Int.J.Curr.Microbiol.App.

Sci (2018) 7(7): 4319-4328

International Journal of Current Microbiology and Applied Sciences

ISSN: 2319-7706 Volume 7 Number 07 (2018)
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Review Article https://doi.org/10.20546/ijcmas.2018.707.503

Influence of Ascorbic Acid Application on Quality and

Storage Life of Fruits

Jatinder Singh and Anis Mirza*

Department of Horticulture, Lovely Professional University, Phagwara-144411, India

* Corresponding author

ABSTRACT

Keywords India is major producer of fruits of the world with 2 nd ranking. An appreciable quantity of
produce is lost due to multitude of factors such as improper post-harvest operations,
Physical, Biochemical perishable nature; as a result, there is a huge gap between production and availability.
Changes, Ascorbic
acid, Spoilage, About 10-15% fresh fruits shrivel or spoil, lowering market value along with consumer
Physiological loss in acceptability. Quality cannot be improved during storage. Selection of fruit varieties is
weight based on marketability, yield and keeping quality because these factors affect the bottom
line. Use of protective antioxidants for enhancement in shelf life of produce has been in
Article Info
practice and yielded appreciable results. Contributing to the list of protectants, ascorbic
Accepted: acid finds suitability as a preferential post harvest dip agent for shelf-life enhancement and
30 June 2018 keeping the fruit properties intact for longer durations. This article provides a
Available Online: comprehensive essay of the protective action of ascorbic acid treatments in fruits for
10 July 2018 enhancing the shelf-life.

Introduction pre-harvest prevailing conditions such as

climate, light, soil type, mulching, fertilization
Fruit are important sources of fiber, and application of naturally occurring
potassium, folic acid, carbohydrates and compounds can affect the nature of the
vitamins etc. They constitute vital part of our antioxidant and antioxidant activity of various
diet. Their minor documented benefits relate fruits (Antalovich et al, 2002). Various
to their role in preclusion of cancer and kidney researchers have reported Ascorbic acid as
functions through contribution of ascorbic effective measure in controlling enzymatic
acid. Vitamin C is needed for growth, browning of fruits and vegetables (Santerre et
development and repair of cells and tissues. It al., 1988; Sapers et al., 1989). Various kinds
helps in making collagen in the body, leading of molds (Fungi) in different nuts that are
various proteins in skin making, cartilage, already roasted can be removed by application
ligaments, tendons and blood vessels and of with and ascorbic acid solution along with
healing wounds. Vitamin C is an excellent water (Clark, 2015). Ascorbic acid is a good
antioxidant, along with beta-carotene, and antioxidant that keeps fruit from darkening
many other nutrients. Researchers found that and improves destruction of bacteria during

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drying process. A combination of 34 grams of Vishwavidyalaya, Raipur that application of

pure ascorbic acid into 1000 milliliters of cold sulphur +citric acid in China fruits, showed
water averts darkening of fruits. Application minor browning with the uppermost score of
of Ascorbic acid had many stimulating effects fruit colour. Five varieties of litchi (viz.
on growth and physiological activities of Sarguja Selection-1, Sarguja Selection-2,
various plants (Dewick, 2000, Ismail, 2008 Shahi, China and Rose Scented) were treated
and Abdou et al., 2015). Antioxidants like with various chemicals during experiment and
ascorbic acid and citric acid have synergistic kept under ambient storage conditions (Jain,
effect and auxinic action towards flowering 2006). Ascorbic acid 0.1% increased the
and fruiting of fruit trees, lately, antioxidants lightness (L) and decreased the redness (a) and
are used instead of auxins for improving yellowness (b) color values in peach,
growth, development and fruiting of fruit trees strawberry and apple fruit (Rababah et al.,
(El Sayed et al., 2000 and Maksoud et al., 2005). The sensory features of the papaya
2009). Ascorbic and citric acid had ability to fruits exhibited the overall advancement with
improve physical and chemical traits of Ruby application 1.5 per cent of chitosan
seedless grapevine (Abdel-Salam, 2016). concentration, after 5 weeks of cold storage
Antioxidants (like Ascorbic acid etc.) have (Ali et al., 2011). It was found that Ascorbic
auxinic and synergistic type influence on acid has been very effective in discoloration
flowering and fruiting of various fruit trees. deterioration and helpful in reduction of
Recently some antioxidants are used instead of browning in mushroom (Hsu et al., 1988).
auxins and other substances for enhancing Many of researchers used 0.75% ascorbic acid
growth, development and fruiting of various to reduce browning of apple (Ponting et al.,
fruit trees (El Sayed et al., 2000 and Ragab, 1994). Mc Evily et al., (1992) discovered that
2016). Application of Ascorbic acid results in Ascorbic acid is commonly used to prevent
reduction of browning in fruits and vegetables, enzyme discoloration of fruits by reduction of
nitrosamine formation in cured and raw meat colorless o-quinones to diphenols compound.
products along with reduction of oxidation of
fats and lipids and also as a dough conditioner Fruit firmness
(Takeda, 2014).
Treated guava fruits of cv. Allahabad Safeda
Physical changes with Ascorbic acid 100 ppm, stored under cold
room conditions showed lowest firmness loss
Fruit colour after 21 days of storage (Gill et al., 2014). It
was recorded in winter guava cv. Shweta that
Affirmative results regarding colour of winter Ascorbic acid had influenced the fruit
crop of guava cv. Shweta fruits under ambient firmness under ambient storage conditions as
conditions after application of Ascorbic acid compare to control (Kaur, 2016). Maximum
were achieved during research study. It was mean fruit firmness was discovered in ber
recorded that fruit colour changed gradually as fruits treated with Ascorbic acid (Kaur, 2011).
the storage period progressed. Colour of the Spray of antioxidants gave exceptional result
fruits was of green colour when harvested. on growth and bunch characteristics of grapes
Various concentration of Ascorbic acid cv. Thompson Seedless (Fayed, 2010).
successfully maintained the fruit colour and Softening of fruits might be caused either by
exhibited ultimately light yellow green colour breakdown of insoluble protopectin into
at the end of storage (Kaur, 2016). It was soluble pectin or by hydrolysis of the starch as
discovered at Indira Gandhi Krishi in banana fruit (Mattoo et al., 1975).

