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Guava (Psidium guajava L.) is one of the commercially important fruit having a perishable nature. In this study, the effectiveness of various concentrations of Aloe vera gel as an edible coating and Calcium Chloride were examined on post-harvest quality of guava fruit stored at 5±1ºC for 35 days. Treated guava fruit samples were studied for physicochemical properties (Fruit firmness, phenol content, physiological weight loss, respiration rate, decay index, pH, TSS, titratable acidity, ascorbic acid content, sugar acid-ratio) and sensory attributes (colour and flavour score). All the quality attributes were significantly affected by both treatment and storage intervals. The interaction effect of both treatment and storage duration also significantly affected all quality parameters. Edible coating and low temperature storage had reduced decay and enhanced shelf life of guava fruit. Guava coated with 2% CaCl2 and 10% Aloe vera gel (labelled as GCA4) promisingly retained physico-chemical characteristics and also maintained the sensory attributes than all the other treatments performed and was found to be most effective treatment in maintaining the fruit quality attributes along with the shelf life extension for 35 day.
Keywords Aloe vera gel; Calcium Chloride; Edible coating; Guava; Post-harvest quality; Shelf life