Effect of various post-harvest treatments on shelf life of lemon (Citrus limon) cv. baramasi during ambient storage

Experiment was performed to study the effect of the different treatments in lemon during ambient storage and it was concluded that out of all 14 treatments, polyethylene packing with high density polyethylene (20 μm and 10 μm), low density polyethylene (200 and 100 gauge) were found to be the better than other treatments. However high density polyethylene (20 μm) was the best and it effect significantly in increasing the storage of lemon. There was less physiological loss in weight (PLW), spoilage losses, total soluble solids (TSS) and sugars in fruits wrapped with high density polyethylene (20 μm) and higher amount of juice amount, acidity and ascorbic acid content after 20 days of ambient storage. Fruits which were kept unwrapped were found to poor in above physicochemical characteristics.