National Academy of Agricultural Sciences (NAAS)
|
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 |
This study was conducted to access the effect of hot water and sodium bicarbonate treatments on the storage performance of Kinnow under ambient conditions. The fruits were subjected to hot water treatments at different temperatures (45, 50 and 55°C), sodium bicarbonate at different levels (2% or 3%) and their combinations. The control fruits were kept untreated. All the fruits were stored at room temperature for 0-21days. The results show that fruit weight loss, total soluble solids and disease incidence increased significantly with the storage time, however, the acid contents declined thereafter. Hot water 50°C alone and in combination with sodium bicarbonate (2%) retarded the changes associated with the storage duration in Kinnow mandarin. It was also observed that exposure to high temperature (above 50°C) reversed the beneficial effects and enhanced the decline in physical and chemical quality attributes of Kinnow fruits.
Citations |
 |
 |
 |
 |
