Effect of Different Coatings on the Quality and Shelf Life of Ber (Ziziphus mauritiana)

An experiment was conducted to study the effect of post- harvest application of different edible coatings like Aloe vera gel (1.0%, 2.0%, 3.0%), Chitosan (1.0%, 2.0%,3.0%), Guar gum (1.0%, 2.0%, 3.0%) on shelf life and quality of ber (Ziziphus mauritiana L) cv. Apple ber. Fruits of uniform size were harvested at physiological maturity and treated with various edible coatings. After five days of storage, observations on fruit length, diameter spoilage percentage, TSS, total sugar, reducing sugar, acidity, and ascorbic acid were made. In comparison to the fruits under control, the results showed that coating the fruits led to a lower loss of fruit weight and a higher level of ascorbic acid content, TSS, acidity, total sugar, and decreasing sugar. Guar gum (3%) proved to be the most efficient coating, extending the shelf life of ber by up to 15 days. The fruits that were under control hardly lasted for ten days.