Effect of GRAS chemicals on quality of pear fruits under low temperature storage

The aim of study was to investigate the effect of GRAS chemicals on physiochemical and enzymatic changes of ‘Patharnakh’ pear fruits stored at low temperature. Pear fruits were dipped in different concentrations of boric acid (0.0, 1.0, 2.0 and 3.0%), sodium bicarbonate (0.0, 1.0, 2.0 and 3.0%), and sodium benzoate (0.0, 1.0, 2.0 and 3.0%) stored at 0-10 C and 90-95% RH for 70 days. Physical and biochemical attributes of the fruits were determined at 0, 20, 40, 60 and 70 days during storage. Exogenous applications of GRAS chemicals reduced TSS/acid ratio, SOD enzyme activity, pH, lower value of reducing sugar and non-reducing sugar as compared to control. Boric acid @ 3% maintained fruit colour for longer time. Thus, boric acid treatment@ 3% was found to be most effective for extending the shelf life and maintaining quality of pear fruits during low temperature storage.

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