Physiological changes during storage of Kinnow as affected by chemical treatments
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Date
2017
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CCSHAU
Abstract
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.
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