Harmanpreet Kaur, Pushpinder Singh Aulakh, S.K. Jawandha and H. Singh
Abstract
The study was carried out to determine the effect of Sodium carbonate, Sodium bicarbonate & Gibberellic acid on the physico-chemical characteristics of Red Blush grapefruit (Citrus paradisi Macf.). Fruits were harvested from the Regional Fruit Research Station (R.F.R.S.), Abohar during November 2013. fruits were dipped in different concentrations of SC, SBC (1, 2 and 3%) and GA3 (30, 40 and 50 ppm) after harvest and then stored at ambient conditions for 2 months. The effect of the different treatments on physico-chemical characteristics (Vitamin C content, Total soluble solids, Acidity, TSS: acid ratio) were assessed at 30, 45 and 60 days intervals during the storage. Treatment with gibberellic acid (GA3) @ 50ppm was effective in maintaining vitamin C content, total soluble solids (TSS), titrable acidity (TA) during storage period. The vitamin C content significantly maintained in the gibberellic acid (GA3) @ 50 ppm (59.08 mg/100mL) than the untreated fruits at the end of the storage period. Red blush grapefruit treated with gibberellic acid @ 50ppm was successfully stored at ambient conditions for 45 days without any much loss in physico-chemical characteristics.