Department of Horticulture, Punjab Agricultural University, Ludhiana-141 004.
To extend shelf life of Kinnow fruits, post-harvest dip of CaSO4, CaCl2, CaCO3, CaO and Ca(NO3)2 each at 8, 10, 12 and 14 per cent; Diphenylamine (DPA) 0.3, 0.6 per cent and Bavistin 250 and 500 ppm was given and treated fruits were stored in the cold storage. Bavistin 250 and 500 ppm treatments kept the loss in weight and spoilage to the minimum levels. Total soluble solids, reducing and total sugars increased as the storage period progressed, however, acidity was reduced considerably. With the use of Bavistin 250 and 500 ppm it may be possible to store Kinnow fruits for about 60 days in the cold storage.
