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Journal of Pharmacognosy and Phytochemistry

Journal of Pharmacognosy and Phytochemistry

Vol. 8, Special Issue 5 (2019)

Effect of different postharvest treatments on prolonging shelf life and maintaining quality of mandarin (<em>Citrus reticulata</em> Blanco.)

Author(s):

Pabitra Joshi, Bishnu Prashad Ojha and Arun Kafle

Abstract:
This study was conducted during January to April 2018 to evaluate the effect of different postharvest treatments on maintaining quality and Shelflife of mandarin. Laboratory experiment was conducted under Complete Randomized Design (CRD) with four replications and seven treatments (T1 = Control i.e. dipped in distilled water, T2 = Cinnamomum oil @ 2%, T3 = Eucalyptus oil @2%, T4 = Calcium chloride @1%, T5 = Bavistin @0.1%, T6 = Paraffin Wax @10%, T7 = Paraffin Wax @ 10% + Bavistin @0.1%). Data were recorded in every 3 days interval and the last data was taken in 13 days interval because of the limited destructive sample. Postharvest treatment with wax @10% in combination with Bavistin @0.1% had minimum physiological loss in weight (6.61%) and maximum juice recovery percentage (43.72%) which was statistically at par wax (10%), Bavistin (0.1%), Cinnamomum oil (2%), Eucalyptus oil (2%) and Calcium chloride (1%) treated fruits. Also at the end of storage period the highest TSS content (15.45°Brix) was recorded in Calcium chloride (1%) treated fruits which were statistically at par with control, Eucalyptus oil (2%), Bavistin (0.1%) treated fruits. The pH was found non-significant throughout the storage period whereas postharvest life was found the maximum (73 Days) in fruits treated with wax (10%) in combination with Bavistin (0.1%) while it was only 46 days in control. The wax emulsion @10% in combination with Bavistin @0.1% was found better for maintaining quality and prolonging the shelf life of mandarin at the ambient room condition.

Pages: 139-144  |  1577 Views  603 Downloads

How to cite this article:
Pabitra Joshi, Bishnu Prashad Ojha and Arun Kafle. Effect of different postharvest treatments on prolonging shelf life and maintaining quality of mandarin (<em>Citrus reticulata</em> Blanco.). J Pharmacogn Phytochem 2019;8(5S):139-144.

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