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Comparative Nutritional and Storage Study of two Mandarin Varieties by Application of Various Salts Incorporated in Wax

Comparative Nutritional and Storage Study of two Mandarin Varieties by Application of Various Salts Incorporated in Wax

Ehsan-Ul-Haque1, Akbar Hayat1*, Muhammad Asim1, Sajjad Hussain2, Muhammad Shakeel Hanif3, Muhammad Zubair1, Muhammad Abdullah Jamil1 and Faheem Khadija1 

1Citrus Research Institute, Sargodha, Punjab, Pakistan; 2Department of Horticulture, Bahauddin Zakariya University Multan, Pakistan; 3Fodder Research Institute, Sargodha, Punjab, Pakistan.

akbar_saggu@hotmail.com 

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. 

 

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Journal of Innovative Sciences

June

Vol. 6, Iss. 1, Pages 1-76

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