National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The main aim of present study was to evaluate the efficacy of different composite edible coatings comprising olive oil, Aloe vera and sodium alginate as base coatings with antioxidant (ascorbic acid 0.1%) and calcium gluconate (0.5%) as texture enhancer on the postharvest quality attributes of guava cv. ‘Sardar’ during winter seasons of 2017 and 2018. After treatment, fruits were kept at ambient temperature of 27-29°C till 15 days and analyzed for various physico-biochemical parameters while the uncoated fruits serve as control. In all treatments, olive oil composite coatings were effective in maintaining physiological loss in weight (7.82%), fruit firmness (1.14 kg/cm2), TSS (12.52 0Brix), titratable acidity (0.24%), ascorbic acid (267.56 mg/100 g) and chlorophyll content (3.65 mg/g). Hence, it was concluded that coating treatment of olive oil and Aloe vera composite coating can be used for enhancing the shelf life and maintaining postharvest quality of guava cv. Sardar.
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