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Application of Ascorbic acids caused increase cumulative physiological loss in weight (Ling
in firmness and fruit weight in mango fruit et al., 2007). Similar results are reported by in
(Awad, 2006). It was reported that1.5% CTS, pear (Ling et al., 2007) and ber (Siddiqui et
alone or in combination with 10 mmol L−1 al., 1995). Maximum fruit spoilage was
ascorbic acid retained greater firmness and accessed in control followed by Ascorbic acid
postponed the increase of weight loss than treatment. Foliar application of ascorbic acid
controls in „Yali‟ pears (Lin et al.,2008). has positive effect on weight and dimensions
Ascorbic acid proved to be effective in of the berry (ber) fruit (Kaur, 2016). These
increasing peach fruit firmness (El-Shazly, results are supported by various researchers
2013). Tomar and Kumar (1977) revealed that (Maximos et al., 1995 and Wassel, 1985).
application ascorbic acid has resulted in Ascorbic acid might reduce the production of
increased acidity in grape var. „Perlette‟ and ethylene and respiration processes by
also enhanced the bunch shape. hindering the probable free radical intervening
ACC to pathway of ethylene (Apelbaum et al.,
Palatability rating 1981a). Experimentation with "Anna" apple
revealed that physical and chemical
It was proved under ambient conditions that characteristics were enhanced by spraying
guava fruit treated with Ascorbic acid @ 2.0 citric acid at 0.1% at start of growth, just after
percent continued palatable up to 7th day and fruit set and at 21 days later (Ahmed and Abd,
afterwards it declined considerably (Kaur, 2007). It was proved in "Swelling" peach trees
2016). Treatment with ascorbic acid enhanced that foliar application of ascorbic acid lead to
consumer acceptability in mango (Ahmad, an increase in fruit weight (Gill et al., 2014).
1998). Development of acids and sugars of Weight loss of 5 per cent under storage
palatability rating in guava fruits during conditions, is the highest permissible limit in
storage might be due to the development as a case of fruits, above which the fruits exhibit
consequence of hydrolysis of starch and other shriveling and becomes unmarketable
molecules leading to the development of (Mahajan et al., 2009). PLW increased during
flavour in fruits (Bal, 1982). The raise in the storage period regardless of Ascorbic acid
organoleptic rating score under storage treatment. While working in winter guava cv.
condition may be due to slow tempo of „Allahabad Safeda it was reported that
biochemical processes resulting from Ascorbic acid treated fruits registered the
decreased transpiration and respiration rate. It minimum mean PLW. It was observed that the
was revealed in winter guava cv. „Allahabad average PLW decreased appreciably by
Safeda‟ that Ascorbic acid @100 ppm boosting the concentration of Ascorbic acid
application retained satisfactory organoleptic (Gill et al., 2014). It was established in ber
rating up to 21 days in cold storage (Gill et al., fruits that treatment with Ascorbic acid @ 100
2014). ppm at low temperature storage declined the
physiological loss (Banik et al.,1988).
Physiological loss in weight Application of Ascorbic acid @ 2 per cent
caused least physiological weight loss in ber
Ascorbic acid 100 ppm treated guava fruits cv. fruits (Kaur, 2014). Minimum physiological
Allahabad Safeda exhibited minimum weight weight loss was noted after 7 days and
loss. Treated fruits of winter guava cv. Shewta maximum after 28 days of storage. The PLW
with Ascorbic acid @1.0 per cent showed less was drastically increased with prolongation of
PLW than untreated (Kaur, 2016). Ascorbic storage. Ascorbic acid seems to be an effective
acid 1000 ppm in grapes caused lower antioxidant for improving yield, fruit weight

