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 objective of the experiment was to study the effects of different edible coatings like Aloe vera gel, Chitosan, Sodium alginate with and without Calcium gluconate on various physico- chemical characteristics of guava fruits. The trial was conducted at ambient storage temperature of 12-15 ºC at 75% RH in December, 2019. Different physico-chemical characteristics like physiological weight loss (%), decay (%),TSS (°Brix), Titrable Acidity (%), Vitamin C content(mg/100g) were recorded for 12days of storage at a regular interval of 3days (0th, 3rd, 6th, 9th and12th day). Aloe vera 100% + Calcium gluconate 2% and Chitosan 2% + Calcium gluconate 2% showed the best results. It was concluded that Chitosan 2% + Calcium gluconate 2% was most effective in reducing the physiological loss in weight of fruits by inhibiting the ripening and decay, but Aloe vera gel 100% + Calcium gluconate 2% improved the quality of fruits better than the other coatings by maintaining higher levels of TSS and Titrable acidity throughout storage. However, Aloe vera gel due to its easy availability and low cost may be considered over Chitosan.
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