INNOVATIONS OF EDIBLE COATING FOR ENHANCEMENT OF SHELF LIFE AND QUALITY MANAGEMENT OF PAPAYA FRUIT (CARICA PAPAYA L.)

The main objective of this study was to increase the shelf life of papaya by using edible coating. Postharvest losses of fruits are a serious problem because of rapid deterioration during handling, transport and storage. Use of edible coatings over fruits is used to improve their quality and self life. To improve the performance of edible coating of Aloe Vera gel various other plant based product were incorporated like papaya leaf and lemon grass. The present study was carried out to evaluate the ability of Aloe gel based antimicrobial coatings to reduce/control the loss of post harvest fruit quality in papaya and to compare the effects with papaya leaf and lemongrass along with aloe vera gel , an established coating material with antifungal activity. Freshly harvested papaya fruits were coated with 50% Aloe gel/AG, papaya leaf extract/PLV incorporated Aloe gel (1:1) and Lemongrass leaf extract/L.V incorporated Aloe gel (1:1). The coated and uncoated (control) fruits were stored at 30?3?C and 42-55% RH for 10 d. Physiological loss in weight, Titrableacidity, pH, pectin content, and sensory characteristics (color, taste & firmness) were analyzed at regular intervals during the storage period. The coated fruits survived the storage period of 10 day, whereas, all the uncoated controls decayed within 5 day. Among the coated fruits, PLE.AG treated fruits exhibited least changes followed by Aloe vera gel and LV.AG coated fruits.