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<p>Sapota is a&#xa0;widely favored fruit in tropical and subtropical regions, appreciated for its significant health benefits. However, its postharvest shelf life is limited due to high rate of respiration, ethylene production and lack of effective postharvest treatments to decelerate the metabolic changes. The present study explored the effect of hot water treatment (HWT) (52 °C for 5 min, 52 °C for 10 min, 55 °C for 5 min and 55 °C for 10 min) on physical, physiological, biochemical parameters and functional compounds of sapota during cold storage (15 ± 1 °C). The results demonstrated that HWT (52 °C for 5 min) significantly reduced weight loss, ripening co-efficient, firmness loss, decay incidence and pulp color changes compared to control fruit. Likewise, HWT significantly retarded respiration and ethylene evolution rate throughout the storage period. Notably, HWT increased the total soluble solids and total sugars over the control. HWT also enhanced bioactive compounds like total phenols, flavonoids, ascorbic acid and antioxidant capacity as compared to control. Furthermore, consumer acceptability of sapota was well maintained after HWT. Meanwhile, multiple linear regression analysis suggested that physico-chemical parameters and antioxidants contributed 99.26, 97.79, 98.77, 98.02, 98.80 and 99.03% of the variations in physiological loss in weight (PLW), respiration rate, ethylene production, firmness, decay incidence and ripening coefficient, respectively. Overall, the study suggests that HWT (52 °C for 5 min) provides a&#xa0;non-chemical and eco-friendly approach to delay fruit softening and maintain fruit quality by slowing metabolic changes and decay incidence whilst upregulating the antioxidants level, thus extending the shelf life of cold-stored sapota fruit to 18&#xa0;days.</p> Graphic abstract <p></p>

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Hot Water Treatment Enhances Quality and Storage Life of Sapota Fruit (Cv. ‘Cricket Ball’) During Cold Storage

  • 期刊论文

  • 发表日期：

    2025年6月13日

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  • Brunda N. B.,
  • Sudhakar Rao D. V.,
  • Vijay Rakesh Reddy S.,
  • Menaka M.,
  • Narayana C. K.,
  • Ashwija B. N.,
  • Vibhishan N. B.

摘要

Sapota is a widely favored fruit in tropical and subtropical regions, appreciated for its significant health benefits. However, its postharvest shelf life is limited due to high rate of respiration, ethylene production and lack of effective postharvest treatments to decelerate the metabolic changes. The present study explored the effect of hot water treatment (HWT) (52 °C for 5 min, 52 °C for 10 min, 55 °C for 5 min and 55 °C for 10 min) on physical, physiological, biochemical parameters and functional compounds of sapota during cold storage (15 ± 1 °C). The results demonstrated that HWT (52 °C for 5 min) significantly reduced weight loss, ripening co-efficient, firmness loss, decay incidence and pulp color changes compared to control fruit. Likewise, HWT significantly retarded respiration and ethylene evolution rate throughout the storage period. Notably, HWT increased the total soluble solids and total sugars over the control. HWT also enhanced bioactive compounds like total phenols, flavonoids, ascorbic acid and antioxidant capacity as compared to control. Furthermore, consumer acceptability of sapota was well maintained after HWT. Meanwhile, multiple linear regression analysis suggested that physico-chemical parameters and antioxidants contributed 99.26, 97.79, 98.77, 98.02, 98.80 and 99.03% of the variations in physiological loss in weight (PLW), respiration rate, ethylene production, firmness, decay incidence and ripening coefficient, respectively. Overall, the study suggests that HWT (52 °C for 5 min) provides a non-chemical and eco-friendly approach to delay fruit softening and maintain fruit quality by slowing metabolic changes and decay incidence whilst upregulating the antioxidants level, thus extending the shelf life of cold-stored sapota fruit to 18 days.

Graphic abstract