Please use this identifier to cite or link to this item:
Authors: Sonkar, Raj Kumar
Advisor: Sarnaik, D.A.
Singh, Jitendra
Saxena, R.R.
Geda, A.K.
Katiyar, (Mrs.) Pratibha
Publisher: Indira Gandhi Krishi Vishwavidyalaya, Raipur
Citation: 220 p.
Language: en
Type: Thesis
Abstract: The experiment aimed to study the effect of various post-harvest treatments on storage behaviour of Kinnow mandarin was conducted in the Department of Horticulture, College of Agriculture, Indira Gandhi Agricultural University, Raipur (C.G.) during 2003-04 and 2004-05 with 13 post-harvest treatments consisting of curing, neem oil, wax, carbendazim, 2,4-D, castor oil, sodium carbonate, mustard oil, as well as Til (seasamum) oil and film wrapping either solo or in selected combinations were replicated thrice under CRD factorial design. The result of the above said experiment revealed that treatments such as T2, T5, T6, T7 & T9 fruits proved their superiority in lowering down the weight loss during 10th to 12th weeks in case of tray-over wrapping (TOW). The treatment T4 (Curing + Carb.(1000ppm) + Wax (2.5%) + Wrap.) in TOW fruits found statistically similar with all the above treatments during 11th week of storage. It was observed that T3 (Curing + Wax(2.5%) + Wrap.) & T2 (Curing + Neem oil(6.0%) + Wrap.) in TOW fruits proved their marked effect in minimizing the weight loss at 105 and 105+5 days storage (105 days under refrigerated & 5 days at ambient storage). The decreasing trend of juice content was recorded in all the treatments. The higher juice (45.24%) recovery was recorded in T4 (Curing + Carb.(1000ppm) + Wax(2.5%) + Wrap.) followed by T5 (Curing + 2,4-D(500ppm) + Wrap.) in TOW fruits (44.50%) than all the other treatments after storage of 12th week under ambient condition. Whereas, under refrigerated storage, maximum juice recovery (47.34%) was noted in T5 (Curing + 2,4-D (500ppm) + Wrap.) followed by T6 (Curing + 2,4-D (500ppm) + Carb.(1000ppm) + Wrap.) in TOW fruits (44.58%) after 105+5 days of storage. The organoleptic value decreased with prolongation of storage in almost all the treatments. The organoleptic rating was maximum (IFW-6.45) in fruits treated with T9 (Curing + Mustard oil(8.0%) + Wrap.) followed by T2 (Curing + Neem oil(6.0%) + Wrap.) in IFW & T8 (Curing + Sodium Carbo.(4.0%) + Wrap.) in TOW fruits (6.35) after 12th week of ambient storage, whereas in refrigerated storage, maximum hedonic score (8.04) was recorded in T10 (Curing + Til oil (4.0%) + Wrap.) followed by T6 (Curing + 2-4,D (500ppm) + Carb.(1000ppm) + Wrap.) in TOW (8.02) and T9 (Curing + Mustard oil (8.0%) + Wrap.) of TOW (7.95) fruits on 1-9 hedonic scale. The microbiological spoilage loss was observed to be significantly less(IFW-0.68 % & TOW-0.69%) during 1st week in treatment T6 (Curing + 2,4-D(500ppm) + Carb.(1000ppm) + Wrap.) and T9 (Curing + Sodium carbo.(4.0%) + Wrap.) of TOW fruits (0.69%) under ambient storage. The results on spoilage per cent under ambient storage during 12th week interval indicated that treatments such as T4(TOW), T5(TOW), T6, T7, T9(TOW) & T10 fruits showed better effect to reduce the rotting per cent as compared to other treatments. Rotting was less in refrigerated storage of all the treated and wrapped fruits as compared to untreated and unwrapped fruits. The spoilage percentage was found to be almost negligible in T5, T3 (TOW) and T9 treatments at the end of 105+5 days of storage. It was observed that treatments such as T7, T3, T6 & T10 in TOW fruits proved their superiority in reducing the respiration rate during 9th to 12th weeks of storage. The peel colour on a/b ratio was observed in decreasing trend during all the observations. The colour development was slow in T9 (Curing + Mustard oil(8.0%) + Wrap.) of TOW fruits till the end of ambient and refrigerated storage. The tray-over wrapping was found to be better in many ways and developed methodology may be useful as a better and hygienic consumer packaging. Individual film-wrapping may attract the retail consumer as it has several positive points during long-term storage. Findings of the experiment may prove to be helpful in generating employment opportunity by way of using the standardized post-harvest treatments on commercial scale like individual film-wrapping, consumer packaging and coating of various emulsions for better marketing and making hygienic condition to the fruits.
Subject: Horticulture
These Type: Ph.D
Issue Date: 2006
Appears in Collections:Theses

Files in This Item:
File Description SizeFormat 

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.