Vol. 11, Issue 12 (2022)

Author(s):
Adduri Shivani, K Vanajalatha, K Venkatalaxmi, S Praneeth Kumar and G Sathish

Abstract:
The present investigation entitled “Effect of edible coatings on shelf life and quality of strawberry (Fragariax ananassa) under ambient storage conditions” was carried out at College of Horticulture, SKLTSHU, Rajendranagar, Hyderabad during the year 2021-2022. In an attempt to achieve the objective of effect of edible coatings on shelf life of strawberry (Fragaria x ananassa) the experiment was conducted in Completely Randomized Design in three replications with seven treatments consisting of edible coatings viz. Chitosan (0.5%, 1%), Aloe vera gel (50%, 100%), Guar gum (1%, 2%) and Control (without any coatings) stored at ambient temperature. Data pertaining to physical and quality parameters were analyzed daily. Fruits treated with Guar gum @ 2% recorded significantly lowest PLW (6.88%), spoilage (16.28%), highest fruit firmness (1.24 kg cm^-2), minimum TSS (6.07 °Brix), total sugars (4.65%), pH (3.51), maximum titratable acidity (0.78%), brix acid ratio (7.78) and ascorbic acid content (28.45 mg 100g^-1 pulp) on 4^th day, at the end of storage. The highest shelf life (4.33 days) was also seen in fruits treated with Guar gum @ 2% followed by Chitosan @ 1% (4.05 days). Being an early and high income giving fruit crop in India, studies on maintaining the postharvest quality of strawberry and extending its shelf life by coating technology has proven to be an effective strategy to increase area and production of strawberry in India.