Description:COMPOSITION AND METHOD FOR ENHANCING THE SHELF LIFE OF PERISHABLE CLIMACTERIC FRUITS

FIELD OF THE INVENTION
The present invention relates to the field of post-harvest treatment of horticultural produce, particularly to a composition and method to extend the shelf life of perishable climacteric fruits, more particularly to a composition comprising biomolecules to suppress the production of ethylene thereby enhancing the shelf life of the fruits.
BACKGROUND OF THE INVENTION
Post-harvest losses are generally categorized into those that occur during storage, transport, or at the wholesale, retail or consumer level. Horticultural produce, because of their high moisture content are inherently liable to deteriorate rapidly, especially under tropical conditions. Moreover, they are biologically active and carry out transpiration, respiration, ripening and other biochemical activities, which also deteriorates the quality of the produce. Losses during post-harvest operations due to improper storage and handling are enormous and can range from 5 -35 percent.
Ethylene, a natural hormone produced by fruits as they ripen and its autocatalytic nature, hastens the process making the produce more vulnerable for the microbial stress leading to deterioration. The result could be loss of nutrition, quality, reduced shelf life and specific symptoms of injury. Most of the climacteric fruits such as apples, apricots, avocados, ripening bananas, honeydew melons, papayas, peaches, pears, plums, tomatoes, guava, mango, sapota, fig, berries, melons and custard apple are more prone for shortening of shelf life due to ethylene activity.
Despite recent achievements, there is still a need in technologies applicable in extending shelf life of the fruits while preserving its quality, inter alia, due to the rising demand, the development of international trade and the desire to prevent hunger in a world where resources are dwindling.
The inventors of the present invention successfully devised and prepared a composition which can be applied onto the climacteric fruits by spraying, dipping, fruit wrapping or by using sachet and which effectively inhibits the ripening process of fruits by suppressing the production of ethylene.
OBJECT OF THE INVENTION
The main object of the invention is to develop a composition that is generally regarded as safe to extend the shelf life of climacteric fruits.
It is another object of the invention to develop a composition comprising the synergistic blend of specific antagonists or biomolecules such as chitosan, salicylic acid and gibberellic acid with a suitable delivery agent or carrier to extend the shelf life of climacteric fruits by countering the activity of ethylene release in fruits.
It is yet another object of the invention to develop a composition that simultaneously improves and preserves the quality of fruits with the extension of shelf life.
It is further object of the invention to develop a composition which may be applied by spraying, paper wrapping or by dipping or by using sachets.
Other objects of the inventions will be apparent from the description of the invention herein below.
SUMMARY OF THE INVENTION
A Composition and Method for enhancing the Shelf Life of Perishable Climacteric Fruit is presented in this disclosure wherein the composition comprising chitosan, salicylic acid, gibberellic acid, in a carrier suitable for application to the fruits.
In an aspect of the present invention, the concentration of chitosan used in the composition ranges from 0.1 to 0.3 % v/v
In an aspect of the present invention, the concentration of salicylic acid used in the composition ranges from 0.02 to 0.04 % w/v.
In an aspect of the present invention, the concentration of gibberellic acid used in the composition ranges from 0.01 to 0.02 %w/v.
In an aspect of the present invention, the carrier is selected from pongamia oil, rice starch and natural gum.
In an aspect of the present invention, the concentration of the carrier is in the range of 0.05 to 0.2 % v/v or w/v of the composition.
In an aspect of the present invention, the method of applying said composition onto the fruits is performed by dipping, spraying, paper wrapping, sacheting or a combination thereof.
DETAILED DESCRIPTION OF THE INVENTION
For the better understanding of the objects, technology and advantages of the present invention, the instant invention will be further explained in detail with respect to embodiments as given below. It should be understood that the specific embodiments described herein are only to be used for explaining the present invention but not used to limit the present invention
A Composition and Method for enhancing the Shelf Life of Perishable Climacteric Fruit is presented in this disclosure. In the following description, for the purpose of explanation, numerous specific details are set forth to provide a thorough understanding of the invention.
