Rind Scarring Caused by Biotic and Abiotic Factors Influences Kinnow Fruit Quality


  • Rajwinder Kaur Krishi Vigyan Kendra, Gurdaspur 143521, Punjab
  • Manmeet Brar Bhullar Department of Entomology, Punjab Agricultural University, Ludhiana 141004, Punjab
  • D. R. Sharma Krishi Vigyan Kendra, Gurdaspur 143521, Punjab
  • P. K. Arora Regional Research Station, Abohar 152116, Punjab
  • B. V. C. Mahajan Deparment of Post Harvest Technology, Punjab Agricultural University, Ludhiana 141004, Punjab




Acidity, Brevipalpus phoenicis, carotenoids, fruit firmness, kinnow, non reducing sugars, pectin, phenols, reducing sugars, rind scarring, Scirtothrips citri, total soluble solids, total sugars, vitamin C


The relationship between rind scarring [caused by Brevipalpus phoenicis (Geijskes), Scirtothrips citri (Moulton) and wind] and physiochemical parameters was studied in three main kinnow producing zones of Punjab (Abohar, Ludhiana and Hoshiarpur), India. The results showed a nonsignificant increase in TSS value with increase in rind damage (caused by mites + thrips + wind) upto 50% but later on it was significantly decreased with increase in damage from 50 to 100%. Other parameters like vitamin C, phenols (pulp and peel), pectin, total carotenoids and fruit firmness were decreased with the increment in damage and lowest values were observed in 100% damaged fruits but the titrable acidity and sugars (non reducing, reducing & total sugar) parameters were not affected by rind scarring. The wind damaged fruits showed noncomparable data for all studied physiochemical parameters which indicated that wind doesn’t affect the fruit quality. It may also be concluded that only thrips and mites are responsible for deterioration of kinnow fruits quality.


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How to Cite

Kaur, R., Bhullar, M. B., Sharma, D. R., Arora, P. K., & Mahajan, B. V. C. (2023). Rind Scarring Caused by Biotic and Abiotic Factors Influences Kinnow Fruit Quality. Indian Journal of Entomology, 85(4), 1077–1080. https://doi.org/10.55446/IJE.2022.495



Research Communications


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