Effect of wax coating treatments on shelf-life, sensory evaluation and pathological parameters of custard apple (Annona squamosa L.)

Abstract

The present investigation was conducted at Horticulture Processing Laboratory, Department of fruit science, College Of Agriculture, Indira Gandhi Krishi Vishwavidyalaya Raipur during the year 2019-2020. The treatment consisted 10 different concentration of paraffin wax emulsion along with polythene wrap and KMnO4 (0.1%) viz. T0: Control, T1: paraffin wax emulsion (8%), T2: paraffin wax emulsion (10%), T3: paraffin wax emulsion (12%), T4: paraffin wax emulsion (8%) + polythene wrap, T5: paraffin wax emulsion (10%) + polythene wrap, T6: paraffin wax emulsion (12%) + polythene wrap, T7: paraffin wax emulsion (8%) + polythene wrap + KMnO4 (0.1%), T8: paraffin wax emulsion (10%) + polythene wrap + KMnO4 (0.1%), T9: paraffin wax emulsion (12%) + polythene wrap + KMnO4 (0.1%) during 2, 4, 6 and 8 days of storage. To study the effect of wax coating treatments on sensory and pathological effects of custard apple. The overall best result is observed by treatment T8 in all the sensory and pathological effects were observed under the superiority of treatment 10% paraffin wax emulsion coated fruits with wrapping polythene and KMnO4 (0.1%) during storage period.