Optimization of storage temperature for kinnow fruit

An attempt was made to optimize the ideal storage temperature for Kinnow fruits. The Kinnow fruits were harvested at optimum mature stage, packed in corrugated fibre board boxes and stored at different temperature regimes viz. 0–3°C, 5–6°C, and 8–9°C and 90–95% RH. An interesting observation noticed was that fruits stored at 0–3°C developed chilling injury symptoms like, surface pitting, brown patches on the peel and off-flavour of pulp after two-three weeks of storage. During post storage period, the fruits became shriveled, soft and of discolored appearance after 24 hours exposure to ambient conditions. On the other hand, the fruits stored at 8–9°C developed faster ripening and softening during storage and had storage life only upto two weeks. However, the fruits stored at 5–6°C and 90–95% RH were fresh in appearance, developed pleasant flavour and highly acceptable quality and maintained a storage life of 45 days.