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Subject: Horticulture × Author: baswal, Arvind Kumar × End date: 2019 × Start date: 2010 × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    Effect of postharvest treatments and packagings on storage life and quality of Kinnow fruit”
    (Punjab Agricultural University, Ludhiana, 2019) baswal, Arvind Kumar; H.S Dhaliwal
    The present investigation entitled, “Effect of postharvest treatments and packagings on storage life and quality of Kinnow fruit” was conducted in Department of Fruit Science and Punjab Horticultural Postharvest Technology Centre, PAU campus, Ludhiana during the years of 2016-17 and 2017-18. Fruits of Kinnow were harvested at physiological maturity and divided into requisite lots for further handling. First lot of fruits were coated with different edible coatings viz Carboxy Methylcellulose (1, 1.5 and 2%), chitosan (0.5, 1 and 1.5%) and bees wax (5, 10 and 15%). Second lot of fruits were treated with different anti-senescence compounds viz. 1-methylcyclopropane (500, 1000 and 1500 ppb), methyl jasmonates (1, 2 and 3mM) and salicylic acid (1, 2 and 3mM). Third lot of fruits were individually seal packed in commercial available packaging films viz. perforated and non-perforated PP 100, PP 150, LDPE 100 and LDPE 150 gauge films. The control fruits were kept uncoated, untreated and unpacked. The fruits were stored under cold storage conditions (5-70C and 90-95% RH). The observations on various physico-chemical attributes were recorded at different storage intervals i.e. 30, 45, 60 and 75 days. The data revealed that among different edible coatings, anti-senescence compounds and packaging materials, Kinnow fruits coated with CMC (2%), treated with MeJA (1mM) and packed in perforated PP 100 gauge film, respectively can be stored up to 60 days in contrast to control i.e. 45 days with minimum loss in PLW, spoilage, acceptable sensory attributes, higher firmness and juice content also maintained the quality attributes such as TSS, sugars, vitamin C, pectin, carotene and phenolic content and delayed the fruit softening by lowering the activity of cell wall degrading enzymes viz. PME and cellulase. These treatments seems to hold promise in extending the shelf-life and marketability of Kinnow fruits during prolonged storage.