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Journal of Food Science and Technology

, Volume 56, Issue 7, pp 3391–3398 | Cite as

Effect of sodium benzoate application on quality and enzymatic changes of pear fruits during low temperature

  • Amandeep KaurEmail author
  • P. P. S. Gill
  • S. K. Jawandha
Original Article
  • 28 Downloads

Abstract

Effect of postharvest applications of sodium benzoate on physico-chemical properties and enzymatic activities of pear fruit cv. Patharnakh during cold storage were examined. Uniform and healthy fruits of pear cv. Patharnakh were treated with sodium benzoate (0.0, 1.0, 2.0 and 3.0%) and thereafter stored at low temperature conditions (0–1 °C and 90–95% RH) for 70 days. Evaluation of physico-chemical parameters and enzymatic activities were made at 0, 20, 40, 60 and 70 days of storage. Sodium benzoate treatments effectively retained higher fruit firmness, sensory quality, total phenolics content and alongside suppressed the degradation of total soluble solids, ascorbic acid content and titratable acidity. Sodium benzoate treated fruits also exhibited higher efficacy in maintaining less enzymatic activity of cellulase, pectin methyl esterase and polyohenol oxidase. It was inferred that the postharvest treatments of sodium benzoate proved to be an effective means of improving quality and postharvest life of ‘Patharnakh’ pear fruit.

Keywords

Sodium benzoate Fruit quality Pear Cold storage Enzymatic activity 

Notes

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.Department of Fruit SciencePunjab Agricultural UniversityLudhianaIndia

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