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The maximum retention of fruit quality attributes were recorded in SA (600 ppm) TSS, acidity, Vitamin C and total sugar which was followed propyl galalte (450 ppm) treated fruits. Both TSS, ascorbic acid and total sugar showed similar trends of increase up to 6th days of storage followed by a decrease. However, acidity decreased continuously with enhancement of storage period. At the end of the storage, maximum TSS, total acidity, ascorbic acid and total sugars were noted under salicylic acid (600 ppm) treated fruits, followed by fruits treated with propyl gallate (450 ppm). Studies revealed that salicylic acid (600 ppm) treatment have potential to maintain ber fruit maintained quality up to 8days of storage. | Pre-harvest application of salicylic acid and propyl gallate to preserve postharvest quality of ber Ziziphus maurtiana Lamk fruits cv Banarasi Karaka
