Impact of post harvest treatments on shelf life of Kinnow mandarin

Kinnow fruits were subjected to post harvest treatments of Ca NO3 (0.5 % and 1.0 %), CaCl2 (1 % and 2 %) and bavistin (500 ppm and 1000 ppm). The fruits were stored under ambient and cold storage conditions to compare the efficacy of different treatments and storage conditions in retaining fruit quality during prolonged storage. Results indicated that fruits treated with bavistin 500 ppm could be kept up to 45 days in cold storage with higher retention of fruit quality. Data on shelf life, PLW, juice content, TSS, acidity, Vitamin C indicated that the cold storage might be an ideal storage facility for maintaining market acceptability of Kinnow.