Changes in textural properties of sweet orange cv. Phule Mosambi during storage

Abstract

The study was performed in Factorial Completely Randomized Design to evaluate the interactive effect of chemicals (Salicylic Acid @ 400 ppm, Putrescine @ 100 ppm, Hexanal 0.02%; singly and in combination) and storage conditions (Ambient Condition: 24-30 °C, RH 47.50-74.00% and Cold storage: 12±2 °C, RH 90.00-95.00%) in three replications. The fruit firmness was found to be concomitantly decreased in all treatments with the progression of the storage period, irrespective of post-harvest treatments. The treatment with C3 i.e. Hexanal 0.02% maintained the best fruit firmness under both storage conditions. The maximum shelf life was observed in C3 i.e. Hexanal 0.02% under both storage conditions.