Zero energy cool-chamber storage of mandarin (Citrus reticulata Blanco) cv. 'Nagpur Santra'

摘要

Fresh fruits of mandarin cv. 'Nagpur Santra' were treated with 0, 10 and 20% neem leaf extract and kept at ambient condition (14.7-31.2degreesC, 19.4-55.1% RH) and in zero energy cool-chamber (11.1-22.0degreesC, 89.9-95.0% RH). The results showed that zero energy cool-chamber with 20% neem leaf extract significantly reduced the physiological loss in weight (PLW, 17.88%), rotting (18.07%), loss in juice content (11.08%), organoleptic taste score (6.08) and reduction in diameter (11.54%). The TSS (11.61degrees Brix) and total sugar (7.15%) were increased gradually though the rate of change was less under same treatment. The maximum retention of acidity (0.400%) and ascorbic acid (27.17 mg/100 ml juice) on 42nd day of storage was recorded in zero energy cool-chamber with 20% neem leaf extract. The fresh fruits could be kept upto 42 days in the same treatment as compared to 20 days in ambient condition, without any treatment (control).