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Physiological changes during storage of Kinnow as affected by chemical treatments
(CCSHAU, 2017) Ahlawat, Pooja; Sandooja, J.K.
Kinnow mandarin is an important fruit of India but is highly perishable and liable to be spoiled under ambient conditions. Present investigation was conducted to study the effect of post harvest treatments of Gum Arabic, Calcium Lactate and Glycerin on quality parameters and shelf life of Kinnow at room temperature. Physiological loss in weight and decay loss increased with increase in the period of storage, whereas opposite trend was observed in firmness, specific gravity and juice content in all the treatments. Quality parameters such as total soluble solids, total sugars, reducing sugars also increased up to 49 days of storage period. Acidity and ascorbic acid content decreased during storage in all treatments. Activities of cell wall degrading enzymes i.e. polygalacturonase (PG), pectin methyl esterase (PME) and cellulase enzymes increased linearly with the advancement of storage period in all treatments. Free radical scavenging activity (FRSA) decreased with increase in storage period in all treatments. All coatings were effective to maintain the quality of the kinnow fruits. However Gum Arabic 10% coating was the most effective to minimize the PLW, decay loss and maintained the quality parameters at all period of storage.