The present invention provides, in an aspect, a composition for enhancing the shelf life of perishable climacteric fruits wherein the composition comprising chitosan, salicylic acid, gibberellic acid, in a carrier suitable for application to the fruits.
The present invention, for the first time, discloses that the combination of chitosan, salicylic acid and gibberellic acid in a definite proportion is effective in inhibiting the ethylene production of the harvested climacteric fruits. The composition is formulated with one or more of carriers, thereby exhibiting efficient and safe extending shelf life of the fruits.
Among the attributes associated with the herein disclosed composition are: inhibition of ripening, microbial growth suppression, preservation of fresh appearance, extended storage period, suppression of weight loss, suppression of sugar and taste loss, and an extended firmness and color of the harvested fruits. The herein disclosed compositions are further advantageously safe and free of any residual after taste, maintaining the actual natural taste of the fruits.
After large number of experimentations the inventors of the present invention identified that the biomolecules chitosan, salicylic acid, gibberellic acid to be effective in suppressing the production of ethylene thereby enhancing the shelf life of the fruits more particularly the perishable climacteric fruits.
In an embodiment, chitosan is used at a concentration ranging from 0.1 to 0.3 % v/v of the composition.
In an embodiment, salicylic acid is used at a concentration ranging from 0.02 to 0.04 % w/v of the composition.
In an embodiment, gibberellic acid is used at a concentration ranging from 0.01 to 0.02 %w/v of the composition.
In an embodiment, the herein disclosed biomolecules are admixed or solubilized with a carrier to improve the effectiveness of the composition for use in extending the shelf life of the harvested fruits.
After large number of experimentations, the inventors of the present invention identified pongamia oil, rice starch and natural gum as suitable carriers or delivery agents.
In an embodiment, concentration of the carrier is in the range of 0.05 to 0.2 % v/v or w/v of the composition.
In an embodiment, the composition is prepared by mixing chitosan, salicylic acid and gibberellic acid in a carrier synergistically, wherein the concentration of chitosan ranges from 0.1 to 0.3 % v/v; concentration of salicylic acid ranges from 0.02 to 0.04 % w/v and concentration of gibberellic acid ranges from 0.01 to 0.02 %w/v; wherein the carrier is selected from pongamia oil, rice starch and natural gum; wherein the concentration of the carrier is in the range of 0.05 to 0.2 % v/v or w/v of the composition.
In an embodiment, the herein disclosed compositions may be liquid, semisolid or solid.
The chitosan, salicylic acid, gibberellic acid, pongamia oil, rice starch and natural gum are all procured from commercial vendors in Bengaluru, Karnataka.
The present invention, in another aspect, provides a method for enhancing the shelf life of perishable climacteric fruits.
In an embodiment, the method comprising applying onto the harvested fruits the composition comprising chitosan, salicylic acid, gibberellic acid, in a carrier suitable for application to the fruits
In an embodiment, the composition is applied onto the fruits by dipping, spraying, paper wrapping, using sachets or a combination thereof.
The above description of the invention, together with the below accompanying examples should not be construed as limiting the invention because those skilled in the art to which this invention pertains will be able to devise other forms thereof within the ambit of the appended claims.
EXAMPLES
Example 1: Selection of desired bioactive molecule to enhance the shelf life of perishable climacteric fruits
To select and optimize the concentration of bioactive molecules, the treatments of T1: Absolute control (Water dip), T2: Chitosan @ 0.2%, T3: Salicylic acid @ 300 ppm (0.03%), T4: Gibberellic acid @ 100 ppm (0.01%), T5: Chitosan @ 0.2% + Salicylic acid @ 0.03%, T6: Chitosan @ 0.2% + Gibberellic acid @ 0.01%, T7: Salicylic acid @ 0.03% + Gibberellic acid @ 0.01% and T8: Chitosan @ 0.2% + Salicylic acid @ 0.03% + Gibberellic acid @ 0.01% are followed with papaya fruits.
