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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(12): 1713-1718
DOI: https://doi.org/10.20546/ijcmas.2019.812.206


Studies on Physico-Chemical Changes during Storage of Different Varieties of Kiwifruit or Chinese Gooseberry (Actinidia deliciosa) under Ambient Conditions
Aascharya Pandey*, V. M. Prasad, Sudhir Kumar Mishra and Deepak Lall
Department of Horticulture, Sam Higginbottom University of Agriculture, Technology and Sciences, Allahabad -211007, India
*Corresponding author
Abstract:

The present investigation was conducted during 2018-2019 in Post-Harvest Laboratory, Department of Horticulture, SHUATS, Prayagraj. The experiment was conducted in Completely Randomised Design (CRD) with ten treatments, replicated thrice. The LDPE and BROWN PAPER bagging with silica gel crystal. Kiwi fruit were evaluated for their physico-chemical properties during storage under ambient condition. Treatments were T1 to T5 LDEP bagging with silica gel crystal, T6 to T10 Brown paper bagging with silica gel crystal: T11 to T15 control. On the basis of evaluation of Bagging of different packaging material with silica gel crystal, Treatment T4 found maximum (83.15g) mean fruit weight, (2.33%) loss in weight, (13.830Brix) TSS, (135.46mg/100g) Vitamin C, minimum (0.72%) Acidity, (11.17 %) Total sugar was found in T14, after 21 days of bagging whereas minimum was found with treatment T11 to T15 (Control) in all the parameters on 21th day of bagging. Treatment T4 was found significantly superior to all other treatments in most of the parameters followed by T5 LDPE bagging with silica gel crystal.


Keywords: Kiwi fruit (Actinidia deliciosa), LDPE and BROWN PAPER bagging with silica gel crystal
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How to cite this article:

Aascharya Pandey, V. M. Prasad, Sudhir Kumar Mishra and Deepak Lall. 2019. Studies on Physico-Chemical Changes during Storage of Different Varieties of Kiwifruit or Chinese Gooseberry (Actinidia deliciosa) under Ambient Conditions.Int.J.Curr.Microbiol.App.Sci. 8(12): 1713-1718. doi: https://doi.org/10.20546/ijcmas.2019.812.206