OMVEER, DASHRATH BHATI*, DEEPAK MAURYA, PUSHPENDRA KUMAR GOYAL, NIKITA NEHAL AND DINESH BABOO TYAGI
Department of Horticulture, School of Agriculture, ITM University, Gwalior-474 001 (M. P.), India
*(e-mail: bhati.dashrath.1@gmail.com; Mobile: 97847 39334)
(Received: February 20, 2023; Accepted: March 27, 2023)
ABSTRACT
Blanching treatment was intended to inactivate the endogenous enzymes of vegetables during storage and is common pre-treatment method which alters nutritional and sensory attributes. The present study was conducted to study the effect of blanching treatment followed by GA3 coating on quality and sensory attributes during storage of the green chillies. The experiment was laid out in the completely randomized design with three replications. The treatments given were 0, 5, 10 and 15 second blanching followed by dipping in 1, 2 and 3 ppm gibberellic acid. The use of different edible coatings significantly influenced the shelf-life and quality of green chillies. It was recorded that edible coating treatment T3 (gibberellic acid @ 3 ppm) was found the most superior treatment as compared to other edible coating treatments and it gave the maximum physical and biochemical parameters. However, the minimum physical and biochemical parameters were recorded under control treatment T0. Therefore, on the basis of the present study, it may be concluded that the gibberellic acid @ 3 ppm was best for the improving shelf-life and quality of green chillies.
Key words : Coating, physico-chemical parameters, organoleptic evaluation, storage