How to extend shelf life of fruits/Methods of Extension of shelf life of fruits
Using growth regulators; NAA, GA3. e.g. Pineapple.
By covering with a polythene sheet. e.g. Banana.
By hot water treatment. e.g. Mango.
By covering with wax. e.g. Mango, Banana.
By applying pesticides or fungicide. e.g. Litchi.
Storage at low temperature and high moisture. e.g. Banana, Papaya, Pineapple.
Reducing the internal moisture content of fruits. e.g. Ber, Date, Grape, Apricot, Pear, etc.
By fumigation with Sulphur Dioxide (SO2) gas. e.g. Litchi.
By keeping in preservatives. e.g. Jam, Jelly, Pickle.
By processing of fruits
By Canning. e.g. Pineapple, Mango, Pear.
By fermentation. e.g. Grape.
By pasteurization. e.g. Mango juice, Orange Juice.
Preservation in refrigeration and deep freeze.
Preservation in cold storage. e.g. Mango, Grape, Apple.
Controlled on modiﬁed atmosphere storage. e.g. Pineapple, Papaya, Banana.
By using hypobaric on the sub-atmospheric storage method.
By using various chemicals. e.g. KMnO4, CaNO3, CaCl2. e.g. Guava.
By using Ice ban cooling. e.g. Pear.
By using evaporative cooling in cool chambers.