Vol. 11, Issue 7 (2022)

Author(s):
Somesh Sharma and Amit Kotiyal

Abstract:
Shelf life is a limiting factor in fruits during storage. The guava fruits have a very less storage shelf life. The chemical changes during storage in an important aspect that influence the quality of fruit. So slower changes in the chemical properties of guava fruit can help to extend the shelf life of fruit. Fruit coating helps in reduce evaporation, respiration rate and protects against biotic and abiotic stresses to fruits. In the experiment different concentrations (5%, 10% and 15%) of three edible coating materials (Aloe vera, bee wax and carnauba wax) and their combination, 10% each compared with control in which fruit were not treated with any material. The experiment was designed with CRD with three replication under ambient storage conditions. Results revealed that among all the treatments, bee wax 10% slower the changes in TSS, acidity and ascorbic acid up to 20 days, while the individual coating of carnauba and Aloe vera in guava fruits were spoiled after 10-15 days after storage. Mixed coating of bee wax, carnauba and Aloe vera 10% each can also be recommended for guava fruits.