Vol. 12, Issue 7 (2023)

To extend the shelf life of a range of fruits, edible coatings of natural oil and essential oils have been used. The efficiency of mustard oil (100%), mint oil (10%), Tulsi oil (5%), almond oil (100%), cinnamon oil (10%), olive oil (100%) and coconut oil (100%) glazing in preserving the quality and increasing the storage life of ‘Apple’ ber fruits was investigated in this study under ambient storage conditions. According to the study, the life span and overall quality of ‘Apple’ fruits were both considerably extended when coatings were applied at a different concentration. However, it was discovered that coconut oil 100% was the best coating out of all of them. Different physicochemical parameters, such as total soluble solids (TSS), PLW (Physiological loss in weight), total sugar, reducing sugar, organoleptic sensory attributes etc., were used to evaluate the quality of the coated fruits. These findings demonstrated that the coated fruits retained their shape better, lost less weight than the control fruits, and contained more TSS. This could be due to the barrier that the fruit's surface coatings have built. By restricting water molecule transport over the fruit's surface and lowering gaseous exchange of O₂ and CO₂, it dramatically decreases the fruit's water activity. By modifying the environment to stop the growth of rotting-causing microorganisms, this extended the life span of the coated fruits. An effective method to preserve the quality and extend the shelf life of ‘Apple’ ber fruits is to coat them with 100% coconut oil.