Kinnow is a prevalent fruit crop of the mandarin group and belongs to the Rutaceae family. It is nutritionally rich in vitamin C, vitamin B, β-carotene, calcium, phosphorous and other health beneficing compounds. The fruit is grown commercially for fresh consumption and since the processing techniques are less prominent, a plentiful amount of harvested fruit goes for waxing and grading operations. To reduce the post-harvest losses, appropriate processing techniques need to be followed as considerable fruit waste is generated while processing. The foremost fruit wastes viz. peel and seeds are rich source of bioactive compounds and can be utilized for the extraction of aromatic compounds, essential oils and low-methoxyl pectin. Overall utilization of kinnow and its components through various technological interventions will not only enhance the profitability of processing industries but also assist in reducing the pollution load on the environment. The prevailing bitterness in kinnow juice has constrained its processing, value-addition, popularity and acceptability. Limited work has been done on kinnow processing leaving scarce relevant literature published on the post-harvest management. Efforts made by researchers worldwide, regarding the post-harvest application of kinnow and its by-products for product development, value addition and waste utilization is presented and discussed in this paper. This compiled information is envisioned to encourage the cottage food processing units in order to improvise the overall benefits along with achieving complete utilization of kinnow.
Keywords: Bitterness; By-product utilization; Citrus reticulate L.; Kinnow; Post-harvest processing; Rutaceae; Value addition.
© Association of Food Scientists & Technologists (India) 2019.