The effect of isopropyl N-phenyl carbamate and fungicidal wax coatings on Coorg mandarins to control spoilage.

Subramanyam, H. and Lakshminarayana, S. and Moorthy, N. V. N. and Subhadra, N. V. (1970) The effect of isopropyl N-phenyl carbamate and fungicidal wax coatings on Coorg mandarins to control spoilage. Tropical Science, 12 (4). 307-313, 7 ref..

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Abstract

The object of this investigation was to improve the keeping quality of monsoon Coorg mandarins by control of microbial spoilage. Mandarin oranges stored for 2 days at 10-21 degree C and 85% RH before treatment, were washed in sodium hypochlorite solution (1000 ppm of available Cl at pH 6.5), drained, and dried in a blast of cold air. 2 wax formulations one based on carnauba wax (34%) and the other on microcrystalline paraffin wax (42%) were diluted with water to give 4% water-wax emulsions. Sodium orthophenylphenate (SOPP) dissolved in water, and isopropyl N-phenyl carbamate (IPC) first dissolved in 50 ml ethanol and then diluted with water, were added to the wax emulsion just prior to treating the fruits. 1% SOPP and 300 ppm IPC were used, either separately or together. Fruits were dipped in the wax emulsions for 5 min, drained, dried in a blast of cold air, stored in ventilated wooden crates at ambient (24-28 degree C and 68% RH) and low (5.5-7.2 degree C and 85-90% RH) temp. together with untreated controls. Fruits were examined at regular intervals for microbial spoilage and changes in external fruit colour. Peel moisture, acidity, ascorbic acid, and degree Brix were estimated on random samples. Organoleptic evaluation was also carried out. A t ambient storage, treatment with the carnauba based 4% water-wax emulsion

Item Type:	Article
Uncontrolled Keywords:	MICROORGANISMS-; Control of microbial spoilage of mandarins during storage; SPOILAGE-; MANDARINS-; FRUIT-(STORAGE); DOWICIDE-A; /Sodium orthophenylphenate/ for prevention of microbial spoilage of mandarins; PESTICIDES-; /isopropyl-N-phenyl carbamate/ for prevention of microbial spoilage of mandarins; WAXES-; /FUNGICIDAL wax/ for prevention of microbial spoilage of mandarins; ORGANOLEPTIC-PROPERTIES; Changes in /organoleptic properties/ of mandarins during storage; COLOUR-; Changes in /colour/ of mandarins during storage; BRIX-; Changes in /Brix value of mandarins during storage; ASCORBIC-ACID; Changes in /ascorbic acid content of mandarins during storage; PEEL-; Changes in /peel moisture content/ of mandarins during storage; MOISTURE-CONTENT; ACIDITY-; Changes in /acidity/ of mandarins during storage; COATING-; Fungicidal wax coatings for improvement of keeping quality of mandarins; KEEPING-QUALITY
Subjects:	600 Technology > 08 Food technology > 24 Fruits > 03 Citrus fruits 600 Technology > 08 Food technology > 29 Microbiological food
Divisions:	Fruit and Vegetable Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	17 Feb 2022 06:17
Last Modified:	17 Feb 2022 06:17
URI:	http://ir.cftri.res.in/id/eprint/7280

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