PJB-2019-440
Efficacy of maturity stages influence the post-harvest performance of grapefruit Cv.Tarnab Shamber
Muhammad Sajid
Abstract
To study the “Efficacy of Maturity stages influence post-harvest performance of grapefruit cv.Tarnab Shamber” an experiment was conducted at Horticulture Research Laboratory, Department of Horticulture, The University of Agriculture Peshawar during 2017. Complete Randomized Design (CRD) with two factors repeated three times were used for experimentation. Grapefruit were harvested at different maturity stages (Greenish yellow, Yellow) and kept at room temperature (16±1 oC with 55-60% relative humidity) for 60 days. Fruits were tested for different qualitative study at 15 days interval. The experimental results showed that maturity stages and storage duration significantly influenced most of studied attributes of grapefruit. The highest ascorbic acid content, titratable acidity, fruit firmness, percent disease incidence with minimum weight loss, total soluble solid and TSS/acid ratio were recorded in grapefruit harvested at greenish yellow stage. In storage durations, the fruit firmness, titratable acidity, ascorbic acid content decreases, whereas total soluble solid, TSS/Acid ratio, weight loss and percent disease incidence increased in freshly harvested fruit to fruit stored for 60 days. As concerned to its interactive effects, the highest ascorbic acid content, titratable acidity and maximum fruit firmness were observed in fresh grapefruit, harvested at greenish yellow stage, whereas the maximum total soluble solid, percent disease incidence and TSS/Acid ratio were recorded in fruit harvested at yellow stage, stored for 60 days at room temperature (16±1 oC and relative humidity 55-60 %). It was concluded from the above results that grapefruit could be harvested at greenish yellow stage for sustaining quality attributes up to 60 days of storage at room temperature (16±1 oC with relative humidity of 55-60%).
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