Effect of coatings materials on shelf life and organoleptic parameters of sweet orange (Citrus sinensis Osbeck)

Abstract

The present investigation “Effect of coatings materials on shelf life and organoleptic parameters of sweet orange (Citrus sinensis Osbeck)” was conducted at department of Fruit Science in College of Horticulture and Research Station Sankara, Patan, Durg 2024-2025. Under this experiment 10 treatment laid out on Completely Randomized Design with three replication. Experiment treatment were T0 Control, T1 CaCl2 1%, T2 CaCl2 3%, T3 GA3 0.05%, GA3 0.1%, T5 KMnO4 1%, T6 KMnO4 2%, T7 Marigold Extract 4%, T8 Turmeric mixture 4%, T9 Aloe vera 75%. Uniform size eight fruits are selected in each treatment. each replication. Air dried fruit were dipped separately in each solution for five minutes as per the treatments. The observations on physio-chemical changes in fruits were recorded at 7 days interval up to 21 days at room temperature. Initial observation was recorded before keeping the fruits in boxes. Results revealed Shelf life of sweet orange fruit maximum (21.26) days at CaCl2 3%. Organoleptic parameters maximum Colour and appearance score (7.64), flavour (7.65), texture (6.88), taste (6.75), overall acceptability (6.78) at room temperature for 21 days.