Vol. 11, Issue 9 (2022)

Author(s):
M Akhila, K Vanajalatha, Veena Joshi and S Praneeth Kumar

Abstract:
The present investigation entitled “Effect of different surface coatings on shelf life and quality of Fig (Ficus carica L.) cv. Brown turkey” was carried out at College of Horticulture, SKLTSHU, Rajendranagar, Hyderabad. In an attempt to achieve the objective of effect of surface coatings on the shelf life and quality of Fig (Ficus carica L.) cv. Brown turkey”. The experiment was conducted in Completely Randomized Design in three replications with ten treatments consisting of three edible coatings at three concentrations each and control (without coatings) viz., T₁:Honey: (5%), T₂:Honey: (10%), T₃:Honey: (15%), T₄:Chitosan: (0.5%), T₅:Chitosan: (1%), T₆:Chitosan: (1.5%), T₇:Aloe vera: (25%), T₈:Aloe vera: (33.3%), T₉:Aloe vera: (50%), T₁₀: Control. The fruits used in all the treatments are stored at ambient conditions and the physical and quality parameters are analysed daily. Among all the treatments T₅: Chitosan: (1%) have shown the found significantly best results in terms of minimum PLW (22.01%), decay percentage (30.67%), highest shelf life (5.86 days), firmness (1.87 kg/cm²), Surface colour measurement (1.76 DA meter value) and quality parameters namely TSS (15.78 ^oBrix), Titrable acidity (0.13%), Total sugars (16.48%), Reducing sugars (14.70%), Non-reducing sugars (1.43%), Brix: acid ratio (141.99) and benefit cost ratio (1.67) at the end of the experiment, followed by T₉ - Aloe vera gel (50%) and T₉ - chitosan (0.5%).