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content of olive trees (Maksoud et al., 2009). "Badami" that spraying with Ascorbic and
Sun et al., (2010) recorded higher TSS, acidity citric acids at 200, 300 and 400 ppm,
and lower weight loss and decay rate in litchi improved many bio chemical characters like
fruits treated after harvest with Ascorbic acid. total soluble solids, ascorbic acid and total
Ozdemir and Gökmen (2017) proved that sugars (Awad, 2006). Spraying with ascorbic
chitosan-ascorbic acid coating has no effect on acid along with GA3 improved “Canino”
physiological weight loss whereas the control apricot quality. GA3 at 25 and 50 ppm along
treatment, 1% ascorbic acid and coated fruits with ascorbic acid at 50 ppm had no
lost alike weight during storage of 28 days. significant influence towards TSS (%) of plum
Puthmee et al., (2010) recorded that fruits (Nabil et al., 2013). TSS of guava fruits
applications of ascorbic acid were very was at its lowest with Ascorbic acid 1000 ppm
effective in reducing fruit weight loss, stored under ambient conditions (Rajput et al.,
microbial growth and color changes. 2015). When ber fruits were applied with
Ascorbic acid, exhibited an enhancement in
Fruit spoilage TSS but followed a decreasing trend at later
period of storage (Kaur, 2011). Strawberry
It was revealed that Ascorbic acid treatments (Camarosa and Red Dream varieties) and
significantly decreased the post-harvest losses Raspberry (Killarney and Nova varieties)
and extended shelf-life of the guava fruits fruits were harvested in Georgia and treated
(Jayachandran et al., 2007). Ascorbic acid with 0%, 1% or 2% solution of Ascorbic
protected various fruits against harmful effects acid at 20 ± 1 °C temperature and stored at
of oxidative processes and biotic stresses due −40 °C. It was accomplished that after 3
to improved levels of antioxidants that might months of storage period that TSS of
prevent much softening and rotting of fruits raspberry and strawberry fruits were declined
(Paliyath et al., 2008). Application of by 10–14% in treated and controlled samples
Ascorbic acid @100 ppm showed least decay (Turmanidze et al., 2017).
incidence score in guava. However, low
concentration of Ascorbic acid was found at Acidity
par; yet significantly in minimize decay
incidence (Gill et al.,2014). Least spoilage Under normal conditions that Ascorbic acid
was reported in ber fruits when Ascorbic acid @2.0 per cent exhibited advanced level of
was applied (Banik et al.,1988 and Siddiqui acidity in winter crop of guava cv. Shweta.
and Gupta,1989). Fruit spoilage was less in ber Minimum acid content was observed in
fruit in Ascorbic acid 2 per cent treatment untreated fruits. A decline in acidity and
when kept in cold storage (Kaur, 2014). amplification in pH of fruit was recorded
during the storage period in lemon (Pesis et
Bio-chemical changes al., 1999). Liu et al., (2006) submitted that
isoascorbic acid had a good effect in
Total soluble solids sustaining quality of litchi fruit quality in
terms of TSS, titratable acidity and ascorbic
Application of Ascorbic acid 100 ppm in acid of the pulp.
winter guava cv. „Allahabad Safeda‟ exhibited
higher TSS (Gill et al., 2014). Treatment with Reduction in acid content of guava fruits with
Ascorbic acid @ 150 and 300 ppm enhanced the enhancement in storage duration might be
TSS (Siddiqui, S. and Gupta, 1989). It was endorsed to the use of organic acids in
reported in mango fruits cv. Alphonso and respiration process by the cells and change of