15 months old papaya plants having uniform vigor are selected randomly from the papaya orchard at University of Horticultural Sciences, Bagalkot, Karnataka. The fruits are harvested from the plants by hand when they are in full size, light green with a tinge of yellow at apical end. While picking from the trees, fruits are not scratched and free from any blemishes and pathogen attacks. The fruits are transported from orchard to the laboratory in plastic crates.
The bioactive molecules are purchased from the commercial vendors, the desired concentrations of the bioactive molecules according to the treatment schedule are prepared by diluting the chitosan, salicylic acid and gibberellic acid into 10 liters of distilled water. The freshly harvested fruits are washed with water and treated with prepared bioactive molecule solutions as per the treatments by dipping the papaya fruits for 2 minutes.
After applying treatments, control and all the treated fruit samples are stored at room temperature, 25 ± 5°C and 65 ± 5% RH. The observations are carried out at 3, 5, 7 and 9 days after storage (DAS) to evaluate the effect of different combinations and concentrations of bio active molecules of the treatments on the postharvest shelf life and quality of papaya fruit.
Papaya Fruits of each treatment are weighed by using a digital balance on the first day and at the end of each storage interval i.e., at 3, 5, 7 and 9 days of storage. The difference between initial and final fruit weights is considered as physiological weight loss and expressed in per cent (%). Fruit firmness is measured by using fruit penetrometer through force required to puncture the flesh of the fruit and expressed in Newton (N). The results of Physiological loss in weight (%) and Firmness (N) are tabulated below.
Table 1. Effect of post-harvest treatment of various bioactive molecules on physiological loss (%) and firmness (N) of papaya fruit during ambient storage
Treatment Physiological loss in weight (%) Firmness (N)
3 DAS 5 DAS 7 DAS 9 DAS 3 DAS 5 DAS 7 DAS 9 DAS
T1 3.98 8.68 14.74 21.30 4.13 2.93 1.24 0.56
T2 2.80 5.50 11.33 16.95 6.72 5.20 3.73 2.57
T3 3.43 7.56 13.38 18.88 4.73 3.59 2.08 1.16
T4 3.03 6.00 12.07 17.46 4.97 3.94 2.46 1.63
T5 2.66 4.91 10.78 16.28 7.33 6.08 4.63 3.28
T6 2.56 4.80 10.53 15.66 7.46 6.59 5.26 3.92
T7 2.74 4.20 10.93 16.41 7.12 5.93 4.35 3.03
T8 2.40 5.11 9.75 14.61 7.69 7.15 5.66 4.34
SEd 0.07 0.20 0.28 0.39 0.21 0.25 0.26 0.22
C.D (p=0.05) 0.17 0.44 0.61 0.82 0.43 0.52 0.55 0.46

Among the treatments the combination of chitosan @ 0.2% + salicylic acid @ 0.03% + gibberellic acid @ 0.01% recorded the minimum physiological loss in weight of 14.6% with the highest firmness of 4.34 N.
The fruit color value is evaluated in peel at 3, 5, 7 and 9 DAS as L* (lightness), a* (red/green value) and b* (blue/yellow value) values using a chromameter and the results are tabulated below as in Table 2.
Table 2: Effect of post-harvest treatment of various bioactive molecules on color of papaya fruit during ambient storage
Treatment Colour (L*) values Colour (a*) values Colour (b*) values
3 DAS 5 DAS 7 DAS 9 DAS 3 DAS 5 DAS 7 DAS 9 DAS 3 DAS 5 DAS 7 DAS 9 DAS
T1 45.53 50.61 60.03 64.28 -6.21 4.56 10.05 17.39 21.50 38.15 48.03 57.04
T2 44.09 46.93 50.99 56.65 -6.65 1.70 4.43 10.42 19.19 31.46 38.01 43.91
T3 44.41 48.32 54.31 58.94 -6.34 1.91 4.75 11.09 20.15 34.00 43.43 46.17
T4 44.24 47.35 52.00 58.08 -6.54 -1.30 3.82 9.65 19.78 32.39 40.32 44.97
T5 43.67 45.92 49.07 53.04 -6.89 -3.59 2.44 8.71 18.06 28.22 36.00 40.53
T6 43.59 45.46 48.37 52.04 -7.03 -4.33 2.08 7.68 17.61 25.15 33.3 37.53
T7 43.76 46.23 49.22 53.85 -6.79 -1.55 3.28 9.38 18.42 27.79 34.61 39.46
T8 43.07 44.7 46.78 50.75 -7.41 -4.69 1.28 6.93 17.19 23.11 29.19 36.17
SEd 0.14 0.34 0.79 0.82 NS NS 0.27 0.54 0.25 0.90 1.05 1.30
C.D (p=0.05) 0.29 0.71 1.62 1.68 NS NS 0.58 1.1 0.52 1.85 2.12 2.60

It is observed that the combination of chitosan @ 0.2% + salicylic acid @ 0.03% + gibberellic acid @ 0.01% showed linear increase of L value (from 43.07 on the third day of experimentation to 50.75 on the 9th day), a value (from -7.41 to 6.93) and b value (from 17.19 to 36.17) throughout the ripening period.
