Department of Food Science and Nutrition CSKHPKV-Palampur (H.P.) India - 176062
Freshly harvested, disease free lemon fruits were washed in plain and chlorinated water containing 100 ppm of chlorine. The fruits from each lot were packaged in the 100 and 150 gauge thick polymeric film bags of varying ventilations. (0.00,0.50 and 1.00%). Unpacked fruits from each lot were kept as control. The fruits from all the treatments were stored in zero energy cool chamber and under ambient conditions and studied for changes in ascorbic acid contents after an interval of 15 days for a storage duration of 45 days. Ascorbic acid contents in the stored fruits decreased in all the samples with the enhancement of storage duration but it decreased to a lesser extent in fruits treated in chlorine water and stored in zero energy cool chamber. Packaging of fruits in 150 gauge polymeric film having 0.50 per cent ventilation and storage in zero energy cool chamber was found to be very effective in relation to the retention of ascorbic acid during storage.
