Sub-optimum low temperature storage of ‘Nagpur’ mandarin as influenced by wax coating and intermittent warming

Effects of wax coating (Sta-fresh 921) and intermittent warming at sub-optimum low temperature (3–4°C) were evaluated during long term storage (75 days) of ‘Nagpur’ mandarin fruits packed in vented polyethylene lined CFB boxes. Fruits were also evaluated after one week of shelf-life at 20 ± 2°C and 70 ± 5% RH at each cool storage interval. There was no chilling injury in fruits stored with intermittent warming (3–4°C) 2 wk + (20°C) 1 wk cycle} in either waxed or non-waxed fruits upto 75 days. At 3–4°C (continuous) waxed and non-waxed fruits recorded higher chilling injury. However, wax coated fruits had less chilling injury as compared with non-coated fruits. Decay was higher in fruits stored at 3–4°C followed by fruits stored at 6–7°C (continuous). There was no significant difference in physiological weight loss between waxed and non-waxed fruit. Intermittent warming treatment resulted in very good colour development. Fruit firmness was higher in wax coated fruit than non-coated fruit under all storage conditions. Appearance and flavour score were maximum in fruits stored with intermittent warming. Acceptability was maximum in wax coated fruits stored at 3–4°C (2 wk) + 20°C (1 wk) cycle. Findings indicated that intermittent warming and wax coating are useful for extending the storage life of ‘Nagpur’ mandarin up to 75 days with 1-wk shelf life at ambient conditions.