Shelf Life Extension of Sweet Orange CV. Nucellar
Citrus sinensis osback
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This book deals with study of the shelf life of sweet orange, to study the changes in chemical composition and quality of sweet orange fruit and sensory properties of the sweet orange fruits during storage. Fruit of nucellar varieties were used in present investigation. The sweet orange fruits were treated with GA3 100 ppm, 6 and 12 per cent wax emulsion and packed in MAP polyethylene bags stored at ambient temperature and low temperature (6-70c) storage. During storage physico-chemical observation and sensory attributes were recorded at 7 days interval. During storage significantly minimum Ph...
This book deals with study of the shelf life of sweet orange, to study the changes in chemical composition and quality of sweet orange fruit and sensory properties of the sweet orange fruits during storage. Fruit of nucellar varieties were used in present investigation. The sweet orange fruits were treated with GA3 100 ppm, 6 and 12 per cent wax emulsion and packed in MAP polyethylene bags stored at ambient temperature and low temperature (6-70c) storage. During storage physico-chemical observation and sensory attributes were recorded at 7 days interval. During storage significantly minimum Physiological loss in weight, less decaying percentage and least changes were observed in TSS, reducing, non reducing and total sugar content while the titrable acidity and ascorbic acid content of sweet orange fruits were decreased. The rate of decrease in acidity and ascorbic acid content was higher in ambient condition and it was lower in low temperature storage. Sensory score of sweet orange fruits were decreased gradually for color, flavor, taste and overall acceptability during the ambient condition and low temperature storage.
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