Studies on the effect of edible coating on shelf life and physico-chemical changes in sapota (Achras zapota L.) CV. Kalipatti under ambient condition

The present investigation, entitled “Studies on the effect of edible coating on shelf life and physico-chemical changes in sapota (Achras zapota L.) cv. Kalipatti under ambient condition” The study was carried out during 2024-25 at the Post Harvest Laboratory, Department of Fruit Science, College of Horticulture and Research Station, Sankara Patan, Durg (C.G.). The experiment included eleven treatments comprising aloe vera gel (30% and 60%), tapioca starch (4% and 6%), honey (10% and 20%), calcium chloride (2% and 4%), sodium chloride (1% and 2%), along with an untreated control. A Completely Randomized Design with three replications was adopted. The treated fruits were stored under ambient laboratory conditions (22-28 °C), and observations were recorded at three day intervals until the on set of spoilage. The parameters assessed included shelf life, total soluble solids, titratable acidity, total sugars, reducing sugars, and non-reducing sugars. The study aimed to identify economical and farmer friendly packaging materials capable of delaying ripening, preserving fruit quality, and improving the marketability of sapota.