Effect of beeswax and chemicals on storage behavior of baramasi lemon (Citrus limon L. Burm)

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dc.contributor.advisorJawandha, S. K.
dc.contributor.authorJaismeen Kaur
dc.date.accessioned2022-01-12T10:00:02Z
dc.date.available2022-01-12T10:00:02Z
dc.date.issued2021
dc.description.abstractThe present investigation entitled “Effect of beeswax and chemicals on storage behavior of baramasi lemon (Citrus limon L. Burm)” was conducted in the Department of Fruit Science, Punjab Agricultural University, Ludhiana during the year 2020. Mature light green and uniform fruits of baramasi lemon cv. PAU Baramasi Lemon-1 were harvested and treated with naphthalene acetic acid (50, 100 and 150 ppm), gibberellic acid (50, 100 and 150 ppm), sodium nitroprusside (1, 2 and 4 mM) & 2% beeswax alone and also coated with beeswax @ 2% containing similar concentrations of all these chemicals. Treated fruits were packed in corrugated fibre board (CFB) boxes (5% perforation) with paper lining before storage at 6-8℃ and 90-95% relative humidity for 60 days. Fruits were analyzed on 20, 40 and 60 days of storage for various physico-chemical characteristics. Results revealed that physiological loss in weight, L* & b* colour coordinates, spoilage, total soluble solids, total sugars, reducing sugars and non reducing sugars increased with advancement of storage period. However, other parameters like peel thickness, vitamin C content, total antioxidants, total phenolics content, total flavonoids content, β-carotene content and hydroxyl radical scavenging activity showed a declining trend with the progression of storage period. Whereas, juice content, sensory quality rating and titratable acidity showed an increasing trend during initial stages of storage, but at later stages a decline was noticed. The fruits coated with beeswax @ 2% combined with naphthalene acetic acid @ 50 ppm acid or gibberellic acid @ 50 ppm or sodium nitroprusside @ 1 mM were found to moderately to very much desirable upto 60 days of storage . Beeswax @ 2% combined with gibberellic acid @ 50 ppm was highly effective in extending storage life of baramasi lemon fruits under low temperature storage conditions by reducing the physiological loss in weight, spoilage and maintaining higher content of vitamin C, titratable acidity, juice, total antioxidants, total phenolics, total flavonoids, β-carotene and hydroxyl ion scavenging activity during entire storage period as compared to other treatments.en_US
dc.identifier.citationJaismeen Kaur (2021). Effect of beeswax and chemicals on storage behavior of baramasi lemon (Citrus limon L. Burm) (Unpublished M.Sc. thesis). Punjab Agricultural University, Ludhiana, Punjab, India.en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810180707
dc.keywordsBaramasi lemon, beeswax, gibberellic acid, naphthalene acetic acid, sodium nitroprussideen_US
dc.language.isoEnglishen_US
dc.pages107en_US
dc.publisherPunjab Agricultural University, Ludhianaen_US
dc.research.problemEffect of beeswax and chemicals on storage behavior of baramasi lemon (Citrus limon L. Burm)en_US
dc.subFruit Scienceen_US
dc.themeEffect of beeswax and chemicals on storage behavior of baramasi lemon (Citrus limon L. Burm)en_US
dc.these.typeM.Scen_US
dc.titleEffect of beeswax and chemicals on storage behavior of baramasi lemon (Citrus limon L. Burm)en_US
dc.typeThesisen_US
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