Efficacy of fungicides with edible coatings on quality of Nagpur mandarin fruits

Abstract

New postharvest fungicides (azoxystrobin and propiconazole) and edible coatings (shellac and stayfresh) were evaluated for the extension of shelf-life of Nagpur mandarin fruits. Freshly harvested fruits were washed thoroughly and treated with different combinations of fungicides and coating alone and in combination on a mechanised packing line. A set of fruits was also treated as control. The fruits were allowed to airdry, packed in CFB boxes and analyzed after 21 days of storage in ambient conditions (temp 25-30°C, RH 25-40%). Maximum juice recovery (42.52 ± 4.83%), total soluble solids (13.10 ± 0.85° Brix), vitamin C (21.99 ± 0.43 mg/100ml) was recorded in SH10B and azoxystrobin coated fruits. Treated fruits retained gloss and acidity as compared to control. Minimum physiological loss in weight of 14.98 ± 2.59% was also found in SH10B and azoxystrobin coated fruits, while it was 26.48 ± 1.74% in untreated control. Minimum rate of spoilage (3.17 ± 2.75%) was recorded in shellac SH10B and azoxystrobin coated fruits followed by fruits with SH10 and azoxystrobin (4.40 ± 0.38%) coating. Shellac coating retained organoleptic characteristic of fruit, and was found effective in combination with azoxystrobin fungicide in enhancing the shelf-life of Nagpur mandarin fruits.