Abstract
Effects of wax coating (Sta-fresh 921) and intermittent warming at sub-optimum low temperature (3–4°C) were evaluated during long term storage (75 days) of ‘Nagpur’ mandarin fruits packed in vented polyethylene lined CFB boxes. Fruits were also evaluated after one week of shelf-life at 20 ± 2°C and 70 ± 5% RH at each cool storage interval. There was no chilling injury in fruits stored with intermittent warming (3–4°C) 2 wk + (20°C) 1 wk cycle} in either waxed or non-waxed fruits upto 75 days. At 3–4°C (continuous) waxed and non-waxed fruits recorded higher chilling injury. However, wax coated fruits had less chilling injury as compared with non-coated fruits. Decay was higher in fruits stored at 3–4°C followed by fruits stored at 6–7°C (continuous). There was no significant difference in physiological weight loss between waxed and non-waxed fruit. Intermittent warming treatment resulted in very good colour development. Fruit firmness was higher in wax coated fruit than non-coated fruit under all storage conditions. Appearance and flavour score were maximum in fruits stored with intermittent warming. Acceptability was maximum in wax coated fruits stored at 3–4°C (2 wk) + 20°C (1 wk) cycle. Findings indicated that intermittent warming and wax coating are useful for extending the storage life of ‘Nagpur’ mandarin up to 75 days with 1-wk shelf life at ambient conditions.
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Claims 10
Claim · model-written summary
No chilling injury occurred in mandarin fruit stored with intermittent warming, waxed or non-waxed, up to 75 days.
Not reportedDirection
Verbatim
t0“mandarin”
e1“There was no chilling injury in fruits stored with intermittent warming (3–4°C) 2 wk + (20°C) 1 wk cycle} in either waxed or non-waxed fruits upto 75 days”
Claim · model-written summary
Continuous storage at 3–4°C increased chilling injury in both waxed and non-waxed mandarin fruit.
Verbatim
t0“mandarin”
e2“At 3–4°C (continuous) waxed and non-waxed fruits recorded higher chilling injury”
Claim · model-written summary
Wax coated mandarin fruit had less chilling injury than non-coated fruit.
Verbatim
t0“mandarin”
e3“wax coated fruits had less chilling injury as compared with non-coated fruits”
Claim · model-written summary
Decay was higher in mandarin stored continuously at 3–4°C than at 6–7°C.
Verbatim
t0“mandarin”
e4“Decay was higher in fruits stored at 3–4°C followed by fruits stored at 6–7°C (continuous)”
Claim · model-written summary
Physiological weight loss did not differ significantly between waxed and non-waxed mandarin fruit.
Verbatim
t0“mandarin”
e5“There was no significant difference in physiological weight loss between waxed and non-waxed fruit”
Claim · model-written summary
Fruit firmness was higher in wax coated than in non-coated mandarin fruit under all storage conditions.
Verbatim
t0“mandarin”
e6“Fruit firmness was higher in wax coated fruit than non-coated fruit under all storage conditions”
Claim · model-written summary
Intermittent warming resulted in very good colour development in mandarin fruit.
Verbatim
t0“mandarin”
e7“Intermittent warming treatment resulted in very good colour development”
Claim · model-written summary
Appearance and flavour scores were highest in fruit stored with intermittent warming.
Verbatim
t0“mandarin”
e0“Appearance and flavour score were maximum in fruits stored with intermittent warming”
Claim · model-written summary
Acceptability was highest in wax coated fruit stored at 3–4°C (2 wk) + 20°C (1 wk) cycle.
Verbatim
t0“mandarin”
e1“Acceptability was maximum in wax coated fruits stored at 3–4°C (2 wk) + 20°C (1 wk) cycle”
Claim · model-written summary
Intermittent warming and wax coating are useful for extending mandarin storage life up to 75 days with a 1-week shelf life.
Verbatim
t0“mandarin”
e2“Findings indicated that intermittent warming and wax coating are useful for extending the storage life of ‘Nagpur’ mandarin up to 75 days with 1-wk shelf life at ambient conditions”
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