Vol. 11, Issue 11 (2022)

The lab experiment conducted in complete randomized design under three replications of seventeen treatment on variety Allahabad safeda of Guava. The experiment was conducted during 2019 - 2020 at the Instructional cum Research Department of Fruit Science, RVSKVV- K.N.K. College of Horticulture, Mandsaur 458001 (M.P.). Guava freshly harvested fruits were coated with different coatings Guar gum (0.5%, 1.0%, 1.5% and 2.0%), Shellac (0.5%, 1.0%, 1.5% and 2.0%), Aloe vera gel (25%, 50%, 75% and 100%) and CMC, Carboxyl Methyl Cellulose (0.5%, 1.0%, 1.5% and 2.0%). Periodically effects of different surface coating materials were observed for Chemical parameters of fruits like- total soluble solids (°Brix), titratable acidity (%), ascorbic acid (mg/100 g), total sugars (%), tannins (mg/100 g) and organoleptic evaluation like- fruit flavour. Guar gum was found to be more beneficial as compared to other edible coatings throughout storage period. The application of edible coating (Guar gum) has proved to be best post-harvest application storage of guava cv. Allahabad Safeda from the point of different chemical characteristics viz. total soluble solids (°Brix), titratable acidity (%), ascorbic acid, total sugars, tannins and organoleptic evaluation like- flavour during storage up to 12th day of storage.