The cellar store technology was introduced during 1977-78. However, the full potential of
this technology has yet to be utilized. The modified cellar store having precooling chamber
had been designed by the use of local material. Therefore minimize the cost of construction
and increase efficiency of cellar store, construction ti01711S and design had been assessed,
recommended and disseminated. Studies conducted during 2058 and 2059 (B.S) at Regional
Agriculture Research Stations (RARS), Lumle in split-split RCBD replicated thrice having
factorial arrangemellfs of factor-A (stalk level: the fruit with stalk and withollt stalk); factor-B
(the fruit color, fruits 50 %and 100 %orange peal color) and the factor-C(the treatmellfs)
and verified within its Research command Area. (RCA) at Mazum, Palpa revealed that the
mandarinfmits can be stored up to 120 days in modified cellar store, having maximum loss
of 23 % in weight and 15 % in number. The shelf life of mandarin orange has been found
effected by factor-A. factor-B and factor-C in fmit year. However, the effect factor A was
insignificant in 2nd year where as the effect of factor-B and factor-C were highly significallf
in both the years. The shelf life of mandarin orange could be increased by maintaining the
orchard sanitation. Also rite blue mould could be managed by the use of garlic extract
solution during storage.

The cellar store technology was introduced during 1977-78. However, the full potential of
this technology has yet to be utilized. The modified cellar store having precooling chamber
had been designed by the use of local material. Therefore minimize the cost of construction
and increase efficiency of cellar store, construction ti01711S and design had been assessed,
recommended and disseminated. Studies conducted during 2058 and 2059 (B.S) at Regional
Agriculture Research Stations (RARS), Lumle in split-split RCBD replicated thrice having
factorial arrangemellfs of factor-A (stalk level: the fruit with stalk and withollt stalk); factor-B
(the fruit color, fruits 50 %and 100 %orange peal color) and the factor-C(the treatmellfs)
and verified within its Research command Area. (RCA) at Mazum, Palpa revealed that the
mandarinfmits can be stored up to 120 days in modified cellar store, having maximum loss
of 23 % in weight and 15 % in number. The shelf life of mandarin orange has been found
effected by factor-A. factor-B and factor-C in fmit year. However, the effect factor A was
insignificant in 2nd year where as the effect of factor-B and factor-C were highly significallf
in both the years. The shelf life of mandarin orange could be increased by maintaining the
orchard sanitation. Also rite blue mould could be managed by the use of garlic extract
solution during storage.