Influence of ambient and evaporative cool chamber storage conditions on the quality of polyethylene-packed Kinnow fruit

Kinnow fruits (Citrus nobilis Lour. × C. deliciosa Ten.) were packed in sealed polyethylene (PE) bags and stored in evaporative cool chambers, constructed from low-cost material available locally, and under ambient conditions. Varying numbers of fruits were packed in 150-gauge-thick PE bags after gi...

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Bibliographic Details
Published in:Advances in horticultural science 1996-01, Vol.10 (4), p.179-184
Main Authors: Kaushal, B.B. Lal, Thakur, K.S.
Format: Article
Language:English
Subjects:
Acidity
Fruits
Postharvest handling
Storage conditions
Storage time
Sugar acids
Sugars
Weight loss
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Summary:Kinnow fruits (Citrus nobilis Lour. × C. deliciosa Ten.) were packed in sealed polyethylene (PE) bags and stored in evaporative cool chambers, constructed from low-cost material available locally, and under ambient conditions. Varying numbers of fruits were packed in 150-gauge-thick PE bags after giving them a postharvest dip in 0.1% Bavistin solution. Fruits for all treatments were divided into two lots to be stored under the two conditions separately. The combination of Bavistin dips and PE packing reduced weight loss during storage. Such fruits also exhibited more gradual increase in TSS and sugar contents and decrease in titratable acidity and ascorbic acid contents, especially under cool chamber storage. Spoilage due to fungal decay was higher in the fruits stored under ambient conditions. Fruits stored in the cool chamber were more acceptable as they had better appearance, texture, taste and flavour.
ISSN:0394-6169
1592-1573