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EFFECT OF DIFFERENT POST HARVEST CHEMICALS AND PACKING ON SHELF LIFE AND QUALITY OF ACID LIME (Citrus aurantifolia Swingle) cv. BALAJI AT ROOM TEMPERATURE

KrishiKosh

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Title EFFECT OF DIFFERENT POST HARVEST CHEMICALS AND PACKING ON SHELF LIFE AND QUALITY OF ACID LIME (Citrus aurantifolia Swingle) cv. BALAJI AT ROOM TEMPERATURE
 
Creator NADUKUDA SUDHEER
 
Contributor Dr.M. B. NAGESWARA RAO
 
Subject post harvest chemicals ,physico-chemical parameters ,spoilage percentage
 
Description The present investigation entitled ?Effect of different post harvest chemicals and packing on shelf life and quality of acid lime (Citrus aurantifolia Swingle) cv. Balaji at room temperature? was carried out during the year 2013-14 at Post Harvest Technology Laboratory, Horticultural College and Research Institute, Dr Y.S.R.H.U, Venkataramannagudem, West Godavari district of Andhra Pradesh.
The first experiment includes fruits of acid lime cv. Balaji treated with different post harvest chemicals like GA3, 2, 4-D, CaCl2, NaCl at concentrations of 50, 100 ppm, wet sand and in second experiment includes fruits treated with 2, 4-D and packed in LDPE bags of 100, 200 and 300 gauge thickness with different ventilations of 0.2, 0.4 and 0.6 per cent stored at room temperature condition.
Various physico-chemical parameters like PLW (%), fruit colour (score), juice content (%), peel thickness (mm), spoilage (%), TSS (OBrix), acidity (%), ascorbic acid (mg/100 ml) and reducing sugar (%) were estimated at an interval of three days at room temperature.
Fruits in control treatment registered higher spoilage percentage, higher rate of PLW (%) in both the experiments. All these contributed to lower shelf life.
It was found that there was better retention of quality in terms of acidity, juice content (%) and also lower PLW (%), spoilage (%), TSS, reducing sugars, higher peel thickness (mm) and shelf life in fruits treated with 2, 4-D at 100 ppm stored at room temperature
Fruits treated with 2, 4-D at 100 ppm and packed in poly bags of 300 gauge with 0.2 per cent ventilation recorded significantly higher acidity, juice content (%), peel thickness (mm), and lower PLW (%), spoilage (%), TSS and reducing sugars (%).
The maximum shelf life of 26.00 days was recorded in fruits treated with 2, 4-D at 100 ppm whereas 35.00 days in fruits treated with 2, 4-D at 100 ppm and packed in 300 gauge poly bags with 0.2 per cent ventilation at room temperature.
 
Date 2016-07-26T15:02:08Z
2016-07-26T15:02:08Z
2014-07
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/69943
 
Language en
 
Format application/pdf
 
Publisher Dr. Y.S.R. HORTICULTURAL UNIVERSITY