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Subject: Fruit Science × Author: Varinder × End date: 2018 × Type: Thesis × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    Evaluation of mandarin (Citrus reticulata Blanco) varieties for storage characters under Punjab conditions.
    (Punjab Agricultural University, Ludhiana, 2018) Varinder; Gupta, Monika
    The present investigation entitled “Evaluation of mandarin (Citrus reticulata Blanco) varieties for storage characters under Punjab conditions” was carried out at Department of Fruit science, Punjab Agricultural University, Ludhiana during the year 2017-18. The fresh fruits of mandarin varieties; Daisy, Darjeeling mandarin, Fortune, Fremont, Khasi mandarin, Kinnow, Mudhkhed seedless, Nagpur mandarin, Okitsu wase and W Murcott were coated with Citrashine wax, and Citrashine wax along with potassium sorbate (60 g Potassium sorbate in 1000ml wax). The treated fruits were stored under ambient conditions for 7, 14, 21 and 28 days in Corrugated Fibre Board boxes of standard size i.e. 45 x 23 x 18 cm. The observations on various physical and chemical parameters were recorded at different storage intervals. Among different genotypes Kinnow, Daisy, Mudhkhed and Fortune has been found to be promising to retain the fruit physical parameters up to 21 days under ambient conditions of storage. The highest retention in colour parameters was observed in Mudhkhed and Nagpur. The highest organoleptic rating was observed in Daisy followed by Kinnow. The maximum retention in TSS was recorded in Okitsu wase whereas acidity was retained by Daisy. However, minimum change in TSS: acid ratio was noticed in Kinnow. Maximum retention of vitamin C content was recorded in Darjeeling. The W Murcott, Okitsu wase and Darjeeling were found to be more effective in retention of fruit sugar content. The maximum retention of flavonoid content was recorded in Nagpur. Physiological weight loss of fruits increased with prolongation of storage interval. However, mandarin fruits treated with Citrashine wax along with potassium sorbate recorded significantly lower physiological weight loss up to 21 days of storage under ambient conditions. Similarly, TSS, rag percentage, reducing sugars and total sugars reported to be increased with increase in storage period. Declining trend was observed in organoleptic rating, peel percentage, acidity, TSS: acid ratio, vitamin C, non-reducing sugars and flavonoid content of fruits; however, fruits treated with Citrashine wax along with potassium sorbate recorded significantly less decline as compared to other treatments. Fruit colour and seed characters were not affected by treatments as well as storage. During ambient storage, Citrashine wax along with potassium sorbate was found to be most effective treatment in enhancing shelf life of mandarin fruits with acceptable quality up to 21 days of storage.