摘要：A 45 days storage experiment was conducted to investigate the effect of Uni-Packaging treatments on the shelf life of citrus fruits. Different treatments were polyethylene bags of 0.0254mm, 0.0508mm thickness and control. The result showed that the uni-packaging had no significant effect on the pH of citrus fruit. Weight loss increased significantly as storage increased. Maximum weight loss observed in control and minimum weight loss in thick packaging (0.0508mm). The T.S.S increased during storage but individual packaging had non-significant effect on the T.S.S. Ascorbic acid decreased from 1.59-0.63% during storage. The organoleptic properties evaluation revealed that individual packaging had significant effect on the external appearance, taste and texture. Thick packaging perform significant effect in prolonging the shelf life of citrus fruit.
