Vol. 11, Issue 6 (2022)

Author(s):
Jatti Yateesh Kumar, Dr. Vikram Singh and Dr. Vishal Johar

Abstract:
The present investigation was to study the suitable edible coating material and their concentration and shelf-life evaluation of guava fruits. The experiment was conducted in Completely Randomized Design (CRD), comprising of 7 treatments with two replications. Consisting of post-harvest treatments of Chitosan (2%), Cacl₂ (1%), Aloe vera (75%), Bee wax (15%), Pectin (6%), Gaur gum (12%), Control. Average day temperature during the period of experiment was 20±2 °C and night temperature is 5±2 °C. Fruits were washed and dried before applying treatments. The boxes were kept at ambient temperature and relative humidity in post-harvest laboratory. Result of experimentation revelled that T₁ chitosan (2%) proved to be the good minimizing physiological loss in weight (9.87%) along with Fruit firmness (2.66). After (chitosan at 2%) maximum TSS content (10.73 oBrix) on 6 days of storage and highest acidity (0.60 to 0.45%) was recorded treatment T₁ (Chitosan at 2%) on Initial to 12th days of storage. The treatment T₁ (Chitosan at 2%) 193.17, 178.29, 165.36, 146.79 and 133.38 mg/100g showed highest ascorbic acid and Reducing sugars (5.85) and non- reducing sugars (3.05) and value was recorded over storage period 0 to 12th day.