Abstract
The present investigation was carried out in the PG Laboratory of the Department of Horticulture, CCS Haryana Agricultural University, Hisar during the years 2019 and 2020. Kinnow fruits harvested from the orchard were treated with different chemicals prior to storage at room temperature. Minimum total soluble solids, total sugars, reducing sugars and non-reducing sugars were observed in Kinnow fruits treated with 1mM salicylic acid. During storage, Total soluble solids, total sugars, reducing sugars and non-reducing sugars increased with the prolongation of storage period. TSS was minimum on zero day of storage and maximum on 28th day of storage during both the years of study.
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