Total Soluble Solids (TSS) of papaya juice is determined using a Hand-Held Refractometer. A drop of papaya juice squeezed from the fruit is placed on the prism glass of the refractometer to obtain the TSS reading directly from the instrument and it is expressed as (0B). The refractometer is calibrated with distilled water to give a 0% reading before each sample analysis. For Titratable Acidity measurement, 2 ml filtered papaya fruit juice is diluted with distilled water to make the total volume of 25 ml. Then, 3–4 drops of 1% phenolphthalein are added to it as an indicator and titrated with 0.1 N NaOH until the pink color appeared to indicate the end-point of titration. The results are expressed as the percentage of citric acid per 100 g of fresh weight.
Titratable acidity (%) = (Titre value X Normailty of NaOH X 64 X Volume made up)/(Aliquot taken X Weight of sample X 1000) X 100
The results of TSS and Titratable Acidity are given below in Table 3.
Table 3. Effect of post-harvest treatment of bioactive molecules on total soluble solids (0B) and titratable acidity (%) of papaya fruit during ambient storage
Treatment Total soluble solids (0B) Titratable acidity (%)
3 DAS 5 DAS 7 DAS 9 DAS 3 DAS 5 DAS 7 DAS 9 DAS
T1 9.28 11.03 12.64 13.47 0.27 0.22 0.17 0.13
T2 8.76 11.14 13.21 14.3 0.32 0.27 0.22 0.19
T3 8.9 11.65 13.99 14.85 0.29 0.24 0.18 0.14
T4 8.81 11.26 13.48 14.66 0.31 0.25 0.21 0.17
T5 8.39 9.75 10.98 13.00 0.34 0.33 0.26 0.20
T6 7.92 9.38 10.49 12.48 0.37 0.34 0.26 0.21
T7 8.41 10.85 13.01 14.03 0.34 0.27 0.24 0.19
T8 7.52 9.11 10.10 11.68 0.39 0.36 0.29 0.23
SEd 0.09 0.11 0.13 0.12 0.006 0.007 0.007 0.006
C.D (p=0.05) 0.21 0.24 0.29 0.25 0.014 0.016 0.015 0.012
Among the treatments, the combination of chitosan @ 0.2% + salicylic acid @ 0.03% + gibberellic acid @ 0.01% recorded the minimum TSS of 11.68o B with the highest titratable acidity of 0.23%
Respiration rate is measured by observing the concentration of CO2 evolution per unit time per unit weight of the fruits by using gas analyzer and expressed in ml CO2/kg/h. The results on respiration rate of papaya fruits are tabulated below in Table 4.
Table 4. Effect of post-harvest treatment of bioactive molecule on respiration rate (ml CO2/kg/h) of papaya fruit during ambient storage
Treatment Respiration rate (ml CO2/kg/h)
3 DAS 5 DAS 7 DAS 9 DAS
T1 13.08 15.30 18.54 24.35
T2 9.18 10.20 13.25 15.50
T3 11.09 12.47 14.42 17.41
T4 9.87 11.07 13.62 16.07
T5 8.34 8.93 12.16 14.15
T6 8.02 8.61 11.80 12.85
T7 8.51 9.38 12.55 14.63
T8 7.58 8.10 10.29 11.58
SEd 0.33 0.40 0.49 0.78
C.D (p=0.05) 0.68 0.90 1.01 1.58

It is observed that the treatment combination of chitosan @ 0.2% + salicylic acid @ 0.03% + gibberellic acid @ 0.01% recorded the lowest respiration rate.
