Shelf life and quality of Sorboti lemon as affected by different chemicals and storage temperature

Abstract

A laboratory experiment was conducted with different chemicals and storage temperature (Kinetin + 4°C, kinetin + 15°C, kinetin + 25°C, potash alum + 4°C, potash alum + 15°C, potash alum + 25°C, hot water + 4°C, hot water + 15°C, hot water + 25°C, without treatment + 4°C, without treatment + 15°C and without treatment + 25°C) at the department of Horticulture of Bangabandhu Sheikh Mujibur Rahaman Agricultural University during June to December 2017. The aim was the study to find out the suitable method to increase shelf life of Sorboti lemon. During storage fruit decay, weight loss and total soluble solid (TSS) increased. While juice content, ascorbic acid content decreased with the increase in storage temperature. Minimum fruit decay (50%) was recorded up to 70 Days after storage (DAS) at 4°C in hot water treatment and fruit decayed (90%) at 4°C was recorded up to 70 DAS in Kinetin treatment. Minimum loss of fruit weight was recorded at 4°C (7.10% and 11.95%) at 70 DAS when stored in hot water and kinetin, respectively. Maximum juice content (50.11%) after 70 DAS at 4°C in hot water treatment which was followed by Kinetin treatment storage at 4°C (40.10%). The TSS was found almost static at 70 days after storage but ascorbic acid content decreased (59.59 mg/100ml to 43.36 mg/100ml and 63.10 mg/100 ml to 49.11 mg/100ml) from its initial content in hot water and kinetin at 4°C temperature. At 15°C temperature, it can only possible up to 35 days. So, considering fruit decay, weight loss, TSS and juice content lemon could be stored up to 70 DAS at 4°C both under hot water and kinetin treatment. Storing can be done in 35 DAS at 15°C both hot water and kinetin treatment.