Effect of Different Edible Coatings on Physical and Physiological Characters of Acid Lime (Citrus aurantiifolia Swingle) cv. Sai Sharbati
Rutuja Shirsath, Ravindra Patil, Dinesh Nandre, Sunil Patil, Priya Pandey, Akash Bombale, Hrushikesh Shinde
Journal of Advances in Biology & Biotechnology · pp. 8–13 · Published 7 Dec 2024
10.9734/jabb/2024/v27i121749Abstract
An experiment was conducted to evaluate the effect of different edible coatings on physical and physiological characters of acid lime (Citrus aurantiifolia Swingle) cv. Sai Sharbati from October, 2023 to November, 2023 under Completely Randomized Block Design (CRBD) with three replications and nine treatments at ambient room temperature. The parameters recorded were fruit length (mm), fruit diameter (mm), fruit firmness (kg/cm2), physiological loss in weight (%) and shelf life (days) in every 3 days interval till 21st day. The maximum fruit length (36.16), fruit diameter (34.36) and fruit firmness were observed in fruits treated with coconut oil 100%. Minimum percentage of physiological loss in weight (5.36%) was found in the fruits treated with coconut oil 100%. Whereas, shelf life was found maximum (21 days) in fruits treated with coconut oil 100 % while, it was only 10 days in control fruits. Coconut oil coating increases the shelf life of acid lime by reducing physiological loss in weight and maintaining the fruit firmness.
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