Nepal produces large quantity of mandarin (Citrus reticulata Blanco) annually but faces big losses due to improper postharvest treatments. The experiment was carried out during 2012-2013 with the objective of assessin...Nepal produces large quantity of mandarin (Citrus reticulata Blanco) annually but faces big losses due to improper postharvest treatments. The experiment was carried out during 2012-2013 with the objective of assessing the effect of different postharvest treatments on quality and shelf life of mandarin. The postharvest treatments were: wax emulsion at 10%, bavistin at 0.1%, wax at 10% with bavistin at 0.1%, calcium chloride at 1%, Jeevatu at 5% along with untreated fruits as a control. The experiment was conducted for four weeks of storage at ambient condition in Nepal Agricultural Research Council, Khumaltar, Kathmandu. Wax in combination with bavistin was found as the most effective in reducing the physiological loss in weight, whereas bavistin proved to reduce decay loss up to four weeks of storage. The fruits treated with wax alone and with combination of bavistin retained maximum firmness, juice percentage, vitamin C and palatability rating during the storage. The minimum total soluble solid and maximum titrable acidity were recorded in the fruits treated with wax plus bavistin. The present findings indicate that mandarin can be stored up to four weeks when treated with wax as well as wax with bavistin in the condition with 14°C - 18°C temperature and 45% - 73% relative humidity.展开更多
文摘Nepal produces large quantity of mandarin (Citrus reticulata Blanco) annually but faces big losses due to improper postharvest treatments. The experiment was carried out during 2012-2013 with the objective of assessing the effect of different postharvest treatments on quality and shelf life of mandarin. The postharvest treatments were: wax emulsion at 10%, bavistin at 0.1%, wax at 10% with bavistin at 0.1%, calcium chloride at 1%, Jeevatu at 5% along with untreated fruits as a control. The experiment was conducted for four weeks of storage at ambient condition in Nepal Agricultural Research Council, Khumaltar, Kathmandu. Wax in combination with bavistin was found as the most effective in reducing the physiological loss in weight, whereas bavistin proved to reduce decay loss up to four weeks of storage. The fruits treated with wax alone and with combination of bavistin retained maximum firmness, juice percentage, vitamin C and palatability rating during the storage. The minimum total soluble solid and maximum titrable acidity were recorded in the fruits treated with wax plus bavistin. The present findings indicate that mandarin can be stored up to four weeks when treated with wax as well as wax with bavistin in the condition with 14°C - 18°C temperature and 45% - 73% relative humidity.
