Vol. 8, Issue 2, Part F (2024)

Abstract: The present investigation was conducted at Horticulture Processing Laboratory, Department of fruit science, College Of Agriculture, Indira Gandhi Krishi Vishwavidyalaya Raipur during the year 2019-2020. The treatment consisted 10 different concentration of paraffin wax emulsion along with polythene wrap and KMnO₄ (0.1%) viz. T_0: Control, T_1: paraffin wax emulsion (8%), T_2: paraffin wax emulsion (10%), T_3: paraffin wax emulsion (12%), T_4: paraffin wax emulsion (8%) + polythene wrap, T_5: paraffin wax emulsion (10%) + polythene wrap, T_6: paraffin wax emulsion (12%) + polythene wrap, T_7: paraffin wax emulsion (8%) + polythene wrap + KMnO₄ (0.1%), T_8: paraffin wax emulsion (10%) + polythene wrap + KMnO₄ (0.1%), T₉: paraffin wax emulsion (12%) + polythene wrap + KMnO₄ (0.1%) during 2, 4, 6 and 8 days of storage. To study the effect of wax coating treatments on sensory and pathological effects of custard apple. The overall best result is observed by treatment T₈ in all the sensory and pathological effects were observed under the superiority of treatment 10% paraffin wax emulsion coated fruits with wrapping polythene and KMnO₄ (0.1%) during storage period.