Enhancement of the shelf life of bhendi by pre and postharvest application with hexanal containing aqueous formulation

Abstract

The present study was undertaken to determine the effects of a nanoemulsion carrying hexanal, an Enhanced freshness formulation (EFF), as a pre harvest spray and post-harvest dip technology to minimize the post-harvest losses and to extend the shelf life of bhendi. Bhendi fruits were exposed to the pre harvest spray of 1% and 2% EFF solution one day before harvest. The bhendi were harvested at the harvest maturity stage and was treated with EFF (1.0 and 2.0 per cent for 1 min) and stored under ambient (28 °C ± 2 °C, RH 60 ± 10%) condition and evaluated for physical and biochemical parameters. The EFF at 1.0% concentration has recorded a lower physiological loss in weight (30.84%) on the 6th day of storage, higher firmness (2.8 N/mm), higher chlorophyll (40.2%) with increased shelf life (8 days) under ambient storage condition. The treated fruit had low total soluble solids (8.30 °Brix) and ascorbic acid content of 34.20 mg/ 100g of fruits indicating improved fruit quality during storage, in addition to an extended shelf life (8 days). Overall, the results indicated that the ripening process of the pre harvest EFF sprayed bhendi fruits was delayed and had an extended shelf life. Pre harvest spray and post-harvest dips using hexanal formulation is a potential technology that could be adopted in pack houses for domestic and export markets.