Abstract
Citrus crop postharvest losses can be minimized by investigating different innovations for extension
in storage period and shelf life. Various fungicides and salts are incorporated in wax to limit postharvest fruit
decay and fungal attack. In the present study two salts were incorporated in commercial wax to control
postharvest decay in Willow leaf mandarin (Citrus reticulata Blanco) and Kinnow mandarin (Citrus reticulata
Blanco). Sodium bicarbonate and Potassium sorbate incorporated (6% w/v concentration) in wax were used
to compare with commercially used fungicide (Thiabendazole). Study was conducted at 4±1 C° with 90±05%
relative humidity for 60 days followed by one week of storage at ambient conditions. Least decay incidence
1.2% and 1.8% respectively in Kinnow and Willow leaf was observed in fruit treated with fungicide in wax
followed by fruit treated with Potassium sorbate in wax (2.8% and 3.6%). TSS and acidity showed conversely
increasing and decreasing trends respectively in both type of fruits with extension of storage period. Willow
leaf proved as a close second with respect to various aspects of quality and nutritional value during the fresh
fruit analysis undertook prior to storage. Kinnow and Willow leaf didn’t differ significantly in juice percentage
(46.33 and 43.16), total soluble solids (TSS) (11.20and 10.23), percent acid (0.69 and 0.73), total sugars
percent (10.75 and 9.83), crude protein, crude fat and in DPPH activity respectively. The study depict that
incorporation of salts to wax in substitution to the fungicide is an effective application to control postharvest
citrus fruit decay with perks of safety and convenience
Ehsan-Ul-Haque, Akbar Hayat, Muhammad Asim, Sajjad Hussain, Faheem Khadija, Muhammad Abdullah Jamil, Muhammad Shakeel Hanif, Muhammad Zubair. (2020) Comparative Nutritional and Storage Study of two Mandarin Varieties by Application of Various Salts Incorporated in Wax, Journal of Innovative Sciences, Volume 6, Issue 1.
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