Effect of different post-harvest treatments on quality of Kinnow mandarin fruits during storage

摘要

An experiment involving the use of wax emulsion prepared from carnauba wax, gibberellic acid GA3 and their combinations to prolong the shelf life of kinnow mandarin fruits was conducted. Appreciable results were observed during physico-chemical analysis in treated fruits on 28th day of storage The minimum PLW 17,97% and spoilage percentage 13 90% were recorded in fruits treated by wax emulsion 9% 4. GA 200 ppm. This treatment also recorded highest organoleptic score 7,5/10, which revealed that treated fruits were acceptable after 28th day of storage