Response of ascorbic acid content and acidity to different storage temperatures and durations in oranges

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Ijaz Hussain* Abdur Rab Shah Masaud Khan, Khalid Naveed, Sardar Ali, Izhar Hussain Muhmamad Sajid Asif ur Rehman Khan


Oranges were kept at ambient condition (20 ± 2oC), 2oC, 6oC and 10oC for 0, 15, 30, 45 and 60 days, respectively. Mean percent difference in each interval was calculated and analyzed. Highest decease in ascorbic acid content (1.24 mg/100 ml) was observed at 60 days in room temperature followed significantly (0.68 mg/100 ml) at 2oC in same storage period whereas lowest reduction of .02 mg/100 ml was witnessed in zero storage period plus SMT (SMT stands for What?) at 2oC. The highest  reduction in acidity (0.47 %) was recorded at room  temperature after 60 days storage significantly followed  by (0.42% ) at 2 oC in  same  storage period  while it was lowest (0.03 %) at 2oC in zero storage  duration with additional 72 hours of SM (?) followed non-significantly (0.04 %) in room  temperature having same  storage period. The mean percent reduction in acidity was more at higher temperatures during storage whereas the percent acidity reduction was more at lower storage temperatures during shelf life of sweet orange fruits. The highest decline in acidity in sweet orange fruits stored at 2oC after 72 hours of simulated marketing is a manifestation of the chilling injury. It was observed that in cold storage conditions the oranges could be kept for 45 days. Beyond this, the quality deteriorates resulting chilling injury, however, at 10oC the oranges can be kept for longer durations. 

Keywords: Citrus; Chilling injury; Ascorbic acid; Acidity; Storage

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