For Carotenoid content, Fruit pulp is extracted with cold absolute acetone and then re-extracted several times until it is completely uncolored. The concentration is determined by using colorimeter at 644.8 nm and expressed in mg g-1 . Per cent Disease Index (PDI) is calculated by using the following formula
Per cent Disease Index = (Number of fruits affected by disease)/(Total number of fruits) X 100
The shelf life of any fruit is the days required to fully ripe retaining optimum marketing and eating qualities from the day of harvesting. However, in the present studyl the shelf life of papaya is calculated from the day of treatment applied to the fruits before ripening to the days until they held edible quality after ripening influenced by various treatments. The results of the carotenoid content, per cent disease index and shelf life are tabulated below in Table 5.
Table 5. Effect of post-harvest treatment of bioactive molecule on caroteniod (mg 100 g - 1), per cent disease index (PDI) and shelf life (days) of papaya fruit during ambient storage
Treatment Caroteniod (mg 100 g - 1) Per cent disease index (PDI) Shelf life (days)
9 DAS 9 DAS
T1 1.19 95.84 6.46
T2 1.07 44.00 8.02
T3 1.16 58.66 7.69
T4 1.10 51.00 7.87
T5 0.96 39.00 8.61
T6 0.94 37.00 8.66
T7 0.98 40.16 8.33
T8 0.93 34.83 9.00
SEd 0.01 2.51 0.15
C.D (p=0.05) 0.03 5.08 0.31

Among the treatments the combination of chitosan @ 0.2% + salicylic acid @ 0.03% + gibberellic acid @ 0.01% recorded the highest shelf life of 9 days with lowest per cent disease index of 34.83 and carotenoid content of 0.93mg 100 g – 1
Example 2: Study on the carriers/delivery agent to regulate the release rate of bioactive molecules
To study the effect of carriers/delivery agents at ambient temperature,the treatments of T1: Chitosan @ 0.2% + Salicylic acid @ 0.03%+ Gibberellic acid @ 0.01% + Rice starch @ 0.05%, T2: Chitosan @ 0.2% + Salicylic acid @ 0.03%+ Gibberellic acid @ 0.01% + Rice starch @ 0.1%, T3: Chitosan @ 0.2% + Salicylic acid @ 0.03%+ Gibberellic acid @ 0.01% + Rice starch @ 0.15%, T4: Chitosan @ 0.2% + Salicylic acid @ 0.03%+ Gibberellic acid @ 0.01% + Rice starch @ 0.2%,T5: Chitosan @ 0.2% + Salicylic acid @ 0.03%+ Gibberellic acid @ 0.01% + Pongamia oil @ 0.05%, T6: Chitosan @ 0.2% + Salicylic acid @ 0.03%+ Gibberellic acid @ 0.01% + Pongamia oil @ 0.1%, T7: Chitosan @ 0.2% + Salicylic acid @ 0.03%+ Gibberellic acid @ 0.01% + Pongamia oil @ 0.15%, T8: Chitosan @ 0.2% + Salicylic acid @ 0.03%+ Gibberellic acid @ 0.01% + Pongamia oil @ 0.2%, T9: Chitosan @ 0.2% + Salicylic acid @ 0.03%+ Gibberellic acid @ 0.01% + Natural gum @ 0.05%, T10: Chitosan @ 0.2% + Salicylic acid @ 0.03%+ Gibberellic acid @ 0.01% + Natural gum @ 0.1%, T11: Chitosan @ 0.2% + Salicylic acid @ 0.03%+ Gibberellic acid @ 0.01% + Natural gum @ 0.15%, T12: Chitosan @ 0.2% + Salicylic acid @ 0.03%+ Gibberellic acid @ 0.01% + Natural gum @ 0.2% are followed with papaya fruits.
