Author(s):

Pooja Ahlawat, Suman Bala and Jitender Kumar

Abstract: Kinnow mandarin is a non-climacteric fruit and liable to spoilage due to highly perishable in nature. The postharvest losses can be minimized through checking various physiological processes which are going on even after harvest. Present investigation was conducted to study the effect various concentrations of Gum Arabic, Calcium Lactate and Glycerin and their different combination on free radical scavenging activity of Kinnow fruits during storage at room temperature. Free radical scavenging activity decreased with increase in storage period in all treatments. All the treatments were effective in maintaining the free radical scavenging activity during entire storage period. Highest Free radical scavenging activity was observed in fruits coated with Gum Arabic 10% and control fruits had minimum free radical scavenging activity.

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