Annual Report 2011-2012 - Nabi.res.in

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NATIONAL AGRI-FOOD BIOTECHNOLOGY INSTITUTEFigure 4: Different stages of micropropagation of banana. (A) Banana sucker as explants. (B) Sucker turnedinto green bud. (C) Induction of multiple shoots. (D) Shoot elongation. (E) Tissue culture raised plants.3. Establishment of micropropagation: for fresh fruits. The concept of globala. Suckers of Grand Nain, Rasthali and Dwarfharmonization of quality standards is emergingCavendish cultivars were used forrapidly which warrants the development ofoptimization of protocol for microglobally acceptable analytical tools for qualitypropagation (Figure 4 A).assessment and delivering the logical andsustainable solutions to maintain postharvestb. Multiple shoots were induced and quality in the supply chain. The genetic,multiplied under some of the culture physiological and biochemical diversity in theconditions (Figure 4 B, C and D).fresh produce require the commodity specificapproach to develop postharvest solutions.c. Tissue culture raised acclimatized plantshave been generated and transferred atNABI research field (Figure 4 E).2.2 Quality enhancement and postharveststability of tropical fruitsResearch Objectives:lUnderstanding and explicating thecomplexity of biochemical and molecularfactors contributing to produce quality.Principal Investigator:l Development of preharvest and postharvestSukhvinder P. Singhstrategies to improve quality and enhanceResearch Fellow:postharvest stability of farm produce.Manpreet Kaurl Translation of knowledge and innovationIntroduction:into commercially important products/processes/services for primary producersQualitative and quantitative postharvest losses of and industry.fresh fruits are significant in India. Enhancing andmaintaining quality through adaptive preharvest Long Term Objectives:and postharvest actions is important to reducel To develop protocols to address commoditylosses, meet consumer expectations and promote specific quality and postharvest issues.domestic and international trade. The primelobjective of this research program is to understandTo improve and maintain farm producebiological basis of fruit quality and generate basicquality through application of Generallyknowledge to develop pre and postharvestRecognised As Safe (GRAS) compounds,strategies for extending the storage stability andnatural metabolites, growth regulators andmaintaining produce quality. The research effortsantagonistic microorganisms.are directed to expand the horizon of l Generating primary data on the producemeasurement, definition and meaning of 'quality' quality with special reference to flavour and25
NATIONAL AGRI-FOOD BIOTECHNOLOGY INSTITUTEnutritional quality.Research in Progress: Mango, citrus, litchi andguava are the targeted crops to study the qualityand postharvest stability of fruits.Mangolcyclopropene (1-MCP), which is anethylene action inhibitor, was not effectiveto retard the process of fruit softening inboth treated and control fruit. Theinefficacy of 1-MCP is contrary to its proveneffectiveness in other fruits.Mango export from India has been jeopardised by 4. The qualitative profiling of aroma volatilesthe postharvest phytosanitary requirements by in mango showed that sesquiterpenes andseveral countries such as the United States of monoterpenes constituted about 85-90% ofAmerica, Japan, Australia and New Zealand. In the total volatiles production. With therecent years, heat-based phytosanitary treatments progress of fruit ripening, the abundance ofhave received regulatory approvals from Japan, sesquiterpenes decreased and that ofAustralia and New Zealand which led to the monoterpenes and esters increased.establishment of these facilities in the major5. The evolution of aroma volatiles such asmango producing and exporting zones of themonoterpenes and esters was faster in VHTcountry. However, there are certain qualityfruit, parallel to other changes in fruitconcerns associated with these treatments whichripening, compared to control.can affect consumer acceptance of the exportedfruit in the international markets. Our objective 6. The abundance of esters (fruity odour)was to assess the impact of heat treatment declined significantly in VHT fruit after 8protocols on quality and postharvest behaviour of days of shelf-life at 26°C. The VHT wasmango fruit.effective to reduce the microbial on fruit1.surface and also helped reducing theIn 2011 season, an experiment on Vapourincidence of anthracnose disease.Heat Treatment (VHT) of 'Chausa' mangowas conducted in a commercial VHT 7. The VHT fruit stored at 10°C for 2 or 3facility at Saharanpur, U.P.weeks and then held for 4 days at 26°C forsimulated shelf conditions showed lower2. The results showed that the VHT acceleratedincidence of chilling injury. However, therate of fruit ripening, resulted in developdetrimentaleffect of VHT in terms of fasterment of uniform skin colouration (Figure 5).fruit softening was not prevalent in fruit heldThe heat treated fruits reached ready-to-eatin cold storage after treatment.Figure 5: Effect of VHT on skin colouration in'Chausa' mangoes after 48 hours at 26°C.stage within 4 days of treatment against the 8days in control held at ambient conditions(26°C).3. Post-VHT treatment with 1-methy-In future, the efforts will be made to minimise thedetrimental effects of VHT on mango fruit qualityattributes and also to retard the process of fruitripening through better understanding of fruitphysiology.LitchiSkin colouration in litchi is due to the presence ofanthocyanin pigments. whose biosynthesis andpostharvest stability can seriously affect fruitquality. Targeted metabolite profiling of litchi(cvs. 'Calcuttia', 'Dehradun' and 'Seedless') wasconducted at different stages of maturation (green,colour break/pink, and red).1. The results showed that the concentrations26
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