The carriers/delivery agents of rice starch, pongamia oil and natural gum are purchased from the commercial vendors, the desired concentrations of the carriers according to the treatment schedule are prepared by diluting them in 10 liters of distilled water along with superior bioactive molecules of chitosan, salicylic acid and gibberellic acid. The freshly harvested fruits are washed with water and treated with prepared bioactive molecule solutions along with carriers/ delivery agents as per the treatments by dipping the papaya fruits for 2 minutes.
After applying treatments, control and all the treated fruit samples are stored at room temperature, 25 ± 5°C and 65 ± 5% RH. Observation like physiological loss in weight, firmness and shelf life are carried out at 3, 5, 7 and 9 days after storage to evaluate the effect of different concentrations of carriers//delivery agents along with superior bioactive molecule combination on the post-harvest shelf life of papaya fruit.
Table 6. Effect of post-harvest treatment of bio-active molecules along with delivery agent at various concentrations on physiological loss (%) of papaya fruit during ambient storage
Treatments Physiological loss in weight (%)
3 DAS 5 DAS 7 DAS 9 DAS
T1 2.33 5.05 9.64 14.55
T2 2.27 5.01 9.21 14.23
T3 2.11 4.93 9.21 13.80
T4 2.08 4.86 9.18 13.73
T5 2.28 4.99 9.17 13.06
T6 2.07 4.86 9.00 12.88
T7 2.00 4.16 8.55 12.52
T8 1.94 4.23 8.64 12.33
T9 2.31 5.05 9.57 13.79
T10 2.26 4.95 9.13 13.05
T11 2.11 4.30 8.72 12.76
T12 2.00 4.44 8.83 12.51
SEd 0.01 0.02 0.04 0.08
C.D (p=0.05) 0.03 0.05 0.08 0.18
Table 7. Effect of post-harvest application of bio-active molecules along with delivery agent at various concentrations on firmness (N) and shelf life (days) of papaya fruit during ambient storage
Treatments Firmness (N) Shelf life (days)
3 DAS 5 DAS 7 DAS 9 DAS
T1 7.70 6.62 5.12 4.38 9.15
T2 7.70 7.03 5.37 4.63 9.23
T3 7.73 7.18 5.84 4.67 9.25
T4 7.75 7.24 6.07 4.72 9.17
T5 7.72 7.01 5.39 4.55 9.28
T6 7.74 7.32 6.15 4.88 10.05
T7 7.74 7.35 6.32 4.90 10.87
T8 7.77 7.38 6.51 4.93 11.20
T9 7.70 6.83 5.17 4.40 9.17
T10 7.71 7.09 5.67 4.70 9.20
T11 7.73 7.21 6.00 4.83 9.17
T12 7.73 7.25 6.10 4.88 9.03
SEd 0.002 0.03 0.05 0.02 0.08
C.D (p=0.05) 0.005 0.06 0.11 0.04 0.17

It is observed that application of chitosan @ 0.2% + salicylic acid @ 0.03%+ gibberellic acid @ 0.01% along with Pongamia oil @ 0.2% as carrier/delivery agent showsthe highest shelf life (11.2 days), firmness (4.93 N) and the lowest physiological loss in weight of 12.33% at 9 days after storage.
Example 3: Method of preparation of the composition of the present invention
In an illustrative example, the details of the preparation of the composition of the present invention comprising chitosan, salicylic acid, gibberellic acid along with the carrier/delivery agent of pongamia oil are as follows:
Two liters of fresh water is taken in a clean container with 5 liters’ capacity
5 to 15 ml (v/v) of deacetylated chitin is added and thoroughly mixed to get clear solution
And then 0.10 to 0.20g (w/v) of salicylic acid is added and mixed well
Following that 0.02 to 0.10g (w/v) of gibberellic acid is added and mixed well
Finally, 2.5 to 10ml (v/v) of pongamia oil (carrier/ delivery agent) is mixed and stirred vigorously for complete dissolution of the bioactive molecules.
