P.G Department of Agriculture, Khalsa College Amritsar, 143002, India
Correspondence and requests should be addressed to R

Received: 08-12-2022 Accepted: 21-12-2022 Published: 26-12-2022

Abstract

The present investigation entitled “Shelf life of Daisy tangerine as influenced by different treatments during cold storage” was conducted in P.G. Department of Agriculture, Khalsa College, Amritsar during 2021-22. The fruits were harvested at colour break stage and coated with Stafresh, Citra shine wax, Rice straw wrapping, Packing in CFB with paper shredding, Packing in CFB covered with polysheet 100-gauge, Butter paper wrapping, HDPE 10 µm, HDPE 20 µm, LDPE 100 gauze, LDPE 200 gauze, while control fruits dipped in plain water. All the treated and control fruits packed in corrugated fibre board (CFB) boxes and stored under cold storage conditions for 100 days with cold conditions (0-5 ºC temp & 90-95 % RH). The experiment was laid out in completely randomized design (CRD) with three replications. The fruits from each treatment were analyzed for physico-biochemical characteristics at an interval of fifteen days in cold storage conditions respectively. The Results revealed that physiological loss in weight, spoilage and TSS/TA of fruits increased with storage intervals whereas, TA, juice content and ascorbic acid content showed declining trend with the advancement of storage period. Others parameters like TSS, organoleptic rating, total sugars, reducing sugars and non-reducing sugars showed an increasing trend at earlier stages of storage and later on start declining. Citrashine wax showed a significant reduction in weight loss, spoilage and maintained TSS, TA, sugars and ascorbic acid contents as compared to other treatments and uncoated fruit. The various organoleptic parameters in terms of flavour, taste, appearance, colour and overall acceptability were also found superior in fruits treated with citrashine wax. on the basis of the study, it was concluded that postharvest application of citrashine wax was effective in delaying the ripening process, extend the shelf life and storage of Daisy tangerine with acceptable fruit quality up to 60th day to 75th day respectively.

Keywords: Daisy tangerine surface coatings; Packaging treatments; Shelf life; Cold storage

Citation: : : Rohit, Singh S, Singh V and Singh M (2022) Shelf Life of Daisy Tangerine as Influenced by Different Treatments during Cold Storage. Environ Sci Arch 1(STI-1): 48-58. 

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