QUALITY CHARACTERIZATION OF MANDARIN (Citrus reticulata Blanco) DURING STORAGE
Journal Title: International Journal of Agriculture Sciences - Year 2016, Vol 8, Issue 33
Abstract
Quality characterization of mandarin was done with the objective to analyze and find out best treatment among different combinations of pre-treatments and packaging during storage at ambient conditions (19 to 25°C). Twenty treatment combinations consisting of four types of chemicals (2, 4- Dichlorophenoxyacetic acid 50 and 100 ppm, Gibberellic acid 50 and 100 ppm) and three types of packaging materials (Corrugated boxes, perforated polythene and newspaper) and their combinations were used in the study. Maximum values for titrable acidity (0.624%), TSS (13.120 Brix), total sugars (9.56%) and ascorbic acid (14.17 mg/100 ml juice) were obtained with 2,4-D 100 ppm with perforated polythene on 20th day of storage. Maximum scores for sensory quality were observed in the treatment combination with 2, 4-D 100 ppm and corrugated fibre board boxes.
Authors and Affiliations
VENKATA SATISH KUCHI
Keywords
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