Dragon Fruit Shelf Life and Microbial Infestation of Dragon Fruit

Authors:

Gerik Bagra^1*, Bandana Saikia², Utpal Kotoky¹, Ananta Saikia¹, Nanhe Lal Saroj¹, Manoranjan Neog³

ABSTRACT

The experiment conducted over two years aimed to investigate the shelf-life and microbial infestation in stored dragon fruit [Hylocereus costaricensis (Weber) Britton & Rose], employing six post-harvest treatments. The treatments involved combinations of solutions of NaOCl, ascorbic acid, chitosan solution, Calcium Chloride solution; and packaging methods, along with control treatments. After 8 days after storage (DAS) at ambient conditions, treatment involving dipping fruits in a 100 ppm NaOCl solution for 5 minutes, air drying, and packing in transparent 0.2% perforated LDPE bags, exhibited the most favourable outcomes with the lowest Physiological Loss in Weight (PLW) 1.66%, with no signs of rotting, compared to the other treatments showing fungal mycelial growth and rotting. The storage fungus was isolated, cultured and morphologically identified as Collototrchium sp. based on the structures of fruiting bodies and spores. The overall microbial load, moisture content, juice content and PLW were also evaluated and found that treatment with NaOCl for 5 minutes, followed by air drying and packing not only retained maximum nutraceuticals in the fruit but also extended the shelf life up to 8 days. Overall, this research provides valuable insights into enhancing the storage conditions of dragon fruit for prolonged shelf life and quality retention.

¹Department of Horticulture, ²Department of Plant Pathology, ³Directorate of Extension Education, Assam Agricultural University (AAU), Jorhat, Assam, India, PIN - 785013. *Corresponding author; e-mail:gerikbagramemo@gmail.com

KEY WORDS: Dragon fruit, shelf-life, storage, microbial, fungus, Colletotrichum.