National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The present investigation was conducted during 2018-2019 in Post-Harvest Laboratory, Department of Horticulture, SHUATS, Prayagraj. The experiment was conducted in Completely Randomised Design (CRD) with ten treatments, replicated thrice. The LDPE and BROWN PAPER bagging with silica gel crystal. Kiwi fruit were evaluated for their physico-chemical properties during storage under ambient condition. Treatments were T1 to T5 LDEP bagging with silica gel crystal, T6 to T10 Brown paper bagging with silica gel crystal: T11 to T15 control. On the basis of evaluation of Bagging of different packaging material with silica gel crystal, Treatment T4 found maximum (83.15g) mean fruit weight, (2.33%) loss in weight, (13.830Brix) TSS, (135.46mg/100g) Vitamin C, minimum (0.72%) Acidity, (11.17 %) Total sugar was found in T14, after 21 days of bagging whereas minimum was found with treatment T11 to T15 (Control) in all the parameters on 21th day of bagging. Treatment T4 was found significantly superior to all other treatments in most of the parameters followed by T5 LDPE bagging with silica gel crystal.
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