Studies on storage behaviour of kinnow mandarin at room temperature and in zero energy cool chamber (ZECC) were carried out. Four dipping treatments, viz., control, benomyl, TBZ and bavistin (200 ppm each) and sealing with polyethylene bags were tried. The physiological loss in weight was increased with the increasing storage period. Sealing in polyethylene bag (modified condition) rejuced the PLW considerably. Storage of fruits in ZECC was found more effective than room temperature storage as it minimises the losses in terms of PLW, juice content and sugar content, and thus extended the shelf-life of kinnow fruits.
