Effect of individual seal packaging and fungicides on storability of ‘Red Blush’ grapefruit under ambient conditions

The effect of two fungicides, imazalil and Bavistin @ 1000 and 2000 ppm each and two type of film wraps viz. high density polyethylene (HDPE) and low density polyethylene (LDPE) on eatability and fruit quality of ‘Red Blush’ grapefruit (Citrusparadisi Macf) was studied. The fruits sealed in HDPE after treatment with Imazalil 1000 ppm had minimum rotting percentage and retained maximum palatability rating and ascorbic acid content under ambient conditions for 30,60 and 90 days. Fruits treated with Bavistin 1000 ppm followed by LDPE wrapping had highest total soluble solids and total sugars. Red Blush grapefruit can be stored for 60 days with the use of HDPE film and Imazalil 1000 ppm, however, beyond that period slight off flavour developed in otherwise fresh looking fruits, leading to deterioration of eating quality.