Postharvest treatments for preserving quality of ‘Kinnow’ fruit under different storage conditions

Abstract

‘Kinnow’ mandarin is an attractive and nutritious fruit available only for a short period due to its poor shelf life. The effect of different postharvest treatments and storage conditions on the postharvest quality of ‘Kinnow’ up to 60 days was examined. With progression of the storage period, TSS and total sugars tended to increase whereas acidity, ascorbic acid, juice content, and overall acceptability decreased. Fruits stored at low temperature (4±1°C, RH 85-95%) and Zero Energy Cool Chamber (ZECC) (12-22°C, RH 85-95%) showed a slower rate of physico-chemical changes compared to ambient conditions (18-32°C, RH 45-65%). Both waxing and PE-packaging maintained the external appearance of fruits irrespective of storage systems. However, off-flavour development was noticed in PE-packed fruits after 15 days at room temperature and 40 days in cold storage and ZECC. Waxing of ‘Kinnow’ mandarin with undiluted Sta-fresh 960 along with low temperature and low cost storage (ZECC) may be recommended to extend the availability of fruits.