EFFECT OF EDIBLE COATINGS ON QUALITY ATTRIBUTES OF GUAVA VARIETIES L-49 AND ALLAHABAD SAFEDA DURING INITIAL STAGE OF STORAGE

The study was undertaken to determine the effect of edible coating on quality attributes of guava varieties – firmness, moisture content, TSS, acidity, vitamin c, total sugar, reducing sugar colour value and overall acceptability. The statistical analysis of sensory attributes showed that there was significant variation in all coating and both guava varieties and L-49 guava fruits coated with 100 % aloe vera gel was found significantly superior than other treatments. The values for firmness 5.9 Kg/cm2, ,TSS -10.9, acidity 0.78%,vitamin C 299.6 mg/100gm ,total sugar 7.9% ,reducing sugar 3.9% and overall acceptability was 8.75.