Quality and Bio chemical Changes in Film Packaged Kinnow Mandarin during Ambient Storage

The effect of four heat shrinkable films viz., D955 (12 micron), D955 (15 micron), Opti-Max and Xenith, with or without treatment of Sodium carbonate (3%) or Thiophanate methyl (0.1%) was evaluated for individual wrapping of Kinnow (Citrus nobilis Lour x Citrus deliciosa Ten.) fruits to maintain their shelf life under ambient conditions (temperature: 12° to 18°C & RH: 55 to 70%). The lowest physiological loss in weight was in the fruits treated with Thiophanate methyl (0.1%) + Xenith film, and the highest shriveling was observed in unwrapped fruits after 60 days of storage. The weight loss increased with the advancement of storage period. Colour development was not adversely affected any heat-shrinkable film and colour retention was better in fruits sealed in D955 (12 micron) and HDPE (10 micron) after 30 days of storage. Highest titratable acidity was retained in fruits treated with Opti-Max followed by Thiophanate methyl (0.1%) + Opti-Max film. TSS: acid ratio decreased as the storage period advanced. The maximum ascorbic acid content was recorded in the fruits treated with Thiophanate methyl (0.1%) + Xenith film. During storage, the major change in internal quality observed was a reduction in acidity and ascorbic acid, and increase in total soluble solids and total sugars of fruits. Changes in acidity, sugars, TSS and ascorbic acid of the shrink-wrapped fruits were lower than that of non-wrapped fruits during 60 days of storage under ambient conditions.