Authors :
Abhinay Guleria; Dr. Kumari Manish
Volume/Issue :
Volume 7 - 2022, Issue 4 - April
Google Scholar :
https://bit.ly/3IIfn9N
Scribd :
https://bit.ly/3a4m8Ha
DOI :
https://doi.org/10.5281/zenodo.6569948
Abstract :
The study was conducted to assess influence of
different chemical and oil coatings on storage life of kagzi
lime fruits (Citrus aurantiifolia). Fruits were harvested at
green matured stage and washed with distilled water and
dry in shade. Fruits were treated with different
concentrations of chemicals viz., KMnO4 and different oil
coatings viz., (coconut oil, linseed oil, and soybean oil),
and wax coatings viz., (sugarcane wax, beewax). Coated
fruits were kept in trays and stored under ambient
conditions till the 21 days of storage. Different physical
and chemical parameters were analyzed like PLW,
marketable fruits, unmarketable fruits, marketable fruit
retained over control, TSS, acidity, ascorbic acid and also
organoleptic values. Among the various treatments, the
result revealed that edible oil emulsion coconut oil had
significantly effect on reduction in PLW (16.94%) and
maximum marketable fruit retained (53.33%), TSS
(2.47%), acidity (5.45%), ascorbic acid (41.96 mg/100)
and juice content (34.03%) of fruits. Among all
treatments, coconut oil proved best because it maintained
relatively higher levels of acidity, flavor, vitamin C
content and fruit firmness and also prevented disease
attack.
Keywords :
Citrus Aurantiifolia, Edible Coatings, PostHarvest Treatment, Shelf Life, Quality Parameters.
The study was conducted to assess influence of
different chemical and oil coatings on storage life of kagzi
lime fruits (Citrus aurantiifolia). Fruits were harvested at
green matured stage and washed with distilled water and
dry in shade. Fruits were treated with different
concentrations of chemicals viz., KMnO4 and different oil
coatings viz., (coconut oil, linseed oil, and soybean oil),
and wax coatings viz., (sugarcane wax, beewax). Coated
fruits were kept in trays and stored under ambient
conditions till the 21 days of storage. Different physical
and chemical parameters were analyzed like PLW,
marketable fruits, unmarketable fruits, marketable fruit
retained over control, TSS, acidity, ascorbic acid and also
organoleptic values. Among the various treatments, the
result revealed that edible oil emulsion coconut oil had
significantly effect on reduction in PLW (16.94%) and
maximum marketable fruit retained (53.33%), TSS
(2.47%), acidity (5.45%), ascorbic acid (41.96 mg/100)
and juice content (34.03%) of fruits. Among all
treatments, coconut oil proved best because it maintained
relatively higher levels of acidity, flavor, vitamin C
content and fruit firmness and also prevented disease
attack.
Keywords :
Citrus Aurantiifolia, Edible Coatings, PostHarvest Treatment, Shelf Life, Quality Parameters.
