International Journal of Chemical Studies
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P-ISSN: 2349-8528, E-ISSN: 2321-4902   |   Impact Factor: GIF: 0.565 NAAS Rating: 5.31 NEW

International Journal of Chemical Studies

Vol. 5, Issue 3 (2017)
Combined effects of giberellic acid (GA3) and paraffin wax with modified atmospheric packaging (MAP) during storage at ambient temperature on Sweet orange fruit (Citrus sinensis)


Author(s): Pimpalpalle LV, Kapse BM, Kadam AR and Ghawade PM

Abstract: Sweet orange (Citrus sinensis O. cv. Nucellar) fruit harvested at physiological stage of maturity light green stage were treated to GA3 100 ppm and paraffin wax (6 and 12%) and there combination The treated and air dried fruits were kept in 100 gauge polythene bags of 5% ventilation and without ventilation, were kept in corrugated fibre board box (CFB). These boxes were kept in laboratory at room temperature. The observations on physico-chemical changes in fruits were recorded at 7 days interval up to 49 days at room temperature (27+ 2 0C) and humidity (60-70%). Most of the physiological and biochemical changes during storage and ripening were affected by GA3 and paraffin wax in a dose dependent manner. The gradually increase in total soluble solids (TSS) content and reduced change in the titratable acidity and ascorbic acid content showed the effectiveness of GA3 and paraffin wax in retarding fruit ripening. A significant reduction in the decay incidence of GA3 and paraffin wax treated fruit was observed under the storage condition. The fruits treated with the treatment T1 GA3100 ppm in combination with 6% wax, wrapped in 100 gauge polyethylene bags stored at ambient temperature prolonged storage life of sweet orange cv. Nucellar up to 49th day with retained desirable quality, colour, flavour, taste and overall acceptability.

Pages: 779-784  |  530 Views  8 Downloads

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How to cite this article:
Pimpalpalle LV, Kapse BM, Kadam AR, Ghawade PM. Combined effects of giberellic acid (GA3) and paraffin wax with modified atmospheric packaging (MAP) during storage at ambient temperature on Sweet orange fruit (Citrus sinensis). Int J Chem Stud 2017;5(3):779-784.
International Journal of Chemical Studies