Main Article Content
An experiment was conducted to investigate “effect of coating material on the shelf life of persimmon (Diospyros kaki) at post-harvest laboratory, Department of Horticulture, The University of Agriculture Peshawar, during 2015. The experiment was laid out in Completely Randomize Design (CRD), repeated three times with two factors i.e. coating material (corn oil) and uncoated (control) and storage intervals (0, 3,6,9,12,15 and18). Results showed that Results shows that corn oil increased fruit firmness (2.51Kg/cm2), TSS (20.920Brix), lowest weight loss (6.41%) and decay incidence (14.99%).Storage duration showed the highest weight loss (15.65 %), decay incidence (51.6 %) and TSS (24.48 0Brix), lowest fruit firmness (1.72 kg/cm2) and moisture content (14.3%) was observed in fruits stored for 18 days of storage interval. On the basis of findings it is recommended that persimmon fruits should be treated to reduce weight loss, fruit decay incidence, and maintain the firmness and TSS for more than 18 days of storage intervals.
Keywords: Coating; Corn oil; Storage; Persimmon