Optimization of pretreatments to enhance quality characteristics and storage period of kinnow (Citrus reticulata Blanco) using response surface methodology

Sheeba Malik; Anupama Singh; Naveen C Shahi; Mohammad Ishfaq Bhat; Rishi Richa; Bindu Naik; Sarvesh Rustagi; Javed Masood Khan; Arun Kumar Gupta; Vijay Kumar

doi:10.1038/s41598-024-80555-3

Optimization of pretreatments to enhance quality characteristics and storage period of kinnow (Citrus reticulata Blanco) using response surface methodology

Sci Rep. 2024 Nov 27;14(1):29498. doi: 10.1038/s41598-024-80555-3.

Authors

Sheeba Malik¹, Anupama Singh², Naveen C Shahi³, Mohammad Ishfaq Bhat⁴, Rishi Richa⁵, Bindu Naik^{6

7}, Sarvesh Rustagi⁸, Javed Masood Khan⁹, Arun Kumar Gupta¹⁰, Vijay Kumar¹¹

Affiliations

¹ Department of Post-Harvest Process and Food Technology, Govind Ballabh Pant University of Agriculture & Technology, Pantnagar, U.S. Nagar, Uttarakhand, India. [email protected].
² Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonepat, Haryana, India.
³ Department of Post-Harvest Process and Food Technology, Govind Ballabh Pant University of Agriculture & Technology, Pantnagar, U.S. Nagar, Uttarakhand, India.
⁴ Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson, SC, 29634, USA.
⁵ Department of Food Science Technology , Sher-e-Kashmir University of Agricultural Sciences and Technology, Srinagar, Jammu and Kashmir, India.
⁶ Department of Food Science and technology, Graphic Era Deemed to be University, Bell road, Dehradun, Uttarakhand, India. [email protected].
⁷ School of Agriculture, Graphic Era Hill university, Dehradun, Uttarakhand, India. [email protected].
⁸ Department of Food Technology, School of Applied and Life Sciences, Uttaranchal University, Uttarakhand, India.
⁹ Department of Food Science and Nutrition, Faculty of Food and Agricultural Sciences, King Saud University, Riyadh, 2460, 11451, Saudi Arabia.
¹⁰ Department of Food Processing Technology, College of Post-Harvest Technology and Food Processing, Sardar Vallabhbhai Patel University of Agriculture and Technology, Modipuram, Meerut, India.
¹¹ Himalayan School of Biosciences, Swami Rama Himalayan University, Jolly Grant, Dehradun, Uttarakhand, 248016, India.

Abstract

An investigation was carried out to evaluate the impact of pretreatments viz. wax coating, hot water dipping, and fungicide treatment on quality characteristics of kinnow. In the present study, a trial was conducted to extend the shelf life of kinnow fruits by maintaining the initial quality characteristics with three wax-to-water dilution ratios (1:1, 1:2, 1:3), hot water dipping at 56 °C with varying time (40, 60, 80 s) along with fungicide treatment at various concentration (150, 200, 250 ppm). Both treated and untreated (experimental control) samples were kept at refrigerated conditions (5-8 °C) and 90-95% RH for 60 days. The effect of the storage period on quality parameters was recorded regarding weight loss, TSS, titrable acidity, ascorbic acid, and total color difference (TCD). The process parameters i.e. wax dilution, hot water dipping time, and fungicide concentration were optimized using response surface methodology (RSM). Optimized process parameters were 1:2.66 waxing dilution, 80 s hot water dipping time, and 250 ppm fungicide concentration. It could be concluded from the results that a combination of wax coating, hot water dipping, and fungicide treatment can help to prolong the storage period of kinnow up to 60 days with retained quality, as compared to 30 days in untreated control kinnow fruits when stored at 5-8 °C and 90-95% relative humidity.

Keywords: Kinnow fruits; Pretreatments; Shelf life and quality; Wax coating.

MeSH terms

Citrus* / chemistry
Food Preservation* / methods
Food Storage* / methods
Fruit* / chemistry
Fungicides, Industrial / pharmacology

Substances

Fungicides, Industrial

Grants and funding

RSP2024R360/College of Food and Agriculture Sciences, King Saud University