RT Journal T1 QUALITY CHANGES IN HEAT TREATED SWEET ORANGE FRUIT DURING STORAGE AT LOW TEMPERATURE A1 A. Rab A1 Najia A1 M. Sajid A1 F. Bibi A1 I. Jan A1 G. Nabi A1 K. Nawab JF Journal of Animal and Plant Sciences JO JAPS SN 1018-7081 VO 25 IS 3 SP 661 OP 668 YR 2015 FD 2015/06/01 DO DOI NA AB

The quality changes in heat treated sweet orange fruit during storage at low temperature were evaluated by subjecting sweet orange fruit to heat treatment for 0-20 minutes and storage at low temperature (5±1 °C) for 0-75 days. Low temperature storage for more than 30 days significantly increased the weight loss, surface pitting, disease incidence, TSS, TSS/Acid ratio. In contrast, acidity, reducing sugars and ascorbic acid declined during low temperature storage of sweet orange fruits, while non-reducing sugars were not affected significantly. Heat treatment, for 5-10 minutes at 50 °C, retarded the storage-associated changes in sweet orange fruit but longer heat treatments durations (15-20 minutes) declined the physical and chemical quality attributes. Ascorbic acid, however, continued to decrease even with modest heat treatment. The interaction of heat treatment and low temperature storage duration indicated no significant effect on weight loss, TSS, acidity, reducing sugars and ascorbic acid content but surface pitting, disease incidence and TSS/acid ratio increased significantly with 75 days storage at low temperature. While the maximum weight loss (8.83%) in control fruits after 75 days storage was at par with the heat treatment for 5-20 minutes. Disease incidence, after 75 days storage, was the highest (15.33%) with heat treatment for 20 followed by heat treatment for 15 minutes (10%) and control (8%) but was the least (5.33%) with heat treatment for 5 minutes which was at par with 10 minutes heat treatment.

K1 Ascorbic acid, Heat treatment, Low temperature Storage, Sweet orange, TSS/ Acid ratio, Ascorbic Acid PB Pakistan Agricultural Scientists Forum LK https://thejaps.org.pk/AbstractView.aspx?mid=2015-JAPS-92