Post-harvest treatments to retain Kinnow storage quality

A continuous increase in PLW of fruits during storage was observed in all treatments and storage conditions. However, application of Bavistin (0.05 %) + PE packing of four fruits in a unit proved to be an efficient treatment in reducing weight loss followed by Sta-Fresh 960 (100 %). The ascorbic acid contents registered a gradual decline with the advancement in storage period in all treatments and storage systems. Packaging of four fruits in one PE bag after 0.05 % Bavistin treatment followed by 100 %. wax emulsion recorded maximum retention of ascorbic acid content as compared to other treatments at the end of storage. Maximum spoilage due to fruit rotting was observed in response to T₄ (6% rice starch + 2 % gum + 0.05 % Bavistin). On the other hand, minimum spoilage was observed in fruits treated with Sta-Fresh 960 (100%) and Bavistin (0.05 %) + PE packing of four fruits in a unit. In general, fruits from the treatments T₄ (Sta-Fresh 960, 100 %) and T₁₀ (0.05 % Bavistin dip + PE packing of four fruits in a unit) were found to be superior from the rest of treatments.