Vol. 11, Issue 10 (2022)

Author(s):
Mohni Parmar, Gurjar PKS, Amit Kumar and Khushboo Namdev

Abstract:
The experiment was carried out to enhance the shelf life of guava fruits through individual and combined application of different edible castings viz.; olive oil, sesame oil, tulsi leaf extract, aloe vera gel, chitosan, calcium gluconate and sodium alginate during 2020-2021 to 2021-2022. To evaluate the effect of different edible coatings on physical attributes on guava fruits during different storage periods. The experiment was laid out in completely randomized design comprised of 20 treatments with 3 replication. The result indicated that all the edible coatings treatments were significantly effective for physical parameters viz.; fruit weight and fruit volume expect specific gravity as compared to control (without coating) in pooled data. Among all the treatments of edible coatings, application of treatments T₁₈ (olive oil 100% + chitosan 2%) was recorded maximum fruit weight (177.44, 174.64, 170.03, 163.57, 160.17, 156.30 and 150.37 g) and fruit volume (174.16, 172.45, 164.01, 157.47, 153.42, 148.38 and 143.84 ml) which was closely at par with treatment T₁₉ and T₁₇ as compared to other treatments at 2, 4, 6, 8, 10, 12 and 14 days after storage, respectively in pooled basis.