Studies on optimization of storage temperature for ber fruits

In the present studies, an attempt was made to optimize the ideal storage temperature for ber fruits. The ber fruits of cv. Umran were harvested at green mature stage, packed in perforated polythene bags and stored at different temperature regimes viz. 0°C, 2.5°C, 5°C, 7.5°C and 10°C and 90–95% RH. An interesting observation noticed was that fruits stored below and at 5°C developed chilling injury symptoms like, surface pitting and brown streaks, bland taste on 5^th day of storage, while at 10°C fruits developed softening and browning at neck which progressed towards the distal end on further storage. The best temperature for storage of ber fruits was found to be, 7.5°C and 90–95% RH, for maintaining highly acceptable organoleptic quality. At this temperature the fruits developed attractive colour and acceptable quality and can be stored upto two weeks. The results are discussed in the light of existing information.