Vol. 11, Issue 12 (2022)

The effect of different chemicals, packaging materials and storage conditions on quality and shelf of minimally processed sweet orange cv. Phule Mosambi. The experiment was laid out with consisting of three factors i.e.

Factor A: Chemical treatments (Citric acid-0.5%, 1%, 1.5%, Ascorbic acid- 0.5%, 1%, 1.5%, Chitosan- 0.1%, 0.2%, 0.3% and Untreated control.).

Factor B: Packaging materials (Punnet, PP bags and NSBB).

Factor C: Storage conditions (Ambient temperature and Cold storage at (12 ± 2°C and 85% RH) laid out in factorial completely randomized design (FCRD) in two replications with total sixty different treatment combinations. The minimally processed sweet orange segment were analysed for physio-chemical parameters at an interval of two days. The data revealed that, the lowest PLW, titratable acidity, total microbial count were recorded in C9P3S2 i.e. Chitosan 0.3% + NSBB + Cold storage (12±2 oC) (9.10%, 0.36%, 0.33 CFU/g, respectively) followed by C9P2S2 i.e. Chitosan 0.3% + Poly propylene bags + Cold storage (9.80%, 0.38%, 0.65 CFU/g, respectively) while the maximum retention of TSS, total sugars, reducing sugars, non-reducing sugars ascorbic acid, TSS to acidity ratio and organoleptic score for colour, flavour, taste, appearance, overall acceptability noticed in C9P3S2 (10.230Brix, 7.12%, 4.47%, 2.65%, 53.66 mg/100g, 28.21, 8.16, 8.34, 8.55, 8.26, 8.22, respectively) at the end of on 5th day of storage under cold storage conditions (12±2 oC and 85.00% RH). From concluded that sweet orange segments pre-treated with chitosan @ 0.3% i.e. C9P3S2 packed in Nano-silver based bags with 2% vents and stored at cold storage (12±2 oC) was found to be the best treatment for extension of shelf life of minimally processed sweet.