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Open Access E-Repository @ Indian Institute of Horticultural Research >
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http://www.erepo.iihr.ernet.in/handle/123456789/466
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| Title: | Effect of temperature on storage of Coorg mandarins (Citrus reticulata Blanco) |
| Authors: | Shekarappa, G Angadi |
| Guide/Chairperson: | Shantha Krishnamurthy |
| Keywords: | temperature storage Coorg mandarins |
| Issue Date: | 1988 |
| Year of Submission: | 1988 |
| Abstract: | An investigation was carried out to compare the effectiveness of postharvest dip treatment
with waxol (3%) combined with and without packing in ventilated polythene bags
(polybags) on storage behavior and keeping quality of winter crop of Coorg mandarins at
ambient (15 + 2 ºC) and low temperature (10 + 1 ºC) conditions. In unpacked fruits,
waxol treatment showed significantly lower PLW as compared to untreated control after
19 and 42 days of storage at room and low temperatures respectively. In fruits packed in
polybags, waxol treatment showed least PLW (5.16%), followed by untreated control
(9.83%) at room temperatures. Packing in ventilated polybags helped in minimizing the
weight losses significantly, as compared to unpacked treatments. Juice content decreased
during storage for 19 and 42 days at room (25 + 2 ºC) and low temperature (10 + 1 ºC)
respectively. In fruits packed in polybags, the juice content varied from 42.7 to 42.8% at
room temperatures storage and 36.1 to 40.8% at low temperatures storage. At room
temperatures storage the peel and weight decreased during 19 days storage period in
untreated control and waxol 3% treatments (50.6 to 42.5% and 50.6 to 44.4%
respectively.) Total titratable acidity expressed as percent citric acid decreased during
storage at both room and low temperatures. At the end of the storage under room
temperature conditions, the increase was seen from 4.04 to 7.33% in waxol treated fruits
packed in polybags. waxol treated fruits kept in polybags had good colour, freshness,
flavour and taste as compared to other treatments during the storage period of 19 days at
room temperature and 42 days at low temperature (10 + 1 ºC). Overall, waxol treatment
was found to be better than other treatments, since it showed reduced weight losses,
retained good colour, freshness, flavour and taste both at room temperature (25 + 2 ºC)
and low temperature (10 + 1 ºC) storage. Packing the fruits (untreated control and waxol
treated in ventilated polybags was found to be better as compared to without packing at
low temperature storage. |
| URI: | http://www.erepo.iihr.ernet.in/handle/123456789/466 |
| University in which they received their degree: | University of Agricultural Sciences, Bangalore |
| Degree Level: | M.Sc |
| Appears in Collections: | DIVISION OF POST-HARVEST TECHNOLOGY
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