86
8.04
16.46
9.64
12.12
10.21
8.24
11.94
c
k
d
ij
fg
hi
k
b
60 days
24.67
11.13
20.98
12.72
15.42
12.72
11.51
15.59
a
gh
b
ef
d
ef
g
a
Means
13.57
5.848
11.70
6.911
8.462
7.12
5.65

a
e
b
d
c
d
e
Means sharing same letters are not significant at 5% level.

Table-4 Effect of treatments and intervals on total soluble solids.

Intervals
Treatments
T0
T1
T2
T3
T4
T5
T6
Means
0 days
12.00
12.00
12.00
12.00
12.00
12.00
12.00
12.00
o
o
o
o
o
o
o
e
15 days
13.80
12.30
13.50
12.50
13.00
12.80
12.50
12.91
klm
no
klmn
mno
mno
mno
mno
d
30 days
15.50
13.00
14.80
14.00
14.50
13.80
13.50
14.16
hij
lmn
jk
jklm
jkl
klm
lmn
c
45 days
19.50
14.50
18.50
17.50
18.00
16.50
15.00
17.04
bcd
jkl
cdef
efg
defg
ghi
ijk
b
60 days
21.50
16.50
20.50
19.00
20.00
18.50
17.00
19.00
a
ghi
ab
bcd
bc
cdef
fgh
a
Means
16.46
13.66
15.86
15.00
15.50
14.72
14.00

a
e
ab
cd
bc
d
e
Means sharing same letters are not significant at 5% level






















31

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Table-5 Effect of treatments and intervals on titratable acidity.

Intervals
Treatments
T0
T1
T2 T3
T4
T5
T6
Means
0 days
Z 8.25 8.25
8.25
8.25
8.25
8.25
8.25
a
a
a
a
a
a
a
15 days
6.24
6.58
6.28
6.51
6.47
6.53
6.58
6.46
c
b
c
b
b
b
b
1b
30 days
5.28
5.89
5.44
5.86
5.82
5.88
5.92
5.73
f
d
e
d
d
d
d
c
45 days
4.10
5.10
4.31
4.60
4.55
4.72
5.49
4.70
k
g
j
hi
i
h
e
d
60 days
3.25
3.54
3.37
3.49
3.44
3.53
3.66
3.47
o
lm
no
mn
mn
lm
l
e
Means
5.42
5.87
5.53
5.74
5.71
5.78
5.98

f
b
e
cd
e
c
a
Means sharing same letters are not significant at 5% level of significance

Table-6 Effect of treatments and intervals on pH values of Banky fruits.

Intervals
Treatments

T0
T1
T2
T3
T4
T5
T6
Means
0 days
4.22
4.22
4.22
4.22
4.22
4.22
4.22
4.22
m
m
m
m
m
m
m
e
15 days 4.44
4.33
4.42
4.37
4.40
4.35
4.31
4.37
ghij
klm
hijk
jklm
ijkl
jklm
lm
d
30 days 4.56
4.41
4.52
4.45
4.49
4.43
4.39
4.46
efgh
jkl
ghij
ijkl
fghi
ijkl
ijkl
c
45 days 4.78
4.50
4.73
4.59
4.66
4.56
4.48f
4.61
bcd
fghi
cde
efgh
def
efgh
ghi
b
60
5.01
4.64
4.91
4.72
4.87
4.73
4.61
4.78
days
a
def
ab
cde
abc
cde
defg
a
Means
4.60
4.42
4.56
4.47
4.52
4.45
4.40

a
d
ab
cd
bc
cd
d
Means sharing same letters are not significant at 5% level.









32

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Table-7 Effect of treatments and intervals on total sugar percentage.

Intervals Treatments

T0
T1
T2
T3
T4
T5
T6
Means
0 days
8.44
8.44
8.44
8.44
8.44
8.44
8.44
8.44
h
h
h
h
h
h
h
d
15 days
10.52
10.07
10.70
10.08
10.58
10.08
9.07
10.16
efg
fgh
fgh
fgh
efg
fgh
gh
c
30 days
12.22
11.07
11.69
11.08
11.48
11.08
10.65
11.32
abcd
def
cdef
def
cdef
def
efg
b
45 days
13.55
12.36
12.93
12.41
12.84
12.72
11.54
12.62
ab
bcde
abcd
bcde
abcd
abcd
cdef
a
60 days
14.10
12.67
13.35
12.71
13.28
12.69
11.83
12.95
a
abcd
abc
abcd
abc
abcd
bcde
a
Means
11.77
10.92
11.42
10.94
11.32
11.00
10.31

a
bc
ab
bc
ab
abc
c
Means sharing same letters are not significant at 5% level.

Table-8 Effect of treatments and intervals on reducing sugar percentage.

Intervals
Treatments

T0 T1 T2 T3 T4 T5 T6 Means
0 days
6.15
6.15
6.15
6.15
6.15
6.15
6.15
6.15
i
i
i
i
i
i
i
d
15 days
7.68
7.10
7.34
7.11
7.22
7.10
7.00
7.22
gh
hi
hi
hi
hi
hi
hi
c
30 days
8.78
8.04
8.59
8.09
8.11
8.06
7.85
8.22
bcde
efgh
defg
efgh
efgh
efgh
fgh
b
45 days
9.82
9.19
9.64
9.21
9.12
9.20
8.88
9.34
ab
abcd
ab
bcde
ab
bcde
defg
a
60 days
10.44
9.28
9.86
9.33
9.35
9.31
9.05
9.52
a
bcde
ab
abcd
abc
abcd
bcde
a
Means
8.57
7.95
8.31
7.98
8.05
7.96
7.78

a
bc
ab
bc
bc
bc
c
Means sharing same letters are not significant at 5% level.



















33

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Document Outline

• Abstract

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