Effect of sodium bicarbonate on quality of pear fruits under low temperature storage

The aim of study was to investigate the effect of sodium bicarbonate on physiochemical and enzymatic changes of ‘Patharnakh’ pear fruits stored at low temperature. Pear fruits were dipped in different concentrations of sodium bicarbonate (0.0, 1.0, 2.0 and 3.0%) and stored at 0–1°C and 90–95% RH for 70 days. Physical and biochemical attributes of the fruits were determined at 0, 20, 40, 60 and 70 days during storage. Exogenous applications of sodium bicarbonate reduced cellulase, PME and PPO enzyme activities. As compared to control, sodium bicarbonate (3%) resulted in 27 per cent higher fruit firmness, 14.3% greater sensory quality and 26.4% higher total phenolics content at 60 days of storage. Furthermore, sodium bicarbonate application effectively retarded the degradation of titratable acidity, ascorbic acid content, weight loss and total soluble solids. Thus, sodium bicarbonate was found to be useful for extending the shelf life and maintaining quality of pear fruits during low temperature storage.