QUALITY CHARACTERIZATION OF MANDARIN (Citrus reticulata Blanco) DURING STORAGE

RAHUL PIPPAL¹, RAJESH GUPTA², VENKATA SATISH KUCHI³*, SWETAL RANA^4
1Department of Postharvest Management, KNK College of Horticulture, RVSKVV, Mandsaur, Madhya Pradesh, India
²Department of Postharvest Management, KNK College of Horticulture, RVSKVV, Mandsaur, Madhya Pradesh, India
³Department of Postharvest Technology, Faculty of Horticulture, BCKV, Mohanpur, 741252, West Bengal, India
⁴Department of Postharvest Management, KNK College of Horticulture, RVSKVV, Mandsaur, Madhya Pradesh, India
* Corresponding Author : newmoon_9@yahoo.com

Received : 27-04-2016     Accepted : 11-05-2016     Published : 06-09-2016
Volume : 8     Issue : 33       Pages : 1697 - 1701
Int J Agr Sci 8.33 (2016):1697-1701

Keywords : Ascorbic acid, Mandrin, TSS, 2,4-D and Overall acceptability
Academic Editor : Jayaprakash S. M.
Conflict of Interest : None declared
Acknowledgements/Funding : None declared
Author Contribution : None declared

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.