Response of baramasi lemon to various post-harvest treatments

Abstract

Baramasi lemon is an attractive fruit for its unique flavor and acidity. Harvesting period of winter crop of Baramasi lemon coincides with the cooler part of the year and there is low consumption of lemon fruits during winters, which leads to the glut in the market. Baramasi lemons are sensitive to chilling injury and it is difficult to store in the commercial cold stores. So, there is a need to enhance the shelf-life of Baramasi lemon fruits at ambient conditions. Keeping this in view, an experiment was conducted during 2014 to study the effect of chemicals and modified atmosphere packaging on the storage life and quality of Baramasi lemon fruits. Mature green Baramasi lemon fruits of uniform size and colour were harvested and treated with gibberellic acid (25, 50 &75 ppm), boric acid (1, 2 and 3%) and sodium benzoate (2, 3 and 4%) and packed in low density polyethylene (LDPE) bags. Fruit were analyzed for various physico-chemical characteristics after 15, 30, 45 and 60 days of storage. Results revealed that minimum spoilage and total soluble solids (TSS) and maximum physiological weight loss reduction, palatability rating, acidity were recorded in gibberellic acid @ 75 ppm + LDPE packaging during the entire storage period. It can be concluded that gibberellic acid @ 75 ppm along with LDPE packaging was found to be most effective in extending the post-harvest life of Baramasi lemon fruits at ambient conditions for 60 days.