Kinnow fruits were harvested in the mid-January and seal packed individually in HDPE film after giving dip treatments with Stayfresh (a commercial wax emulsion) and fungicides. The observations on physico-chemical characteristics of the fruits were recorded after 30 and 60 days of ambient storage. Physiological loss in weight was minimum in Stayfresh+Derosal 2000 ppm+HDPE. However, this treatment resulted in higher percentage of rotting and low palatibility rating of the fruits. Pathological rotting was better checked by Imazalil 1000 ppm +HDPE after 60 days of storage. Maximum rotting and deterioration of the fruit quality was observed in unwrapped fruits even after coating with wax and/or fungicides. The best treatment was Imazalil 1000 ppm with HDPE film wrapping in which fruit appearance, quality and taste retention was better in addition to low rate of pathological rotting.
Ambient storage, Fungicides, HDPE, Kinnow, Wax
