Standardization of oxalic acid dose to maintain the kinnow fruit quality during cold storage
2016
Saleem, R.
Kinnow mandarin is an important fruit that has been grown in subtropical to tropical region. It is extensively grown in Punjab region. After harvest, there is disease development that ultimately deteriorates the quality and marketable life of fruit. The shelf life of Kinnow fruit is low at the ambient temperature but it can be enhanced through certain chemicals and storage conditions. To reduce the quality deterioration in Kinnow, the purpose of present study was to investigate the effect of different concentrations of oxalic acid (0, 5, 15, 20 and 25%) on quality management of Kinnow mandarin. Fruits were dipped in aqueous solution of different concentrations of oxalic acid for 3 minutes and stored at 5 degree C and (90 plus minus 5%) relative humidity for 90 days. The experiment was laid down according to CRD with two factors factorial arrangement replicated three times. Six fruits were taken as treatment unit in each replication. Physical (fruit weight, peel weight, juice weight, rag weight, firmness) biochemical (TA, Vit-C, and TSS) sugars (total, reducing, non-reducing) and phytochemical parameters (total antioxidant and total phenolic content) of Kinnow fruit were investigated after 30 days interval. The data collected was subjected to ANOVA using software and mean were analyzed by LSD at 5% significance level. The result indicates that 15 % oxalic acid showed higher fruit weight (146.33), peel weight (46.47g), juice % (69 ml) total phenolics (67.82mL GAE 100 mL-1) and minimum weight loss (5.66%) was observed fruits of this treatment. It is stated that 15% oxalic acid showed best result to maintain the quality and improve the storage life of Kinnow.
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