Effect of different post-harvest treatments on the storage life of Kinnow.

摘要

Freshly harvested Kinnow fruits [Citrus reticulata] treated with Citrashine wax, calcium chloride (CaCl2 2%) and Bavistin (500 ppm) were packed in corrugated fibre board cartons and stored in commercial cold storage at 2-3.5 degrees C and 90-95% RH. The control fruits were kept untreated under same conditions. The fruits were analysed after 30, 45 and 60 days for physiological loss in weight (PLW), firmness, total soluble solids (TSS), titratable acidity, ascorbic acid and organoleptic quality. Citrashine wax coating was most effective in reducing PLW and breakdown of fruit firmness and thus improved the overall quality and appearance of the fruits as compared to the control. Results indicated that wax-coated fruits could be stored up to 60 days in cold storage without loss of quality. However, control fruits developed shrivelling and slight off-flavour after 45 days of storage..