Study the Effect of Different Surface Coating on Shelf Life of ‘Kagzi Lime’


Authors : Abhinay Guleria; Dr. Kumari Manish

Volume/Issue : Volume 7 - 2022, Issue 4 - April

Google Scholar : https://bit.ly/3IIfn9N

Scribd : https://bit.ly/3a4m8Ha

DOI : https://doi.org/10.5281/zenodo.6569948

The study was conducted to assess influence of different chemical and oil coatings on storage life of kagzi lime fruits (Citrus aurantiifolia). Fruits were harvested at green matured stage and washed with distilled water and dry in shade. Fruits were treated with different concentrations of chemicals viz., KMnO4 and different oil coatings viz., (coconut oil, linseed oil, and soybean oil), and wax coatings viz., (sugarcane wax, beewax). Coated fruits were kept in trays and stored under ambient conditions till the 21 days of storage. Different physical and chemical parameters were analyzed like PLW, marketable fruits, unmarketable fruits, marketable fruit retained over control, TSS, acidity, ascorbic acid and also organoleptic values. Among the various treatments, the result revealed that edible oil emulsion coconut oil had significantly effect on reduction in PLW (16.94%) and maximum marketable fruit retained (53.33%), TSS (2.47%), acidity (5.45%), ascorbic acid (41.96 mg/100) and juice content (34.03%) of fruits. Among all treatments, coconut oil proved best because it maintained relatively higher levels of acidity, flavor, vitamin C content and fruit firmness and also prevented disease attack.

Keywords : Citrus Aurantiifolia, Edible Coatings, PostHarvest Treatment, Shelf Life, Quality Parameters.

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