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Subject: Fruit Science × Author: Manpreet Kaur × Start date: 2022 × Type: Thesis × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    Effect of surface coatings and neem extract on post-harvest life and quality of Kinnow fruits under low temperature storage
    (Punjab Agricultural University, Ludhiana, 2022) Manpreet Kaur; Gupta, Navjot
    Present study entitled “Effect of surface coatings and neem extract on post-harvest life and quality of Kinnow fruits under low temperature storage” was conducted at Department of Fruit Science, Punjab Agricultural University, Ludhiana during the year 2020-21. The fruits of Kinnow were coated with sodium alginate (2%), aloe vera gel (50%), neem leaf extract (10%, 20% and 40%) and their various combinations and packed in corrugated fibre board (CFB) boxes (5% perforation) with paper lining before storage at 5-6oC and 90-95% RH for 75 days. Fruits were analyzed for various physical and biochemical parameters at 30, 45, 60 and 75 days interval. Results revealed that the physiological loss in weight and spoilage increased progressively with the advancement of storage period. Fruit juice content, peel thickness, titratable acidity, vitamin C content, carotenoid content, total phenol content, total flavonoid content, DPPH antioxidant activity and hydroxyl radical scavenging activity of Kinnow fruits showed a declining trend with the progression of storage period being the lowest in fruits kept under control. Whereas, TSS and sugars exhibited an initial increase in all the coated fruits during storage followed by a decreasing trend towards the end of storage period. However, the rate of increase in TSS and sugars during the initial stages of storage and later decrease was found to be higher in the untreated fruits. Fruits coated with 2% sodium alginate or 50% aloe vera gel in combination with 20% or 10% neem leaf extract or 50% aloe vera gel alone were found to be moderately to slightly desirable upto 75 days of storage. Among all the treatments, combined coatings of 2% sodium alginate + 20% neem leaf extract and 50% aloe vera gel + 20% neem leaf extract proved to be the most effective in extending storage life of Kinnow under low temperature storage conditions by reducing the physiological loss in weight and spoilage and maintaining higher content of juice, titratable acidity, vitamin C, carotenoid content, total phenol content, total flavonoid content, DPPH antioxidant activity and hydroxyl radical scavenging activity during storage.