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Vol. 10, Special Issue 5 (2021)

Extension of post-harvest quality and storage life of kinnow as affected by various elements

Author(s):
Alluri Sri Sai Mohan, Jatinder Singh and Vandna Chhabra
Abstract:
These investigations were conducted in the research farm of Lovely Professional University, Phagwara at School of Agriculture in department of Horticulture on kinnow fruit. there were nine treatments viz. mustard oil, coconut oil, ginger extract- 8%, ginger extract- 10%, ginger extract- 8% + mustard oil + coconut oil, ginger extract- 10% + mustard oil + coconut oil, bees’wax-8% + carbendazim– 0.1%, bees’wax-10% + carbendazim– 0.1% including control treatment and all treatments were replicated thrice. Data on various Physico-chemical properties was recorded and significant difference were discovered for unalike treatments. Results of experimentation revealed that coconut oil exhibited highest mean TSS and acid ratio. Combination of 8% bees’ wax + carbendazim- 0.1% showed highest vitamin C during storage, while 10% bees’wax + carbendazim- 0.1% proved to be best treatment for maintaining quality and extending shelf-life due to least lost in weight, decay percentage, higher titrable acidity, total soluble solids and juice recovery percentage during storage period of kinnow fruit.
Pages: 29-34  |  84 Views  10 Downloads
How to cite this article:
Alluri Sri Sai Mohan, Jatinder Singh and Vandna Chhabra. Extension of post-harvest quality and storage life of kinnow as affected by various elements. The Pharma Innovation Journal. 2021; 10(5S): 29-34.
The Pharma Innovation Journal