Vol. 11, Issue 12 (2022)

Author(s):
V Srividya, Veena Joshi, K Venkata Laxmi, D Vijaya and D Nagaharshitha

Abstract:
The present investigation entitled “Effect of edible coatings for extending shelf life of fig (Ficus carica L) Cv. Brown Turkey at different storage conditions”. The experiment was laid out in completely randomized design with factorial concept with 14 treatments, 3 replications with two factors viz., factor one consists of 7 treatments C1-Guar gum @ 1%, C2- Guar gum @ 2%, C3-Beewax @ 1%, C4-Beewax @ 2%, C5-Corn starch @ 1%, C6-Corn starch @ 2%, C7-Control (without any surface coatings) and factor two includes two storage conditions i.e., S1-Ambient temperature (25 °C), S2-Cold storage (6 °C). Data pertaining to physical parameters were analysed at two days interval and results were summarized below. Fruits treated with Guar gum 2% recorded significantly lowest PLW (10.34%), spoilage (33.30%) and significantly highest firmness (1.81 kg/cm²), surface colour measurement (0.88) at the end of storage. Among both storage conditions fruits stored in S2-cold storage (6 °C) gave better results with increase of shelf life. In the interaction effects Guar gum 2%+ cold storage (6 °C) is best of all the treatments with shelf life of 10.80 days followed by guar gum 1%+ cold storage 10 days over control + Ambient temperature 2.50 days.