Effect of Different Treatments and Packaging Materials on Biochemical Changes During Storage of Kagzi Lime

The experiment was conducted at Post Harvest Technology Scheme, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. The experiment deals with the storage of kagzi lime in perforated polyethylene and non-perforated polypropylene bags of 100, 200 and 300 gauges and with different treatments viz., chemicals and wax emulsion. The fruits stored in 200 gauged perforated polypropylene bags recorded minimum pH, TSS, brix/acid ratio and maximum content of acidity and ascorbic acid at the end of 70 days in cold storage condition. Among different chemicals and wax emulsion, waxol 6%+ captan 0.1% recorded minimum pH, TSS, brix/acid ratio and maximum content of acidity and ascorbic acid at the end of 30 days in case of CS and 20 days in cold storage. However, ,it revealed that, fruits packed in 200 gauged perforated polypropylene and polyethylene bags exhibited shelf life upto 70 by slowed down biochemical changes.