Browsing by Author "Yadav, Nitin"

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    Postharvest Application of 6-Benzylaminopurine Preserves Quality and Delays Senescence of Pointed Gourd (Trichosanthes dioica Roxb.) Fruit
    (Springer, 2022) Yadav, Nitin; Singh, Anil K.; Pal, Akhilesh Kumar; Sharma, Swati; Barman, Kalyan
    This experiment investigated the effect of postharvest 6-benzylaminopurine treatment for preserving quality and improving storability of pointed gourd fruit. The fruits were treated with 6-benzylaminopurine (1.0�mM, 2.0�mM and 3.0�mM) by immersion method and stored at room temperature while, control fruits were treated with distilled water. Weight loss, total chlorophyll, total carotenoids, malondialdehyde content, ascorbic acid, total phenol and total flavonoids content were monitored at every 2�days of interval during storage. Among the treatments, 3.0�mM BAP-treated fruits showed 24% lower weight loss and 30% lower chlorophyll loss over control. After 6�days of storage, these fruits retained about 21% higher ascorbic acid, 27% higher total phenol and 28% higher total flavonoids than control. Senescence of the treated fruit was also delayed by 3.0�mM 6-benzylaminopurine treatment, showing 22% lower accumulation of malondialdehyde and 26% lower total carotenoids content compared to control. � 2021, The National Academy of Sciences, India.
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    Salicylic Acid Treatment Reduces Lipid Peroxidation and Chlorophyll Degradation and Preserves Quality Attributes of Pointed Gourd Fruit
    (Hindawi Limited, 2022) Yadav, Nitin; Singh, Anil K.; Emran, Talha Bin; Chaudhary, Ratiram G.; Sharma, Rohit; Sharma, Swati; Barman, Kalyan
    The marketability of pointed gourd fruit is drastically reduced after harvest due to moisture loss, chlorophyll degradation, yellowing of the skin, and shriveling. The present investigation studied the effect of exogenous salicylic acid (SA) treatment on senescence and fruit quality attributes of pointed gourd during storage under ambient conditions. Fruits were treated by immersing them in different concentrations of SA (1.0 mM, 2.0 mM, and 3.0 mM) and distilled water (control) for 5 minutes. The investigation showed beneficial effects of 3.0 mM SA treatment in lowering weight loss (16.8%), maintaining higher chlorophyll (32.8%) in the skin, and reducing lipid peroxidation (20.2%) compared to the control. SA (3.0 mM)-treated fruits retained 15.3% higher ascorbic acid and about 18% higher total phenol, flavonoids, and radical scavenging activity over pointed gourd fruits in the control group. However, significant difference in the total antioxidant capacity after 6 days of storage was not noted between SA-treated and control fruit. Thus, postharvest salicylic acid treatment can beneficially be used to extend marketability and delay quality deterioration of pointed gourd fruits stored under ambient conditions. � 2022 Nitin Yadav et al.