Vol. 10, Issue 12 (2021)

Author(s):
Yamanur MM, Kanpure RN, Annigeri SV and Dwivedi SK

Abstract:
The present investigation was to study the suitable edible coating material and their concentration and shelf-life evaluation of guava fruits. An experiment comprised of 10 treatments consisting of post-harvest treatments of chitosan (0.5, 1, 2, 2.5 %), aloe-vera gel 100%, coconut oil 100%, olive oil 100% and control. Among all treatments T1 (Coconut oil 100%) recorded significantly higher marketable fruit retained percentage (87.55%), Specific gravity (0.82%), fruit volume (125.80 ml), fruit length and diameter (6.21, 6.56 cm), respectively during storage period compared to other treatments. It can be conclude that use of 100% coconut oil can improve the shelf life of guava fruits in ambient storage condition.