Effect of edible coating on shelf life and market acceptability of Guava (Psidium guajava L.) cv. Lucknow-49
DOI:
https://doi.org/10.5958/2582-2683.2023.00015.1Keywords:
Guava, cornstarch, edible coating, oil, shelf life, bee waxAbstract
The studies conducted with a view to obviating the postharvest losses in guava by extending its shelf life through beeswax, edible oil and cornstarch coatings revealed minimum physiological loss in weight and decaying per cent (44.44), maximum flesh firmness (4.20 Kg/cm²) and maximum economical return (` 45 kg-1) of fruit coated with cornstarch (2%) + sunflower oil (1%) + beeswax (1%) upto 12th day of storage.
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