Vol. 9, Special Issue 10, Part N (2025)

The present experiment entitled “Effect of different coatings on quality and shelf life of Mango cv. Amrapali’’ was undertaken at Laboratory of Pt. KLS college of horticulture and research station Rajnandgaon, Mahatma Gandhi Udyanikee Evam Vanikee Vishwavidyalaya, Durg (Chhattisgarh) during the year 2023-2024 laid out in completely randomized design with nine treatment replication three times. The investigation consists total 9 treatments i.e. control along with 8 different concentration for Aloe vera gel (50 and 75%), tapioca starch and acacia gum (5, 10% and 10,15%), coconut oil and ghee, different concentration coating materials were used. after coating fruits were evaluated for different physiological, bio-chemical and organoleptic parameters at room temperature at lab for storage period the findings under the different treatment influenced in which superiority of 15% acacia gum as minimum 2.76, 4.95, 9.56 and 20.98% plw%, at 4, 8, 12 and 16 DAH. 6.98 of lowest pulp and peel ratio and maximum average number of days taken to ripening 13.96% and maximum shelf life 19.92 15% acacia gum was registered. Similarly, the findings for bio-chemical parameter were significantly influenced where 15% acacia gum has been lowest TSS, total sugar and reducing sugar with 15.75°brixtss, 13.00 total sugars and 4.27% reducing sugars and maximum ascorbic acid 34.35 and 0.21% titrable acidity observed. The orgenoleptic evaluation 75% Aloe vera gel and 15% acacia gum score well for i.e. appearance, taste, aroma, flavor and marketability. (7.83, 8.12, 7.75, 7.67 and 7.58) excellent quality respectively for appearance, taste, aroma, flavor, and marketability, also had attractive color. Overall result suggested that coating of different material could be a promising tool to increase shelf life and qualitative variables in mango cv. Amrapali.