Physicochemical Responses of ‘Kinnow’ Mandarins to Wax and Polyethylene Covering During Cold Storage

Abstract

Abstract This study aimed to evaluate the influence of wax, polyethylene film (19 μm thickness) and storage time on the quantitative and qualitative characteristics and shelf life of ‘Kinnow’ mandarin fruit (Citrus reticulata Blanco cv. ‘Kinnow’) stored at 5°C for 90 days. The mandarins were analyzed for physicochemical characters such as weight loss, weight of fruit, flesh, pulp, juice and peel, as well as total soluble solids (TSS) content, titratable acidity (TA), and pH. Polyethylene film wrapping reduced fresh weight loss and resulted in the highest fruit weight at the end of the 90-day cold storage period. No significant differences were found among coating treatments in pH, TSS, TA content and TSS/TA. The results revealed an increasing trend in TSS and TSS/TA during storage. It is recommended to use polyethylene coating on ‘Kinnow’ mandarins to prevent weight loss and preserve quality during storage at low temperature (5°C) up to 90 days.