Effect of Postharvest Treatments on Shelf Life and Quality of Jamun (Syzygium cumini (L.) Skeels) Fruits

Abstract

Jamun (Syzygium cumini (L.) Skeels) is a highly perishable fruit whose rapid moisture loss, softening and decay restrict fresh-fruit marketing. The present investigation evaluated selected hot-water, plant-extract and chemical postharvest treatments for maintaining jamun quality during cold storage. Experiments were conducted during 2025–2026 in the Post-Harvest Technology Laboratory of Desh Bhagat University. Two separate completely randomised experiments included nine treatments each, with three replications. Treatments comprised hot water at 45 and 50°C, ocimum, neem and Aloe vera gel at 10 and 15%, and chitosan, salicylic acid, calcium chloride and boric acid at two concentrations. Treated fruits were stored at 13±1°C and 85% relative humidity, and observations were recorded at 3-day intervals up to 15 days. In the plant-based experiment, 10% Aloe vera gel recorded the lowest cumulative physiological loss in weight (33.00%) and the highest reported firmness (288.67 g), whereas 15% Aloe vera gave the longest shelf life (14.14 days). In the chemical experiment, 2% calcium chloride recorded the lowest cumulative physiological loss in weight (10.10%), firmness of 140 g and a maximum shelf life of 15 days. Untreated fruit deteriorated more rapidly, with shelf life of approximately 9–9.5 days in the two experiments. The results indicate that Aloe vera gel and calcium chloride are promising postharvest treatments for jamun under the tested storage conditions. Independent multi-season validation is required to establish consistency across years.