Effect of Edible Coating on Shelf Life and Physico-chemical Changes in Sapota (Achras sapota L.) cv Cricket Ball under Ambient Condition

A research experiment was conducted at Postharvest Laboratory, Department of Horticulture, Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur (M.P.). The experiment was conducted to study the effect of edible coating on Shelf life and Physico-chemical changes in Sapota (Achras sapota L.) under ambient condition. The experiment was conducted in Factorial Completely Randomized Design with three replications. There were two factors i.e., Aloevera Gel and cornstarch each having 4 concentrations i.e., Aloevera gel (0%, 25%. 50% and 75%) and cornstarch (0%, 1%, 2% and 3%). Various physical and chemical parameters were observed for each treatment. Physical parameters like Weight loss (86.00 g), Fruit length (5.28 cm), fruit diameter (5.00 cm), decay percent (0.00%) and surface color values of L*, a* and b*(36.16, 9.36 and 20.44) decreased minimum under Aloevera gel (75%) and cornstarch (2%). Similarly, chemical parameters like Acidity decreased maximum (0.039%), ascorbic acid decreased minimum (8.68 mg/100g), TSS increased maximum (31.500Brix), Total sugars increased maximum (21.60%), reducing sugar increased maximum (15.25%) and non-reducing increased maximum (6.35%) under Aloevera gel (75%) and cornstarch (2%). As regards the individual the Aloevera gel (75%) and cornstarch (2%) was found superior over other treatments.