Effect of modified packaging and low temperature on post harvest life of 'Khasi' mandarin

The fruits of 'Khasi' mandarin were treated with various combinations of modified packaging and low temperature treatments and kept for storage. The fruits were analysed for physico-chemical characters at 5 days interval. Colour development increased, TSS and total sugar increased marginally but declined towards later part of storage while weight of fruit, juice content and ascorbic acid decreased with storage period. Fruits from polythene bag + KMnO 4 as well as 4-5°C temperature treatments were found to be better than fruit from other treatments.