Sandooja, J.K.Yashika2018-09-132018-09-132018http://krishikosh.egranth.ac.in/handle/1/5810072872Kinnow 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 Aloe vera extract alone and in combination with ginger extract on shelf life of Kinnow. Physiological loss in weight and decay loss increased with increase in the period of storage in all the treatments whereas quality parameters such as total soluble solids, total sugars and reducing sugars also increased during storage. However this decrease was less in all the treated fruits. Firmness, acidity, ascorbic acid, juice content decreased with 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. However all the treatments were effective to decrease the activities of all these enzymes. Free radical scavenging activity (FRSA) decreased with increase in storage period in all treatments. However all the treatments were effective to maintain higher content of FRSA than control fruits. All the coatings were helpful to maintain the quality and enhance the shelf life of the Kinnow fruits.ennullThesis