Follow
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.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

Login as a Reviewer

Indexed in



National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

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

See Guidelines to Authors
Current Issues

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.2018.7(3): 3209-3215
DOI: https://doi.org/10.20546/ijcmas.2018.703.371


Effect of Different Chemical Treatments on Shelf Life of Kinnow Fruits
Pooja Ahlawat, Suman Bala* and Jitender Kumar
1Department of Botany and Plant Physiology, CCS HAU, Hisar, Haryana, India
*Corresponding author
Abstract:

Kinnow 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 various concentrations of Gum Arabic, Calcium Lactate and Glycerin and their different combination on shelf life of Kinnow fruits during storage at room temperature. Physiological loss in weight increased with increase in the period of storage. Total soluble solids, total sugars and reducing sugars were also increased up to 49 days of storage period in all treatments. However non-reducing sugar content was decreased up to 7th day thereafter it increased up to 49th day of storage. All coatings were effective to check the physiological loss in weight and maintain the sugar content of the kinnow fruits. However Gum Arabic 10% coating was the most effective to minimize the physiological loss in weight and maintained the quality parameters at all period of storage.


Keywords: Kinnow, Shelf life, coating, Gum Arabic, Sugars and total soluble solids
Download this article as Download

How to cite this article:

Pooja Ahlawat, Suman Bala and Jitender Kumar. 2018. Effect of Different Chemical Treatments on Shelf Life of Kinnow Fruits.Int.J.Curr.Microbiol.App.Sci. 7(3): 3209-3215. doi: https://doi.org/10.20546/ijcmas.2018.703.371