The final volume is made into 5 liters
Freshly harvested papaya fruit is taken and washed with water to remove the impurities if any
Washed fruit is treated with the composition obtained above by dipping the fruit for 2 minutes
After the treatment, fruits are stored at room temperature, 25 ± 5°C and 65 ± 5% RH
The above prepared composition can also be sprayed onto the fruits. It can also be used for paper wrapping where papers of 1×1 m size and 0.05 mm thickness are soaked into the prepared composition and dried under shade, then the treated paper is wrapped over the fruits. Alternatively, the prepared composition can be appliedby using sachets.
Example 4: Synergistic activity of the bioactive molecules used in the composition of the present invention.
The composition comprising “synergistic activity” is a combination of bioactive molecules of chitosan, salicylic acid and gibberellic acid which exhibits increased functional activity as a non-linear multiple of the functional activity of one or two bioactive molecules. In other words, the combined functional activity of three bioactive molecules being tested is significantly greater than the result of one or two bioactive molecules.
Table 8 depicts the synergistic activity of the combination or blend of bioactive molecules of chitosan, salicylic acid and gibberellic acid.
Treatments Physiological loss in weight (%) Firmness (%) Per cent Disease Index (PDI) Shelf life(days)
Chitosan @ 0.2% + Salicylic acid @ 0.03% 16.28 3.28 39.00 8.6
Chitosan @ 0.2% + Gibberellic acid @ 0.01% 15.66 3.92 37.00 8.7
Salicylic acid @ 0.03%+ Gibberellic acid @ 0.01% 16.41 3.03 40.16 8.3
Chitosan @ 0.2% + Salicylic acid @ 0.03%+ Gibberellic acid @ 0.01% 14.61 4.34 34.83 9.0

The combination or blend of chitosan @ 0.2% + salicylic acid @ 0.03% + gibberellic acid @ 0.01% recorded the minimum physiological loss in weight of 14.6%, highest firmness of 4.34 N, lowest per cent disease index of 34.83 and highest shelf life of 9 days after dipping the fruits in the prepared composition for 2 minutes and estimating the above parameters at 9 days after storage.
While the invention has been described in connection with a illustrative embodiment, it is not intended to limit the scope of the present disclosure to the particular form set forth, but on the contrary, it is intended to cover such alternatives, modifications, and equivalents as may be included within the scope of the present disclosure.

, Claims:We claim:
1. A composition for enhancing the shelf life of perishable climacteric fruits characterized in that the composition comprising chitosan, salicylic acid and gibberellic acid in a carrier suitable for application to the fruits.
2. The composition as claimed in claim 1, wherein the chitosan is in the concentration ranging from 0.1 to 0.3 % v/v; salicylic acid is in the concentration ranging from 0.02 to 0.04 % w/v and gibberellic acid is in the concentration ranging from 0.01 to 0.02 %w/v.
3. The composition as claimed in claim1, wherein the carrier is selected from pongamia oil, rice starch and natural gum; wherein the concentration of the carrier is in the range of 0.05 to 0.2 % v/v or w/v of the composition.
4. The composition as claimed in claim 1, wherein the composition is prepared by mixing chitosan, salicylic acid and gibberellic acid in a carrier synergistically, wherein the concentration of chitosan ranges from 0.1 to 0.3 % v/v; concentration of salicylic acid ranges from 0.02 to 0.04 % w/v and concentration of gibberellic acid ranges from 0.01 to 0.02 %w/v; wherein the carrier is selected from pongamia oil, rice starch and natural gum; wherein the concentration of the carrier is in the range of 0.05 to 0.2 % v/v or w/v of the composition.
5. A method for enhancing the shelf life of perishable climacteric fruits, the method comprising applying onto the harvested fruits the composition comprising chitosan, salicylic acid and gibberellic acid in a carrier suitable for application to the fruits.
6. The method as claimed in claim 5, wherein said applying said composition onto the fruits is performed by dipping, spraying, paper wrapping, sacheting or a combination thereof.