<abstract xmlns="http://www.w3.org/1999/xhtml"><p>An experiment was carried out to study the effect of post-harvest dipping and various packaging materials on quality traits of mandarin at the laboratory of Project Implementation Unit (Citrus zone) Udayapur, Katari from January to February 2019. The parameters observed were physiological loss in weight, juice content, titrable acidity, total soluble solids, TSS/TA ratio and shelf life. The packaging materials include individual newspaper wrapping, perforated polyethene and corrugated box. Gibberellic acid with a concentration of 100 ppm was used as a dipping material. The experiment was laid out in Completely Randomized Design (CRD) with 8 treatment replicated 3 times. The result showed that among eight treatments combination, fruits treated with GA3 in combination with perforated polyethene recorded minimum physiological loss in weight (1.99%) and control (19.08%). High retention of juice content (40.30%), total soluble solids(12.83 brix) and titrable acidity (0.60%) was recorded in fruits treated with GA3 in combination with perforated polyethene in 24 days of storage. Fruits treated with GA3 in combination with perforated polyethene attained shelf life of 48 days followed by perforated polyethene with a shelf life of 44 days. Finding of the experiment may prove to be helpful in rural area to store mandarin with minimum loss as markets are far from the village.</p></abstract>

An experiment was carried out to study the effect of post-harvest dipping and various packaging materials on quality traits of mandarin at the laboratory of Project Implementation Unit (Citrus zone) Udayapur, Katari from January to February 2019. The parameters observed were physiological loss in weight, juice content, titrable acidity, total soluble solids, TSS/TA ratio and shelf life. The packaging materials include individual newspaper wrapping, perforated polyethene and corrugated box. Gibberellic acid with a concentration of 100 ppm was used as a dipping material. The experiment was laid out in Completely Randomized Design (CRD) with 8 treatment replicated 3 times. The result showed that among eight treatments combination, fruits treated with GA3 in combination with perforated polyethene recorded minimum physiological loss in weight (1.99%) and control (19.08%). High retention of juice content (40.30%), total soluble solids(12.83 brix) and titrable acidity (0.60%) was recorded in fruits treated with GA3 in combination with perforated polyethene in 24 days of storage. Fruits treated with GA3 in combination with perforated polyethene attained shelf life of 48 days followed by perforated polyethene with a shelf life of 44 days. Finding of the experiment may prove to be helpful in rural area to store mandarin with minimum loss as markets are far from the village.

Effect of Post-Harvest Dipping and Various Packaging Materials on Quality Traits of Mandarin (Citrus Reticulata Blanco.)

Acta Chemica Malaysia

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

An experiment was carried out to study the effect of post-harvest dipping and various packaging materials on quality traits of mandarin at the laboratory of...

Effect of Post-Harvest Dipping and Various Packaging Materials on Quality Traits of Mandarin (Citrus Reticulata Blanco.)

Publié en ligne: 26 mai 2020

Pages: 14 - 20

DOI: https://doi.org/10.2478/acmy-2019-0007

Mots clés
Citrus, gibberellic acid, combination, attributes

© 2019 Anup Paudel et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Effect of Post-Harvest Dipping and Various Packaging Materials on Quality Traits of Mandarin (Citrus Reticulata Blanco.)

Publié en ligne: 26 mai 2020

Pages: 14 - 20

DOI: https://doi.org/10.2478/acmy-2019-0007

Mots clésCitrus, gibberellic acid, combination, attributes

© 2019 Anup Paudel et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Mots clés
Citrus, gibberellic acid, combination, attributes