Short Communication Effect of different chemical treatments on ascorbic acid content of kinnow fruits

Abstract

Kinnow mandarin is a perishable fruit and decayed within 10-15 days at ambient conditions. This decay is mainly due to attack of microorganisns and high rate of physiological processes. However, certain application of some chemical as surface coating is helpful to check the attack of microorganism and reduce transpiration. Present investigation was conducted to study the effect various concentrations of Gum Arabic, Calcium Lactate and Glycerin and their different combination on ascorbic acid content of Kinnow fruits during storage at room temperature. Ascorbic acid content decreased with advancement of storage period in all treatments. Among the treatments maximum ascorbic acid content were observed in fruits coated with Gum Arabic 10% whereas minimum ascorbic content were observed in control fruits.