INTERNATIONAL JOURNAL OF PURE & APPLIED BIOSCIENCE
ISSN : 2320-7051
International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2018, Volume : 6, Issue : 3
First page : (650) Last page : (657)
Article doi: : http://dx.doi.org/10.18782/2320-6683
Influence of Various Oil Coatings on the Shelf Life of Guava cv. Allahabad Safeda
Prince Kamboj and Amarjeet Kaur*
Department of Horticulture (Agriculture), Khalsa College, Guru Nanak Dev University, Amritsar, 143001
*Corresponding Author E-mail: email@example.com
Received: 23.05.2018 | Revised: 18.06.2018 | Accepted: 27.06.2018
The present investigation entitled “Influence of various oil coatings on the shelf life of guava fruit cv. Allahabad safeda” was conducted in the Laboratory of Department of Horticulture, Khalsa College, Amritsar during the year 2017-18to find out suitable coating for extension of shelf life of guava. The fruits were harvested at the maturity at colour break change from green to scant yellow. Present experiment was laid out in Factorial Randomized Block Design (RBD factorial) with twelve treatments replicated three times viz. T1 (Rice bran oil + Ambient condition), T2 (Olive oil + Ambient condition), T3 (Coconut oil + Ambient condition), T4 (Cinnamon oil + Ambient condition), T5 (Palm oil + Ambient condition), T6 (Untreated + Ambient condition), T7 (Rice bran oil + Cold storage), T8 (Olive oil + Cold storage), T9 (Coconut oil + Cold storage), T10 (Cinnamon oil + Cold storage), T11 (Palm oil + Cold storage), T12 (Untreated + Cold storage). Quality evaluation was done to find out suitable oil coating for guava fruits. The results of the study revealed that the guava fruits treated with (T8) olive oil coating at cold storage conditions were selected as better performed treatments in extending the shelf life of guava (32 days in cold storage and 16 days at ambient conditions) than cinnamon oil (8 days in cold storage and 4 days at ambient conditions) and caused minimum changes in physiological weight loss, retained fruit color, better organoleptic quality, maximum TSS, and ascorbic acid content as compared to cinnamon oil and other treatments.
Key words: Ambient, Oil coatings, Shelf life, Quality, Cold storage.
Full Text : PDF; Journal doi : http://dx.doi.org/10.18782
Cite this article: Kamboj, P. and Kaur, A., Influence of Various Oil Coatings on the Shelf Life of Guava cv. Allahabad Safeda, Int. J. Pure App. Biosci.6(3): 650-657 (2018). doi: http://dx.doi.org/10.18782/2320-7051.6683