Author(s):

Pooja Ahlawat, Suman Bala and Jitender Kumar

Abstract: Kinnow mandarin is a perishable fruit and liable to be spoiled under ambient conditions. The postharvest losses can be minimized through checking the rate of transpiration, respiration, microbial infection and protecting membranes from disorganization by using semi-permeable coatings. Present investigation was conducted to study the effect various concentrations of Gum Arabic, Calcium Lactate and Glycerin and their different combination on enzymes activity of Kinnow fruits during storage at room temperature. Activity of polygalacturonase, pectin methyl esterase and cellulase enzymes increased during storage period upto 49th day in all treatments. All coated fruits showed lower activities of polygalacturonase, pectin methyl esterase and cellulase enzymes throughout the storage period. Gum Arabic (10%) + Glycerin (2.5%) coated fruits had minimum activities of cell wall degrading enzymes as compared to control fruits.

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