Fruits at 50% maturity stage were selected and six different treatments were applied to find the best storage conditions where, ambient temperature packed in transparent polythene (T1), stored in black polythene (T2), without packing (T3), refrigerator packed in transparent polythene (T4), refrigerator packed in black polythene (T5) and refrigerator without packing (T6).Physiological characters (weight, firmness, juice content and rotten %) and TSS, pH and Acidity of the initial and stored fruits were examined on every 7 th day for a period of 35 days. Sensory evaluation was conducted using 10 panelists to find out consumer preferences. During storage period minimum weight losses (from 85.1g to 73.1g), highest TSS (11.2), gradually decreasing of firmness, increase of pH ( from 2.6 ± 0.1) and reduction of acidity (from 1.6 ± 0.1 to 1.2 ± 0.06) were observed in fruits stored in refrigerator with packed of black polythene with glossy appearance yellow colour and 0% of rotten fruits. Sensory evaluation results of black colour polythene covered fruit stored in refrigerator had significantly higher (Pr>F 0.05) values such as 98% peel colour appearance, taste (88) and juice content (88). Therefore, stored in refrigerator packed in black polythene were the best quality fruits.
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