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acids into total sugars (Echeverria and Valich, under cold storage (Kaur, 2016). It was
1989). Guava fruits treated with Ascorbic acid observed that post-harvest treatment in
retained advanced acidity during the storage, Ascorbic acid @ 150 and 300 ppm had no
probably due to postponed ripening process. effect on Ascorbic acid in storage (Siddiqui
Similar values also have been established in and Gupta, 1989). It was accessed that when
guava by different research workers ber fruits were treated with Ascorbic acid,
(Jayachandran et al., 2005). Acid content in exhibited an enhancement in total sugars up to
guava followed a declining fashion during 14 days of storage but trailed a decrease in
cold storage. Decline in the acid content of later phase of storage. Higher retention of
the fruit was more rapid in the untreated vitamin C was observed in fruits of ber with
guava fruits whereas treated fruits were Ascorbic acid application (Kaur, 2011).
recorded a regular descending acidity level
(Gill et al., 2014). Post-harvest dipping in It was revealed that maximum vitamin C
Ascorbic acid solution @ 150 and 300 ppm content in guava cv. Shweta fruits caused
had no effect towards acidity (Siddiqui and with application of Ascorbic acid @ 2.0 per
Gupta, 1989). It was revealed in ber that the cent under ambient conditions (Kaur, 2016).
acid content of fruits stored under room Citric acid applications had no adverse effect
temperature (25±5°C) was not affected by on Ascorbic acid of ber in cv. Gola, with
Ascorbic acid (300 ppm) treatment (Siddiqui progression of the storage period (Banik et
and Gupta,1995). When fruits of Ziziphus al.,1988). It was proved that treatment with
jujuba cv. Linyilizao were dipped in different Ascorbic acid @300 ppm in ber cv. Umran,
concentrations of citric acid (0.5, 1.0 and had no effect towards Vitamin C (Siddiqui
1.5%) for 3 hours and stored under and Gupta, 1995). Various citric acid
refrigerator (4°C) conditions revealed that treatments resulted in the highest level of the
citric acid treatment @ 0.5 percent was more Ascorbic acid in Zizyphus jujuba fruits.
effectual towards titratable acidity (Hossain et Excellent results by application of citric acid
al.,2014). Kumar et al., (2009) reported @ 1.5% (Zhao et al., 2009). Treatment of
higher TSS, titratable acidity and ascorbic ascorbic acid resulted in improved yield and
acid in fruits of litchi treated with 1.0% iso fruit quality of the olive trees (Makaoud et al.,
ascorbic acid after 6 days of harvest process. 2009). Kumar et al., (2013) reported higher
TSS, titratable acidity and ascorbic acid in
Vitamin C litchi fruits treated with iso ascorbic acid after
harvest. Spanou and Giannouli, (2013)
A declining trend was recorded after discovered that the combination of carboxyl
treatment with Ascorbic acid (0.2% and methyl cellulose and sodium alginate with
0.3%) low temperature (4°C) in guava ascorbic acid or with green tea can be used as
(Hossain et al., 2014). Decrease in Ascorbic a potential moisture barrier, causing resulting
acid during storage could be due to alteration increase potato samples self–life. They
of Ascorbic acid to dehydroAscorbic acid or suggested that both green tea and ascorbic
due to action of Ascorbic acid oxidase acid are potential inhibitors of dehydration
(Mapson, 1970). When fruits of winter guava and natural antioxidants.
cv. „Allahabad Safeda‟ treated with Ascorbic
acid 100 ppm revealed maximum Vitamin C Total sugars
content (Gill et al., 2014). Maximum vitamin
C content was observed in guava fruits with Total sugars were increased during storage in
treatment of Ascorbic acid @2.0 percent ber. This increase was might be due to the

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dehydration, as the fruits in most of the losses along with lowering of cumulative
applications including Ascorbic acid @ 1 per physiological loss in weight along with
cent (Jawanda et al.,1980b). Minimum total satisfactory organoleptic rating. But it has no
sugar was recorded in ber when treated with significant effect on spoilage of fruits.
Ascorbic acid @100 ppm. Highest total Ascorbic acid @2.0 per cent exhibited
sugars were observed in ber fruits when advanced level of acidity and revealed
treated with Ascorbic acid 3 per cent (Banik maximum vitamin C content. Highest total
et al.,1988). Maximum total sugars were sugars were recorded in its treatment.
noted in fruits with Ascorbic acid 2 per cent Ascorbic acid @100 ppm displayed higher
followed by Ascorbic acid 3 per cent after 7th TSS under cold storage.
days of storage. After 14 days of ambient
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How to cite this article:

Jatinder Singh and Anis Mirza. 2018. Influence of Ascorbic Acid Application on Quality and
Storage Life of Fruits. Int.J.Curr.Microbiol.App.Sci. 7(07): 4319-4328.
doi: https://doi.org/10.20546/ijcmas.2018.707.503

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