To study the effect of different chemicals and packing materials on the physiological and organoleptic characteristics of mosambi (Citrus limetta) fruit

Abstract

The experiment was conducted “to study the effect of different chemicals and packing materials on the physiological and organoleptic characteristics of Mosambi (Citrus limetta) fruit” at the Agricultural laboratory of Sant Baba Bhag Singh University, Jalandhar, Punjab (India) and Punjab agro. Juice ltd. Hoshiarpur FSSC LIC No 10014063000386 and at Lal Path lab, Nandachor, Punjab (India) during the year 2020. The experiment was laid out in Completely Randomized Design (CRD) with three replications and 10 treatments. After washing and drying, fruits are pre-treated with chemicals viz. 2, 4- dichloro phenoxy acetic acid (2, 4-D) and gibberellic acid (GA3) and packed in various packaging materials viz. high-density polyethylene (HDPE) and other packaging materials, Lowdensity polyethylene (LDPE) with or without perforations) and sealed with an electronic sealing system after being dehumidified. Fruits samples were analysed for various physiological characteristics and organoleptic characters after 7 days of an interval of storage (0, 7th, 14th, and 21th). The result revealed that among the different treatments T4 (HDPE perforated) treatment was superior for characters like fruit appearance, individual fruit weight, rind thickness, fruit juice content %, colour, and flavor as compared to other treatments in respect of maintaining morphological and organoleptic parameters. However, least values were recorded in T0 (Control) for most of the parameters analysed. Therefore, treatment of T4 (HDPE perforated) may be suggested as effective and economical treatment for improving shelf life.