Abstract

This study explored the effects of various post-harvest treatments on the shelf life and quality of grape cv. Sultanina, utilizing Butylated Hydroxyanisole (BHA), Aloe vera gel, paraffin wax, corn starch, Butylated Hydroxytoluene (BHT), and their combinations. Conducted at the horticulture laboratory of Sant Baba Bhag Singh University, the grapes were treated with these chemicals and stored at temperatures ranging from 0°C to 30°C for 29 days. Key parameters such as weight loss, acidity, decomposition, rachis browning, and pH were closely monitored. Significant differences were noted across all parameters on days 11, 19, and 27. The BHT treatment (T2) resulted in the lowest weight loss (1.7g), followed by Aloe vera gel (T3) with 1.8g, whereas corn starch (T4) exhibited the highest weight loss (66.8g). The highest total soluble solids (TSS) were recorded in grapes treated with Aloe vera gel (23.8), followed by BHA (22.3), with paraffin wax (T5) showing the lowest TSS (9). Acidity loss was most pronounced in treatments T7 and T4 (3.9%), followed by paraffin wax (3.7%), with Aloe vera gel displaying the least acidity loss (3.3%). The greatest increase in pH was observed in BHT-treated grapes (7), followed by a combination of BHT, Aloe vera gel, and BHA (6.2), with BHA alone having the smallest pH increase (2). Corn starch treatment (T4) extended the shelf life to 27 days, followed by BHT (T2) at 25 days, while BHA (T1) had the shortest shelf life at 11 days. Edible coatings such as Aloe vera gel and BHT effectively preserved grape firmness and extended shelf life by reducing moisture loss. Future research should focus on optimizing these coating formulations and evaluating their effects on other fruit varieties.

References (Bibliographical note)

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