Effects of packaging materials and storage temperature on fruit quality and shelf life of mandarin

Abstract

Abstract : The experiment was carried out to investigate the effects of packaging material and storage temperature on fruit quality and shelf life of mandarin. Fruits of Khasi type mandarin were packed in non-perforated and perforated polyethylene bag (0.5% and 1%) and compared to those without polyethylene baggy. Then fruits were stored in cool chamber having 5, 10, 15°C temperature and ambient condition. There were sixteen treatment combinations. Fruit decay, weight loss, total soluble solids (TSS) and total sugars increased while juice content, titratable acid and ascorbic acid content decreased with the increase in storage temperature and storage duration. Fruit decay was found minimum (16.67 %) up to 75 DAS at 5°C in 0.5% perforated polybag during storage. Minimum loss of fruit weight was recorded at 5°C (12.18 and 13.96%) at 75 DAS when fruits were stored in 0.5 and 1% perforated poly bag, respectively. Total soluble solids were higher (10.8 %) in 1 % perforated polybag with storage at 10° C at 75 DAS. The TSS, total sugar and titratable acid content were found almost static from 75 to 90 DAS. Considering fruit decay, weight loss and quality, mandarin could be stored up to 75 days at 5° C and up to 60 days at 10° C both in 0.5 and 1 % perforated polybags.