Effect of Location on Physico-Chemical Composition and Storage Duration of Sweet Orange (Blood Red)
Effect of Location on Physico-Chemical Composition and Storage Duration of Sweet Orange (Blood Red)
Aurang Zeb, Abdur Rab and Shujaat Ali*
ABSTRACT
The lab experiment was conducted on “Effect of location on physico-chemical composition and storage duration of Sweet orange” at The University of Agriculture, Peshawar in 2016. Complete Randomized Design and three replications were used. Sweet orange was collected from four different locations i.e. location-1 (Torwarsak, Buner), location-2 (Rabat, Lower Dir), location-3 (Wartair, Malakand) and location-4 (Palai, Malakand) stored up to 48 days at room temperature, Data was recorded after 12 days of intervals. All the studied parameters were found significantly affected by both the factors i.e. storage duration and locations. The results revealed that the maximum fruit weight loss (16.37 %) was recorded from Wartair (Malakand). The percent weight loss increases with increase in storage duration. The highest fruit Firmness (.6.33 kgcm-2) was observed in location Rabat (Lower Dir) at zero-day storage, the maximum TSS (10.80 oBrix) was recorded from Torwarsak (Buner) at 48-days storage. Ascorbic acid content showed decreasing throughout the storage. The data regarding percent disease incidence revealed that the highest disease incidence (26.66 %) was recorded from Torwarsak (Buner) 48 days of storage freshly harvested fruits. It is concluded that Sweet orange fruits from different locations can be best stored at room temperature (20±1 0C with relative humidity of 45-50 %).
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