Effect of different edible coating materials on post-harvest shelf life and physical properties of sapota under ambient condition

Abstract

Sapota is a climacteric and highly perishable fruit known for its short shelf-life. To address this limitation, it is important to explore treatments that can retain its quality and enhance its shelf-life. The present investigation entitled “Effect of different edible coating materials on post-harvest shelf-life and physical properties of sapota under ambient condition” evaluated the effect of various edible coatings on sapota (Manilkara achras Mill.) cv. Cricket Ball. The experiment was carried out in Completely Randomized Design with 9 treatments including sago starch, Aloe vera gel, carboxymethyl cellulose, chitosan, and a control were tested. Results revealed that treatment T4 Aloe vera gel (100%) significantly reduced Physiological weight loss, maintained fruit firmness, while extending shelf-life up to 12 days when compared to untreated sapota fruits. Other coatings like chitosan and carboxymethyl cellulose were also beneficial but slightly less effective. This suggests that Aloe vera gel can serve as an effective and eco-friendly coating material for prolonging the shelf life of sapota fruits.