Abstract

The present investigation was conducted during 2020-2021 in the laboratory of Department of Horticulture, School of Agricultural Sciences, Medziphema Campus, Nagaland University. Fully matured fruits at colour break stage were harvested from farmers field at Wokha at random representing all sides and canopy of the trees and subjected to treatments under CRD with three replications. The treatments comprised of cold water dip (control), Melia seed extract (5%), garlic extract (10%), waxing (4%), hot water dip (50 ±2 °C), Melia seed extract (5%) + waxing, garlic extract (10%) + waxing. The PLW (%) at 52 days of storage was found least with MSE 5% + waxing followed by waxing (4%) and garlic extract (10%) + waxing. The juice content was found to be significantly highest (34.00 ml) with the treatment of hot water dip (50 ±2 °C) while the lowest resulted with control treatment (27.67 ml). The control treatment was found to exhibit the highest TSS content (10.97 °Brix) at 49 DAS (days after storage) which were statistically at par with the treatments MSE 5 % and GE 10% (10.80 °Brix). The titrable acidity did not vary significantly amongst treatments. The highest reducing sugar content (3.92 %) was observed in fruits treated with GE 10% on 49 DAS while the least (3.07 %) was with waxing treatment. Total sugar content was found to be highest with the treatment MSE 5% on all days of observation. This shows that waxing treatment with or without MSE 5% and GE 10% maintained quality of fruits during its storage life.