Vol. 11, Issue 12 (2022)

Author(s):
T Branham, Rajasekhar M, J Shankaraswamy, P Gouthami and G Sathish

Abstract:
The present study conducted on fig fruits cv. Deanna coated with Chitosan, Aloe vera gel, and Gaur gum with different concentrations. The experiment was laid in completely randomized design (CRD) with 7 treatments 3 replications and stored at ambient condition for 4 days. The results revealed that the chitosan 1% significantly reduced the decrease of physiological loss in weight, decay, shriveling also delayed firmness and color. This indicated that edible coatings affected physical properties of figs during ambient storage and extended the shelf life.