Naphthalene acetic acid and ferrous sulphate induced changes in physico-chemical composition and shelf-life of ber
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Ber, NAA, ferrous sulphate, shelf-life, fruit quality.Issue
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The ber (Zizyphus mauritiana L.) fruits of cv. Gola were subjected to various treatments of naphthalene acetic acid (NAAI) and ferrous sulphate to determine their effect on physico-chemical characteristics and shelf life of fruits. NAA @ 0, 50, 75 and 100 ppm and ferrous sulphate @ 0, 0.2, 0.3 and 0.4% were applied alone as well as in combination form during fruit development stage (pea size). The results revealed that 100 ppm NAA and 0.4% FeSO4 was found most effective in significantly increasing the fruit weight (18.35 & 22.95%), fruit length (23.11 & 27.95%) and fruit width (20.15 & 17.9%) respectively over the control. Though, the TSS of fruits was slightly reduced. The application of 75 ppm NAA and 0.3% FeSO4 helped in maintaining the marketability and also reduced the fruit weight loss (2.19 and 2.41%) and fruit decay loss (10.37 and 9.81%), respectively over the control. Application of 100 ppm NAA and 0.4% FeSO4 was found most economical than the other treatments.Abstract
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