Volume 19, Issue 5 (2017)                   JAST 2017, 19(5): 1151-1160 | Back to browse issues page

XML Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Hayat F, Nawaz Khan M, Zafar S A, Balal R, Azher Nawaz M, Malik A U et al . Surface Coating and Modified Atmosphere Packaging Enhances Storage Life and Quality of ‘Kaghzi lime’. JAST. 19 (5) :1151-1160
URL: http://jast.modares.ac.ir/article-23-863-en.html
1- Department of Horticulture, University College of Agriculture, University of Sargodha, Sargodha, Pakistan.
2- Citrus Research Institute, Sargodha, Pakistan.
3- Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing, People Republic of China.
4- Department of Horticulture, University College of Agriculture, University of Sargodha, Sargodha, Pakistan.|College of Horticulture and Forestry Sciences, Huazhong Agricultural University/Key Laboratory of Horticultural Plant Biology, Ministry of Education, Wuhan, People Republic of China.
5- Postharvest Research and Training Centre, Institute of Horticultural Sciences, University of Agriculture, Faisalabad, Pakistan.
6- Department of Agriculture Extension Wing, Sargodha, Government of Punjab, Pakistan.
Abstract:   (3550 Views)
The study was conducted to assess the effect of different wax coating materials and Modified Atmosphere Packaging (MAP) on storage life and quality of ‘Kaghzi lime’ (Citrus aurantifolia Swing.) fruits. The fruits were harvested at light yellow skin color stage and treated with different wax coating materials: T1= Citrus Wax (wood resins18%, Imazalil 0.3%, Thiabendazloe 0.5%), T2= PHRC SCM Wax [9% total solids (castor and shellac based wax)]; T3=Modified Atmosphere Packaging (MAP), and T0= The fruit without any treatment were used as control. The fruits were stored at 10°C for 45 days and relative humidity was maintained at 90%. Physiochemical, sensory, organoleptic, and quality parameters were measured after 30 and 45 days of harvesting. The coating treatments significantly (P≤ 0.05) reduced physiological weight loss, increased shelf life and maintained the quality of fruits. Among all treatments, Citrus Wax proved best because it maintained relatively higher levels of acidity, flavor, vitamin C content and fruit firmness; prevented disease attack; and improved juice recovery of lime fruits compared with control. Thus this treatment can be used to enhance the shelf life and maintain quality of the lime fruits. 
Full-Text [PDF 672 kb]   (11997 Downloads)    
Article Type: Research Paper | Subject: Horticultural Science
Received: 2016/05/12 | Accepted: 2017/01/9 | Published: 2017/09/1

Add your comments about this article : Your username or Email:

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.