EFFECT OF DIFFERENT POSTHARVEST TREATMENTS ON PROLONGING SHELF LIFE AND MAINTAINING QUALITY OF SWEET ORANGE (Citrus sinensis Osbeck.)

Abstract

An experiment was conducted to evaluate the effect of different postharvest treatments on maintaining quality and shelf life of sweet orange from Feb-Apr 2019 under completely randomized (CRD) with four replications and five treatments (T1= Aloe vera gel @100%, T2= Paraffin wax @100%, T3= Corn Starch @4%, T4=Tragacanth Gum @4%, T1=Control i.e. untreated fruits) at ambient room condition (15.15±0.33ºC, 58.16±1.69% RH). The parameters recorded were Physiological loss in weight (PLW), total soluble solid(TSS), titratable acidity(TA), Shrinkage, Juice content, Marketability, Disease Incidence and Shelf life in every 5 days' interval till 40 th day. Minimum percentage of PLW was observed in the fruits treated with paraffin wax (5.83% in 40 th day) which was statistically at par with the findings of all other coated fruits. Corn starch showed minimum shrinkage (4.27%) which was statistically at par with Paraffin wax (100%) and tragacanth gum (4%). Wax treated fruits recorded the maximum juice recovery percentage (31.43%) whereas the minimum juice recovery percentage (27.81%) was observed in control fruits. The control fruits (untreated) showed the maximum TSS (15.03º brix) which was statistically at par with Aloe Vera and Corn starch. Higher acidity was found in the fruits treated with Aloe Vera (100%) (0.917) which was statistically par with corn starch (4%) and tragacanth gum (4%). The marketability value of tragacanth gum treated fruits was reported to be maximum (4.445). Minimum disease index (2.25) was observed in the fruits treated with tragacanth gum which was statistically at par with Aloe vera gel and corn starch treated fruits whereas postharvest life was found maximum (69 Days) in fruits treated with Aloe vera (100%) while it was only 46 in control fruits.

Effect of Different Post-harvest Treatments on Shelf Life and Quality of Sweet Orange (Citrus sinensis Osbeck.) Fruit#

“…The might be due to loss of moisture from the surface of sweet orange fruit packed in different packaging materials and stored under cold storage conditions showed a low reduction in juice content during storage as compared untreated control under room temperature where polyethylene acted as a barrier which had checked the losses of the moisture from the fruit surface (Dar and Nayik, 2022). The results of present findings are in parallel with results reported by Ahmad et al (2013) in sweet orange, Dhumal et al (2008) in aonla, Thapa et al (2020) in sweet orange and Isnaini and Purbiati (2021) in tangerine.…”

Effect of gamma irradiation on different starch sources as edible coating on preserving lemon fruit under cold storage conditions

“…Data presented in Table (5) revealed that titratable acidity percentage decreased with the advancement of the storage period. This result was conformable with the result of Thapa et al [27] who concluded that the increase of the storage period decreased significantly the titratable acidity content of sweet orange fruits.…”

“…Data presented in Table (1) clearly indicated that weight loss percentage increased gradually and significantly with extending cold storage period with significant differences among them during the two successive seasons. This result was in the same line of Thapaa et al [27] who confirmed that the advancement of storage period was accompanied by an increase in weight loss percentage of sweet orange fruits. The least value of the weight loss percentage (9.22 and 10.54%) was obtained by irradiated cassava starch followed by irradiated sweet potato starch (9.40 and10.86%) in the first and second seasons.…”

Effect of Different Edible Coatings on Postharvest Quality of Mandarin Orange (Citrus reticulata Blanco)

“…Joshi et al (2020) obtained more juice recovery in mandarin treated with wax as compared to others. Thapa et al (2020) in sweet orange also obtained more juice content by wax treatment as compared to others.…”

“…It might be because wax retarded the transpiration and respiration by closing lenticels and stomata of the cell wall of the fruit skin (Rokaya et al, 2016). Ahmad et al (2013), Sahu (2016), Joshi et al(2020 and Thapa et al (2020) obtained minimum physiological weight losses in Kinnow fruit, custard apple, mandarin and sweet orange fruit, respectively, by wax treatment. As expected, the physiological loss in weight increased upon daily storage in all treatments (Table 2) due to the continuous loss of moisture caused by the transpiration and respiration process (Nath et al, 2011).…”