International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 7, Issue:6, June, 2018

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
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(6): 3775-3782

Storage Performance of Hot Water Treated Kinnow Fruits under Ambient Conditions
Rachna Singla, H.S. Rattanpal* and Gurteg Singh
Department of Fruit Science, Punjab Agricultural University, Ludhiana – 141 004, Punjab, India
*Corresponding author

This study was conducted to access the effect of hot water and sodium bicarbonate treatments on the storage performance of Kinnow under ambient conditions. The fruits were subjected to hot water treatments at different temperatures (45, 50 and 55°C), sodium bicarbonate at different levels (2% or 3%) and their combinations. The control fruits were kept untreated. All the fruits were stored at room temperature for 0-21days. The results show that fruit weight loss, total soluble solids and disease incidence increased significantly with the storage time, however, the acid contents declined thereafter. Hot water 50°C alone and in combination with sodium bicarbonate (2%) retarded the changes associated with the storage duration in Kinnow mandarin. It was also observed that exposure to high temperature (above 50°C) reversed the beneficial effects and enhanced the decline in physical and chemical quality attributes of Kinnow fruits.

Keywords: Sodium bicarbonate, Ambient, Post harvest, Shelf life

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How to cite this article:

Rachna Singla, H.S. Rattanpal and Gurteg Singh. 2018. Storage Performance of Hot Water Treated Kinnow Fruits under Ambient Conditions.Int.J.Curr.Microbiol.App.Sci. 7(6): 3775-3782. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.