Vol. 11, Issue 5 (2022)

Author(s):
Mudavath Raju, Radhajogita Mondal and Loudiya Krishnanayak

Abstract:
The main objective of this study was to increase the shelf life of papaya by using edible coating. It is a serious problem for fruits to suffer postharvest losses due to rapid deterioration during handling, transport and storage. Use of edible coatings over fruits is used to improve their quality and self-life. To improve the performance of edible coating of Aloe Vera gel various other plant-based product were incorporated like chitosan and ascorbic acid. The purpose of this study was to compare the effect of chitosan and ascorbic acid along with aloe vera gel on reducing Papaya's post-harvest fruit weight and determining the most effective coating material. Freshly harvested papaya fruits were coated with Aloe vera gel 50% (T1), Aloe vera gel + Ascorbic acid (T2), Chitosan(T3), Aloe vera gel + Chitosan (T4), Chitosan + Ascorbic acid (T5) Aloe vera gel + Chitosan + Ascorbic acid (T6). Among all the treatments, Aloe vera gel, Chitosan, and Ascorbic acid (T6) coated fruits exhibited least changes followed by uncoated fruits (control).