Vol. 11, Issue 5 (2022)

Author(s):
GK Choupdar, ML. Meena, Rakesh Jangid, Ramdhan Choupdar and PK Bairwa

Abstract:
The present investigation entitled Effect of edible coatings on physiological and Functional parameters of guava fruits (Psidium guajava L.) was conducted during the period of February –March, 2021 in the laboratory of Department of Horticulture, Baba Saheb Bhimrao Ambedkar University Lucknow. The experiment was laid out in Completely Randomized Design (CRD) with thirteen treatments viz.,T1-control, T2 - Sago starch- 10%, T3 - Sago starch- 15%, T4 - Aloe vera gel-5%, T5 - Aloe vera gel-10%, T6 - Cacl2- 1%, T7 - Cacl2- 2%, T8 - Sago-10% + Guava Leaf Extract - 0.05%, T9 - Sago-15%+ Guava Leaf Extract- 0.05%, T10 - Aloe vera- 5% + Guava Leaf Extract- 0.05%, T11 - Aloe vera 10% + Guava leaf Extract -0.05%, T12 - Cacl2- 1% + Guava Leaf Extract - 0.05% and T13 - Cacl2- 2% + Guava Leaf Extract - 0.05%. the application of Cacl2- 2% + Guava Leaf Extract - 0.05% recorded highest fruit Shelf life, and. total phenol content (%) while minimum Physiological loss in weight of guava cv. L-49